Sous Chef

Sous Chef

Café Vivant — Menlo Park, CA

Café Vivant is a neighborhood restaurant in Menlo Park centered around heritage poultry, seasonal ingredients, and warm, intentional hospitality. Our approach is rooted in a deep respect for sourcing and a commitment to bringing care and craft to every aspect of the menu, creating a thoughtful and distinctive dining experience.

We are building a team of professionals who are curious, detail-oriented, and excited to be part of something ingredient-driven and unique.

We are seeking a full-time Sous Chef to join the team at Café Vivant.

The Sous Chef will work closely with the Chef to lead daily kitchen operations, support and develop the team, and ensure consistency and excellence across all areas of the menu. This role requires strong leadership, organization, and a deep respect for ingredients, along with the ability to work cleanly, efficiently, and with a high level of attention to detail.

The ideal candidate is a thoughtful and disciplined cook with a strong foundation in technique, who is ready to take on a leadership role within a small, collaborative kitchen. A genuine interest in mentorship, systems, and continuous improvement is essential, along with a commitment to building a strong, respectful, and accountable kitchen culture.

Our menu is guided by seasonality and a respect for ingredients, with a focus on refined, modern interpretations of classic cuisine.

Responsibilities:

• Support the Chef in overseeing all aspects of daily kitchen operations
• Lead and manage service, ensuring clear communication, organization, and consistency
• Actively support the prep team and line cooks, setting them up for success through clear direction, organization, and hands-on involvement
• Train, mentor, and develop kitchen staff, fostering a positive, accountable, and growth-oriented team culture
• Maintain and uphold standards for food quality, cleanliness, and presentation
• Oversee prep and mise en place to ensure efficient and organized service
• Monitor scheduling to align with labor projections
• Manage ordering, inventory, and product utilization with an emphasis on minimizing waste
• Ensure  and exceed compliance with all health, safety, and sanitation standards
• Maintain a clean, organized, and well-functioning kitchen at all times
• Contribute to menu development, tastings, and ongoing refinement of dishes

Compensation & Benefits

Base Salary: $75,000 – $85,000 annually (commensurate with experience)

Benefits:

• Two weeks paid vacation
• 50% employer-paid healthcare (medical, dental, vision)
• Employer contribution toward dependent coverage