Sous Chef

 JOB TITLE: Sous Chef

LOCATION: Eccentric Café, Kalamazoo, MI 

REPORTS TO: Executive Chef

FLSA POSITION TYPE: Full Time, Salaried Exempt 

EXTERNAL POSTING DATES: 01/03/2018-01/21/2018


POSITION SUMMARY: The Sous Chef, working closely with the Executive Sous Chef, is responsible for assisting the Executive Chef in the back of house (BOH) with achieving objectives and overall excellence in personnel management, food safety & quality, and customer satisfaction.


• Adheres to and advances the “Safety Always” culture of Bell’s Brewery, Inc., and is accountable for the safety of their crew. Leads by example in order to be a safety role model for the department.

• Promotes an atmosphere of cooperation and teamwork within the department and the company.

• Manages staff while on duty and ensures highest level of food and service is provided.

• Ensures recipes and processes are followed.

• Monitors and tracks performance of BOH employees through documentation, coaching and/or progressive discipline efforts with coordination of other Sous Chefs and Executive Chef. 

• Conducts annual performance reviews with all direct reports. 

• Coordinates with HR and BOH management for interviewing and hiring of new staff.

• Assists HR and BOH management team to successfully onboard and train new team members.

• Supports line and prep cooks to meet customer service needs as required

o Preps the line 

o Stocks, stores, and organizes food and wares by health code standards

o Assists at stations on the line and in prep 

• Demonstrates complete knowledge of menu items and educates/trains staff on the proper cooking techniques of menu items.

• Develops and maintains SOPs and recipes to ensure accountability and training of the BOH team; monitors and tracks efficiency of training through outcomes of service.

• Assists Executive Chef in managing labor costs by keeping staff levels on shift appropriate for customer service needs.

• Creates monthly cleaning schedules and assigns tasks to staff to maintain the BOH equipment.

• Develops, schedules, and facilitates monthly training for BOH team.

• Creates daily and weekly specials and soups

o Coaches staff to express their creativity through developing specials.

• Creates and manages checklists for opening and closing responsibilities for all BOH staff on duty.

• Reports shift notes at the conclusion of each shift.

• Controls monthly staff meal calendar and ensures the execution of meals daily.

• Assists with overseeing BOH functions for special events.

• Assists with inventory and food cost control.

• Ensures compliance with health code, established systems, policies, checklists, food standards, quality, consistency, and general safety.

• Oversees and completes protein, waste, and temperature logs.  Investigates and reports issues to BOH management.


Additional duties may be assigned as necessary




• Prep Cooks

• Line Cooks

• Dishwashers


QUALIFICATION REQUIREMENTS:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must have a flexible work schedule, as weekend and extended workdays are necessary.



• Convection, Warming, and Combination Ovens

• Gas Range, Griddle, Charbroiler, & Salamander

• Deep Fryer

• 30gal Tilt Skillet

• Planetary Mixer

• Outdoor Smoker

• Slicer

• Knives

• Digital Thermometers

• POS system

• Computer - Microsoft Office & Internet



• Exceptional leadership skills

• Interpersonal skills sufficient to be comfortable in a team environment with a great deal of interdepartmental coordination

• Strong written and verbal communication skills and comfortable addressing diverse groups

• An energetic, forward-thinking and creative individual with high ethical standards who will positively represent Bell’s Brewery both internally and externally

• A well-organized and self-directed individual who is a team player

• Ability to coordinate with other departments according to schedule.

• Exceptional time management skills with a proven ability to plan, organize and prioritize work load to balance multiple projects

• Experience in a restaurant environment with a strong understanding of food knowledge, health code, proper knife handling, and other core safety issues

• Exceptional stress management skills in a fast paced & ever changing environment

• Demonstrate a great deal of creativity and originality



• 1 or more years of experience in a leadership role in a customer service setting

• 4 or more years or experience in a full-service kitchen

• A high level of professionalism


PHYSICAL REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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

• Ability to frequently talk, hear, and smell

• Ability to frequently lift and/or move up to 25 lbs. and occasionally lift and/or move up to 58 lbs.

• Ability to frequently reach with hands and arms; use hands to finger, handle, or feel objects, tools, or controls

• Vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.


WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• Rapid changing flow of business

• Communicating with a lot of co-workers in a confined area

• That of a typical brewpub dining area and full-service kitchen



Bell’s is an Equal Opportunity Employer