What are the responsibilities and job description for the TableOne - Executive Sous Chef position at TableOne Hospitality?
TableOne Overview
A dynamic new partnership from leading hospitality investment and management company, Highgate, the culinary and creative expertise of Chef Michael Mina, and the hospitality leadership of restaurateur Patric Yumul. Built on decades of innovation, success, and expertise, TableOne is where the brightest minds of the culinary world are setting the table for truly memorable hospitality experiences. We bring together renowned chefs, rising stars, breakthrough mixologists, designers, innovators, and operators to create distinctive new concepts for the world’s leading hotels.
Location
Bar Sprezzattura San Francisco, CA
Overview
The Executive Sous Chef, will be responsible for overseeing the daily operations, assisting the Executive Chef in menu planning, supervising kitchen staff, and ensuring high-quality food preparation. Your exceptional culinary skills and leadership abilities will contribute to the success of our restaurant.
Responsibilities
- Collaborate with the Executive Chef in creating and implementing menu items that align with our culinary standards and customer preferences
- Oversee food preparation, ensuring that all dishes meet quality standards and are prepared in a timely manner
- Lead and manage kitchen staff, providing guidance, training, and constructive feedback to promote a positive and productive work environment
- Assist in inventory management, monitoring stock levels, and placing orders when necessary
- Ensure compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen
- Stay up-to-date with culinary trends and techniques, continuously enhancing your own culinary skills and sharing knowledge with the team
- Assist in the development and implementation of cost-saving strategies and menu pricing decisions
- Collaborate with other departments to ensure smooth operations and exceptional dining experiences for our guests
- Take the lead in the absence of the Executive Chef, ensuring seamless operations and exceptional food quality
Qualifications
- At least 3-4 years of experience in the direction and management of employees in a culinary environment.
- Assist in creating dynamic savory menus that evolve and changes on a regular and seasonal basis
- Startup/Opening of Hotels & Restaurants experience is preferred.
- Advanced knowledge of culinary, baking and pastry techniques
- Thorough knowledge of food preparation techniques and food hygiene practices
- Service oriented style with professional presentations skills
- Maintain high standards of personal appearance and grooming
- Experience managing and developing teams.
- Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
- A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
- Excellent oral and written communication skills
- Detail oriented, excellent prioritization, time management, organizational and follow up skills
- Demonstrated ability for process excellence and project management
- Experience implementing new F&B concepts
- Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
- Open availability and flexibility to work according to the needs of the business including some travel as needed
- Comfortable with Word, PowerPoint and Excel
Salary: $80k-90k/yearly
Salary : $80,000 - $90,000