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Hours Full-time, Part-time
Location 3640 Sacramento Street
San Francisco, California

About this job

Philosophy:
• To make beautiful food that tastes delicious.
• To prepare cuisine for our guests in a loving manner.
• To respect and care for every staff member.
• To embrace our neighborhood and community by our actions outside of work.
• To be courteous and helpful to our suppliers.
• To be mindful of the value of ingredients procured from the earth and the sea.

General Description:
Proper and timely set up of all mise en place.
Proper and mindful cooking of all menu items.
Proper and sanitary working habits emphasizing efficiency and economy of space.
1. Reports to the chef regarding station needs and prep.
2. Takes an inventory of the meat station and amends prep list as needed.
3. Prioritizes prep list and delegates station needs.
4. Alerts chef regarding station status and counts.
5. Does not run out of mise en place.
6. Ensures quality and consistency of all prepared items at all times.
7. Tastes every ingredient and prepared mise en place item.
8. Checks the status of all proteins prior to service. Quality and quantity.
9. Breaks down the kitchen to restaurant standards and closing policies.
10. Maintains, updates, and fills out daily prep list.
11. Fills out count sheet for station.
12. Checks out with chef once nightly cleaning is complete.

Requirements

Job Requirements
Kitchen Policy:
* At least 1 year of Sous Chef experience required
* Shows up as scheduled "ready to work".
* Knives are to be maintained in a "very sharp" condition.
* Possesses the right tool for the right job.
* Listens and takes direction from immediate supervisor.
* Conflicts and arguments are never tolerated during service.
* Conflict resolution occurs at the shifts end, or as scheduled.
* Respects silence in the kitchen being mindful of others right to quiet.
* Immediately reports any potentially hazardous conditions to management.
* Documents any damaged equipment on the "R&M" clipboard.
* Works diligently in an organized and efficient manner.
* Works clean. Has "clean" soapy water on hand.
* Documents any "off" or "un-servable" product in waste log book.
* Leaves station spotless prior to departure.
* Never leaves the kitchen without approval from an immediate supervisor.

Additional Information
** It should be noted that this job description may not include every duty or responsibility that a person in this role may be asked to perform, other related duties may be required as assigned.