Area Sous Chef

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Up to $95,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Unlimited paid time off

Health savings account

Flexible spending account

Life insurance

401(k) with employer matching

Employee assistance program

Tuition Reimbursement

Employee Discounts

Job Description

Hotel Zelos, located in the vibrant city of San Francisco, California, is an acclaimed hospitality establishment renowned for delivering exceptional guest experiences and culinary excellence. It stands as a proud member of the Sage Hospitality Group, a leader in the hospitality industry committed to enriching lives through outstanding service and innovation. Hotel Zelos offers a dynamic dining environment that includes the sultry and award-winning Dirty Habit restaurant bar, known for its extensive whiskey collection and a lively outdoor patio, as well as PLS on Post, a spirited and bold culinary destination focused on inventive comfort foods and a fun atmosphere. These venues collectively create a unique social scene that balances stylish ambiance with genuine hospitality. As part of Sage Hospitality Group, Hotel Zelos values entrepreneurial spirit, creativity, and the empowerment of its staff, fostering an inclusive and growth-oriented workplace where employees can thrive personally and professionally. The hotel’s ethos is centered on creating memorable experiences for both guests and team members alike.

The role of Area Sous Chef at Hotel Zelos is a significant leadership position within the culinary team, responsible for overseeing kitchen operations and ensuring the highest standards of food production and presentation. This full-time role offers an annual salary of up to $95,000 and is ideal for an experienced culinary professional who is passionate about food, people, and innovation. The Area Sous Chef will manage the kitchen staff's daily activities including food preparation, quality control, and kitchen safety to adhere to all federal, state, and corporate standards. They will also lead efforts in maintaining cost efficiency through monitoring labor and food expenses. A key part of this role involves collaborating with the Area Executive Chef to develop and refine menus, ensuring they meet the creative and competitive expectations of the hotel’s culinary offerings. The position demands leadership in human resource functions such as hiring, training, scheduling, and performance management. Additionally, the Area Sous Chef must champion workplace safety protocols and promote a positive team environment.

This position requires a strong culinary background coupled with management expertise, particularly in a fast-paced, multi-outlet hotel setting. Candidates should be adept at maintaining product quality under pressure, managing budgets, and driving operational improvements. The ideal candidate will be an independent thinker with a bold approach to cuisine and kitchen leadership, aligned with Sage Hospitality Group’s culture of embracing risk-taking and innovative departures from the norm. This role offers an exciting opportunity to be part of a celebrated culinary team while advancing one’s career within a supportive and growth-minded organization.

Job Requirements

High school education or equivalent
One to two years of related culinary or kitchen management experience
Ability to manage kitchen staff and operations effectively
Knowledge of food safety and sanitation regulations
Physical ability to perform heavy lifting, bending, standing for long periods and mobility throughout kitchen
Ability to read, write and comprehend operational records and safety procedures
Willingness to work in a fast-paced, temperature-variable kitchen environment
Legal authorization to work
Commitment to embracing company culture and values

Job Qualifications

High school education or equivalent
One to two years of employment experience in a related culinary or kitchen management position
Advanced knowledge of food profession principles and practices
Experience in managing people and complex food and beverage operations
Strong leadership and communication skills
Ability to analyze and manage budgets and reports
Proficient in maintaining sanitation and safety standards

Job Duties

Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product
Manage human resources in the production and preparation areas of the kitchen including interview, hire, schedule, train, develop, empower, coach and counsel staff
Schedule and manage the maintenance and sanitation of the kitchen and equipment to meet all health and safety standards
Monitor, analyze and control all labor and food costs while preparing reports and schedules to ensure budget goals are met
Promote the Accident Prevention Program to minimize liabilities and related expenses
Assist Area Executive Chef in creating and implementing menu and production changes
Ensure compliance with franchise standards and regulations