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Sous Chef
LINE Hotel
33 Turk Street, San Francisco, CA
LINE Hotel hiring Sous Chef in San Francisco, CA

LINE Hotel hiring Sous Chef in San Francisco, CA

LINE HotelMore Info

Full Time • Salary (Based on Experience)
Expired: Aug 31, 2022

Sorry, this job expired on Aug 31, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

About our Brand

More than a group of hotels, The LINE is a creative community built around a sense of discovery — an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities.  LINE hotels are both reflective and responsive— shaped by the communities they are part of while also contributing something new to those places. LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.

Position: Restaurant Sous Chef

Location: The LINE San Francisco

Full Time – San Francisco, CA

Job Overview

The main responsibility is the oversight of the operations of each menu, in close coordination with the CDC and Executive Chef. The Sous Chef assumes responsibilities of the Executive Chef or CDC if they are unavailable.

Excellent communication is necessary to be an intermediary between the kitchen and management. Strong leadership and a positive mindset are needed to maintain a good kitchen culture.

The Sous Chef must possess good communication skills, have the ability to resolve conflict and have a thorough understanding of LINE policies, procedures and expectations. 

Opening in Fall of 2022, the LINE SF is a kinetic intersection where SoMa, Union Square, and the Tenderloin converge. Our endeavor is to reflect the neighborhood, culture, and spirit of the city by offering a food and beverage program devoted to the bountiful ingredients offered in the Bay Area region.

Essential Functions & Responsibilities

  1. Be always professional and courteous
  2. Assist the CDC in operating a smooth-running kitchen on a day-to-day basis
  3. Understand and nurture the F&B program’s concepts and culture
  4. Collaborate with the CDC on training, guiding, managing and scheduling personnel
  5. Maintain and coach high expectations for cleanliness, organization, food storage, and sanitation standards
  6. Track product yield and recipe adherence for quality control and ordering purposes
  7. Be familiar with all safety and emergency procedures including OSHA requirements
  8. Ensure food preparation practices and areas meet health and safety standards
  9. Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel
  10. Ensure health and safety standards are met to maintain safe food preparation practices and areas

Reporting Relationships

Reports directly to: Executive Chef

Also works closely with the Director of F&B

Directly supervises: Back of House Staff

Knowledge, Requirements and Skills

  1. Experience in high volume dining preferred
  2. At least three (2) years’ experience in the hospitality industry
  3. Ability to use MS Office and F&B software systems (i.e. POS and F&B procurement system)
  4. Must be aware of management functions and can communicate with all levels of personnel and customers
  5. Excellent reading, writing and oral proficiency in the English Language       
  6. Excellent organizational and time management skills, attention to detail
  7. Ability to multitask
  8. Work well under pressure, requires being a team player

Compensation & Benefits

We offer competitive wages and benefits while fostering a diverse and inclusive work experience.  We thrive in being a diverse work environment. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.

We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts


Required Skills

Food Safety Knowledge

Kitchen Management

Ordering / Purchasing

Expediting

Advanced Knife Skills

Cleaning / Sanitation

Safety Procedures Knowledge

Receiving

Fish Cookery

Meat Cookery

Grilling

Basic Knife Skills

Sauteing

Menu Development

Scheduling

Team Development and Training

Meat Butchery

Inventory Management

Vegetable Cookery

Portioning

Recipe Development

Fish Butchery

Frying

Food Handler Certification

Sauce Making

ServSafe Certified

Costing

Vendor Management

Prepping Ingredients

Plating and Presentation

Communication

Leadership

200 Covers Per Night

Pasta Cooking

Team Management

Budgeting

Family Meal Preparation

Teamwork

Kitchen Equipment Maintenance

Pasta Dough Making

Vegan / Vegetarian Cooking

Training Others

Events Management

Conflict Resolution

Dough Making

Woodfire Cooking

Sous Vide

Organizational Skills

High Volume Cooking

Culinary Skills

Safety and Sanitation

Food and Beverage Pairing

Quality Control

Read more

View Job Description

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