Executive Sous Chef

STK San Francisco; San Francisco (CA); Sur place; USD 90 000 - 120 000; Plein temps

Avantages offerts par ce poste

Merit-based raises

Performance incentives

Medical insurance

Dental insurance

Vision insurance

401(k) plan

Onsite meals

Dining discounts

Career development

Paid time off

EAP

Commuter benefits

Résumé du poste

The Executive Sous Chef at THE ONE GROUP will be the right-hand leader to the Executive Chef, ensuring seamless kitchen operations, quality control, and a high-performance team culture.

You'll oversee daily line execution, menu development, cost control, and collaboration with Events to meet guest expectations while upholding brand standards across the dining program.

Qualifications

• 5+ years of culinary leadership in a high-volume upscale dining environment.
• Proven ability to manage kitchen operations, control food costs, and optimize efficiency.
• Strong leadership, communication, and team development skills.
• Expertise in menu development, execution, and culinary innovation.
• Ability to execute all kitchen positions and support staff when needed.
• SERV Safe Food Manager Certification (or equivalent as per state law).
• Experience with restaurant POS and inventory management systems.

Responsabilités

• Culinary Leadership & Execution: Oversee all kitchen operations in partnership with the Executive Chef.
• Team Development & Culture: Train, mentor, and develop kitchen staff to uphold brand standards.
• Operational & Financial Management: Maintain labor, food costs and inventory within budget; monitor P‑L and adjust menus.
• Safety, Compliance & Cleanliness: Enforce health and safety regulations and maintain cleanliness standards.

Connaissances

Culinary leadership

Kitchen operations

Food cost control

Menu development

Team development

Serv Safe Certification

POS & inventory systems

Outils

POS systems

Inventory management software

Description du poste

Why Join Our Team?

• Industry-Leading Compensation Package
  • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience.
  • Up to 15% of the base salary in performance-based bonuses
• Comprehensive Benefits Package
  • Medical, Dental, and Vision Insurance
  • Group Life and Disability Insurance
  • Group Accident, Hospital Indemnity, and Critical Illness Insurance
  • Traditional and Roth 401(k) Plan
• Exclusive Perks & Growth Opportunities
  • Employee Dining Discounts and/or Complimentary Onsite Meals
  • Career Development & Limitless Growth Opportunities
  • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.
  • Paid Time Off
  • Employee Assistance Program (EAP)
  • Commuter and Dependent Care Benefits

What You’ll Do

As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment.

Key Responsibilities

• Culinary Leadership & Execution
  • Support the Executive Chef in overseeing all aspects of kitchen operations
  • Ensure that every dish meets THE ONE GROUP’s high-quality standards in taste, presentation, and consistency
  • Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service
  • Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency
  • Create and execute seasonal menu specials aligned with our brand and guest expectations
  • Collaborate with the Events Department to update menus and meet event-specific culinary demands
• Team Development & Culture
  • Train, mentor, and develop kitchen staff to uphold our brand standards
  • Ensure a collaborative and respectful work environment for both BOH and FOH teams
  • Foster a culture of excellence, creativity, and teamwork in the kitchen
  • Inspire and motivate the culinary team to perform at the highest level
• Operational & Financial Management
  • Maintain labor, food costs, and inventory control within budget parameters
  • Implement waste reduction strategies and optimize portion control
  • Work closely with the purchasing team to ensure high-quality ingredient sourcing
  • Monitor P-mix reports and adjust menus based on sales trends
  • Review monthly P&L reports and address variances
• Safety, Compliance & Cleanliness
  • Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards
  • Maintain a spotless and organized kitchen, exceeding all cleanliness standards
  • Ensure proper storage, rotation, and handling of food items to maintain freshness and safety
  • Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured

What We’re Looking For

• 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment
• Proven ability to manage kitchen operations, control food costs, and optimize efficiency
• Strong leadership, communication, and team development skills
• Expertise in menu development, execution, and culinary innovation
• Ability to execute all kitchen positions and support staff when needed
• SERV Safe Food Manager Certification (or equivalent as per state law)
• Experience with restaurant POS and inventory management systems

Physical Requirements

• Ability to stand for extended periods and work in a high-heat environment
• Capability to lift and carry up to 50 lbs.
• Flexible schedule, including availability on nights, weekends, and holidays

Why THE ONE GROUP is Your Next Career Move

This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career,

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