Sous Chef (Alcove)

About MadTree Brewing Founded in 2013, MadTree is an award-winning brewery that’s rooted in Cincinnati and planted in purpose. Driven to craft great beer - but more importantly - build a business dedicated to doing good, MadTree protects and celebrates nature while reducing impact on the environment. MadTree is a B Corp certified company and proud member of 1% for the Planet with a commitment to donate 1% of sales to local, sustainable nonprofits. MadTree strives to create warm and welcoming experiences, exceed expectations, and most importantly, plant a better community. They put purpose in every pour,and raise a glass to doing things differently.   We are MadTree. Rooted in Cincy. Planted in Purpose. MadTree is committed to building a diverse, equitable, and inclusive workforce that is rooted in Cincy and planted in purpose. We offer a competitive compensation package plus great benefits like subsidized health insurance, free mental health support, a retirement plan with a match, paid time off, and many other great perks. brasserie-inspired Are you a passionate culinary leader who thrives on mentoring teams and crafting exceptional dining experiences? Do you have the drive to help lead one of Cincinnati's most exciting restaurants? We're looking for a talented Sous Chef who can combine culinary expertise with strong leadership skills to help guide and develop our kitchen team. If you're ready to elevate your career while crafting everything from perfectly seared steaks to handmade pasta in our scratch kitchen, we want you at Alcove by MadTree! POSITION: Sous Chef LOCATION: Cincinnati, OH (OTR) REPORTS TO: Executive Chef STATUS: Full-Time (Exempt - Salaried) COMPENSATION RANGE: $50,500.00 - $60,940.00 VARIABLE COMPENSATION: Up to $5,000/year for achieving specific performance metrics POSITION SUMMARY:  The Sous Chef will partner with the Executive Chef to elevate kitchen operations and the team. You'll blend hands-on cooking with operational leadership—running service from expo, developing staff, managing costs, and assisting with seasonal menu updates. This role requires both culinary skill and leadership ability to maintain our high standards while delivering exceptional dining experiences. They will be an avid MadTree ambassador who lives the behaviors – Connect, Grow, and Give a F*ck. WHO ARE WE? Located at 1400-1410 Vine Street in Cincinnati’s historic Over-the-Rhine district, Alcove by MadTree features a selection of award-winning and high-quality beers, house-made cocktails, and well-crafted offerings. Our unpretentious, yet curated, approach to hospitality makes us a destination for everyday guests. Approachable dining that celebrates beauty, simplicity, locality, and nostalgia takes center stage in our lush, cozy, and inviting OTR space. The brasserie-inspired menus offer options that resonate with all palates; we execute dishes that are uncomplicated and irresistible. Our food is not only perfect every time, but also incredibly easy to understand and enjoy.  Sourcing the finest local ingredients, each plate is a nod to classic flavors, elevated with a touch of creativity.  ESSENTIAL DUTIES AND RESPONSIBILITIES: Assist the Executive Chef in daily kitchen operations & optimization, including menu execution, quality control, inventory, food cost controls, ordering systems and staff management. Regularly partner with the Executive Chef on planning, preparation, and execution of catering and Private Events. Partner with the Executive Chef and General Manager in P&L management and budget planning, including labor scheduling, food costing, and operational planning. Create & execute seasonal menu items in collaboration with the Executive Chef and the kitchen staff. Lead the line cooks and prep cooks from the expo station during service to ensure proper timing, execution and maintaining high standards for taste, quality, and presentation for all dishes as they go out to our guests. Clearly communicate with line cooks, prep cooks, dishwashers, and FOH staff throughout your shift and on the line to ensure everyone is on the same page and working together. Lead kitchen operations ensuring proper food handling, storage, and sanitation practices in compliance with all health department regulations and food safety standards. Ensure organization and cleanliness of the kitchen and its stations before, during and after service. Implement training programs for our kitchen team and aid them in their professional development. Coordinate with the General Manager and FOH leadership to ensure seamless service execution. Collaborate with FOH staff to ensure experiences that exceed our guests expectations. Partner with Alcove leadership to provide outstanding guest experiences, through delivery of our PODs: We are Warm & Welcoming, We Craft to Exceed Expectations, and Together, We Plant a Better Community. Partner with People Strategy to execute recruitment strategy, performance reviews and follow up on annual engagement and pulse surveys. Be ready and willing to help your team with other job-related duties and kitchen tasks as needed. Spend 16 hours per year volunteering (paid) for MadTree Impact initiatives with excitement, encouraging your teammates to do the same. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age or older. Minimum of 5 years experience in a high-volume restaurant. 2+ years of kitchen management experience is required. Must possess ServSafe certification or obtain within 90 days of employment Available to work evening hours, weekends, and holidays; work week averages 50-55 hours per week and more deemed necessary at various times. SKILLS & ABILITIES: Culinary Leadership: Lead by example in maintaining exceptional food quality while developing kitchen talent. Operational Excellence: Balance financial acumen with kitchen efficiency and consistent execution. Menu Development: Create innovative seasonal dishes while respecting classic techniques. Performance Under Pressure: Thrive in high-volume, fast-paced environments while maintaining focus and a positive attitude that energizes the team. Team Building: Foster a collaborative kitchen culture that drives engagement and accountability. Communication: Communicate clearly and effectively with all staff, especially during high-pressure service. Adaptability: Manage multiple priorities while maintaining composure and pivoting as needed. Problem Solving: Think creatively to resolve issues quickly and effectively. Safety & Standards: Champion proper food safety, sanitation protocols, and quality standards. PHYSICAL REQUIREMENTS: Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl, and climb. Ability to frequently talk, hear, and smell. Ability to frequently lift and/or move up to 50 pounds. Ability to frequently reach with hands and arms. Use hands to handle or feel objects, tools, or controls. Vision abilities required by this job include close vision, distance vision and the ability to adjust focus. WORK ENVIRONMENT:  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work environment is that of a fast-paced, professional kitchen and restaurant. The employee will be exposed to heat, steam, hot grease, chemicals and noise. There will be the regular use of knives and other potentially hazardous equipment. The employee will occasionally work on wet floors and with wet equipment.