For more than 100 yearsSam’s Anchor Cafein Tiburon has been serving up coastal comfort food, ice-cold beers and stiff drinks to Marinites and visitors from the city. This iconic landmark is one of a few restaurants accessible by boat with a large, sunny deck that offers views of Angel Island, Alcatraz, and the San Francisco skyline!

We are currently hiring a Sous Chef to join our kitchen management team! Weekend availabilty and high volume experience is required. Spanish speaking is a plus.

Sam's Anchor Cafe is part of Palisades Hospitality, one of the West's leading hospitality management companies operating unique restaurants and hotels with opportunities for career growth and advancement. We offer vacation pay, medical, dental, vision, life insurance, an employee assitance program and company discounts at our proprietary locations.

POSITION SUMMARY:

The Sous Chef oversees the production of food items according to recipe, procedures, quality, and speed levels. Supervises kitchen personnel under the direction of the Executive Chef. In addition, in the absence of the Executive Chef, the Sous Chef is responsible for the supervision of all kitchen personnel.

ESSENTIAL FUNCTIONS:

Culinary Oversight & Management Duties

Management Oversight

● Attend weekly Manager Meetings along with the Executive Chef, the GM and FOH Managers.

● Assists in interviewing and hiring kitchen staff, in partnership with the Executive Chef.

● Evaluate the kitchen team’s efficiencies and documenting concerns, reporting to the Executive Chef.

● In conjunction with Executive Chef, oversee performance of kitchen staff, including coaching and development as well as counseling and discipline where necessary.

● Ensure staff reports to scheduled shifts and document any attendance issues. Responsible for contacting staff to cover shifts in the event of unplanned absences.

● Manage meal and rest break compliance throughout the shift.

● Ensure kitchen staff follow all company policies and procedures.

● Direct staff, along with the Executive Chef, in safety procedure knowledge.

Culinary Direction

● Directs staff in the preparation of menu items, following recipes, according to department standards.

● Oversees production lists and adherence to par levels required.

● Directs staff for efficient service of banquets, as needed.

● Research new products and develop new menu items, along with the Executive Chef.

● Recognize any excess items that can be utilized in daily specials or elsewhere.

● Oversees quality and consistency by helming the hot line or expo stations, during service periods.

Financial Controls

● Manages purchasing of various food products, as par levels dictate.

● Maintain controls for food waste to attain forecasted food cost.

● Manage breakage and loss by overseeing handling of equipment and wares carefully.

● Uphold repair and maintenance logs regularly.

Sanitation & Cleanliness

● Directs staff to maintain food storage areas, receiving, rotating & stocking as par levels dictate.

● Maintain sanitation procedures and effective organization of work areas.

● Conduct daily temperature logs of refrigeration units and products, overseeing Cook’s preparedness and cleanliness.

Opening Duties

● Meet with the Executive Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.

● Direct Cooks in setting up workstations with required mise en place, tools, equipment and supplies according to standards.

● Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure all equipment complies with Health Department standards.

● oversee production schedule and pars, effectively managing Prep Cooks daily prep lists.

● Establish priority items for the day across all team members.

● Direct staff to transport supplies from the storeroom and stock in designated areas.

● Oversee prep work on items needed for the day.

● Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain high standards throughout the shift.

● Report any damage, maintenance problems or safety hazards to the Executive Chef.

Closing Duties

● Oversee the breakdown of workstations and complete closing duties according to department standards.

● Direct staff to control time and temperature abuse - Ice down hot items, cooling quickly.

● Direct all staff to return food items to the proper storage areas.

● Effectively manage team members to organize all storage areas, labels, and rotation.

● Ensure all areas are clean, sanitized and wiped down including food prep areas, reach-ins/walk-ins, and shelves.

● Ensure staff return all unused and clean utensils/equipment to the specified locations.

● Manage pars - direct staff to restock items that were depleted during the shift.

● Review status of work and follow-up actions required with staff before the leave.

Other Duties

● Assist the Executive Chef with inventories, as scheduled.

● Follow maintenance programs and ensure any needed repairs are communicated to the Executive Chef

● Perform duties in other areas of the kitchen as assigned.

Required Knowledge Base

● Maintain complete knowledge of correct maintenance and use of equipment.

● Maintain complete knowledge of and ensure staff comply with all departmental policies and procedures.

● Adhere to all Health Department, sanitation, and safety regulations as required by the restaurant.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential function from the list above satisfactorily.

The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

ESSENTIAL PHYSICAL REQUIREMENTS:

The physical requirements listed are representative of those that must be met by an employee to successfully perform the essential functions and key responsibilities of this position. Work conditions in certain areas of the restaurant/hotel can be hot, cold, wet, slippery and/or noisy.

Frequent walking, including climbing up and down stairs are required. Ability to sit, stand, walk, climb stairs, bend, lift, twist, kneel, crouch, crawl, pull, push, carry, grasp, reach and stoop as needed, sometimes for extended periods, and to occasionally lift and carry heavy items up to 40 pounds (may be aided).

REQUIRED COMPETENCIES:

Ability to:

● Able to work closely and communicate with outside vendors and FOH, in constant high pace doing a variety of “time restraint” tasks.

● Perform job functions with attention to detail, speed, and accuracy.

● Prioritize, organize, and follow through.

● Think clearly, remain calm and resolve problems using good judgment.

● Work well under pressure of meeting production schedules and timeliness.

● Maintain good coordination.

● Work with all products and ingredients involved.

● Use all senses to ensure quality standards are met.

● Differentiate dates.

● Expand and condense recipes.

● Perform job functions with minimal supervision.

● Work cohesively with co-workers as part of a team.

● Provide legible communication.

● Do basic arithmetic.

● Be a team player – need to be willing to lend a helping hand to any teammate at any time.

MINIMUM QUALIFICATIONS:

● Five years’ restaurant experience.

● Two years’ experience as a Sous Chef in a high volume, upscale casual dining environment or equivalent.

● Food handling certificate.

● Ability to communicate in English with guests, co-workers, and management to their understanding.

PREFERRED QUALIFICATIONS:

● High school diploma or equivalent vocational training certificate.

● Certification of culinary training or apprenticeship.

● Ability to communicate in a second language, preferable Spanish.

● Sanitation certificate.