Senior Kitchen Lead - High-Volume Ops & Menu Development

Presidio Mess Hall; 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 Sous Chef to lead daily kitchen operations, supervising line cooks and staff to ensure quality, consistency, and efficient service. This exempt, full-time role collaborates with the Head Chef to drive culinary excellence and maintain safety standards.

The successful candidate will oversee menu execution, production planning, and staff development while upholding hospitality-driven values in a dynamic food hall setting.

Qualifications

• Experience leading kitchen teams and maintaining quality across multiple concepts.
• Strong leadership and ability to coach and develop staff.
• Experience in high-volume environments such as hotels, restaurants, commissaries or catering.
• Maintain food safety standards and ensure compliance.

Responsibilities

• Lead daily kitchen operations across multiple concepts and service periods.
• Supervise, coach, 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.
• Participate in menu development, testing, and implementation.
• Coordinate production schedules to support service and events.
• Act as kitchen leader in the absence of the Head Chef.
• Foster a positive, accountable, and team-oriented kitchen culture.

Skills

Leadership

Team management

High-volume operations

Kitchen operations

Food safety

Job description

The Mess Hall at the Presidio in San Francisco is seeking a Sous Chef to lead daily kitchen operations, supervising line cooks and staff to ensure quality, consistency, and efficient service. This exempt, full-time role collaborates with the Head Chef to drive culinary excellence and maintain safety standards.

The successful candidate will oversee menu execution, production planning, and staff development while upholding hospitality-driven values in a dynamic food hall setting.