STK San Francisco
Why Join Our Team?
Industry‑Leading Compensation Package
Opportunities for Merit‑Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience.
Up to 15% of the base salary in performance‑based bonuses
Comprehensive Benefits Package
Medical, Dental, and Vision Insurance
Group Life and Disability Insurance
Group Accident, Hospital Indemnity, and Critical Illness Insurance
Traditional and Roth 401(k) Plan
Exclusive Perks & Growth Opportunities
Employee Dining Discounts and/or Complimentary Onsite Meals
Career Development & Limitless Growth Opportunities
If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.
Paid Time Off
Employee Assistance Program (EAP)
Commuter and Dependent Care Benefits
What You’ll Do As the Executive Sous Chef, you will be the right‑hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team‑first, high‑performance environment.
Key Responsibilities
Culinary Leadership & Execution
Support the Executive Chef in overseeing all aspects of kitchen operations
Ensure that every dish meets THE ONE GROUP’s high‑quality standards in taste, presentation, and consistency
Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service
Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency
Create and execute seasonal menu specials aligned with our brand and guest expectations
Collaborate with the Events Department to update menus and meet event‑specific culinary demands
Team Development & Culture
Train, mentor, and develop kitchen staff to uphold our brand standards
Ensure a collaborative and respectful work environment for both BOH and FOH teams
Foster a culture of excellence, creativity, and teamwork in the kitchen
Inspire and motivate the culinary team to perform at the highest level
Operational & Financial Management
Maintain labor, food costs, and inventory control within budget parameters
Implement waste reduction strategies and optimise portion control
Work closely with the purchasing team to ensure high‑quality ingredient sourcing
Monitor P‑mix reports and adjust menus based on sales trends
Review monthly P&L reports and address variances
Safety, Compliance & Cleanliness
Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards
Maintain a spotless and organized kitchen, exceeding all cleanliness standards
Ensure proper storage, rotation, and handling of food items to maintain freshness and safety
Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured
What We’re Looking For
5+ years of professional culinary leadership experience in a high‑volume, upscale dining environment
Proven ability to manage kitchen operations, control food costs, and optimise efficiency
Strong leadership, communication, and team development skills
Expertise in menu development, execution, and culinary innovation
Ability to execute all kitchen positions and support staff when needed
SERV Safe Food Manager Certification (or equivalent as per state law)
Experience with restaurant POS and inventory management systems
Physical Requirements
Ability to stand for extended periods and work in a high‑heat environment
Capability to lift and carry up to 50 lbs.
Flexible schedule, including availability on nights, weekends, and holidays
Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!
We use eVerify to confirm U.S. Employment eligibility.
#J-18808-Ljbffr
Opportunities for Merit‑Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience.
Up to 15% of the base salary in performance‑based bonuses
Comprehensive Benefits Package
Medical, Dental, and Vision Insurance
Group Life and Disability Insurance
Group Accident, Hospital Indemnity, and Critical Illness Insurance
Traditional and Roth 401(k) Plan
Exclusive Perks & Growth Opportunities
Employee Dining Discounts and/or Complimentary Onsite Meals
Career Development & Limitless Growth Opportunities
If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.
Paid Time Off
Employee Assistance Program (EAP)
Commuter and Dependent Care Benefits
What You’ll Do As the Executive Sous Chef, you will be the right‑hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team‑first, high‑performance environment.
Key Responsibilities
Culinary Leadership & Execution
Support the Executive Chef in overseeing all aspects of kitchen operations
Ensure that every dish meets THE ONE GROUP’s high‑quality standards in taste, presentation, and consistency
Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service
Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency
Create and execute seasonal menu specials aligned with our brand and guest expectations
Collaborate with the Events Department to update menus and meet event‑specific culinary demands
Team Development & Culture
Train, mentor, and develop kitchen staff to uphold our brand standards
Ensure a collaborative and respectful work environment for both BOH and FOH teams
Foster a culture of excellence, creativity, and teamwork in the kitchen
Inspire and motivate the culinary team to perform at the highest level
Operational & Financial Management
Maintain labor, food costs, and inventory control within budget parameters
Implement waste reduction strategies and optimise portion control
Work closely with the purchasing team to ensure high‑quality ingredient sourcing
Monitor P‑mix reports and adjust menus based on sales trends
Review monthly P&L reports and address variances
Safety, Compliance & Cleanliness
Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards
Maintain a spotless and organized kitchen, exceeding all cleanliness standards
Ensure proper storage, rotation, and handling of food items to maintain freshness and safety
Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured
What We’re Looking For
5+ years of professional culinary leadership experience in a high‑volume, upscale dining environment
Proven ability to manage kitchen operations, control food costs, and optimise efficiency
Strong leadership, communication, and team development skills
Expertise in menu development, execution, and culinary innovation
Ability to execute all kitchen positions and support staff when needed
SERV Safe Food Manager Certification (or equivalent as per state law)
Experience with restaurant POS and inventory management systems
Physical Requirements
Ability to stand for extended periods and work in a high‑heat environment
Capability to lift and carry up to 50 lbs.
Flexible schedule, including availability on nights, weekends, and holidays
Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!
We use eVerify to confirm U.S. Employment eligibility.
#J-18808-Ljbffr