What are the responsibilities and job description for the Sous Chef position at HARRIS RESTAURANT?
Company Description HARRIS RESTAURANT is a well-established dining destination located at 2100 Van Ness Avenue in San Francisco, California. Known for its classic steakhouse atmosphere and attentive service, the restaurant serves a diverse clientele of locals, business guests, and visitors. Team members work in a professional, fast-paced environment focused on quality, hospitality, and consistency. As part of the San Francisco culinary scene, HARRIS RESTAURANT offers opportunities to grow skills in a high-standard kitchen. The restaurant values reliability, collaboration, and pride in delivering an exceptional guest experience.
Role Description The Sous Chef is a full-time, on-site role based at HARRIS RESTAURANT in San Francisco, CA. This role supports the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, plating, and quality control. The Sous Chef helps lead and train kitchen staff, assigns tasks during service, and ensures that recipes, portion sizes, and presentation standards are consistently followed. Responsibilities include monitoring inventory, assisting with ordering and storage, and maintaining a clean, safe, and organized kitchen that complies with health and safety regulations. The Sous Chef also contributes to menu execution, supports special events or high-volume services, and collaborates with the leadership team to ensure timely, efficient service.
Qualifications
Role Description The Sous Chef is a full-time, on-site role based at HARRIS RESTAURANT in San Francisco, CA. This role supports the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, plating, and quality control. The Sous Chef helps lead and train kitchen staff, assigns tasks during service, and ensures that recipes, portion sizes, and presentation standards are consistently followed. Responsibilities include monitoring inventory, assisting with ordering and storage, and maintaining a clean, safe, and organized kitchen that complies with health and safety regulations. The Sous Chef also contributes to menu execution, supports special events or high-volume services, and collaborates with the leadership team to ensure timely, efficient service.
Qualifications
- Previous experience as a Sous Chef or similar leadership role in a high-volume or fine-dining restaurant.
- Strong culinary skills in prep, line work, cooking techniques, and plate presentation.
- Knowledge of food safety, sanitation standards, and best practices for kitchen organization.
- Ability to lead, coach, and support a diverse kitchen team in a fast-paced environment.
- Solid time-management skills and the ability to prioritize during busy service periods.
- Effective communication skills and a collaborative approach with both kitchen and front-of-house teams.
- Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
- Culinary school training or formal culinary education is preferred but not required; equivalent experience will be considered.
- Commitment to consistency, attention to detail, and delivering a high-quality guest experience.