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FIRESTONE WALKER INC

Sous Chef

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Who We Are:

Born in a humble shed on the back-forty of the family vineyard, Firestone Walker is a California beer company like no other – founded by two brothers-in-law who simply wanted to make the perfect beer. Now a regional craft brewery, our singular purpose remains – to craft the world’s best beers. Passionately in pursuit of the perfect beer… and never satisfied.

Essential Job Duties and Responsibilities:

Responsibilities of the position include, but are not limited to:

  • Ensure that all food and products are prepared and served according to the restaurant’s recipes, portioning, cooking, and presentation standards

  • Enforce company and department policies, including safe operation of kitchen equipment and sanitation procedures

  • Train and onboard of new kitchen staff in product knowledge, standardized recipes, preparation techniques, plating standards and food safety

  • Conduct regular inspections to ensure equipment is clean and maintained in working condition according to the preventative maintenance programs

  • Follow proper product requisition, storage procedures, and waste control practices

  • Assist in scheduling labor based on anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met

  • Support Taproom Chef with administration of prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures

  • Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage

  • Check and maintain proper food holding and refrigeration temperature control points at all times utilizing line check protocols

  • Fill in where needed to ensure guest service standards and efficient operations

  • Other duties as assigned

Supervisory Responsibilities:

  • Assist in supervising and directing kitchen staff

  • Provide continuous coaching, training, and performance feedback

  • Ensure required certifications are maintained (RBS, FHC)

  • Document and communicate employee performance issues or status changes as required.

  • Ensure that kitchen staff hours are entered into the timekeeping system and approved by deadlines.