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Culinary Operations Supervisor

2 months ago

San Francisco, California, United States Saluhall Inc Full time
Job Overview

At Saluhall Inc, we pride ourselves on being a hub for Scandinavian culinary experiences that nourish both body and soul. Our mission is to elevate local food culture while embracing a plant-forward approach, creating a unique food hall atmosphere that fosters collaboration and innovation.

POSITION: SOUS CHEF

The Sous Chef will play a pivotal role in ensuring the smooth operation of our culinary team, delivering exceptional service while adhering to all financial and regulatory standards.

KEY RESPONSIBILITIES:

  • Oversee training, scheduling, and performance management of kitchen staff in collaboration with the culinary leadership team.
  • Evaluate employee productivity and efficiency, providing recommendations for promotions and performance reviews.
  • Maintain high standards of quality and service in the kitchen.
  • Demonstrate proficiency in menu items and oversee food production.
  • Assist in managing kitchen inventory, purchasing, and food cost control.
  • Support the preparation of food items in line with Saluhall's quality expectations.
  • Implement strategies to minimize food waste and control costs.
  • Ensure kitchen equipment is well-maintained and operational.
  • Lead by example, fostering a positive work environment and high employee morale.
  • Train and mentor line staff and cooks, providing constructive feedback on performance.
  • Be adaptable and willing to work in various kitchen sections as needed.
  • Ensure cleanliness and proper food storage in compliance with health and safety regulations.
  • Maintain effective communication with colleagues and collaborate with Human Resources and management on staff matters.
  • Adhere to all applicable labor, health, and safety laws.
  • Understand and enforce the restaurant's policies on fire safety, hygiene, and staff training.
  • Record and manage inventory under the guidance of the Head of Culinary.
  • Encourage open communication and employee engagement.

QUALIFICATIONS:

  • Minimum of 4 years experience as a Sous Chef.
  • Proven experience in managing kitchen staff, including line cooks and kitchen porters.
  • Knowledge of various cooking techniques, ingredients, and kitchen equipment; experience with plant-forward cooking is a plus.
  • Strong kitchen and staff management skills.
  • Self-motivated with a proactive approach.
  • Excellent interpersonal skills, capable of building relationships with clients and team members.
  • Ability to adapt communication styles based on the audience.
  • Effective delegation and team motivation skills.
  • Positive attitude with strong problem-solving abilities.
  • Quick decision-making skills in high-pressure situations.
  • Familiarity with industry best practices.
  • Flexible availability for scheduling.
  • Proficient in various software applications, including Google Workspace and restaurant management systems.
  • A degree in Culinary Arts or a related field is preferred.
  • Current food handler's certification and other relevant local certifications.
  • Bilingual skills in English and Spanish are preferred.

PHYSICAL REQUIREMENTS:

  • Work primarily indoors with controlled temperature conditions.
  • Ability to stand and move efficiently for extended periods.
  • Capable of lifting up to 25 lbs regularly.
  • Physical agility to perform various tasks, including bending, reaching, and lifting.
  • Manual dexterity for operating kitchen equipment.
  • Continuous communication with guests and team members.

Saluhall Inc is an Equal Opportunity/Affirmative Action employer. We welcome applications from all qualified individuals regardless of race, color, religion, sex, national origin, disability, gender identity, sexual orientation, or veteran status.

All job descriptions are subject to change based on business needs.