Kitchen Operations Leader

1 week ago

San Francisco, United States Anheuser-Busch Full time

At Anheuser-Busch, we believe in dreaming big. This ethos is embedded in our culture and drives our commitment to innovation and excellence. We are on the lookout for passionate, talented individuals who are eager to explore their potential and contribute to our legacy.

SALARY: $60,000 - $70,000 per year + quarterly bonus potential

LOCATION: Not specified

POSITION OVERVIEW:

The Sous Chef plays a pivotal role in managing kitchen personnel, fostering motivation, and ensuring compliance with food safety standards while enhancing customer satisfaction. This leadership role demands the ability to effectively guide a large team in a dynamic restaurant environment. As the shift supervisor, the Sous Chef addresses challenges that arise during service, maintaining order and efficiency during peak times.

KEY RESPONSIBILITIES:

  • Oversee and direct all back-of-house staff in executing kitchen operations in alignment with established quality and efficiency benchmarks.
  • Collaborate closely with the management team to ensure seamless coordination between back-of-house and front-of-house operations.
  • Possess a foundational understanding of kitchen equipment and be able to interpret and implement recipes, contributing to menu development.
  • Capable of performing all line cook and prep cook tasks, stepping in during busy periods as needed.
  • Maintain high standards of food and beverage quality through rigorous cleanliness, organization, and sanitation practices, while managing inventory levels effectively.
  • Prepare daily specials for front-of-house staff and communicate inventory status promptly.
  • Manage administrative responsibilities related to kitchen operations, including scheduling.
  • Facilitate training and development opportunities for kitchen staff to promote growth.
  • In the absence of the Executive Chef, lead shifts, making daily operational decisions and ensuring adherence to standards of quality and cleanliness.
  • Implement quality control measures to uphold culinary standards.
  • Ensure a safe working environment for staff and guests, promptly reporting any incidents to the Executive Chef and HR.
  • Ensure all staff comply with company policies regarding cleanliness, hygiene, dress code, and professional conduct.

SKILLS AND QUALIFICATIONS:

  • Proven leadership capabilities with a track record of empowering team members.
  • Proficient in all kitchen roles within the restaurant setting.
  • Ability to manage responsibilities in a high-pressure, fast-paced environment.
  • Strong comprehension of both verbal and written instructions.
  • In-depth knowledge of the food and beverage industry, particularly back-of-house operations.
  • Excellent organizational and interpersonal skills, thriving in a collaborative team environment.
  • Effective problem-solving skills, maintaining high standards while completing tasks.
  • Physical capability to perform various tasks, including lifting up to 60lbs and standing for extended periods.

EDUCATION AND EXPERIENCE:

  • High school diploma or equivalent required.
  • Associate's degree or higher preferred.
  • Extensive experience in restaurant kitchen operations, with a minimum of 3-5 years, depending on the quality of experience.

BENEFITS:

  • Competitive salary package.
  • Flexible paid time off policy.
  • Immediate access to medical, dental, and vision insurance.
  • Employer-sponsored short-term disability coverage.
  • 401K plan with up to 6% matching.
  • Generous parental leave options.
  • Provision of uniforms and personal protective equipment as needed.
  • Safety footwear allowance based on position.
  • Opportunities for learning and professional development.
  • Employee discounts at restaurant locations and on merchandise.
  • Relocation assistance available.
  • Access to beer as part of our company culture.

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