The Battery
Overview
The sous chef reports directly to the executive chef and assists with managing kitchen operations. The sous chef spends most of their time managing the kitchen's food planning and production processes, ensuring the kitchen is properly staffed and supervising kitchen workers. They adhere to standard operating procedures for food quality and ensure compliance with regulatory requirements for food handling, sanitation and cleanliness. All work-related duties must be done onsite. Responsibilities
Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Estimate food consumption and requisition or purchase food. Select and develop recipes. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus. Ensure proper equipment operation/maintenance. Ensure proper safety and sanitation in kitchen. Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Maximize the productivity of the kitchen staff. Maintain impeccable personal hygiene and high work and safety standards; set an example for other chefs. Approve all prepared food items that leave the kitchen. Creatively develop a wide variety of new dishes as needed. Perform administrative duties including ordering supplies and reporting to the General Manager. Run the line during service, ensuring high standards and effective communication between sections and departments. Produce menu items for service in coordination with other departments, maintaining high standards for quality, appearance and portion size. Monitor quality and presentation of dishes to ensure only high-standard items are served. Maintain high hygiene and cleanliness through ongoing diligence during shifts and in setup/cleanup procedures. Observe the company’s fire plan and health safety policy. Observe company rules and procedures. Minimum Requirements
Ability to manage in a diverse environment with a focus on client and customer service. Certification from a national culinary organization. Artistic ability to make dishes visually appealing. Good communication skills. Strong math skills to manage budgeting, ingredient quantities, and portion sizes. Experience with cost control (food and labor), demonstration cooking, menu development, and culinary team pricing and development preferred. Premise and liability accountability and contract-managed service experience desirable. Bachelor’s degree or related culinary degree with eight+ years of industry and culinary management experience. Must hold a valid Food Handler’s Card. Location: San Francisco, CA Salary: typical ranges observed include $19.00–$23.00 hourly and $70,000–$80,000 annually depending on experience.
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The sous chef reports directly to the executive chef and assists with managing kitchen operations. The sous chef spends most of their time managing the kitchen's food planning and production processes, ensuring the kitchen is properly staffed and supervising kitchen workers. They adhere to standard operating procedures for food quality and ensure compliance with regulatory requirements for food handling, sanitation and cleanliness. All work-related duties must be done onsite. Responsibilities
Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Estimate food consumption and requisition or purchase food. Select and develop recipes. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Plan and price menus. Ensure proper equipment operation/maintenance. Ensure proper safety and sanitation in kitchen. Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Maximize the productivity of the kitchen staff. Maintain impeccable personal hygiene and high work and safety standards; set an example for other chefs. Approve all prepared food items that leave the kitchen. Creatively develop a wide variety of new dishes as needed. Perform administrative duties including ordering supplies and reporting to the General Manager. Run the line during service, ensuring high standards and effective communication between sections and departments. Produce menu items for service in coordination with other departments, maintaining high standards for quality, appearance and portion size. Monitor quality and presentation of dishes to ensure only high-standard items are served. Maintain high hygiene and cleanliness through ongoing diligence during shifts and in setup/cleanup procedures. Observe the company’s fire plan and health safety policy. Observe company rules and procedures. Minimum Requirements
Ability to manage in a diverse environment with a focus on client and customer service. Certification from a national culinary organization. Artistic ability to make dishes visually appealing. Good communication skills. Strong math skills to manage budgeting, ingredient quantities, and portion sizes. Experience with cost control (food and labor), demonstration cooking, menu development, and culinary team pricing and development preferred. Premise and liability accountability and contract-managed service experience desirable. Bachelor’s degree or related culinary degree with eight+ years of industry and culinary management experience. Must hold a valid Food Handler’s Card. Location: San Francisco, CA Salary: typical ranges observed include $19.00–$23.00 hourly and $70,000–$80,000 annually depending on experience.
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