Job Description

Job Description

Job Description

We are hiring a Sous Chef at the Guinness Open Gate Brewery!

Candidate will ideally have 3-5 years of experience in a high-volume, full-service restaurant.

Salary: $58,000-$65,000

We offer our managers the following benefits and perks:

• Bonuses
• Medical Insurance
• Vision and Dental Coverage
• Domestic Partner Coverage
• Paid Time Off
• 401(k)

About Guinness:

The Guinness brand was established in 1759, when Arthur Guinness signed a 9,000 year lease on St. James's Gate Brewery in Dublin.  Brewed using four main ingredients, water, barley (malted & roasted), hops and yeast, Guinness is the world's most popular stout brand. The iconic beer is brewed in 49 countries worldwide and sold in over 150 with almost 9 million glasses of Guinness beers enjoyed every day around the world.  The most GUINNESS beer is sold in Great Britain, Ireland, USA, Nigeria and Cameroon. More information can be found at 

About The Guinness Open Gate Brewery:

The Guinness Open Gate Brewery (or OGB for short) is the innovative and experimental arm of one of the world’s most beloved breweries. The original location was opened to the public in 2015, on the Dublin site that had been home to Guinness’s Product Research Unit, which was founded in 1904. In 2018, the first U.S. location was launched in Baltimore, MD, becoming the first stateside Guinness brewery in more than 60 years. The OGB focuses on creating new and innovative beers, serving unique and global cuisine alongside those beers, and highlighting the spirit of community, inclusivity, and hospitality that are the hallmarks of the Guinness brand.

SOUS CHEF DESCRIPTION:

The Sous Chef Coordinates activities of and directs training of food production staff and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service department. Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Ensures sanitation standards and applicable food handling process are maintained.

SOUS CHEF ESSENTIAL FUNCTIONS:

• Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers. While creating memorable dining experiences by exceeding guest expectations
• Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef
• To hire, train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service.
• To attend production/F&B meetings, banquet meetings, and line up.
• Prepare work schedules for the kitchen crew, monitor payroll costs reports as requested .
• Ordering, receiving and proper rotation of food and kitchen goods.
• Menu development, banquet menus, and any other special request by a Member or the Executive Chef.
• Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation.
• Adhere to all cleaning schedules and duties set up by the Executive Chef.
• Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
• Be aware of team members and the environment and participate as a member of the team while demonstrating safety
• Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.
• Must be able to interact with Members/Guests professionally, helping them with changes and last minute requests as needed.
• Understand flavors, aromas, and characteristics of food ingredients
• Supervises production and other personnel and coordinates their assignments to ensure economical and timely food production.
• Tests cooked foods by tasting and smelling them. Conduct line checks by inspecting, touching, and tasting food items to ensure freshness, proper temperature, and storage and recipe adherence.
• Maintains established systems and training programs to provide a safe working environment. Complies with all OSHA regulations and other local, state and federal regulations.
• Manage shifts which include daily decision making, scheduling, and planning
• Ensure product quality and restaurant cleanliness
• Perform calmly and effectively in a high-volume environment
• Manage on-the-fly requests with ease and poise while demonstrating calmly and effectively in a busy, stressful environment
• Understand POS systems and OpenTable (or other digital/online reservation systems)
• Assisting with driving continuous improvement
• Conduct food, beverage and restaurant supplies and track high cost items; place food, beverage and restaurant supply orders; and accept and inspect deliveries
• Work a variety of days and shifts (including early mornings, late nights and weekends)
• Set up kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food.
• Monitor ticket times and calling for food runners to ensure food is prepared and served in a timely fashion.
• Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
• Inspect, count, and perform inventory levels of walk-ins, freezers, prep area, coolers, and dry storage.
• Ensure delivery area is clean and safe to receive deliveries.
• Attend training modules for ongoing development.
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, etc.)
• Effectively communicate in order to perform and follow job requirements in written and spoken direction
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces
• Perform other related duties as assigned

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