Sous Chef

Sunnyvale, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $85,000.00

Benefits

Paid vacation

Health Insurance

Dental Insurance

Vision Insurance

Employer contribution toward dependent coverage

Job Description

Cafe Vivant is a neighborhood restaurant located in Menlo Park, California, celebrated for its dedication to heritage poultry, seasonal ingredients, and warm, intentional hospitality. The establishment emphasizes a deep respect for sourcing quality ingredients and is committed to bringing care and craft to every aspect of its menu. This approach results in a thoughtful and distinctive dining experience that appeals to food enthusiasts seeking both tradition and innovation in contemporary cuisine. Cafe Vivant is part of a broader community that values sustainable practices, fresh local produce, and a refined yet comfortable atmosphere where guests feel welcomed and nurtured throughout their visit.

Cafe Vivant is currently seeking a full-time Sous Chef to join its dynamic culinary team. This leadership role is essential in supporting the daily kitchen operations alongside the Head Chef and requires a professional who excels in team management, organization, and culinary excellence. The Sous Chef will play a critical role in maintaining consistency across the menu, ensuring quality in both food preparation and presentation. Attention to detail, cleanliness, efficiency, and a passion for ingredients are indispensable qualities for candidates interested in this position.

The ideal Sous Chef is a disciplined and thoughtful cook with a solid foundation in classic and modern cooking techniques, ready to take on a pivotal leadership role within a small, collaborative kitchen environment. This position demands someone who demonstrates genuine enthusiasm for mentoring others, fostering a positive kitchen culture, and driving continuous improvement through systems and best practices. In addition to managing kitchen workflow and personnel, the Sous Chef will also contribute to menu development and help refine dishes in accordance with seasonal availability and guest preferences.

With a base salary range of $75,000 to $85,000 annually, commensurate with experience, this role offers an exciting opportunity for culinary professionals eager to grow and lead in a reputable, ingredient-driven restaurant. The compensation package includes competitive benefits such as paid vacation and substantial healthcare contributions, further emphasizing the company’s commitment to employee well-being.

Job Requirements

high school diploma or equivalent
minimum of 3 years experience in a professional kitchen, preferably in a leadership role
strong organizational skills and attention to detail
ability to work flexible hours including nights and weekends
physical stamina to work in a fast-paced kitchen environment
valid food handler's certification
positive attitude and teamwork mindset

Job Qualifications

proven experience as a sous chef or similar role in a high-quality restaurant
strong foundation in culinary techniques and kitchen management
excellent leadership and communication skills
ability to work efficiently under pressure in a fast-paced kitchen environment
passion for seasonal and ingredient-driven cuisine
experience mentoring and developing kitchen team members
knowledge of health, safety, and sanitation regulations
familiarity with inventory management and ordering processes

Job Duties

support the chef in overseeing all aspects of daily kitchen operations
lead and manage service, ensuring clear communication, organization, and consistency
actively support the prep team and line cooks, setting them up for success through clear direction, organization, and hands-on involvement
train, mentor, and develop kitchen staff, fostering a positive, accountable, and growth-oriented team culture
maintain and uphold standards for food quality, cleanliness, and presentation
oversee prep and mise en place to ensure efficient and organized service
monitor scheduling to align with labor projections
manage ordering, inventory, and product utilization with an emphasis on minimizing waste
ensure and exceed compliance with all health, safety, and sanitation standards
maintain a clean, organized, and well-functioning kitchen at all times
contribute to menu development, tastings, and ongoing refinement of dishes