ROLE AND RELATIONSHIP

The ownership of Campsite Brewing Company set out to create an environment where people not only want to come to eat and drink, but one where people want to work. We believe it is the responsibility of a business to cultivate a culture that empowers its staff, is dedicated to their personal and professional growth, and lifts up the local community. At

Campsite Brewing Co. we value excellence, transparency, sustainability and connection. We are looking for team members that share these values and are excited to launch and grow our organization along side us.

KEY RESPONSIBILITIES

• Open and consistent communication with the Executive Chef regarding all menu, product, event, and cooking requirements.

• Oversee product quality and assist with menu development.

• Ensure quality control of all food production and execution.

• Ensure all health department standards are upheld by enforcing high sanitation standards and local, state, and federal legal compliance.

• Availability and ability to work all line stations when needed.

• Daily maintenance of BOH Systems and continually follow and tweak all BOH systems from Walkthrough, Temp Logs, Line Checks, Prep Lists, Order Guides, etc.

• Implement and maintain hygiene policies and examine equipment for cleanliness.

• Understand all ordering processes of all products based on par systems and inventory management.

• Coach and mentor junior culinary management to train and develop their teams effectively and consistently.

• Lead through example, demonstrating personal care, self-motivation, and dedication to excellence.

• Respond rapidly to highly complex challenges where solutions may not be obvious.

• Provide model leadership and work ethic by demonstrating objectivity, neutrality, and calmness under pressure.

• Maintain excellent relationships with vendors, always communicating in a manner of respect.

• Conduct skills interviews for line cook applicants; provide significant input on employment decisions, including hiring, termination, promotions and disciplinary actions.

• Provide consistent, constructive feedback to cook staff; conduct disciplinary meetings as needed and monitor for improvement.

• Provide orientation and training to new employees clearly defining company policies, expectations and tools needed to excel in their assigned positions.

• Train cook staff to prepare changing menu items and ensure preparation to chef and restaurant standards.

• Ensure kitchen staff is trained on food safety and sanitation standards.

• Complete staff schedules and ensure staff is trained on timekeeping responsibilities; monitor timesheets and reconcile as needed.

• Execute other duties and assist other departments/positions as needed.

• Understand and adhere to the company’s policy & procedures as defined in the employee policy handbook.

SUMMARY OF QUALIFICATIONS

• Possess a minimum of 3+ years of experience in a high-volume scratch, chef-driven, kitchen with at least 1 year in a supervisory kitchen role managing and leading BOH teams.

• Ability to speak, read, and write English at an advanced level; Spanish language aptitude is a plus.

• Ability to work independently and multi-task.

• Possess excellent time management skills.

• Experience working in a beer-centric restaurant is a plus.

• Ability to perform basic math (addition, subtraction, multiplication, and division) without the use of a calculator.

• Ability to effectively communicate through excellent interpersonal skills and expressed in a clear and kind manner.

• Ability to manage communications and working relationships between all departments within the restaurant and beyond.

• Possess high-integrity and open-mindedness.

• Possess a high level of self-motivation with an inquiring mind and passion for excellence.

• Ability to work a flexible schedule as determined by business needs.

PHYSICAL

• Ability to lift 40lbs. and stand for extended periods of time (8+ hours, excluding breaks).

• Able to reach, bend, stoop, push and/or pull, and regularly lift up and move to 35 pounds and occasionally lift and move up to 40 pounds.

• Frequently required to use hand-to-finger motions, handle or feel objects, and reach with hands and arms.

• Able to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting.

SCHEDULE

Full-time; weeknight and weekend availability are required.

REPORTING

The Sous Chef will report to the Executive Chef, General Manager or anyone as appointed by ownership.

COMPENSATION

• $65,0000-$70,000 annual salary paid in accordance with the company’s normal payroll cycle DOE.

• Competitive health insurance.

• $250.00 education stipend annually.

• Annual PTO of 2 weeks for the first year (as defined in the employee policy handbook).

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time. The duties and responsibilities in this job description may be subject to change at any time due to reasonable accommodation or other reasons.

We are an equal opportunity employer
We are proud to be an equal opportunity employer committed to creating a diverse workplace and inclusive culture not only in our own organization but in the craft beer industry. The Company makes hiring decisions based solely on qualifications, merit, and business needs at the time. We recruit, employ, terminate, train, compensate and promote without regard to race, color, national origin, religion, sex, sexual orientation, gender identification, marital status, disability, genetic information, pregnancy, veteran status, or any other basis protected by applicable federal, state, or local law. Those applicants requiring assistance with the application and/or interview process should contact the Company.

Job Type: Full-time

Pay: $65,000.00 - $70,000.00 per year

Benefits:

• Health insurance
• Paid time off

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 8 hour shift

Weekly day range:

• Every weekend
• Weekend availability

Work setting:

• Bar
• Casual dining restaurant

Ability to commute/relocate:

• Covina, CA 91723: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Kitchen management (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person

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