Job Title: PM Food Hall Sous Chef
Department: Back of House
Reports to: Executive Chef
Hourly: $31.25
Benefits: Medical, Dental, Vision, Vacation, Sick, Holiday Pay, Meal Discounts
Employment Type: Full-time, Exempt
Location (Job Location): San Francisco Bay Area
Job Summary
The Food Hall Sous Chef collaborates with the Executive Chef in upholding the highest level of hospitality and Michelin level standards across multiple concepts in one food hall by leading the back-of-house team. The ideal candidate is reliable and capable of fostering a positive work environment under pressure.
Primary Duties and Responsibilities
Assist in managing the 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.
Daily inspections of all food prepared dinner service; ensure cleanliness and sanitation procedures are followed by the entire BOH team
Coordinate training activities with the 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 with food and beverage related issues, execution problems, and problem solving
Work in conjunction with FOH management teams to ensure delivery of seamless service.
The duties of this position may change from time to time. The company reserves the right to add or delete duties and responsibilities at the discretion of the company 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.
Minimum Requirements:
3+ years as a Sous Chef and/or relevant education and/or experience
Progressive experience in fine dining food production
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
Prerequisite for employment:
ServSafe Food Handler Card
Physical Requirements:
Be able to stand, walk, and bend for long periods of time throughout the day
Be able to lift up to 50 lbs
The food hall provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. The food hall will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.
