- San Francisco, California, United States
- $80K–$90K per year
- 3+ years
The Sous Chef plays a critical leadership role in the daily execution of a dynamic corporate dining program, supporting exceptional food experiences across café, catering, and specialty service operations.
Compensation
Salary: 80,000-90,000
Responsibilities
- Assist the Executive Chef in overseeing all back-of-house culinary operations, ensuring exceptional food quality, presentation, and consistency across multiple service platforms.
- Lead daily kitchen operations, including production, execution, service, catering support, and event preparation.
- Supervise, coach, and develop culinary team members through active leadership, training, mentoring, and performance management.
- Build a positive and engaging workplace culture that promotes accountability, teamwork, inclusion, and professional growth.
- Ensure all food is prepared according to established recipes, quality standards, and production procedures.
Requirements
- Associate's degree in Culinary Arts, Hospitality Management, or related field