Sous Chef – Golden Road LA Brewpub & Brewery

Dreaming big is in our DNA. It’s who we are as a company. It’s our culture. It’s our heritage. And more than ever, it’s our future. A future where we’re always looking forward. Always serving up new ways to meet life’s moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together – when we combine your strengths with ours – is unstoppable. Are you ready to join a team that dreams as big as you do?

SALARY RANGE: $66,560 – $68,000 PER YEAR

WORK LOCATION: Golden Road – LA Brewpub & Brewery

JOB SUMMARY: The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to manage a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the shift. This is a leadership position that encapsulates the broadness of the kitchen operation while maintaining a sense of order during high-volume operations.


  • Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards. 

  • Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly.

  • Must have basic knowledge of kitchen equipment and the ability to read, translate, and execute recipes as well as assist in menu development

  • Ability to perform all line cook and prep cook duties and step to assist during peak times  

  • Ensure food and beverage quality by maintaining high levels of cleanliness, organization, storage and sanitation and maintain proper inventory levels

  • Prepare daily specials for FOH managers and staff and notify when low or sold out. 

  • Assist in providing direction to employees regarding kitchen operations and procedures.

  • Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.).

  • Assists in the training of kitchen staff for growth and development.

  • In the absence of the Executive Chef this position will manage shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness. 

  • Assists with daily orders and ensuring the kitchen has the products needed to function.

  • Implements proper quality control procedures guaranteeing standards. 

  • Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately.

  • Assist in making sure all staff is following company stated policies from the handbook including, but not limited to, cleanliness and hygiene, dress code and professional behavior. 


  • Excellent leadership skills with the proven ability to lead and motivate team members. 

  • Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.).

  • Ability to manage personal responsibilities in a high-stress, fast-paced work environment. 

  • Ability to follow oral and written instructions. 

  • Expert-level knowledge of food and beverage industry including BOH operations. 

  • Excellent organizational and communication skills with an ability to work in a team environment. 

  • Active problem solver with the ability to complete tasks while maintaining standards. 

  • Significant Restaurant Kitchen experience – 3-5 years minimum, depending on quality of experience.  

  • Associates degree or higher preferred.  

  • Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb. 

  • The ability and aptitude to work with and troubleshoot equipment. 

  • Ability to lift and/or move up to 60lbs. 

  • Ability to stand for 8+ hours per shift


  • Medical, Dental, Vision, Disability, and Life insurance

  • 401k matching up to 6% 

  • Paid company holidays 

  • Paid vacation and sick time off 

  • Eligible for a quarterly bonus based on individual and business performance

  • Beer every pay day

  • Shift beer after work

  • Employee Discounts

  • Lunch provided by the pub daily


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