MANAGEMENT - Sous Chef

Urban Plates•Sunnyvale, CA

13d•$65,000 - $75,000•Onsite

About The Position

The Sous Chef assists the Chef/Executive Kitchen Manager (EKM) in managing all culinary operations and duties in the restaurant. The role is directly accountable for food quality, kitchen execution, and driving profitable sales growth. The position reports to the General Manager and is classified as non-exempt. The stated pay range is $65,000–$75,000, including bonus potential. The role works in a restaurant environment indoors and outdoors, throughout all seasons and weather conditions. It involves extended periods in confined spaces where temperatures may fluctuate from hot to cold, working around heavy equipment and machinery, and variable noise levels. Use of a computer and telephone is required. Physical demands include extended standing and well-paced mobility; occasional reaching, bending, squatting, stooping, lifting items up to 30 pounds, and using hand and finger dexterity with small tools and equipment; and frequent handwashing with soap and hot water.

Requirements

High school diploma or equivalent.
Kitchen operations knowledge and basic culinary and knife skills.
Effective verbal and written communication skills.
Ability to speak and understand English.
Ability to handle stressful working conditions, multiple priorities, and frequent interruptions calmly and decisively.
Ability to recognize pressure points and provide support when needed.
Ability to prioritize responsibilities and remain flexible as priorities change.
Ability to create and uphold a team environment.
Ability to problem-solve and implement solutions.
Attention to detail and strong organizational skills.
Openness to continuous learning and adaptability.

Nice To Haves

Culinary degree or equivalent.
Formal experience in a from-scratch kitchen.
One to two years of experience in a Kitchen Manager role.
Valid driver's license.
ServeSafe for Managers certification.
RBS certification.
Prior knowledge of scheduling software, POS systems, and basic computer skills.

Responsibilities

Assist the Chef with scheduling back-of-house and line team members to meet sales demands.
Coach, develop, discipline, and educate team members consistently and fairly to support a cohesive and efficient work environment.
Assist the Chef in managing product preparation and presentation.
Conduct store-level meetings and huddles and update the management log.
Ensure compliance with company policies, practices, and procedures.
Assist the Chef in achieving financial targets, specifically food cost, line and kitchen labor cost, and packaging.
Partner with the Chef to manage kitchen organization, cleanliness, and sanitation, ensuring standards meet or exceed Health Department standards.
Maintain appropriate inventory levels, implement inventory controls, and conduct full and partial inventory counts as needed.
Place vendor orders, track deliveries, manage ordering and receiving paperwork, and communicate with the Support Center.
Maintain compliance with local, state, and federal laws, regulations, and guidelines, as well as company policies.
Help drive systems and processes, including Prep Generator, Line Checks, and Everclean Walks.
Control food quality, maintain high standards, and ensure products are not used past their shelf lives.
Follow recipe specifications, including proper portion sizes and cooking methods.
Maintain regular and reliable attendance.
Perform similar and incidental duties as required.