Sous Chef

Website gooseisland Goose Island Beer Company

Since 1988 Goose Island has innovated what beer can be. Follow us to see What's Next. Cheers from Chicago!

The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to manage a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the course of the typical day. This is a leadership position that encapsulates the broadness of the kitchen operation as a whole while maintaining a sense of order during high-volume operations.
Essential Duties & Responsibilities:

  • Lead and manage all hourly back of house staff in running brewpub kitchen according to specific and strict quality and efficiency standards.
  • Work closely with pubs management team to ensure back of house and front of house operations coordinate seamlessly.
  • Assists with the responsibility for the administrative tasks of running the kitchen (Scheduling, etc.).
  • Trains and coordinates the training of kitchen staff for growth and development.
  • Follows proper quality control procedures guaranteeing standards.
  • In the absence of the Executive Chef this position will manage shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness.
  • Assist in ensuring safe working and guest environment to reduce risk and injury.
  • Report any incidents to the Executive Chef and HR immediately.
  • Assists with daily orders and ensuring the kitchen has the products needed to function

Skills & Abilities:

  • Excellent leadership skills with the proven ability to lead and motivate team members. 
  • Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.).
  • Ability to manage personal responsibilities in a high-stress, fast-paced work environment. 
  • Ability to follow oral and written instructions. 
  • Expert-level knowledge of food and beverage industry including back of house operations. 
  • Excellent organizational and communication skills with an ability to work in a team environment. 
  • Active problem solver with the ability to complete tasks while maintaining standards.


Job Qualifications


  • Significant cooking experience in high-speed kitchen environment.
  • Post-secondary education in culinary field a plus.
  • If internal, experience and proven performance in “a;”Line Lead””a; and/or “a;”Prep Lead””a; positions.
  • Strong communication and leadership skills.
  • Strong analytical and problem-solving abilities.
  • Willing to work afternoon, night, and weekend shifts.
  • Ability to learn and operate new systems/software for scheduling and inventory management.
  • Proficient with MS Office – Excel, Word, Outlook, PPT

As a leading brewer, we are committed to finding innovative ways to continually improve. It’s this kind of thinking that creates a unique work environment by rewarding talent, celebrating diversity and encouraging forward thinking. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other characteristic protected by applicable law.

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