Paradies Lagardère Sous Chef - Napa Farms Market San Francisco International Airport

Position Summary The Sous Chef at Napa Farms Market is responsible for supporting the Kitchen Manager and overseeing daily back‑of‑house preparation operations in a fast‑paced airport market environment. This role is heavily focused on high‑volume food production, organization, quality control, and team leadership to ensure our grab‑and‑go shelves remain fully stocked with fresh, high‑quality products throughout the day. The Sous Chef supervises prep cooks and kitchen staff responsible for preparing sandwiches, salads, yogurt parfaits, fresh fruit, protein boxes, and other grab‑and‑go offerings while maintaining consistency, freshness, food safety, and presentation standards. This position requires strong organizational skills, attention to detail, and the ability to lead a team in a high‑volume production kitchen. The Sous Chef works closely with the Kitchen Manager and General Manager to support daily operations, maintain sanitation and food safety standards, assist with inventory and ordering, and ensure efficient kitchen workflow. This position may also assist with line support and expediting during peak service periods as needed. Essential Duties And Responsibilities 30% – Oversee and participate in daily food preparation and production for grab‑and‑go items including sandwiches, salads, yogurt parfaits, fresh fruit, protein boxes, wraps, and other prepared foods. 20% – Supervise prep cooks and kitchen staff to ensure production goals, food quality, consistency, portioning, labeling, rotation, and presentation standards are consistently maintained. 10% – Maintain grab‑and‑go inventory levels by coordinating production needs and ensuring shelves remain fully stocked and visually appealing throughout operating hours. 10% – Ensure all food safety, sanitation, labeling, dating, storage, and HACCP procedures are followed in compliance with company, local, state, and federal regulations. 5% – Assist with inventory management, ordering, receiving, and stocking of kitchen supplies and products. 5% – Train, coach, and develop kitchen employees on recipes, production standards, food safety, organization, and efficiency. 5% – Assist with expediting, kitchen coordination, and line support during busy service periods as needed. 5% – Conduct regular kitchen inspections to maintain cleanliness, organization, sanitation, and workplace safety standards. 5% – Coordinate equipment repairs and communicate maintenance issues to management. 5% – Complete administrative responsibilities including production logs, invoice coding, waste tracking, temperature logs, and employee documentation. Other Responsibilities Maintain regular and punctual attendance in accordance with company policies and operational needs. Maintain a professional appearance and positive attitude while working collaboratively with all team members. Lead by example while fostering a respectful, productive, and team‑oriented work environment. Demonstrate flexibility to work varying schedules based on operational demands including mornings, evenings, weekends, and holidays. Ensure compliance with all company policies, food safety standards, airport regulations, and safety procedures. Perform additional duties as assigned to support overall restaurant and market operations. Required Knowledge, Skills, And Abilities Ability to read, write, and communicate effectively in English. Strong organizational and multitasking skills in a fast‑paced production environment. Ability to follow and execute recipes, portioning, and presentation standards consistently. Knowledge of food safety, sanitation, labeling, and product rotation procedures. Ability to safely operate kitchen equipment including slicers, knives, mixers, and prep equipment. Ability to work efficiently under pressure while maintaining quality and accuracy. Strong leadership and communication skills with the ability to motivate and develop team members. Basic computer skills including email, inventory systems, and Microsoft Office preferred. Must maintain a valid Food Safety Manager Certification (training provided if necessary). Must maintain Sexual Harassment Prevention Training Certification. Qualifications Minimum of 2 years of kitchen leadership, sous chef, or high‑volume food production experience preferred. Experience in commissary, grab‑and‑go, café, market, or fast‑casual food production environments strongly preferred. Experience supervising prep production teams and maintaining food quality standards required. Successfully pass SFO badging requirements, FBI background check, and SIDA training. Physical Requirements Ability to stand and walk for extended periods of time. Ability to lift and carry up to 50 pounds. Frequent bending, reaching, twisting, pushing, pulling, and repetitive motions. Ability to work in refrigerated areas, kitchen heat, and fast‑paced production environments. Ability to safely use knives, slicers, and commercial kitchen equipment. This position description is intended to describe the primary elements of the position. Management reserves the right to modify responsibilities and assign additional duties as necessary. 2849 Paces Ferry Road, SE Overlook 1, 3rd Floor Atlanta, GA 30339 USA #J-18808-Ljbffr Paradies Lagardère