Sous Chef

Sacramento, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $53,300.00 - $72,000.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development opportunities

Employee wellness programs

Job Description

Our client operates in the hospitality sector, specifically focusing on boutique hotels and their associated dining experiences. Founded in 1981 in San Francisco, this establishment stands out for its entrepreneurial spirit, unique culture, and commitment to heartfelt human connections. With a rich history rooted in challenging impersonal hospitality norms, the company emphasizes a lively, genuine approach that celebrates individuality, creativity, and diversity, creating an environment where employees are empowered to be their authentic selves.

The role available is that of a Sous Chef who will work closely alongside the Executive Chef to foster culinary excellence while driving team leadersh... Show More

Job Requirements

1+ years of previous culinary leadership experience in a high-volume, full-service restaurant or culinary program curriculum or equivalent combination of education and experience
Bachelor's degree in Culinary Science or related certificate is a preferred
Flexible schedule with ability to work weekends, nights, mornings, and holidays when needed
Knowledgeable and passionate about various cooking methods, ingredients, equipment, and industry's standard practices and trends
Excellent knife skills with accuracy
Leadership ability with desire to build a healthy and collaborative team
Able to multitask in a dynamic environment
Excellent interpersonal communication skills

Job Qualifications

1+ years of previous culinary leadership experience in a high-volume, full-service restaurant or culinary program curriculum or equivalent combination of education and experience
Bachelor's degree in Culinary Science or related certificate is preferred
Knowledgeable and passionate about various cooking methods, ingredients, equipment, and industry standard practices and trends
Excellent knife skills with accuracy
Leadership skills with desire to build a healthy and collaborative team
Able to multitask in a dynamic environment
Excellent interpersonal communication skills to foster positive working relationships

Job Duties

Lead all aspects of the kitchen in the absence of the Executive Chef
Inventively solve any issues that arise and seize control of any problematic situations
Lead and train kitchen staff, and establish a working schedule
Interview and hire employees
plan, assign, and direct work
appraise performance
reward and discipline employees
address complaints and resolve problems
Identify developable personnel, and provide necessary training as positions open
Order, stock, and inspect the quality of all food items necessary for daily service
Maintain budgeted labor costs and assist in controlling overtime
Ensure that food is produced on a timely basis - the goal is to execute all tickets in 20 minutes or less
Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs
Assist the restaurant in meeting the financial targets while achieving the food quality service objectives
Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of pantry, cooking line, prep kitchen, dish area, stairs, and walk-in

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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