Lead Sous Chef - Fine Dining, Upscale Steakhouse, Bonus

Mastro's Restaurants; San Francisco (CA); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Extensive training program

Career development and growth

Employee discounts on dining

Health benefit plans

Dental, vision, life insurance and 401

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

Mastro’s Restaurants is seeking a Sous Chef in San Francisco to support the Executive Chef, manage kitchen operations, train staff, and uphold food quality and safety during daily service. You will play a key role in menu execution and maintaining high culinary standards in a premium steakhouse setting.

Ideal candidates bring at least 2 years of culinary management in upscale dining, strong leadership and cost-control skills, and a formal culinary education.

Qualifications

• 2+ years culinary management in upscale/fine dining.
• Back of house operations including staff supervision, inventory, food/labor cost, and quality.
• Strong communication, leadership, and conflict-resolution skills.
• Stable/progressive work history and strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, training, development and follow-up.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and organization, adhering to OSHA regulations.

Skills

Culinary management

Staff supervision

Cost controls

Leadership

Communication

Education

Accredited culinary program

Job description

Mastro’s Restaurants is seeking a Sous Chef in San Francisco to support the Executive Chef, manage kitchen operations, train staff, and uphold food quality and safety during daily service. You will play a key role in menu execution and maintaining high culinary standards in a premium steakhouse setting.

Ideal candidates bring at least 2 years of culinary management in upscale dining, strong leadership and cost-control skills, and a formal culinary education.