Omakase Restaurant Group is seeking a Sous Chef for The Third Floor within The Jay, Autograph Collection. Come join a dynamic kitchen within the newly opened hotel, The Jay. Recently named one of San Francisco's top 10 hotels by Conde Nast Traveller. The Third Floor is looking to grow its team as business levels and opportunities expand. An ideal candidate has experience working in a varied kitchen that offers banquets, breakfast, lunch, and dinner seven days a week.
Job Title: Sous Chef
Reports to: Executive Chef and Chef de Cuisine
FLSA: Exempt
Location (Job Location) : The Third Floor/The Jay, Autograph Collection
Employment Type: Full-time; Exempt
We Offer:
- Competitive Salary
- Medical, Dental and Vision for Full Time employees
- 401k with company match
- Sick time
- Dining discounts at most Omakase Restaurant Group locations
- Room for growth
Schedule (Work Hours):
Minimum of 50 hours expected to work per week. May be required to work after business hours, weekends, and holidays as needed.
Essential Functions include but may not be limited to:
● Assist in managing the main kitchen with production and execution, training and mentoring the culinary and FOH staff, as well as managing food and labor costs on a daily basis
● Involved in developing recipes and portion control specifications, seasonal menu planning, local preferences and recipe testing with Executive Chef and Chef de Cuisine
● Daily inspections of all food prepared for banquets and breakfast, lunch, and dinner services; ensure cleanliness and sanitation procedures are followed by the entire BOH team
● Coordinate training activities with the main kitchen, prep cooks and dishwashers
● Maintain all specialized company equipment and ensure cleaning protocols are followed
● Build lasting relationship with all vendors
● Assist Executive Chef and Chef de Cuisine with food and beverage related issues, execution problems and problem solving
● Assist in managing employees within The Third Floor and work alongside FOH management teams
Requirements:
● 2+ years as a Sous Chef and/or relevant education and/or experience
● Progressive experience in fine dining food production
● Be able to stand, walk, and bend for long periods of time throughout the day
● Be able to lift up to 50 lbs
● Strong knowledge of back of the house systems, ordering, and inventory
● Strong knowledge of local, state, and federal food sanitation regulations
● Strong knowledge of current and future food trends
● Excellent communication skills
● Ability to meet deadlines
Work Environment:
This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.
Physical Demands:
The physical demands described here are representative of those that must be met by the Sous Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Sous Chef is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Sous Chef is occasionally required to stoop, kneel, crouch, or crawl.
The Sous Chef must be able to lift and/or move up to 50 pounds, be able to work in a sitting position for long periods of time.
The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.
