Squatters Pub and Beers
  • 29-Mar-2018 to 15-May-2018 (MST)
  • Salt Lake City, UT, USA
  • 40K - 50K+, DOE
  • Salary
  • Full Time

Medical, Dental, Vision, Life, Company 401(k) with 6% match, PTO, Additional Company Perks and Discounts


The Sous Chef has the primary responsibility and oversight to support the Chef de Cuisine by supervising all of the operations of the kitchen, including accounting and finance, scheduling of personnel, food preparation and production, organization of supplies and equipment in the kitchen, freezer/walk-in refrigerators and storeroom areas.  Trains kitchen personnel and/or other employees who contribute to the overall operations of the kitchen.  Works closely with the Chef de Cuisine, other managers and co-workers to ensure the highest level of customer satisfaction is achieved through food and service. 


Responsible for the menu planning and development of a specific location's daily specials. 

Maintains a working knowledge of all recipes, products, preparation and presentation procedures to ensure all menu items are made according to specifications and presented consistently in accordance with the Company's guidelines. 

Utilize food production and inventory tools available to support his/her responsibility.

Educates and monitors employees in the recipes, cooking methods, presentation techniques and portion control.

Purchases food products within established Company guidelines.  Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times. 

Supervises kitchen staff to maintain the Company's highest standards of cleanliness, organization, safety and sanitation of the kitchen areas.

Working with the Chef de Cuisine, assists with kitchen employee hiring, orientations, schedules, evaluations, employee issues, and terminations of kitchen personnel; accurately and promptly submits all associated paperwork to process the same. 

Works closely with the Chef de Cuisine to investigate and resolve any food quality and service complaints that may be received and to improve the effectiveness of the kitchen operation.

Develops, implements and monitors budgets (including labor) for the kitchen location to ensure efficient operation and production and to ensure that expenditures stay within budget limitations. 

Keeps all equipment and fixtures clean and in good working order. 

Accurately and timely codes invoices for any and all food and non-food items purchased or requisitioned for the restaurant. 

Participates in the monthly inventory process. 

Researches and stays abreast of food trends and culinary technical skills.

Enforces all kitchen procedures and policies.

Follows Company policies and procedures. 

Other duties as assigned.



2-4 years experience as Kitchen Manager in a quality-dining restaurant.

Extensive knowledge of preparation of all food items.

2+ years of supervisory and human resource management skills (including interviewing, recruiting, training, coaching, motivating).

Financial skills and experience for budgetary and cost purposes. 

Strong verbal communication and organizational skills.

Must be able to work independently, as well as in a team-oriented environment.

Must be able to work day, evening or a combination of shifts on weekends and/or public holidays.

Computer skills (Excel, Word, Outlook) and Point of Sale (Aloha).

Bi-lingual English / Spanish speaking skills, recommended.


Physical Demands:

Stands and/or traverses restaurant areas for long periods. 

Frequently moves, transports or lifts and up to 100 pounds. 

Uses repetitive motions when cooking.


Other Requirements: 

Current ServSafe Certification.

Culinary Arts Diploma or Certification, a plus!


Squatters Pub and Beers
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