Sous Chef

McCormick & Kuleto's Seafood & Steaks (KRG, LLC)•San Francisco, CA

7d•$80,000 - $90,000

About The Position

The Sous Chef helps lead the kitchen team and ensure guests receive hot, made-from-scratch food. The role is responsible for maintaining a sanitary, safe, and clean kitchen and following company and local county standards for cleaning and sanitizing tools, utensils, and workstations, as well as recipe execution and ordering, receiving, and storage practices. The Sous Chef supports the Executive Chef, oversees Back of House standards, and manages operational areas during scheduled shifts, including guest interaction and a required Front of House presence. The position also performs administrative duties.

Requirements

High school diploma or equivalent required.
At least 4 years of chef or kitchen management experience required.
Back of House expertise and Front of House experience with a guest-service focus.
Ability to lead professionally in compliance with company policies, including the Workplace Civility Policy.
Excellent communication and delegation skills.
Ability to motivate team members, foster a positive work environment, and hold them accountable to company standards.
Ability to work in a fast-paced, multitasking, hands-on environment.
Ability to establish and maintain positive, professional working relationships with hourly team members and guests.
Ability to perform the stated physical demands, including regularly standing, walking, handling items, reaching, climbing or balancing, talking or hearing, and regularly lifting or moving up to 25 pounds.

Nice To Haves

Four-year degree or culinary degree preferred.

Responsibilities

Assist the Executive Chef in ensuring guests receive properly prepared food and that Back of House controls and standards are followed.
Maximize productivity and efficiency and minimize waste by maintaining accurate production levels, team-member schedules, and sales projections.
Assist with periodic inventories and meeting food-cost goals.
Follow recipe standards for all menu items and coach and train team members to do the same.
Help ensure the kitchen passes health department inspections.
Help hire and recruit team members who can deliver quality food and service.
Foster a food culture embraced by managers and team members.
Ensure the Back of House is set up correctly for each shift and broken down accurately afterward, including par levels and labor.
Conduct pre-shift meetings with Front of House and Back of House team members on every shift.
Conduct thorough line checks and correct issues as they arise.
Assist the Executive Chef with Back of House staffing needs.
Participate in training and implementation of new initiatives and menu rollouts.
Manage operations during scheduled shifts, make on-the-spot decisions, support staff, interact with guests, prioritize guest needs, and enforce performance standards, including maintaining a Front of House presence.
Help ensure budgets are exceeded.
Perform administrative duties.
Maintain a sanitary, safe, and clean kitchen and follow cleaning, sanitizing, recipe, ordering, receiving, and storage standards.