Quince & Co
Sous Chef
Join to apply for the
Sous Chef
role at
Quince & Co .
Base Pay Range $80,000.00/yr - $90,000.00/yr
Verjus, a values‑driven operation inspired by French bistro traditions, is looking for a skilled, career‑minded individual to fill the
Sous Chef
position. The menu features French bistro‑inspired dishes and house‑made charcuterie such as pâtés, rillette, and terrines, all made with impeccably sourced ingredients from our own farm in West Marin County.
Key Responsibilities
Manage and assist in preparing daily mise‑en‑place for all stations and expediting service.
Assist in inventory management and product ordering.
Assist in training, supervising, and progressive coaching of staff in coordination with the Executive Chef, ensuring compliance with company policies and applicable HR/labor requirements.
Provide mentorship to foster professional development for all hourly employees.
Work collaboratively with the management team to achieve company objectives in food quality standards, appearance, sanitation, and cleanliness through employee training and a positive working environment.
Your Qualifications
Minimum 2 years culinary experience working in a chef‑driven restaurant.
High School Diploma or equivalent education level.
Culinary certification preferred.
Excellent verbal and written communication skills; ability to read, speak, and interpret documents in clear English.
Basic computer skills (Word, Email, Excel).
Ability to work a flexible schedule, including mornings, nights, weekends, and holidays.
Ideal Candidate Experience with seasonally changing, regional French cuisine, whole animal butchery, and charcuterie. Prior management experience or a proven track record as a strong lead line cook with a desire to take on greater responsibilities will be considered.
Benefits
Full Medical, Dental, and Vision insurance coverage
Retirement savings offering 401(K) matching employer contributions
Employee discount at our QPA family of restaurants – Quince, Cotogna, Verjus
Complimentary participation in our community‑sponsored agriculture (CSA) program with Fresh Run Farm
Relais & Chateaux discount at participating hotels and restaurants
Sponsorship of continuing education classes and professional training opportunities in food and beverage
Paid family meals provided
We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.
Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.
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Sous Chef
role at
Quince & Co .
Base Pay Range $80,000.00/yr - $90,000.00/yr
Verjus, a values‑driven operation inspired by French bistro traditions, is looking for a skilled, career‑minded individual to fill the
Sous Chef
position. The menu features French bistro‑inspired dishes and house‑made charcuterie such as pâtés, rillette, and terrines, all made with impeccably sourced ingredients from our own farm in West Marin County.
Key Responsibilities
Manage and assist in preparing daily mise‑en‑place for all stations and expediting service.
Assist in inventory management and product ordering.
Assist in training, supervising, and progressive coaching of staff in coordination with the Executive Chef, ensuring compliance with company policies and applicable HR/labor requirements.
Provide mentorship to foster professional development for all hourly employees.
Work collaboratively with the management team to achieve company objectives in food quality standards, appearance, sanitation, and cleanliness through employee training and a positive working environment.
Your Qualifications
Minimum 2 years culinary experience working in a chef‑driven restaurant.
High School Diploma or equivalent education level.
Culinary certification preferred.
Excellent verbal and written communication skills; ability to read, speak, and interpret documents in clear English.
Basic computer skills (Word, Email, Excel).
Ability to work a flexible schedule, including mornings, nights, weekends, and holidays.
Ideal Candidate Experience with seasonally changing, regional French cuisine, whole animal butchery, and charcuterie. Prior management experience or a proven track record as a strong lead line cook with a desire to take on greater responsibilities will be considered.
Benefits
Full Medical, Dental, and Vision insurance coverage
Retirement savings offering 401(K) matching employer contributions
Employee discount at our QPA family of restaurants – Quince, Cotogna, Verjus
Complimentary participation in our community‑sponsored agriculture (CSA) program with Fresh Run Farm
Relais & Chateaux discount at participating hotels and restaurants
Sponsorship of continuing education classes and professional training opportunities in food and beverage
Paid family meals provided
We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.
Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.
#J-18808-Ljbffr