Sous-Chef Cafe

McCalls Catering & Events•San Francisco, CA

13d

About The Position

A Sous chef, working under the supervision of the Café Chef, has primary responsibility for overseeing and supervising production of food for the Cafe. Works closely with Café Chef to promote the company’s culture, mission and philosophy whilst shaping the daily culinary experience within the café. This by overseeing all facets of food quality, driving the culinary process, and ensuring efficiency of service. The Sous-Chef position requires an understanding of diverse culinary techniques, an unyielding passion for crafting exceptional dishes, and a strong ability to mentor and inspire a high-performing kitchen team. The Sous-Chef act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Responsible for supervising, training, evaluating, coaching and counseling production team associates to comply with company standards. Prior food production supervisory/management experience. Culinary degree and/or training preferred. Excellent volume cooking skills, presentation skills and palette. Experience in quality-oriented large-scale Cafe facility. Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds. Proﬁcient computer skills in Word, Excel, and the kitchen computer production system. Excellent communication skills (written and oral) and good listening skills. Ability to handle many tasks at once and effectiveness in a fast-paced work environment. Thoroughness, attention to details, and excellent organizational skills. Good decision-making and ability to proactively make changes as needed. Ability to communicate effectively with associates, management, clients and vendors if necessary. Ability to work ﬂexible schedule to accommodate business levels.

Requirements

Prior food production supervisory/management experience.
Excellent volume cooking skills, presentation skills and palette. Experience in quality-oriented large-scale Cafe facility.
Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds.
Proﬁcient computer skills in Word, Excel, and the kitchen computer production system. Excellent communication skills (written and oral) and good listening skills.
Ability to handle many tasks at once and effectiveness in a fast-paced work environment. Thoroughness, attention to details, and excellent organizational skills.
Good decision-making and ability to proactively make changes as needed.
Ability to communicate effectively with associates, management, clients and vendors if necessary.
Ability to work ﬂexible schedule to accommodate business levels.
Always practice company culture. Protect assets of the property.
Maintain professional appearance and behavior when in contact with guests and associates.
Follow policies and procedures in training manuals and associate handbook.
Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and proﬁtability.
Always observe good personal hygiene and always be of well-groomed appearance.
All staff are required to observe and comply with all relevant regulations and legislation set out in the Handbook in line with statutory obligations.
Constant standing and walking
Frequent lifting/pushing/pulling objects & occasionally lifting/pushing/pulling objects up to 50 lbs., rarely lifting/pushing/pulling objects up to 100 lbs. (with assistance).
Safely Load and Unloading of goods entering the kitchen
Able to use ladders, clean ground level areas
Valid California Manager ServeSafe Certiﬁed
Covid Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations.
Whilst English is the main language of communication; we welcome bilingual English speakers
High school diploma or GED acceptable
Minimum 3+ years of hospitality-related experience
Minimum 2+ years of kitchen leadership experience in large volume kitchens
Current CA Serve Safe Manager and other certiﬁcation as required by federal/state/local
Strong Computer literate, navigating relevant office and related software

Nice To Haves

Culinary degree and/or training preferred.
Bachelor’s degree in kitchen management or certiﬁcation from Culinary School is preferred.

Responsibilities

Strictly adhere to all menu, production, and preparation guidelines; diligently follow opening/closing checklists and uphold responsibility guides to maintain seamless operations.
Analyses and establish food speciﬁcations and costings and speciﬁcations for all menus Make daily changes in event numbers and menus where required.
Assists in culinary development of dishes and menus in coop with Executive Chef.
Contribute to the overall dining experience by executing and refining the culinary offerings with precision and creativity.
Assist in development, training and mentoring of staff and act as a resource to them. Coach, counsel and assist in conducting performance evaluations of production team.
Monitor staffing levels to minimize cost and increase productivity. Recommend staffing needs according to business levels.
Compose daily rescheduling list and reassign work to the following day’s production list according to team’s capabilities.
Maintain a team-oriented atmosphere.
Perform all reasonable requests from the management team.
Attend and participate in all scheduled meetings and training sessions. Follow proper time-keeping policies and procedures.
Follow the sign-in and sign-out procedure for keys.
Know and follow all company emergency and safety procedures.
Rigorously manage workplace and food safety standards, including meticulous allergen management, to ensure the highest levels of guest well-being and operational safety.