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in San Francisco, CA
Executive Sous Chef | ***Michelin | San Francisco
Verified Pay | $75,000 per year |
---|---|
Hours | Full-time, Part-time |
Location | San Francisco, California |
About this job
Job Description
DESCRIPTION:
World renowned restaurant group with Michelin concepts up to 3 stars is seeking an intensely passionate and talented Executive Sous Chef for their flagship restaurant in San Francisco. Join a team that is fiercely dedicated to sustainability, artistry, love and respect for their community. This restaurant tells the story of California through food, highlighting the local bounty and fresh produce from their own farm in Sonoma. In your position, you will be responsible for all kitchen operations. You will provide direction to the BOH and FOH teams while adhering to standard operating procedures for food quality and ensure compliancy with the regulatory requirements for food handling, sanitation and cleanliness. In communication with the Chef de Cuisine, you will effectively execute the goals for the kitchen and overall vision for the restaurant.
REQUIREMENTS:
Must demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
Drive to elevate your personal performance and maintain the standards of quality.
Welcome suggestions and new ideas as an opportunity to learn, grow and improve systems.
Ability to anticipate and respond to guest needs in a respectful and timely manner.
Must demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
Must strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future.
RESPONSIBILITIES:
MENU OVERSIGHT/OPERATIONS:
Responsible for ensuring Prep Lists (for restaurant & bar) are up to date and accurate
Responsible for the kitchen's routine operations
Ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation, and cleanliness
Assist in all prep needed to ensure both the restaurant and bar have successful services
Conduct daily meetings with the kitchen team to provide direction and address any concerns
Conducting daily kitchen manager meetings and provide direction, goals, and assess progress
MANAGEMENT:
In coordination with CDC, you will be responsible for BOH and Dish Team staff reviews
Maintain BOH teams goals and assist in accountability
Oversee sous chef team, ensuring clarity and follow-through
Ensure completion of daily lists through communication and accountability
Oversee staff projects during production and service ensuring all details are up to standard
PURCHASING/FOOD COSTING:
All menu items and developments must be cost before or within one week of implementation onto the menu
Maintain consistency by making sure all hourly follow the recipes and are controlling waste
Maintain food cost at or below percentage decided by the Director of Operations
Conduct weekly market runs and stay up to date on farm offerings
Oversee all produce ordering on a daily basis
Maintain long standing relationships with farmers and other purveyors
Attend weekly manager meetings to review current food costs
Oversee daily logging of invoices and ensure numbers are being put into decline budgets
FOOD INVENTORY:
Assist in the daily inventory controls. Monitor Inventory levels and ensure that there is no waste and inventories are being rotated accordingly
Conduct monthly inventory on the 31st of each month and submit all information to accounting and within two days
Work closely with the accountant to ensure inventory is organized and consistent with the restaurants needs
EVENT POINT PERSON:
Point person for BOH in regards to all Buyouts and outside Events
Attends all meetings regarding buyouts and outside events
Ensures Sous Chefs, CDP and Commis have all of the information needed
Creates prep lists, order guides and assists in food costing for all buyouts and outside events
FINANCE:
Oversee controllable expenses by checking snapshots on a weekly basis. Communicate with the DO and CDC when larger expenses are not in the budget
Prepare and assist with P&L meetings on a monthly basis
Set systems to make sure costs are always controlled
LABOR / PAYROLL:
Ensure that all labor numbers fit into the budget and the sustained growth and prosperity of the restaurant long term
Checking daily to ensure that all BOH employees have proper clock in , clock out, and breaks
Review payroll at the end of each pay period before submitting to the Director of Operations
Organize staff to ensure minimal overtime
HEALTH, SAFETY AND SANITATION:
Fill out daily temperature logs and ensure fridges are maintaining proper temperature
Ensure proper sanitation and personal hygiene are maintained
Ensure that all team members maintain their certification for food handling
Must maintain manager lever food handling certification
Oversee daily closing log for kitchen
HUMAN RESOURCES:
Oversee all time off requests and ensure that appropriate action is communicated to HR in regards to vacation/sick pay
Implement all personnel policies/decisions as outlined in the Employee Company Handbook
Constantly mentor and inspire kitchen teams to continue to grow and maintain position as industry leaders
Maintain employee satisfaction and practice internal hospitality
Communicate CDG Goal, Culture, Philosophy to all BOH employees
Hire employees who align with the culture and company mission statement
Constantly look for new ways to show appreciation to our team members
Conduct 90 Days Smart Goal and annual reviews for all BOH employees
COMPENSATION & BENEFITS:
Base Salary (DOE) $75k-$85k
Bonus potential based on performance
Unlimited PTO
Health, Dental & Vision
Wellness, Education & Uniform stipend
Quarterly staff trips to the farm
Dining Discounts
Equal Employment Opportunity