Chef

Landry's; Berkeley (CA); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & Vision

Life & Disability

401(k)

Paid sick leave

Paid time off

Bonus potential

Job summary

Skates on the Bay, a Berkeley original, is seeking a talented Sous Chef to lead kitchen operations, mentor team members, and deliver high-quality cuisine in a fast-paced, guest-focused environment.

Join a waterfront landmark established in 1984, known for fresh seafood, exceptional hospitality, and unforgettable dining experiences with opportunities for growth and professional development.

Qualifications

• 2+ years culinary management in upscale/dining.
• Strong back-of-house operations knowledge and staff supervision.
• Attention to inventory, food/labor cost and product quality.
• Excellent communication, leadership and conflict-resolution skills.
• Stable and progressive work history; strong work ethic.

Responsibilities

• Lead with a hands-on, Do Whatever It Takes attitude and a lead-by-example management style.
• Assist the Executive Chef in managing back-of-house staff, training and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Job description

Sous Chef

Join the culinary team at Skates on the Bay, a Berkeley original and iconic waterfront destination since 1984. Overlooking the stunning San Francisco Bay, Skates is known for fresh seafood, exceptional hospitality, and unforgettable dining experiences. We're seeking a talented Sous Chef who is passionate about leading kitchen operations, developing team members, and delivering high‑quality cuisine in a fast‑paced, guest‑focused environment.

Benefits

• Extensive and well‑rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short‑term disability, flexible spending accounts and 401(k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensure excellence in guest satisfaction through a "Do Whatever It Takes" attitude and a hands‑on, lead‑by‑example management style.
• Assist the Executive Chef in the management of all back‑of‑house staff in an upscale/fine‑dining kitchen, including ongoing training, development, and follow‑up.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area, adhering to all OSHA regulations.

Qualifications

• At least 2 years of culinary management experience in an upscale/fine‑dining establishment.
• Strong knowledge and attention to detail on back‑of‑the‑house operations including staff supervision, inventory controls, food/labor cost, and product quality.
• Strong communication, leadership, and conflict‑resolution skills.
• Stable and progressive work history; strong work ethic.
• Graduate of an accredited culinary program is a plus.

EOE

Pay Range

USD $80,000.00 - USD $90,000.00 /Yr.