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Executive Sous Chef
International Smoke
301 Mission Street, San Francisco, CA
Executive Sous Chef at International Smoke

Executive Sous Chef at International Smoke

International SmokeMore Info

Full Time • Salary (75,000)
Expired on Oct 17, 2018

Sorry, this job expired on Oct 17, 2018. Below are other jobs that may be of interest to you.


2 years

Job Details


The Executive Sous Chef of International Smoke operates the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness.  They have a firm understanding of the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies. They mentor junior staff members and uphold restaurant standards for quality and cleanliness.


  • Act with integrity, honesty and knowledge that promote the culture, values and mission of INTERNATIONAL SMOKE.
  • Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
  • Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
  • Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
  • Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. 
  • Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.
  • Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond, San Francisco Chronicle 4 star, Wine Spectator, and Michelin 2 star establishment and in keeping with the service foundation and philosophy established at MG-INTERNATIONAL SMOKE, LLC.
  • Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
  • Offer positive solutions to problems or issues and be a voice that is part of the decision making team.


  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef.
  • Assumes 100% responsibility for the quality and integrity of products served.
  • Be responsible for the timely updating of the RecipeXchange website and all of its content.
  • Documents new kitchen recipes in standard corporate format.
  • Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.
  • Collaborate with all staff to ensure timely completion of mis-en-place production in compliance with restaurant standards.
  • Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
  • Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
  • Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
  • Assists in the management of all kitchen staff, including prep/pantry and stewards.
  • Participates in ordering, menu development and recipe development.
  • Work as a member of the team to ensure success in all stations and areas of the restaurant.
  • Fill in where needed on stations to ensure that service standards and efficient operations are met.
  • Maintain a hygienic and safe working environment at all times.
  • Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
  • Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
  • Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
  • Responsible for End of Month Inventory.
  • Be able to work lunch and/or dinner service while supervising daily production needs.


  • Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.
  • A minimum of 4 years of kitchen management and cooking in a fine dining restaurant.
  • Must display the image and positive attitude set forth by restaurant.
  • Must be able to communicate clearly, both verbal and written.
  • Be able to work in a standing position a minimum of 8 hours a day.
  • Be able to reach, bend and frequently lift up to 30 pounds.
  • Must have the stamina to work a minimum of 40 hours per week.


  • All employees must maintain a neat, clean and well-groomed appearance per MICHAEL MINA standards outlined in the Service manual.


  • Ability to communicate effectively with corporate, staff and guests.


  • Most work tasks are performed indoors.  Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Must be able to stand for at least 8 hours per day.  Must be able to sit at a desk for the remaining portion of the shift.  Length of time of these tasks may vary from day-to-day and task to task.
  • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 30 pounds to every area of the kitchen. 
  • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
  • Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers and other kitchen-related equipment.
  • Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices.
  • The worker is subject to noise.  There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
  • Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis.
  • Must be able to lift up to 30 lbs. on a regular and continuing basis.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.  

Compensation details

Full Benefits

Required Skills

Advanced Knife Handling


Culinary Menu / Recipe Development


Enforcement Of Safety / Sanitation Standards

Equipment Maintenance


Fish Cookery

Fish butchery

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling


Gluten Free



Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Meat Cookery

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Over 300 covers a night



Sauce Development



Servesafe Certified

Show Piece Work



Staff education / motivation

Ticket Management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Wood Fire Cooking

Pastry Plating

Pastry Program Management

Ability To Lift 40+ Lbs

POS Systems

Staff Management of 20


Conflict Resolution

Customer Service

Food Safety Knowledge

Microsoft Office

Profit And Loss

Purchasing / ordering

Recruiting / hiring

Staff Education / Motivation

Vendor Management

Read more

View Job Description

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International Smoke, the wildly popular collaboration between Chef Michael Mina and Ayesha Curry is inspired by Curry’s love for healthy, delicious cooking and Mina’s enthusiasm for travel as well as preparing food over an open flame. International Smoke will showcase smoked and grilled foods from around the world in a fresh and bright way, combining proteins with local, seasonal produce.