Executive Sous Chef — High-Volume BOH Leader

Ocair; South San Francisco, Northern (CA, KY); Hybrid; USD 60,000 - 65,000; Full time

Job summary

Ocair in South San Francisco, CA is seeking an Executive Sous Chef to support the Executive Chef and lead BOH operations. You will oversee line cooks, train staff, and ensure food safety, sanitation, and quality across all menus.

This role targets a hands-on leader who can manage inventory, assist with ordering, and help achieve financial goals with the kitchen team. Seasonal scheduling and adherence to company policies are expected.

Qualifications

• Ability to read, write and speak English.
• Basic Math Skills.
• Basic computer skills including MS Office.
• Ability to understand and properly execute recipes.
• Knowledge of food safety and sanitation practices.
• Ability to handle a knife and sharp objects safely.
• Must maintain Food Safety Manager Certification (training provided).
• Must maintain Sexual Harassment Training Certification (training provided).

Responsibilities

• Work on the line: preparation and plating of all menu items.
• Supervise and coach kitchen staff.
• Prepare base items, e.g. sauces and portioning.
• Perform food safety and sanitation inspections.
• Expedite food from the front line.
• Assist with inventory, ordering and stocking.
• Train new employees and coach current staff.
• Coordinate repair and maintenance of kitchen equipment.
• Handle administrative duties including manager logs and invoicing.

Skills

English Proficiency

Math Skills

MS Office

Recipe Execution

Food Safety

Knife Skills

Food Safety Manager Cert

Sexual Harassment Training

Team Management

Communication

Tools

MS Office

Job description

Ocair in South San Francisco, CA is seeking an Executive Sous Chef to support the Executive Chef and lead BOH operations. You will oversee line cooks, train staff, and ensure food safety, sanitation, and quality across all menus.

This role targets a hands-on leader who can manage inventory, assist with ordering, and help achieve financial goals with the kitchen team. Seasonal scheduling and adherence to company policies are expected.