MANAGEMENT - Sous Chef

Urban Plates; Sunnyvale (CA); On-site; USD 65,000 - 75,000; Full time

Job summary

Urban Plates in Sunnyvale is seeking a Sous Chef to support the Chef and EKM in daily kitchen operations, ensuring high quality, proper cooking methods, and guest satisfaction.

You will lead BOH staffing, control food and labor costs, supervise line cooks, enforce safety and sanitation, and coach team members to maintain a cohesive, efficient kitchen.

Qualifications

• Education: High school diploma or equivalent; culinary degree preferred.
• Experience: from-scratch kitchen background; 1–2 years in a Kitchen Manager role desired.
• Certifications: ServeSafe for Managers and RBS preferred; driver’s license preferred.

Responsibilities

• Assists Chef in scheduling BOH and line team to meet sales demands.
• Coaches and develops team members to create an efficient work environment.
• Manages product prep, presentation, and adherence to recipes.
• Maintains inventory, orders, and communicates with Support Center.
• Ensures sanitation standards meet Health Department guidelines.
• Drives food cost and labor targets through efficient kitchen operations.

Skills

Effective communication

Team leadership

Problem solving

Attention to detail

Education

High school diploma or equivalent

Culinary degree or equivalent

ServeSafe for Managers certification

RBS certification

Tools

Scheduling software

POS systems

Basic computer skills

Job description

Sous Chef

Position Description

Department: Operations

Reports To: General Manager

Location: Restaurant

Classification: Non-exempt

Pay Range

$65,000.00 - $75,000.00 including bonus potential

Position Summary:

The Sous Chef position is responsible for assisting the Chef/Executive Kitchen Manager (EKM) in the management of all culinary operations and duties in the restaurant. This role is directly accountable for the quality of food delivered to the guest, kitchen execution, and driving profitable sales growth.

Essential Duties and Responsibilities

• Assists Chef in scheduling all BOH and Line Team Members to meet sales demands.
• Effectively coaches, develops, disciplines and educates all Team Members consistently and fairly to create and maintain a cohesive and efficient work environment.
• Assists Chef in managing product preparation and presentation,
• Responsible for conducting effective store level meetings/huddles and updating the management log.
• Assures compliance with company policies, practices and procedures.
• Assists Chef to achieve company financial targets specifically; food cost, line and kitchen labor cost, and packaging.
• Partners with the Chef to manage kitchen organization, cleanliness, and sanitation and ensures sanitation standards meet or exceed Health Department standards.
• Responsible for maintaining proper inventory levels and implementing inventory controls and conducting full and partial inventory counts as needed.
• Ensures all orders are placed with vendors, tracks order deliveries and manages all paperwork relating to ordering and receiving, including communication to the Support Center.
• Maintains compliance with the local, state and federal laws, regulations and guidelines as well as company policies.
• Helps drive systems and processes (Prep Generator, Line Checks, Everclean Walks)
• Controls food quality ensuring high quality standards are maintained and no products are used past shelf lives
• Strictly adheres to recipe specification ensuring proper portion sizes and cooking methods are followed
• Regular and reliable attendance.

Non-Essential Job Duties

May perform similar and incidental duties as required.

Job Qualifications

Education: High school diploma or equivalent required. Culinary degree or equivalent preferred.

Experience: Ideal candidates should possess formal experience in a from-scratch kitchen. 1-2 years experience in a Kitchen Manager role desired. A valid driver’s license is preferred. ServeSafe for Managers certification and RBS certification also preferred.

Knowledge: Kitchen operations knowledge and basic culinary and knife skills are required. Prior knowledge in scheduling software, POS systems, and basic computer skills a plus.

Language Skills: Effective verbal and written communication skills required. Must be able to speak and understand english.

Other Skills: Skilled in handling stressful working conditions, ability to handle multiple priorities and frequent interruptions calmly and decisively. Ability to recognize pressure points and jump into support when needed. Must be able to prioritize responsibilities and remain flexible with changing priorities.

Other Abilities: Ability to create and uphold a Team environment. Ability to problem-solve and implement solutions. Attention to detail and strong organizational skills. Open to constant learning and adaptability.

Major Business/Professional Contacts

Routine contact with restaurant Team Members, Guests and 3rd party delivery personnel. Regular contact with vendors and Support Center Team Members.

Working and Environmental Conditions

Typically functions in a restaurant environment, both indoors and outdoors, during all seasons and under all weather conditions. Requires working in confined spaces for extended periods of time, where temperatures may fluctuate from hot to cold. Working around heavy equipment and machinery. Noise level may fluctuate. Use of a computer and telephone required.

Physical Demands

Requires standing and well-paced mobility for extended periods. Requires occasional reaching, bending, squatting, and stooping. Requires occasional lifting of plates, utensils, pans and boxes that may weigh up to 30 lbs. Requires occasional finger and hand dexterity for using small tools and equipment. Requires frequent handwashing using soap and hot water.