Sous Chef, The Third Floor

1 week ago

San Francisco, California, United States Omakase Restaurant Group Full time

Join to apply for the Sous Chef, The Third Floor role at Omakase Restaurant Group.

Job Title: Sous Chef
Department: Back of House
Reports to: Executive Chef
Annual Salary: $70-80K
Status: Full-time, Exempt
Location: The Third Floor in The Jay Hotel, 433 Clay Street, San Francisco, CA 94103

Company Overview: The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Job Summary: The Third Floor is seeking a strong culinary leader to collaborate with the Executive Chef in leading a multifaceted hotel operation including a full-service restaurant, bar and lounge, room service, banquets and catering, and colleague cafeteria. The ideal candidate is reliable and capable of fostering a positive work environment under pressure.

Primary Duties and Responsibilities
  • Assist in managing the main kitchen with production and execution, training and mentoring the culinary and FOH staff, as well as managing food and labor costs on a daily basis.
  • Involved in developing recipes and portion control specifications, seasonal menu planning, local preferences and recipe testing with Executive Chef and Chef de Cuisine.
  • Daily inspections of all food prepared for banquets and breakfast, lunch, and dinner services; ensure cleanliness and sanitation procedures are followed by the entire BOH team.
  • Coordinate training activities with the main kitchen, prep cooks and dishwashers.
  • Maintain all specialized company equipment and ensure cleaning protocols are followed.
  • Build lasting relationships with all vendors.
  • Assist Executive Chef and Chef de Cuisine with food and beverage related issues, execution problems and problem solving.
  • Assist in managing employees within The Third Floor and work alongside FOH management teams.
Minimum Requirements
  • 2+ years as a Sous Chef and/or relevant education and/or experience.
  • Progressive experience in fine dining food production.
  • Strong knowledge of back of the house systems, ordering, and inventory.
  • Strong knowledge of local, state, and federal food sanitation regulations.
  • Strong knowledge of current and future food trends.
  • Excellent communication skills.
  • Ability to meet deadlines.
Prerequisite for Employment
  • ServSafe Food Handler Card.
Physical Requirements
  • Be able to stand, walk, and bend for long periods of time throughout the day.
  • Be able to lift up to 50 lbs.

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category.

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