Located in San Francisco’s Design District, Niku Steakhouse is one of the few Michelin-starred steakhouses in the country. Our restaurant is distinguished by its in-house dry-aging program and exclusive cuts of prized Japanese A5 wagyu, along with an emphasis on wood-fired cooking. Come join Executive Chef Dustin Falcon and the rest of the team at Niku Steakhouse!
Essential Functions include but may not be limited to:
Assist in managing the main kitchen with production and execution, training and mentoring the culinary and FOH staff, as well as managing food and labor costs on a daily basis
Involved in developing recipes and portion control specifications, seasonal menu planning, local preferences and recipe testing with Executive Chef and Chef de Cuisine
Daily inspections of all food prepared for lunch and dinner service; ensure cleanliness and sanitation procedures are followed by the entire BOH team
Coordinate training activities with the main kitchen, prep cooks and dishwashers
Maintain all specialized company equipment and ensure cleaning protocols are followed
Build lasting relationship with all vendors
Assist Executive Chef and Chef de Cuisine with food and beverage related issues, execution problems and problem solving
Assist in managing employees within Niku Steakhouse and work alongside FOH management teams
Requirements:
2+ years as a Sous Chef and/or relevant education and/or experience
Progressive experience in fine dining food production
Be able to stand, walk, and bend for long periods of time throughout the day
Be able to lift up to 50 lbs
Strong knowledge of back of the house systems, ordering, and inventory
Strong knowledge of local, state, and federal food sanitation regulations
Strong knowledge of current and future food trends
Excellent communication skills
Ability to meet deadlines
Work Environment:
This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.
Physical Demands:
The physical demands described here are representative of those that must be met by the Sous Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Sous Chef is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Sous Chef is occasionally required to stoop, kneel, crouch, or crawl.
The Sous Chef must be able to lift and/or move up to 50 pounds, be able to work in a sitting position for long periods of time.
The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.
