8401 Colesville Rd #150, Silver Spring, MD 20910

Compensation: Salary

Range: $60000 - $66000

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 Lagerhaus & Biergarten, 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 prized burger slinger

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