Silver Branch is synonymous with Gemütlichkeit—a sense of warmth and camaraderie that lifts spirits and provides a welcoming atmosphere. The cuisine is a major component of the taproom experience. The Sous Chef will work with the Chef de Cuisine under the guidance of the Executive Chef to elevate the menu and pair excellent food with our award-winning beer.

Sous Chef Job Description

As Sous Chef at Silver Branch Rockville Beerworks, you’ll play a central role in shaping the energy, quality, and creativity of our kitchen. This is a hands-on leadership position where you’ll help drive daily operations, inspire your team, and bring our menu to life with consistency and care.

Working closely with the Chef de Cuisine, General Manager, and Executive Leadership Team, you’ll ensure every dish meets our standards for excellence—delivered on time, executed with precision, and designed to impress a diverse range of guests. From developing fresh, innovative menu items to maintaining rigorous quality control, you’ll have a direct impact on the guest experience.

You’ll lead by example—training and mentoring kitchen staff, fostering a culture rooted in teamwork, efficiency, and accountability, and upholding the highest standards of cleanliness and organization. As our food program continues to grow, you’ll help scale operations thoughtfully, increasing output without compromising quality.

This role is ideal for a driven culinary professional who thrives in a fast-paced environment and takes pride in developing others. As a leader at Silver Branch, you’ll not only build a strong, cohesive team—you’ll represent our commitment to excellence, professionalism, and hospitality every day.

Key Responsibilities

Support the Chef de Cuisine in overseeing all daily kitchen operations
Lead and supervise kitchen staff during service, ensuring smooth execution
Train, coach, and develop team members to uphold performance and culinary standards
Ensure consistent preparation, quality, and presentation of all menu items
Expedite service to maintain ticket times and ensure timely food delivery
Maintain high standards of cleanliness, organization, and food safety compliance
Assist with inventory management, ordering, and minimizing waste
Monitor and uphold proper food handling, storage, and sanitation procedures
Step into a leadership role in the absence of the Chef de Cuisine
Contribute to menu development, specials, and recipe refinement
Foster a positive, accountable, and team-oriented kitchen culture
Help manage labor and support scheduling to meet business needs
Identify opportunities to improve efficiency, quality, and kitchen workflows
Execute special menu pop-ups and events that coincide with our marketing objectives and create a compelling draw to get our repeat guests and get new guests in the door
Occasionally participate in culinary events off property, brewery dinners, etc.

Knowledge, Skills & Qualifications

Strong skills with all Microsoft Office products including Excel and Word
Minimum 3 years working in a high-volume restaurant with at least 2 years managing a restaurant
Ability to execute consistently under pressure while maintaining attention to detail
Solid understanding of inventory management, ordering, and cost control
Creative mindset with the ability to contribute to menu development and specials
Strong organizational and time-management skills
Commitment to cleanliness, sanitation, and health code compliance
Must successfully complete certified Food Safety Manager license requirements within two weeks from start date
Culinary degree or equivalent hands-on experience preferred
Fluent in English, Bi-lingual with Spanish preferred
Bonus points for being a pizza dough master

Physical Requirements

Ability to lift and carry a minimum of 50 lbs regularly and up to 100 lbs occasionally
Capable of standing and working on your feet for extended periods in a fast-paced environment
Ability to bend, kneel, stoop, reach, and squat frequently while stocking, prepping, and working the line
Able to push, pull, and move equipment, supplies, and inventory as needed
Comfortable working in varied conditions, including temperatures ranging from cold storage (~30°F) to high-heat kitchen environments (100°F+)
Tolerance for loud noise, fumes, odors, smoke, and other typical kitchen conditions
Availability to work a minimum of 40 hours per week, with flexibility for extended hours as needed
Willingness to work nights, weekends, and special events
Ability to maintain stamina, focus, and efficiency during long shifts and high-volume service periods

Job Type: Full-time

Pay: $60,000.00 - $66,000.00 per year

Benefits:

Paid time off

Application Question(s):

What is your plan to ensure each cook executes quality menu items consistently and in a timely manner?

Experience:

Kitchen management: 1 year (Preferred)

Language:

English (Required)
Spanish (Preferred)

License/Certification:

ServSafe (Required)

Ability to Commute:

Derwood, MD 20855 (Required)

Work Location: In person

Silver Branch Brewing Rockville Beerworks

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