Sous Chef

KRG•San Francisco, CA

About The Position

The Sous Chef plays a critical role in maintaining a sanitary, safe, and clean kitchen and ensuring guests receive hot, made-from-scratch food. The role follows company and local county standards for cleaning and sanitizing tools, utensils, and stations, as well as recipe execution and ordering, receiving, and storage practices. The Sous Chef supports the Executive Chef, leads Back of House operations, and also maintains a Front of House presence, with a focus on guest needs and service standards. The position also involves team leadership, training, staffing, operational decisions, and administrative duties.

Requirements

High school diploma or equivalent required.
At least 4 years of chef or kitchen management experience required.
Experience with Front of House operations and 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 staff 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.

Nice To Haves

Four-year degree or culinary degree preferred.

Responsibilities

Assist the Executive Chef in ensuring Back of House controls and standards are followed so guests receive properly prepared food.
Maximize productivity and efficiency and minimize waste by maintaining accurate production levels, team scheduling, and sales projections.
Assist with periodic inventories and work toward established food-cost goals.
Follow recipe standards for all menu items and coach and train team members to do the same.
Lead Back of House operations and ensure the kitchen meets health department requirements and passes inspections.
Hire and recruit team members with the energy, passion, and ability to deliver food and service to company standards.
Help create a positive food culture embraced by managers and team members.
Ensure the Back of House is set up accurately for each shift and broken down properly 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 and recruit team members as needed.
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.
Help ensure budgets are exceeded.
Perform administrative duties.
Maintain kitchen sanitation and safety, including proper cleaning and sanitizing of tools, utensils, and stations, and follow ordering, receiving, and storage practices.