Executive Sous Chef
Happy CraneExecutive Sous Chef - $82k - $92k salary depending on experience
SF Chronicle Top 100 restaurant
Robb Report Top 10 best new restaurants
Conde Nast Best New restaurants in the world
James Beard Awards semi finalists
Modern Chinese based in Hayes Valley neighborhood seeks Executive Sous Chef with minimum 2 years of management and 5 years of kitchen experience. The Executive Sous Chef will support the Chef de cuisine with leading and managing the kitchen team in a fast paced environment. The restaurant serves both a la carte and tasting menus so ability to adapt and be flexible in the moment is key to the success of the role.
Executive Sous Chef will be very comfortable working under pressure, and be a leader of a kitchen that produces high quality food whilst simultaneously fostering a sustainable and warm environment for the team. Our business is growing, and we have an immediate opening for an Executive Sous Chef to oversee back-of-house operations with Chef James. The ideal candidate will have a passion for hospitality, a keen eye for detail, is fiscally mindful, and will be an inspirational leader and mentor for our team.
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- Work together with the chef de cuisine in managing the kitchen to ensure all prep and execution of service is in line with the high-level standards set by the restaurant
- Lead kitchen management team and kitchen operations, including directing the team, expediting service, and working stations as needed
- Collaborate with the Chef/Owner in new dish creations, costing, and implementation of menus
- Be a mentor for other members of kitchen management and the kitchen team, assisting in their training and development which includes training on the preparation, arrangement, and plating of dishes
- Support the Chef/Owner with scheduling and labor control as well as oversee daily ordering to keep in line with budget and target margins
- Assist in creation of SOPs and for the kitchen specifically in conjunction with Chef/Owner
- Assist with inventory, ordering, receiving, and proper storage of food and kitchen supplies
- Monitor product usage, portions, and waste to help manage food costs
- Oversee opening and closing kitchen procedures, including line checks, walk in and review, equipment shutdown, and final kitchen walk through
- Collaborate with the rest of the leadership team to maintain a clean restaurant, kitchen, prep areas, walk-ins, dry storage, and chemical storage
- Integral to all team communications including: kitchen meetings, all-team meetings, feedback, training, scheduling, etc.
- Uphold the highest standards of food safety, food handling, and sanitation requirements in order to ensure the health and safety of team and guests
- Along with the Core Team Members, lead the team with compassion, empathy and care in order to create and maintain a healthy, sustainable and warm culture for all
Qualities Expected:
- Be familiar with international cuisine and different ethnic cuisines; knowledge of Chinese cuisine is beneficial but not necessary as long as there is a desire to learn
- Detail-oriented candidate that thrives in a high volume, dynamic environment
- Passionate about training and development of their team
- Strong communication and organizational skills
- Experience writing SOPs and creating systems for kitchen to follow like pars, set up and break down checklists, Department of Health checklists, etc.
- Financial acumen is necessary to support team in maintaining and meeting labor and sales targets as well as COGS
- Driven, pro-active individual that holds themself to the utmost standards