Sous Chef

We are hiring talented

Leads for our team on Pier 70 Dogpatch 1070 Maryland, SF CA 94107

Position: Savory Department Service Lead (sous chef) We're open 7 days a week, shifts are 7:00 AM - 4:30 PM Full Time: 5 days/week Weekend availability is required.

Starting Hourly wage $26 + tips (pooled house)

Job Requirements: Experience cooking with various hotline kitchen equipment: griddle and fryer Ability to work efficiently with teammates during busy services. Communication during station set-up, break-down, and during service is key to the successful execution of this position. Experience following health and food safety rules.

Cleanliness, organization, and food safety knowledge is a must! Ability to follow and execute recipes (scaling/measuring/basic arithmetic) Experience tracking & maintaining inventory Desire to work with premium ingredients to produce high-quality, delicious food products Ability to lift 30 lbs Additional Job Requirements:

Must have an interest in food and hospitality Enjoys working as a team and providing support as a leader Takes pride in a job well done Is willing to step out of their comfort zone to learn and grow Has an interest in professional development within the culinary industry 2+ years of line cooking & food preparation is required for this position, but we may consider candidates with less experience. A good attitude and willingness to work hard go a long way!

Applicants should express an eagerness to join the Breadbelly Team. We are a busy cafe! The right person for this job must have a desire to work a busy station independently and aspire to become a leader. A reminder that availability on Saturdays and Sundays is required for this position.

Respond to this listing with a brief description of yourself and prior work experience. In your response, please include your resume and any schedule commitments or restrictions that might prevent you from working during the listed hours of operation.

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Please start your email/message by telling us your favorite food !

Additional information: Full Job Description Below Job Description of Lead Sous Chef Operational Management & Service Lead daily opening, production, and service execution, including line checks and expo. Ensure quality standards for all orders, prep lists, and menu items. Maintain strict kitchen cleanliness and organization across all savory and storage areas. Coordinate production needs with bakery and FOH teams. Team Leadership & Communication Train and mentor CDP and prep staff; lead by example as a tempo-setter. Manage daily communication channels and provide input at weekly leadership meetings. Coordinate staff meals and weekly SOP maintenance. Administrative Duties Oversee inventory reporting, par sheets, and vendor ordering (produce, dry goods, supplies). Manage scheduling, labor hour monitoring, and BEO/Wholesale orders coordination. Update menu recipes and station inventory sheets as needed. Chef de Partie Responsibilities Execute station mise en place and service standards with utmost precision. Assist other leads/CDPs and manage tickets effectively during service. Expectations of a Lead at Breadbelly Our expectation for a Lead at Breadbelly is to serve as a model of professionalism, providing steadfast support to supervisors while guiding the team through respectful and clear communication. You will be responsible for reinforcing daily priorities and ensuring that all company standards and SOPs are strictly followed. It is essential to maintain workflow efficiency, uphold rigorous quality control, and ensure that all workspaces remain clean and organized. We expect you to address minor performance concerns in real time and escalate recurring issues to the appropriate supervisor when necessary. As a Lead, you are reliable, punctual, and solutions-oriented, with a primary focus on delivering an exceptional guest experience through speed, accuracy, and hospitality. You must remain flexible to adapt to shifting priorities, assisting across various stations as needed, and maintaining a calm, supportive presence for the team during high-volume or stressful periods.