Sous Chef

About us:

Established in 1913 (making it one of the oldest restaurant & bar establishments in San Francisco), the PlumpJack Balboa Cafe continues to be a multi-generational San Francisco institution. Balboa is a classic neighborhood gathering hub for both locals and visitors, alike. The original bar is a beacon and the interior décor remain relatively untouched, retaining the magic of times gone by. The menu offers both signature favorites like its famed Balboa Burger, and its Wednesday special, Chicken Paillard, along with seasonal dishes that delight. In recent years, the Balboa Cafe has generated a cult following for their famed Espressotini, which includes a proprietary recipe that has captivated the masses.

 

Purpose of the role:

To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service.

Responsibilities:

• To understand and respond to all guest needs and requests in a timely and professional manner.
• To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
• To coordinate with the Chef de Cuisine to ensure the efficient and professional operation of the dining room and any banquet functions.
• To work with the Chef de Cuisine on the development of menus, safety and sanitation, staff development and product knowledge.
• Daily communication through email to the Chef de Cuisine on days that he is not working regarding kitchen updates. 
• To follow all specifications to properly handle all products used and covering, labelling, and storing functions.
• To personally ensure the quality and quantity, as ordered, of all foods delivered to the restaurant.
• To assist with rotating produce, meats, fish, poultry in refrigerator to minimize waste and spoilage.
• Responsible for managing the ordering of all food products for the Restaurant.
• Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.
• To ensure foods are stored and served at proper temperatures.
• To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs.
• To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
• Develop relationships with all food purveyors.
• To promote and comply with all policies and procedures of the PlumpJack Group 
• To immediately report all suspicious occurrences and hazardous conditions and avoid injury to self and others.
• To always maintain the cleanliness and safety of work areas and equipment.
• To attend all mandatory meetings as directed.
• To perform other tasks, including cross-training, as directed.

  Minimum

requirements:

  Must have minimum five years’ experience in kitchen in an establishment of comparable quality, with demonstrable knowledge of culinary operations and quality food preparation (including 2 years in a supervisory role).

• Demonstrated ability to train staff and ensure upscale restaurant customer service.
• Must have current Food Handler Certificate 
• Detail oriented. Organized and efficient. Safety-minded.
• High quality standards for production and service. Good team player.
• Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures.
• Diplomatic and calm with strong verbal communication skills. 
• Courteous, friendly, and professional manner.

Working Conditions:

Works indoors throughout shift in well-lighted kitchen areas and office. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace.

Physical Demands:

Stands and walks short distances approximately 90% of shift. Sits at desk or in meetings approximately 10% of shift. Occasionally required to handle and move objects weighing up to 30 lbs. over short distances. Must be able to work under pressure. Flexibility required to work long, sometimes irregular hours.