Job Overview

Sous Chef | FiftyFifty Brewing Co. @ RPM

This isn’t a clipboard job. It’s a line-leading, standard-setting role in a scratch kitchen built on real technique, clean work, and tight execution.
FiftyFifty Brewing Co. is opening at Reno Public Market. We’re building a kitchen that can push bold sandwiches, fresh salads, creative apps, and comfort desserts at scale—without shortcuts and without the wheels coming off when volume hits.
You’ll work directly with the Executive Chef. You’ll be trusted with the details that decide whether a kitchen runs clean or runs loud: prep flow, pars, station pace, plate quality, and daily accountability. If you want to grow into an Exec role and you’re ready to lead from the front, this is your lane.

The role

You’re the person who makes standards real on a Tuesday and unbreakable on a Saturday.
You coach through the push. You tighten systems. You fix problems before they become culture. You can talk like a leader and cook like a killer.

What you’ll be doing

You’ll lead prep and service execution. That means you’re on the line when it matters, not “checking in.”
You’ll train and coach cooks in real time. Builds, temps, seasoning, timing, station organization, and communication. You’ll model pace and precision.
You’ll enforce systems that protect consistency: recipes, specs, pars, labeling/dating, allergen control, sanitation, and close-down standards.
You’ll own food quality. Plates should look sharp. Food should eat the same every time. If it misses, you catch it and correct it.
You’ll help manage inventory and ordering. Tight counts. Smart pars. Less waste. Better planning. You’ll support vendor relationships and keep product coming in right.
You’ll help build the kitchen culture. High standards, no shortcuts, no excuses. Calm execution and mutual respect.

Who we’re looking for

A strong line cook ready to step up, or a proven sous who still loves the line.
Calm under pressure. Fast without being sloppy.
Detail-driven with real follow-through. You don’t “mean to.” You do.
Professional communicator. Clear calls. Clean feedback. No drama.
Open to advanced technique and process: smoking, fermentation, cook-and-hold, and production planning that actually holds up in service.
Authorized to work in the U.S.

Requirements

  • 2+ years in a high-volume scratch kitchen. Leadership experience preferred.
  • Able to lift up to ~50 lbs and work long shifts on your feet.
  • Must maintain required food safety certifications for the role (or obtain within the required timeframe).
  • Scheduling flexibility: nights, weekends, and holidays as needed.

Pay + benefits

  • Salary: $[X]–$[Y] (DOE)
  • Paid time off and holidays (eligible employees)
  • Medical + dental (eligible employees)
  • 401(k) (eligible employees)
  • Real growth path as we expand

We don’t cut corners. We build kitchens that last. If that’s your standard too, apply and come help set the tone.

Apply Now