Sous Chef

Please Fi. Di is looking for a seasoned and service oriented professional to take the helm as Sous Chef for The Holbrook House in the heart of San Francisco’s Financial District. The Sous Chef will manage the day- to-day operation of the kitchen, including restaurant service as well as private events while having an overall understanding and competency of all aspects of a working kitchen.

ESSENTIAL FUNCTIONS

• Oversee the preparation, production and execution of daily operation.
• Execute menu items in accordance with recipes and standards, portion control and presentation.
• Routinely maintain recipe book with past and current menu items for both the restaurant and catering menus – to include proper recipes and specific execution details.
• Ensure all food safety standards are met in all stages of food preparation from start to finish.
• Ensure team members are keeping clean food prep areas, equipment, utensils and are strictly adhering to sanitation, food safety, hygiene, and other health and safety guidelines.
• Expedite meal service and/or fill in on stations as necessary as necessary.
• Schedule and organize duties to maximize efficiency and productivity while maintaining consistent food costs.
• Maintain cleanliness and organization of all walk-in coolers, freezers and reach-ins and storage areas.
• Assist with menu planning, inventory and management of kitchen supplies and equipment.
• Ensure that all professional equipment is in good condition and maintained on a regular basis.
• Assist in food inventory and control by properly receiving, organizing and storing delivered items.
• Maintaining invoices as product arrives – reconciling the order, submitting invoices in a timely manner.
• Assist in operation and execution of both the restaurant and private events.
• Work with the Culinary Management Team in developing seasonal menus, daily specials, special requests, catering needs, etc. MANAGEMENT:
• Work closely with the Culinary Management Team overseeing daily operation ensuring quality, standards and expectations are met on a consistent basis.
• Provide support and collaboration to the Culinary Management Team, acting as a key resource and decision-maker in their absence.
• Be the point-of-contact for all information regarding all food/menu items (ingredients, presentations, allergies etc.), daily specials and private events.
• Train and mentor culinary team on the fundamentals of proper techniques demonstrating new cooking techniques and equipment to maximize efficiency and consistency.
• Recruit, train, and manage culinary team comprised of line cooks, prep cooks, pastry cooks, dishwashers, etc.
• Assist in scheduling and payroll, maximizing all culinary labor throughout daily operation hours, controlling labor costs while maintaining an efficient kitchen.
• Effectively communicate, providing direction and support for the team to ensure a positive environment.
• Proactively identify and address operational challenges and resolve complaints or issues in a diplomatic and effective manner.
• Have a hands-on approach, lead by doing, be the example QUALIFICATIONS:
• Minimum 2-3 years of high-end restaurant and management/supervisory experience in a high volume, fast paced environment
• Working knowledge of international and domestic cuisines
• Excellent English written and oral skills; Spanish speaking a plus
• High level of professionalism, motivated
• Pleasant, calming demeanor
• Ability to work independently and as part of a team
• Proven self-starter capable of finding solutions with minimal supervision
• Attention to detail, organized and able to prioritize
• Have the stamina to work up to 10+ hours, standing and walking for the duration of the shift
• Available to work a flexible schedule that will include nights, weekends and holidays as dictated by the restaurant and event schedules
• Current California Managers Food Handlers Certificate