Please FiDi 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 

MANAGEMENT: 

• • Work closely with the Executive Chef overseeing daily operation ensuring quality, standards and expectations are met on a consistent basis. 
• Provide support and collaboration to the Executive Chef, 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 restaurant team comprised of line cooks, prep cooks, pastry cook, 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. 

CULINARY: 

• • Oversee the preparation, production and execution of daily operation. 
• • Execute menu items in accordance with recipes and standards, portion control and presentation. 
• • 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 as necessary. 
• • Schedule and organize duties to maximize efficiency and productivity while maintaining consistent food costs. 
• • Maintain cleanliness and organization all walk-in coolers, freezers and reach-ins. 
• • 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 private events. 
• • Work with the Executive Chef in developing seasonal menus, daily specials, special requests, etc. 

QUALIFICATIONS: 

• Minimum 2-3 years 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 
• 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 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 

COMPENSATION AND BENEFITS 

• Compensation based on experience 
• Bonus based on year end results 
• Medical, dental and vision insurance 
• Paid vacation and sick leave 
• Commuter Plan for transit and parking