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Sous Chef
Fiorella - Richmond District
2339 Clement Street, San Francisco, CA
Fiorella - Richmond District hiring Sous Chef in San Francisco, CA

Fiorella - Richmond District hiring Sous Chef in San Francisco, CA

Fiorella - Richmond DistrictMore Info

Full Time • Salary (Based on Experience)
Expired: Jul 3, 2019

Sorry, this job expired on Jul 3, 2019. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details

About Fiorella:

Fiorella is a group of Italian Restaurants dedicated to seasonal, wood-fired, regional Italian cooking. Our goal is to bring an approachable yet authentic Italian dining experiences to each of our neighborhood locations.

The Sous Chef for Fiorella is responsible for supporting the Executive Chef and CDC of each location in leading the day-today execution of the culinary operations for both Fiorella Clement & Fiorella Polk. The Sous Chef leads the Culinary Team with professionalism, respect, efficiency, knowledge and awareness. This position will mentor junior staff members while upholding restaurant standards for food quality and sanitation.

This role collaborates closely with the Executive Chef, CDC and Head of Culinary Production, on all aspects of the culinary operations to help create a unified experience and high-level delivery of food experience for Fiorella. You will be responsible for contributing to menu development, inventory, purchasing, food cost controls and staff management and development. You are required to execute the culinary philosophy of the group, display attention to detail and follow through of all restaurant policies.

Primary Responsibilities:

  • Understand and executes all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef & Management Team
  • Involved in collaborative menu planning for a la carte, large format, and pastry menus
  • Coordinates and schedules the work of all cooks and other BOH personnel.
  • Responsible for hiring, scheduling, training, and payroll for all kitchen employees. Ensures proper staffing for maximum productivity and high standards of quality
  • Continuous training and development of cooks
  • Support the management of all sourcing, purchasing and maintain relations with vendors and farmers.
  • 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.
  • Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements.
  • Ability to manage these programs independently to company standard.
  • Supports both front-of-the-house and back-of-the-house in all business aspects.
  • Delivers on financial and food sanitation goals of the operation and overall business.
  • Maintain and track a consistent monthly inventory

Required Skills:

  • Creative problem-solver who brings passion, enthusiasm and the desire to innovate
  • Proven track record of being organized, dependable and self-motivated.
  • Team builder and ability to successfully manage and develop teams
  • Able to work independently and have the capacity to manage up and down.
  • Ability to work 50 + hours per week (as needed).
  • Willingness to work a flexible schedule, including days, evening, weekends and holidays.
  • Must be experienced with computers including all G Suite of Products
  • 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.

Compensation details

Bonus, healthcare reimbursement, paid time off.


Required Skills

Advanced Knife Handling

Chopping

Commissary

Culinary Menu / Recipe Development

Dough Making / Portioning

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Expediting

Family Meal

Fish Cookery

Fish butchery

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Frying

General knife handling

Gluten Free

Grilling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Meat Cookery

Menu development

Ordering / Purchasing

Ordering / Receiving

Pasta Cooking

Pasta making

Pizza Cooking

Portioning

Receiving/Organizing

Sauce Development

Saute

Scheduling

Servesafe Certified

Staff education / motivation

Ticket Management

Vegetable Breakdown

Vegetable cookery

Wood Fire Cooking

Cost Optimization

Menu / Recipe Development

Pastry Menu Development

Pastry Production

Time Management

Conflict Resolution

Experience in a High Volume Environment

Food Preparation Knowledge

Food Safety Knowledge

Staff education / motivation

Staffing / scheduling

Conflict Resolution

Microsoft Office

Purchasing / ordering

Recruiting / hiring

Vendor Management

Read more


View Job Description

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http://sf.eater.com/2015/8/19/9177451/fiorella-new-italian-restaurant-richmond-district