ABSteak by Chef Akira Back
Overview
Senior Sous Chef
Salary:
$75,000–$85,000
Location:
Union Square, San Francisco, CA
Address:
140 Ellis st, San Francisco, CA, 94102
We are seeking an Senior Sous Chef to join our culinary team for a high-end Korean BBQ restaurant in San Francisco. This is a rare opportunity to work closely with top culinary talent in an intimate, detail-focused environment, where precision, creativity, and craftsmanship define every guest experience.
Responsibilities
Support the head Chef in daily operations, menu development, and execution.
Oversee prep, service, and station organization for omakase-style service.
Maintain the highest standards of consistency, cleanliness, and efficiency.
Contribute ideas for menu evolution, ingredient sourcing, and presentation.
Lead and train kitchen staff, fostering a culture of excellence and respect.
Ensure compliance with all food safety and sanitation regulations.
Requirements
Minimum 2 years of fine dining or omakase experience (Korean, Japanese, or modern tasting menu preferred).
Strong leadership, organization, and communication skills.
Passion for learning, innovation, and culinary growth.
Ability to thrive in a small, high-performance team environment.
Eagerness to collaborate and develop within a Michelin-level standard kitchen.
If you are a chef who values artistry, precision, and the pursuit of culinary mastery, we would love to meet you.
#J-18808-Ljbffr
Salary:
$75,000–$85,000
Location:
Union Square, San Francisco, CA
Address:
140 Ellis st, San Francisco, CA, 94102
We are seeking an Senior Sous Chef to join our culinary team for a high-end Korean BBQ restaurant in San Francisco. This is a rare opportunity to work closely with top culinary talent in an intimate, detail-focused environment, where precision, creativity, and craftsmanship define every guest experience.
Responsibilities
Support the head Chef in daily operations, menu development, and execution.
Oversee prep, service, and station organization for omakase-style service.
Maintain the highest standards of consistency, cleanliness, and efficiency.
Contribute ideas for menu evolution, ingredient sourcing, and presentation.
Lead and train kitchen staff, fostering a culture of excellence and respect.
Ensure compliance with all food safety and sanitation regulations.
Requirements
Minimum 2 years of fine dining or omakase experience (Korean, Japanese, or modern tasting menu preferred).
Strong leadership, organization, and communication skills.
Passion for learning, innovation, and culinary growth.
Ability to thrive in a small, high-performance team environment.
Eagerness to collaborate and develop within a Michelin-level standard kitchen.
If you are a chef who values artistry, precision, and the pursuit of culinary mastery, we would love to meet you.
#J-18808-Ljbffr