Sous Chef

Title: Sous Chef & Events ChefLocation: Rockridge
Department: BOH
Reports to: Chef de Cuisine & Corporate Executive Chef
Status: Full-Time, ExemptPosition Summary

The A16 Rockridge Sous Chef & Events Chef plays a key leadership role in the kitchen's daily operations while serving as the culinary lead for events and catering.

This is a hands-on leadership position that combines traditional Sous Chef responsibilities, food production, service execution, team development, food safety, inventory, and operational support, with ownership of the culinary planning, preparation, organization, and execution of A16 Rockridge events.

Working closely with the Chef de Cuisine, Corporate Executive Chef, Events Team, and restaurant leadership, this role ensures that events are thoughtfully planned, properly staffed, efficiently produced, and executed to the same culinary standards as restaurant service.

The ideal candidate is a strong cook and organized leader who can move comfortably between restaurant service and event production, anticipate needs, communicate clearly across departments, and remain calm when managing multiple priorities.

• Ensure every dish meets A16's standards for quality, consistency, presentation, portioning, and timing.
• Supervise daily food preparation and service execution.
• Maintain recipe consistency and proper portion control.
• Monitor product quality throughout preparation and service.
• Assist with seasonal menu development, specials, and recipe testing.
• Lead by example on the line and step into stations as needed to support successful service.

Events & Catering

• Serve as the BOH culinary lead for A16 Rockridge events and catering.
• Partner with the Events Team, Chef de Cuisine, and restaurant leadership to plan upcoming events and ensure operational feasibility.
• Review event menus, BEOs, guest counts, timelines, dietary restrictions, equipment needs, and service requirements in advance.
• Develop production plans, prep lists, packing lists, and kitchen timelines for events.
• Coordinate food production to ensure appropriate quantities, quality, and timing.
• Determine BOH staffing needs for events in collaboration with culinary leadership.
• Lead and supervise culinary staff during event preparation, setup, execution, and breakdown.
• Coordinate off-site food preparation, packing, transportation, setup, and execution as required.
• Ensure all event food is transported, held, prepared, and served according to food safety standards.
• Maintain organization of event equipment, smallwares, serving pieces, and BOH event supplies.
• Communicate equipment, rental, product, and purchasing needs in advance of each event.
• Collaborate with FOH event leadership to coordinate service timing and ensure smooth execution.
• Troubleshoot event challenges calmly and efficiently while protecting food quality and the guest experience.
• Participate in post-event recaps and identify opportunities to improve future execution.
• Help develop scalable systems, checklists, and procedures as A16 Rockridge's events business grows.

• Supervise, coach, and develop hourly kitchen employees.
• Train new hires on recipes, procedures, food safety, kitchen standards, and event execution.
• Provide timely coaching and constructive feedback.
• Assist with performance evaluations and employee development.
• Promote teamwork, accountability, professionalism, and a positive kitchen culture.
• Develop team members who can support both restaurant service and event production.

• Assist with kitchen scheduling to meet restaurant, event, and labor needs.
• Anticipate staffing and production needs based on upcoming events and business volume.
• Oversee prep production and daily station organization.
• Ensure opening and closing procedures are completed properly.
• Maintain accurate inventories and assist with product ordering.
• Monitor food cost, waste, yields, and inventory levels.
• Coordinate event-specific purchasing and production with regular restaurant needs to minimize waste and unnecessary spending.
• Ensure equipment is maintained, and report repair needs promptly.
• Maintain organized BOH storage areas, including designated event equipment and supplies.

• Participate in daily chef meetings and line-ups.
• Communicate effectively with FOH leadership to ensure smooth service.
• Support cross-department collaboration.
• Assist in executing company initiatives and operational improvements.
• Foster a culture of respect, urgency, and continuous improvement.

• Maintain compliance with all local, state, and company food safety regulations.
• Ensure proper food handling, storage, labeling, cooling, transportation, holding, and rotation.
• Maintain a clean, organized, and safe kitchen environment.
• Conduct regular cleanliness and sanitation checks.
• Ensure food safety standards are maintained during both on-site and off-site events.
• Enforce health department standards and company policies.

• Participate in daily chef meetings and line-ups.
• Communicate effectively with FOH leadership to ensure smooth restaurant service.
• Work closely with the Events Team to maintain clear communication around menus, guest counts, timelines, staffing, and changes.
• Participate in event planning meetings as needed.
• Support cross-department collaboration between Culinary, Operations, and Events.
• Assist in executing company initiatives and operational improvements.
• Foster a culture of respect, urgency, organization, and continuous improvement.

• Strong culinary skills and ability to lead restaurant service.
• Strong organization, planning, and time-management skills.
• Ability to translate event details into clear production and execution plans.
• Experience managing multiple deadlines and changing priorities.
• Strong understanding of food cost, portioning, purchasing, and waste management.
• Clear and effective communication across culinary, FOH, and Events teams.
• Ability to lead teams in both restaurant and off-site environments.
• Calm, solutions-oriented leadership under pressure.
• Strong attention to detail without losing sight of the larger operation.

Work Hours:

• Requires availability for nights, weekends, holidays, and off-site events.
• Schedule will vary according to restaurant operations and the events calendar.
• Event responsibilities may require early mornings, daytime production, late evenings, and work at off-site locations.

Please be aware of the Company Request For Time Off Blackout Period: No PTO will be granted from Thanksgiving Week until the week following New Year's.

Physical Demands:

This position requires standing and walking for extended periods, frequent bending, lifting, reaching, pushing, pulling, and the ability to lift up to 50 pounds.

The role includes work in a fast-paced commercial kitchen environment as well as off-site event locations and may require loading, unloading, packing, transporting, and setting up culinary equipment and supplies.

Other Duties 

This job description is not intended to be a comprehensive list of all duties, responsibilities, or activities. Duties and responsibilities may change at any time, with or without notice.

AAP/EEO Statement 

A16 is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis [“protected class”] including, but not limited to: race; color; religion; genetic information; national origin; sex; pregnancy, childbirth, or related medical conditions; age; disability; citizenship status; uniform service member status; or any other protected class under federal, state, or local law. 

In California, the following also are a protected class: race; religious creed; color; national origin; ancestry; physical disability; mental disability; a medical condition, including genetic characteristics; genetic information; marital status; sex; pregnancy, childbirth or related medical conditions; perceived pregnancy; actual or perceived gender; gender identity or expression; sexual orientation; civil air patrol membership; service in the military forces of the State of California or of the United States; military and veteran status; lawful conduct occurring during non-working hours away from restaurant premises; and age [40 or over]. Included in the definition of each protected category is the perception of membership in a protected category and an individual’s association with an actual or perceived member of a protected category.

Benefits:

• 401(K)
• 401(K) matching
• Dental Insurance
• Employee Discount
• Health Insurance
• Paid time off 
• Vision Insurance

Work Location: In-person