What are the responsibilities and job description for the Sous Chef position at Barcha Restaurant?
Sous ChefLocation: San Francisco, CAStatus: Full-Time ExemptCompensation: $80 - 85k About us:Barcha is a vibrant Mediterranean bistro in San Francisco’s Financial District where bold Mediterranean and Middle Eastern flavors, shareable mezze, and warm hospitality meet a lively yet inviting atmosphere rooted in community and connection. Our team takes pride in thoughtful execution, seasonal inspiration, and an experience that feels both memorable and effortless for our guests.At Barcha, we believe the heart of hospitality starts with how we lead and care for our team — we invest in development, prioritize clear communication, and cultivate a culture where people can grow, contribute, and find purpose in their craft.About the RoleWe are seeking a hands-on, highly organized Sous Chef to support daily kitchen operations, drive consistency, and lead by example on the line. This is a leadership role for someone who takes pride in execution, develops cooks with intention, and understands that hospitality begins in the kitchen.The Sous Chef is responsible for maintaining food quality, managing labor and food cost alongside the Chef, and ensuring the kitchen operates with professionalism, cleanliness, and urgency.This is not a clipboard position. You will be on the line during service.Culinary ExpectationsExecute cuisine that reflects a high standard of technique, consistency, and flavor.Maintain plating and portion standards across all services.Assist in developing specials and seasonal items, presenting dishes for tasting before menu implementation.Ensure prep systems support seamless lunch and dinner execution.Hold the team accountable to quality on every plate — no exceptions.Leadership & Team DevelopmentLead with professionalism, mutual respect, and clarity.Train and mentor line cooks; actively develop their skill sets.Foster a culture of accountability, organization, and calm intensity during service.Maintain strong communication with FOH leadership to ensure smooth service execution.Be present for high-volume services and key events.We believe in employee-first leadership — but that never comes at the expense of standards.Operational ResponsibilitiesAssist in managing labor cost to budgeted targets.Support food cost control through proper ordering, inventory management, and waste reduction.Monitor and manage weekly inventory and prep pars.Maintain a clean, safe, and organized kitchen at all times.Ensure full compliance with health and safety standards.Performance MetricsSuccess in this role is measured by:Consistency in food execution across servicesFood cost maintained within budgeted percentageLabor cost aligned with weekly targetsHealth inspection readiness at all timesReduced waste and accurate inventory countsTeam retention and development progressQualificationsMinimum 3 years in a leadership kitchen role (Sous Chef or senior line cook).Strong understanding of food cost, labor management, and kitchen systems.Proven ability to lead during high-volume service.Detail-oriented with high personal standards.Calm under pressure and solutions-focused.What We Offer$80 - $85k DOEGrowth opportunities within a dynamic restaurant groupA culture that values discipline, creativity, and hospitalityLeadership that prioritizes development and accountabilityPlease include your resume and a brief cover letter to be considered.Thank you!
Salary : $80,000 - $85,000