Sous Chef (Angry Orchard Cider House)

We are currently hiring a Sous Chef at the Angry Orchard Cider House in Walden, NY

Creates world-class food to compliment our world-class beers and spirits. Helps set the kitchen tempo in order to keep food orders flowing in an efficient, sanitary and orderly manner which is of consistent appearance, quality and taste. Provides leadership by example and coaching support to kitchen staff.

Level: 7M

In accordance with pay transparency laws, we are open about our salary ranges. For this role, the salary range is between $46,000 and $84,000. However, it's important to note that where the person hired starts in this range is dependent on their related experience, skillset and location. Additionally, this position qualifies for a discretionary annual bonus based on company and individual performance, and certain sales roles might include a car allowance.

Some Perks:

Our people are our most important "ingredient." We hire the best talent; and we reward, develop, and retain them too. In addition to generous healthcare on day one, stock purchase plan, 401k and more, Full Time Boston Beer Coworkers have the following perks available*:

• Tuition reimbursement
• Fertility/adoption support
• Free financial coaching
• Health & wellness program and discounts
• Professional development & training
• Free beer!

*Talk to your recruiter about eligibility

Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Fair Chance Ordinance and the CA Fair Chance Act.

Boston Beer Corporation is an equal opportunity employer and is committed to a diverse workforce. In order to help ensure reasonable accommodation for individuals protected by Section 503 of the Rehabilitation Act of 1973, the Vietnam Veteran's Readjustment Act of 1974, and Title I of the Americans with Disabilities Act of 1990, applicants who wish to request accommodation in the job application process can contact jobs@bostonbeer.com for assistance.

#LI-KB1

Kitchen Operations

• Responsible for the effective daily operation of kitchen
• Assist the Chef in daily operations and manage the training of kitchen staff on cooking methods, portion control, and plate presentation
• Supports all sanitation and cleanliness initiatives; ensuring that all periodic checklists are completed timely
• Partners with the Chef and Executive Chef to create consistent tasting world-class food to compliment our world-class beers and spirits
• Oversee ordering and receiving of products, controlling food costs through proper storage and waste management practices.
• Maintain health department standards, handle audits, and build relationships with local vendors to enhance the menu.
• Learn and troubleshoot the POS system for guest service and operational support.

Inventory Management

• Partners with kitchen management and Inventory Control Manager to control food costs through support of various initiatives including proper labeling/rotation, storage and ordering

Leadership Responsibilities

• Responsible for the hiring, onboarding, training, and retaining of engaged & high-performing coworkers.
• Ensures that direct reports are provided with clear expectations & direction and are empowered and held accountable to achieve their goals and perform their jobs.
• Builds a collaborative & results-oriented team by resolving conflicts as they arise, removing roadblocks, inspiring people to action, and helping the team to decide to change and/or make changes.
• Provides regular and meaningful feedback to coworkers through development, coaching, and comprehensive performance reviews that focuses on learning, growth and continuous improvement.
• Provides daily supervision, guidance, feedback and direction to culinary coworkers
• Works with kitchen management team to suggest and support continual job, process, people and kitchen improvement; takes an active and collaborative approach toward team success
• Create work schedules to ensure adequate staffing during peak shifts and events, while backing up all kitchen roles as needed.

Working Conditions

• Manage the ever-changing environment with customers arriving and leaving
• Ability to recognize and manage conflict
• Work overtime as needed which may require 12-hour days, weekends, and holidays

Minimum Qualifications:

• High school or GED
• Food protection and allergen awareness certifications
• 3+ years culinary experience
• 2+ years experience working in a supervisory capacity

Physical Requirements

• Ability to lift up to 50lbs, sometimes repeatedly
• Regular walking and standing for long periods of time (up to 11 hours a day) on concrete, metal and grated surfaces
• While performing the duties of this role, it may be required to climb flights of stairs, work from heights or on elevated platforms
• Agile enough to step over, crouch or crawl under
• Established dexterity to:
• Handle materials
• Operate equipment
• Interface with computer systems with precision
• Ability to pour, pick up a glass, deliver beverages to customers
• Ability to handle kitchen and service equipment