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Culinary Operations Supervisor

2 months ago

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

At Saluhall, we pride ourselves on being a hub for culinary innovation and a celebration of Scandinavian food traditions. Our mission is to create an environment that nourishes both body and spirit, showcasing local ingredients and fostering a sense of community.

POSITION: SOUS CHEF

The Sous Chef plays a crucial role in ensuring the culinary department operates smoothly and efficiently. This position is responsible for maintaining high standards of service while adhering to all financial and regulatory requirements.

KEY RESPONSIBILITIES:

  • Oversee training, scheduling, and performance management of kitchen staff in collaboration with the culinary leadership team.
  • Evaluate employee productivity and provide recommendations for promotions, performance reviews, and disciplinary actions.
  • Ensure quality standards are met and maintained by all team members.
  • Demonstrate expertise in menu items and oversee their production.
  • Assist in managing kitchen inventory, purchasing, and food cost control.
  • Contribute to the preparation of dishes, ensuring creativity and adherence to Saluhall's high standards.
  • Implement strategies to minimize food waste and control costs.
  • Maintain kitchen equipment and ensure it is in good working order.
  • 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.
  • Build strong working relationships with colleagues and collaborate with Human Resources and management on staff-related matters.
  • Comply with all applicable labor, health, and safety laws.
  • Understand and enforce the restaurant's policies regarding fire safety, hygiene, and overall safety.
  • Maintain accurate inventory records under the supervision of the Head of Culinary.
  • Encourage open communication and employee engagement within the team.

QUALIFICATIONS:

  • Minimum of 4 years of experience in a Sous Chef role.
  • Proven experience managing kitchen staff, including line cooks and dishwashers.
  • 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 to work.
  • Excellent interpersonal skills, capable of building relationships with clients and team members.
  • Ability to adapt communication styles to different audiences.
  • Effective delegation and team motivation skills.
  • Positive attitude with strong problem-solving abilities.
  • Ability to handle emergency situations with accuracy and speed.
  • Familiarity with industry best practices.
  • Flexible availability to meet the needs of the kitchen.
  • Proficient in various software programs, including Google Workspace and restaurant management systems.
  • A degree in Culinary Arts or a related field is preferred.
  • Current food handler certification and relevant local/state certifications.
  • Bilingual skills in English and Spanish are preferred.

PHYSICAL REQUIREMENTS:

  • Work is primarily indoors with controlled temperatures.
  • Ability to stand and move efficiently for extended periods.
  • Capable of lifting up to 25 lbs regularly.
  • Must be able to bend, stoop, kneel, reach, push, pull, twist, walk, crouch, and stretch as necessary.
  • Manual dexterity is required for operating kitchen equipment.
  • Effective communication skills are essential for interacting with guests and team members.

Saluhall is committed to equal opportunity employment. All qualified applicants will be considered without regard to 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.