Sous Chef

3 weeks ago

San Francisco, United States Saluhall | San Francisco Full time $85,000
Job DescriptionJob Description

Saluhall is a destination to meet, relax, play and try new things. We are a celebration of Scandinavian food principles that nourish both body and soul. Saluhall’s inception is rooted in a dedication to spotlighting local food, drink and people with its ambitious commitment to plant-forward as a way of life, aiming to transform the traditional food hall experience. This partnership exemplifies the collaborative, internationalist spirit of San Francisco, where local businesses and talented team members can come together to create something exceptional.


SOUS CHEF


The Sous Chef will oversee and manage the seamless running of the culinary department, by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met.


ESSENTIAL JOB FUNCTIONS:

  • Management and oversight of training, scheduling, and management of employees and overall performance and development in conjunction with the culinary chef team.

  • Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.

  • Maintains standards of quality and service and station of which he/she is responsible for and adhered to by employees.

  • Responsible for the production and have knowledge and competency in menu items.

  • Assists in overseeing kitchen inventory, purchasing and food cost.

  • To assist in the preparation of food items according to the standard recipes, with flair, creativity and quality standards that Saluhall has high standards and expectations.

  • To assist in controlling food costs and minimize waste of all food items.

  • To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

  • Being the “Example” at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way.

  • To maximize employee morale and productivity. To assist and train line staff and Cooks in the preparation of all dishes and provide performance feedback.

  • To become familiar with and work in any section Saluhall culinary operations when necessary or as requested by the Head of Culinary and/or General Manager

  • To ensure work stations are cleaned down at the end of a meal period and food is stored away in the appropriate manner as per Health and Safety guidelines

  • To ensure the proper handling and storage of all food items according to health and safety

  • To ensure kitchen and food preparation areas are left clean and sanitized when unattended

  • To maintain good working relationships with colleagues and all other departments and liaison with People and Culture (Human Resources), Head of Culinary and the General Manager with staff or colleague issues

  • To abide by all federal, state and local labor, health and safety laws

  • To have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.

  • Record and maintain inventory at the supervision of the Head of Culinary

  • To develop an open culture of communication, both formal and informal and encourage employee involvement.


REQUIREMENT & SKILLS:

  • 4+ years of experience as a Sous Chef

  • 4+ years of experience managing line cooks and dishwashers (Kitchen Porters)

  • Understanding of various cooking methods, ingredients, equipment and procedures. Interest and/or experience with plant forward cooking techniques would be a plus.

  • Excellent record of kitchen and staff management

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