DESCRIPTION:

World renowned restaurant group with Michelin concepts up to 3 stars is seeking an intensely passionate and talented Executive Sous Chef for their flagship restaurant in San Francisco. Join a team that is fiercely dedicated to sustainability, artistry, love and respect for their community. This restaurant tells the story of California through food, highlighting the local bounty and fresh produce from their own farm in Sonoma. In your position, you will be responsible for all kitchen operations. You will provide direction to the BOH and FOH teams while adhering to standard operating procedures for food quality and ensure compliancy with the regulatory requirements for food handling, sanitation and cleanliness. In communication with the Chef de Cuisine, you will effectively execute the goals for the kitchen and overall vision for the restaurant.

REQUIREMENTS:

Must demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.

Drive to elevate your personal performance and maintain the standards of quality.

Welcome suggestions and new ideas as an opportunity to learn, grow and improve systems.

Ability to anticipate and respond to guest needs in a respectful and timely manner.

Must demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.

Must strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future.

RESPONSIBILITIES:

MENU OVERSIGHT/OPERATIONS:

Responsible for ensuring Prep Lists (for restaurant & bar) are up to date and accurate

Responsible for the kitchen's routine operations

Ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation, and cleanliness

Assist in all prep needed to ensure both the restaurant and bar have successful services

Conduct daily meetings with the kitchen team to provide direction and address any concerns

Conducting daily kitchen manager meetings and provide direction, goals, and assess progress

MANAGEMENT:

In coordination with CDC, you will be responsible for BOH and Dish Team staff reviews

Maintain BOH teams goals and assist in accountability

Oversee sous chef team, ensuring clarity and follow-through

Ensure completion of daily lists through communication and accountability

Oversee staff projects during production and service ensuring all details are up to standard

PURCHASING/FOOD COSTING:

All menu items and developments must be cost before or within one week of implementation onto the menu

Maintain consistency by making sure all hourly follow the recipes and are controlling waste

Maintain food cost at or below percentage decided by the Director of Operations

Conduct weekly market runs and stay up to date on farm offerings

Oversee all produce ordering on a daily basis

Maintain long standing relationships with farmers and other purveyors

Attend weekly manager meetings to review current food costs

Oversee daily logging of invoices and ensure numbers are being put into decline budgets

FOOD INVENTORY:

Assist in the daily inventory controls. Monitor Inventory levels and ensure that there is no waste and inventories are being rotated accordingly

Conduct monthly inventory on the 31st of each month and submit all information to accounting and within two days

Work closely with the accountant to ensure inventory is organized and consistent with the restaurants needs

EVENT POINT PERSON:

Point person for BOH in regards to all Buyouts and outside Events

Attends all meetings regarding buyouts and outside events

Ensures Sous Chefs, CDP and Commis have all of the information needed

Creates prep lists, order guides and assists in food costing for all buyouts and outside events

FINANCE:

Oversee controllable expenses by checking snapshots on a weekly basis. Communicate with the DO and CDC when larger expenses are not in the budget

Prepare and assist with P&L meetings on a monthly basis

Set systems to make sure costs are always controlled

LABOR / PAYROLL:

Ensure that all labor numbers fit into the budget and the sustained growth and prosperity of the restaurant long term

Checking daily to ensure that all BOH employees have proper clock in , clock out, and breaks

Review payroll at the end of each pay period before submitting to the Director of Operations

Organize staff to ensure minimal overtime

HEALTH, SAFETY AND SANITATION:

Fill out daily temperature logs and ensure fridges are maintaining proper temperature

Ensure proper sanitation and personal hygiene are maintained

Ensure that all team members maintain their certification for food handling

Must maintain manager lever food handling certification

Oversee daily closing log for kitchen

HUMAN RESOURCES:

Oversee all time off requests and ensure that appropriate action is communicated to HR in regards to vacation/sick pay

Implement all personnel policies/decisions as outlined in the Employee Company Handbook

Constantly mentor and inspire kitchen teams to continue to grow and maintain position as industry leaders

Maintain employee satisfaction and practice internal hospitality

Communicate CDG Goal, Culture, Philosophy to all BOH employees

Hire employees who align with the culture and company mission statement

Constantly look for new ways to show appreciation to our team members

Conduct 90 Days Smart Goal and annual reviews for all BOH employees

COMPENSATION & BENEFITS:

Base Salary (DOE) $75k-$85k

Bonus potential based on performance

Unlimited PTO

Health, Dental & Vision

Wellness, Education & Uniform stipend

Quarterly staff trips to the farm

Dining Discounts

Equal Employment Opportunity