Sous Chef

Omakase Restaurant Group•San Francisco, CA

13d•$0 - $80,000•Onsite

About The Position

The Sous Chef is a seasoned culinary professional tasked with leading a high-performing team while maintaining an unwavering focus on precision and excellence in food preparation. Niku, a Michelin Star-rated restaurant, is recognized as California’s top steakhouse 2024 by Taste of Home and ranks No. 21 on the list of the World’s Best Steak Restaurants.

Requirements

2+ years as a Sous Chef and/or relevant education and/or experience
Progressive experience in fine dining food production
Strong knowledge of back of the house systems, ordering, and inventory
Strong knowledge of local, state, and federal food sanitation regulations
Strong knowledge of current and future food trends
Excellent communication skills
Ability to meet deadlines
California Food Handler's Card

Responsibilities

Assist in managing the main kitchen with production and execution, training the culinary and FOH staff, as well as managing food and labor costs on a daily basis
Involved in developing recipes and portion control specifications, seasonal menu planning, wine dinners, local preferences and recipe testing with Executive Chef and General Manager
Daily inspections of all food prepared for dinner service; ensure cleanliness and sanitation procedures are followed by the entire BOH team
Coordinate training activities with the show kitchen, main kitchen, prep cooks and dishwashers
Maintain all specialized Niku equipment and ensure cleaning protocols are followed
Build lasting relationship with all vendors
Assist Executive Chef with food and beverage related issues, execution problems and problem solving
Assist in managing employees within Niku and work alongside FOH management teams