Palisades Hospitality
Overview
Join to apply for the
Sous Chef
role at
Palisades Hospitality This role is with Sam’s Anchor Cafe, part of Palisades Hospitality, located in Tiburon. Weekend availability and high volume experience are required. Spanish speaking is a plus. Compensation
This range is provided by Palisades Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range:
$73,000.00/yr - $78,000.00/yr Position summary
The Sous Chef oversees the production of food items according to recipes, procedures, quality, and speed levels. Supervises kitchen personnel under the direction of the Executive Chef. In the absence of the Executive Chef, the Sous Chef is responsible for the supervision of all kitchen personnel. Essential functions
Culinary Oversight & Management Duties: Management Oversight (attend weekly manager meetings with Executive Chef, GM and FOH Managers); assist in interviewing and hiring kitchen staff (in partnership with the Executive Chef); evaluate kitchen team efficiency and report to the Executive Chef; supervise staff performance, coaching and discipline as needed; ensure staff reports to shifts and manage attendance issues; ensure compliance with breaks and company policies; safety procedure knowledge with staff. Culinary Direction: direct preparation of menu items, adherence to recipes and standards; oversee production lists and par levels; direct staff for service of banquets as needed; research new products and develop menu items with the Executive Chef; identify excess items for daily specials; oversee hot line/expo stations during service. Financial Controls: manage purchasing as par levels dictate; maintain controls for food waste and forecasted cost; manage breakage and loss; maintain repair and maintenance logs. Sanitation & Cleanliness: maintain storage, receiving, rotation and stocking; uphold sanitation procedures and organize work areas; conduct daily temperature logs for refrigeration and preparedness. Opening Duties: review assignments and anticipated business levels with the Executive Chef; set up mise en place; inspect tools and equipment; oversee prep lists and workstations; ensure cleanliness and safety; report issues to the Executive Chef. Closing Duties: supervise breakdown and closing per standards; manage time and temperature controls; return items to storage; organize storage areas and rotation; ensure areas are cleaned and sanitized; manage pars and post-shift follow-ups. Other Duties: assist with inventories; communicate maintenance needs; perform duties in other kitchen areas as assigned. Qualifications
Minimum qualifications:
Five years’ restaurant experience; two years’ experience as a Sous Chef in a high-volume, upscale casual dining environment or equivalent; food handling certificate; ability to communicate in English with guests, co-workers and management. Preferred qualifications:
High school diploma or equivalent; culinary training or apprenticeship certification; ability to communicate in a second language (preferably Spanish); sanitation certificate. Required knowledge & competencies:
Knowledge of equipment maintenance; adherence to health, sanitation and safety regulations; ability to work in a high-paced environment; attention to detail, communication, teamwork, and basic arithmetic. Seniority level
Mid-Senior level Employment type
Full-time Job function
Production Industries
Restaurants Referrals increase your chances of interviewing at Palisades Hospitality. Get notified about new Sous Chef jobs in Tiburon, CA.
#J-18808-Ljbffr
Join to apply for the
Sous Chef
role at
Palisades Hospitality This role is with Sam’s Anchor Cafe, part of Palisades Hospitality, located in Tiburon. Weekend availability and high volume experience are required. Spanish speaking is a plus. Compensation
This range is provided by Palisades Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range:
$73,000.00/yr - $78,000.00/yr Position summary
The Sous Chef oversees the production of food items according to recipes, procedures, quality, and speed levels. Supervises kitchen personnel under the direction of the Executive Chef. In the absence of the Executive Chef, the Sous Chef is responsible for the supervision of all kitchen personnel. Essential functions
Culinary Oversight & Management Duties: Management Oversight (attend weekly manager meetings with Executive Chef, GM and FOH Managers); assist in interviewing and hiring kitchen staff (in partnership with the Executive Chef); evaluate kitchen team efficiency and report to the Executive Chef; supervise staff performance, coaching and discipline as needed; ensure staff reports to shifts and manage attendance issues; ensure compliance with breaks and company policies; safety procedure knowledge with staff. Culinary Direction: direct preparation of menu items, adherence to recipes and standards; oversee production lists and par levels; direct staff for service of banquets as needed; research new products and develop menu items with the Executive Chef; identify excess items for daily specials; oversee hot line/expo stations during service. Financial Controls: manage purchasing as par levels dictate; maintain controls for food waste and forecasted cost; manage breakage and loss; maintain repair and maintenance logs. Sanitation & Cleanliness: maintain storage, receiving, rotation and stocking; uphold sanitation procedures and organize work areas; conduct daily temperature logs for refrigeration and preparedness. Opening Duties: review assignments and anticipated business levels with the Executive Chef; set up mise en place; inspect tools and equipment; oversee prep lists and workstations; ensure cleanliness and safety; report issues to the Executive Chef. Closing Duties: supervise breakdown and closing per standards; manage time and temperature controls; return items to storage; organize storage areas and rotation; ensure areas are cleaned and sanitized; manage pars and post-shift follow-ups. Other Duties: assist with inventories; communicate maintenance needs; perform duties in other kitchen areas as assigned. Qualifications
Minimum qualifications:
Five years’ restaurant experience; two years’ experience as a Sous Chef in a high-volume, upscale casual dining environment or equivalent; food handling certificate; ability to communicate in English with guests, co-workers and management. Preferred qualifications:
High school diploma or equivalent; culinary training or apprenticeship certification; ability to communicate in a second language (preferably Spanish); sanitation certificate. Required knowledge & competencies:
Knowledge of equipment maintenance; adherence to health, sanitation and safety regulations; ability to work in a high-paced environment; attention to detail, communication, teamwork, and basic arithmetic. Seniority level
Mid-Senior level Employment type
Full-time Job function
Production Industries
Restaurants Referrals increase your chances of interviewing at Palisades Hospitality. Get notified about new Sous Chef jobs in Tiburon, CA.
#J-18808-Ljbffr