Executive Sous Chef

King's Seafood Company Career Center; San Jose (CA); On-site; USD 65,000 - 80,000; Full time

Benefits offered by this job

Paid Vacation and Sick Days

Dining Discount

401k with a Match

Education Reimbursement

Comprehensive medical insurance

Job summary

King's Seafood Company Career Center is seeking an experienced Executive Sous Chef in San Jose, California. You will lead kitchen operations and support food preparation while ensuring high standards of cleanliness and organization.

Responsibilities include developing kitchen crew, managing financial planning, and participating in menu roll-outs. The ideal candidate should have at least 3 years of experience as a sous chef or kitchen manager and formal culinary training.

This position offers a competitive salary ranging from $65,000 to $80,000, along with benefits such as medical insurance, paid vacation, and dining discounts.

Qualifications

• Minimum of 21 years of age.
• 3 years experience as a sous chef or kitchen manager.
• Ability to analyze and participate in financial planning.

Responsibilities

• Complete opening and closing duties as assigned.
• Monitor and maintain cleanliness and organization of assigned station.
• Develop kitchen crew for cross training and promotion.

Skills

Kitchen management

Food preparation

Financial planning

Verbal communication

English proficiency

Education

High school graduate

Any formal culinary training

Job description

King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945.

King’s Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart--it's a winning combination!

Here’s What We’ll Bring To The Table for Executive Sous Chef

• Competitive Salary: $65,000 - $80,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Our Executive Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well‑being of the back of the house.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product‑centric menu, to the behind‑the‑scenes process of creating cutting‑edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Executive Sous Chef with us is “standards‑driven” and vigilant, showing a high-level of integrity in their work. They always interact with crew members and guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities:

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
• Supports the corrective action plans for kitchen.
• Participates in interviews and selection of new kitchen crew.
• Interacts with Guests - table visits, complaints, special requests.
• Participates all kitchen crew meeting.

Essential Skills/Experience:

• Minimum of 21 years of age.
• 3 years experience as a sous chef/kitchen manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches