Lead Kitchen Sous Chef - High-Volume Ops & Growth

The Mess Hall at The Presidio; San Francisco (CA); On-site; USD 71,000 - 80,000; Full time

Benefits offered by this job

Opt-in Group Medical, Dental & Vision

Paid Time Off

Paid Sick Leave

Employee Meals

Employee Discounts

Professional Development Opportunities

Job summary

The Mess Hall at the Presidio in San Francisco is seeking a driven Sous Chef to serve as the operational leader of the kitchen, partnering with the Head Chef to oversee day-to-day operations and uphold quality and safety standards. The role emphasizes team leadership, consistency, and efficient production across multiple concepts.

We offer a salary range of $71,000–$80,000 per year plus benefits, with opportunities for professional development within a hospitality-driven food hall at Presidio

Qualifications

• Strong leadership experience in high-volume restaurant environments.
• Ability to manage and develop kitchen staff to maintain standards.
• Solid understanding of food safety and sanitation protocols.

Responsibilities

• Lead daily kitchen operations across multiple concepts and service periods.
• Supervise and develop line cooks, prep cooks, and dish team members.
• Ensure consistent execution of recipes, portions, and presentation.
• Assist with scheduling, labor management, and productivity planning.
• Support inventory control, ordering, receiving, and waste reduction.
• Monitor food safety, sanitation, and health department compliance.
• Contribute to menu development, testing, and implementation.
• Coordinate production schedules to support service volume and events.
• Act as kitchen leader in the Head Chef's absence.
• Foster a positive, accountable, and team-oriented kitchen culture.

Skills

Leadership

Team management

Food safety

High-volume operations

Menu development

Job description

The Mess Hall at the Presidio in San Francisco is seeking a driven Sous Chef to serve as the operational leader of the kitchen, partnering with the Head Chef to oversee day-to-day operations and uphold quality and safety standards. The role emphasizes team leadership, consistency, and efficient production across multiple concepts.

We offer a salary range of $71,000–$80,000 per year plus benefits, with opportunities for professional development within a hospitality-driven food hall at Presidio