We are looking for a Sous Chef to support the Brauhaus restaurant, catering, and events by providing excellent guidance to the culinary team. You will provide professional leadership and direction to the culinary personnel and ensure that all recipes, food preparation, plating, and presentation meet OMB’s specifications and quality standards.

Your responsibilities will include:

• Coaching, counseling, and assisting in conducting performance evaluations and reviews for staff.
• Recommending or conducting disciplinary action, including termination of culinary staff when necessary.
• Maintaining a safe, orderly, and sanitized kitchen.
• Operating as an expeditor during peak times.
• Collaborating with the Executive Chef and Executive Sous Chef to prepare and communicate daily line-ups to all BrauHaus staff.
• Attending and participating in all scheduled meetings and training sessions.
• Participating in the training programs and hiring process for culinary team members.
• Partnering with the Service team to manage opening and closing procedures.
• Ensuring that all stations are stocked, labeled, temped, and quality controlled.
• Managing daily staffing levels throughout shifts.
• Performing additional responsibilities as requested by the Executive Chef.
• Knowing, understanding, and following all company emergency and safety procedures.

OMB, founded in 2009, is well known throughout North Carolina for hosting events and festivals and is set to open a second location in the heart of Ballantyne neighborhood in south Charlotte in Spring 2024.

• Medical, Dental, and Vision insurance coverage.
• PTO.
• Employer-paid Long-Term Disability insurance coverage.
• Free beer stipend.
• 401k with match.
• Employee discount (food, beer, & merchandise).

• Culinary degree or 3 years of culinary training at a high-volume food establishment.
• Serve Safe certified, or willing to certify within 1 year.
• Computer skills to include Microsoft Word, Excel, and culinary reporting software.
• Flexibility to work weekends and holidays.
• Ability to lift up to 50 pounds.
• Interest in craft beer.
• Excellent written and oral communication skills.
• Strong leadership skills and ability to manage a variety of employees with varied backgrounds.
• Excellent volume cooking skills, presentation skills, and organizational skills.
• Ability to maintain composure during busy service periods.