Sous Chef

Sous Chef

Butcher and the Brewer – Cleveland, OH

Butcher and the Brewer is seeking a Sous Chef who leads with intention, cooks with purpose, and takes pride in building strong teams. This is a hands-on leadership role for someone who thrives in a high-volume environment, values consistency, and is committed to developing people.

Our kitchens are built around five core values: Hospitality, Integrity, Innovation, People, and Excellence. The right Sous Chef lives these values daily—on the line, in training, and in how they show up for their team.

Position Overview

The Sous Chef is a working leadership position responsible for supporting the Executive Chef in daily kitchen operations while leading, training, and motivating the culinary team. This role plays a key part in maintaining food quality, kitchen organization, and a culture rooted in accountability, teamwork, and professionalism.

This position is designed to average 45–50 hours per week and requires flexibility to support service, events, and operational needs.

Schedule & Time Commitment

• Average 45–50 hours per week
• Includes nights, weekends, and event-driven shifts
• Mix of opening and closing responsibilities, based on business needs
• Schedule planned in advance whenever possible
• Leadership actively monitors hours to maintain sustainability and prevent burnout

Core Responsibilities

• Prepare high-quality food while actively supervising culinary and support staff
• Lead by example on the line; be proficient in all stations
• Expedite during high-volume service, ensuring every dish meets standards for quality, presentation, and temperature
• Oversee daily production and mise en place to ensure service readiness
• Train, coach, and mentor culinary team members
• Assist the Executive Chef in developing and implementing training procedures, systems, and standards
• Enforce proper personal hygiene, food safety, and sanitation practices
• Ensure all products are labeled, dated, rotated, and stored correctly
• Maintain a clean, organized, and efficient back-of-house environment
• Assist with waste control, loss prevention, and inventory management
• Participate in scheduled inventories and ordering
• Build positive working relationships with peers, FOH leadership, and vendors
• Follow and enforce all company policies, procedures, and standards

Qualifications

• Minimum 3 years of supervisory experience in a high-volume, full-service restaurant
• Strong leadership presence with the ability to coach, motivate, and hold teams accountable
• Excellent communication skills and professional demeanor
• Highly organized, disciplined, and detail-oriented
• Comfortable leading opening, closing, and peak-volume shifts
• Passion for food, people development, and continuous improvement

Compensation

• Salary range: $60,000–$65,000 annually, based on experience

Why Butcher and the Brewer

• Scratch kitchen with clear standards and expectations
• Systems-focused operation that values consistency and sustainability
• Opportunity to help shape training, culture, and execution
• Supportive ownership and leadership team committed to long-term success

Job Type: Full-time

Pay: $60, $65,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

People with a criminal record are encouraged to apply

Application Question(s):

• What inspires you to be a Chef?
• Why do you believe you would be a good fit for Butcher and the Brewer?
• What is your available start date if you take a position with us?

Experience:

• Management: 3 years (Preferred)
• Culinary experience: 7 years (Required)

License/Certification:

• Food Handler Certification (Preferred)

Work Location: In person