Sous Chef

Mastro's Steakhouse; San Francisco (CA); Sur place; USD 85 000 - 95 000; Plein temps

Avantages offerts par ce poste

Training program

Career development

Dining discounts

Health plans

Dental & Vision

401(k)

Résumé du poste

Mastro’s Restaurants in San Francisco is seeking a results-driven Sous Chef to support the Executive Chef. You will supervise culinary staff, ensure consistency, quality, and food safety, and lead menu execution during daily service.

Responsibilities include managing labor and operating expenses, inventory, purchasing, and maintaining high culinary standards while fostering hospitality and team engagement. We offer extensive training, career development, dining discounts, health plans, and a

Qualifications

• 2+ years of culinary management in a high-volume, full-service restaurant.
• Strong back-of-house supervision, inventory management, and cost controls.
• Proven ability to lead, motivate, and develop teams with excellent communication.
• Excellent organizational and time management with attention to detail.

Responsabilités

• Lead by example to deliver exceptional guest experiences while fostering hospitality and accountability.
• Support management of labor and operating expenses to meet budgets and profitability goals.
• Assist with inventory management, including purchasing and regular inventories.
• Ensure consistent execution of food quality, presentation, and recipe standards.
• Maintain compliance with food safety, sanitation, and OSHA requirements.
• Foster a positive, collaborative, high-performing work environment.
• Drive operational success by analyzing performance and implementing improvement actions.

Connaissances

Leadership

Staff supervision

Inventory control

Food cost control

Description du poste

Overview

Mastro’s Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel.

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

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

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
• Operational Excellence:Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution
• Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
• Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards
• Safety & Compliance:Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements
• Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.
• Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results
• Adaptability & Leadership Presence:Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation

Qualifications

• Minimum of 2 years of culinary management experience in a high-volume, full-service restaurant. Equivalent combinations of professional experience and relevant academic achievements may be considered
• Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards.
• Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills
• Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities
• Proven success managing food costs, labor expenses, inventory controls and other key operational metrics
• Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment
• Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands
• Proven track record of professional growth, stability, and a strong commitment to excellence.
• Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members

"Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records"

EOE

Pay Range

USD $85,000.00 - USD $95,000.00 /Yr.