Sous Chef

Plumpjack Management Services•San Francisco, CA

24d•$70,000 - $72,000•Onsite

About The Position

Established in 1913, the PlumpJack Balboa Cafe is a multi-generational San Francisco institution and a classic neighborhood gathering hub. The menu offers signature favorites, seasonal dishes, and a famed Espressotini. The Sous Chef will assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service.

Requirements

Minimum five years’ experience in kitchen in an establishment of comparable quality, with demonstrable knowledge of culinary operations and quality food preparation (including 2 years in a supervisory role).
Demonstrated ability to train staff and ensure upscale restaurant customer service.
Must have current Food Handler Certificate.
Detail oriented.
Organized and efficient.
Safety-minded.
High quality standards for production and service.
Good team player.
Ability to effectively manage staff to maintain a high level of morale and productivity.
Basic knowledge of foods, service standards and procedures.
Diplomatic and calm with strong verbal communication skills.
Courteous, friendly, and professional manner.

Nice To Haves

Fluency in Spanish is a plus

Responsibilities

Understand and respond to all guest needs and requests in a timely and professional manner.
Train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
Coordinate with the Chef de Cuisine to ensure the efficient and professional operation of the dining room and any banquet functions.
Work with the Chef de Cuisine on the development of menus, safety and sanitation, staff development and product knowledge.
Daily communication through email to the Chef de Cuisine on days that he is not working regarding kitchen updates.
Follow all specifications to properly handle all products used and covering, labelling, and storing functions.
Personally ensure the quality and quantity, as ordered, of all foods delivered to the restaurant.
Assist with rotating produce, meats, fish, poultry in refrigerator to minimize waste and spoilage.
Manage the ordering of all food products for the Restaurant.
Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.
Ensure foods are stored and served at proper temperatures.
Regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs.
Continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
Develop relationships with all food purveyors.
Promote and comply with all policies and procedures of the PlumpJack Group.
Immediately report all suspicious occurrences and hazardous conditions and avoid injury to self and others.
Always maintain the cleanliness and safety of work areas and equipment.
Attend all mandatory meetings as directed.
Perform other tasks, including cross-training, as directed.