Sous Chef

Benefits Competitive salary Employee discounts Flexible schedule Health insurance Opportunity for advancement Training & development Department: Back of House Reports To: Executive Sous Chef to Executive Chef Location: Tiburon, California Pay: $80K - $85k per year Position Overview The Sous Chef is a key leader within the kitchen, responsible for supporting the Executive Chef in executing the culinary vision while overseeing daily operations and team performance. This role requires strong leadership, organization, and attention to detail, balancing hands‑on cooking with active supervision of the line. The Sous Chef ensures consistency, quality, and efficiency in all aspects of food preparation and service, acting as the standard‑bearer when the Executive Chef is not present. Working closely with the team, this position helps drive a disciplined, high‑performing kitchen culture while maintaining alignment with overall operational and financial goals. Kitchen Leadership & Supervision Lead and manage the kitchen team during service, ensuring proper execution, timing, and communication Act as the primary point of leadership in the absence of the Executive Chef Train, coach, and develop line cooks and prep team members to improve performance and consistency Hold team members accountable to standards, cleanliness, and professionalism Food Quality & Execution Oversee all food preparation and plating, ensuring consistency in taste, presentation, and timing Maintain strict adherence to recipes, portioning, and quality standards Monitor line performance and make real‑time adjustments to maintain service flow Operational Support Assist with scheduling, prep planning, and daily kitchen organization Ensure all stations are properly stocked, prepped, and ready for service Support ordering, inventory, and product management alongside the Executive Chef Financial Awareness Assist in managing food cost through proper portioning, waste control, and product usage Monitor inventory levels and communicate needs to maintain proper stock Support cost‑saving initiatives while maintaining quality standards Cleanliness & Organization Maintain a clean, organized, and efficient kitchen environment at all times Ensure all equipment, tools, and workspaces are properly maintained Enforce cleanliness standards across all areas of the kitchen Compliance & Safety Ensure adherence to all health, safety, and sanitation regulations Maintain proper food handling, storage, and labeling procedures Enforce safety standards to create a secure and professional work environment Communication & Collaboration Work closely with the Executive Chef and leadership team to align on daily operations and long‑term goals Maintain clear communication with front‑of‑house teams to ensure smooth service flow Support menu training and knowledge sharing across departments #J-18808-Ljbffr