Fine-Dining Sous Chef: Lead Kitchen & Training

Mastro's Restaurants; San Francisco (CA); On-site; USD 80,000 - 95,000; Full time

Benefits offered by this job

Training program

Career growth

Employee discounts

Health plans

Dental/vision

Sick leave

Paid time off

Bonus potential

Job summary

Mastro’s Restaurants in San Francisco is seeking a Sous Chef to support the Executive Chef in daily kitchen operations of our upscale dining room. You will supervise kitchen staff, train team members, and ensure consistency, quality, and food safety across service.

In this leadership role you will help manage inventory, assist with menu execution, and drive high culinary standards while maintaining a Do Whatever It Takes attitude during peak service. A culinary program graduate is preferred.

Qualifications

• At least 2 years of Culinary Management experience in upscale / fine dining.
• Strong knowledge of back-of-house operations, staff supervision, inventory controls and product quality.
• Excellent communication, leadership and conflict resolution skills.

Responsibilities

• Ensures guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff and ongoing training.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Culinary management

Leadership

Staff supervision

Inventory controls

Food cost management

Education

Accredited culinary program

Job description

Mastro’s Restaurants in San Francisco is seeking a Sous Chef to support the Executive Chef in daily kitchen operations of our upscale dining room. You will supervise kitchen staff, train team members, and ensure consistency, quality, and food safety across service.

In this leadership role you will help manage inventory, assist with menu execution, and drive high culinary standards while maintaining a Do Whatever It Takes attitude during peak service. A culinary program graduate is preferred.