Sous Chef
$80k - $90kQuince & Co
Sous Chef
KAIY? - Cow Hollow
1838 Union St, San Francisco, CA 94123, USA Full Time Salary ($80k - $90k) Expires: Aug 23, 2026
Required Years of Experience
3 years
Job Details
We are excited to announce the reopening of our beautifully remodeled neighborhood restaurant, KAIY? Handroll Bar, the Bay Area's first Nikkei Handroll Bar. As we enter this next chapter, we are seeking an experienced, culinary-focused Sous Chef to help lead and support our Back of House team. KAIY? Handroll Bar is a community-driven restaurant known for warm hospitality, high-quality Nikkei cuisine, and a friendly, inclusive atmosphere. This role is ideal for a motivated kitchen leader who is passionate about Japanese and Nikkei cooking, thrives in a collaborative environment, and is committed to consistency, mentorship, and operational excellence.
Job Summary The Sous Chef is responsible for overseeing daily kitchen operations, ensuring food quality and consistency, maintaining food safety standards, and leading kitchen staff. This role focuses on operational excellence, team development, and supporting a safe, efficient, and respectful work environment.
Kitchen Operations -Oversee day-to-day kitchen operations during service and prep -Ensure consistent food quality, portioning, and presentation -Monitor ticket times and kitchen flow to support service standards -Maintain cleanliness, organization, and proper equipment use
Staff Management -Hire, train, schedule, and supervise kitchen staff -Provide coaching, feedback, and performance management -Foster a positive, professional, and inclusive kitchen culture -Enforce company policies and workplace standards
Food Safety & Compliance -Ensure compliance with health department regulations and food safety standards -Maintain proper food handling, storage, labeling, and sanitation practices -Conduct regular kitchen safety checks and address issues promptly
Inventory & Cost Control -Manage food ordering, inventory, and waste control -Monitor food costs and assist with budgeting goals -Coordinate with vendors and ensure product quality
Administrative Duties -Assist with menu development and execution as needed -Complete daily, weekly, and monthly kitchen reports -Communicate effectively with Executive Chef & Executive Sushi Chef & FOH management
Previous experience as a Kitchen Manager with Sushi, Japanese, or Nikkei Cuisine -Strong knowledge of food safety including sanitation standards -Proven ability to lead and motivate a kitchen team -Excellent organizational and time-management skills -Ability to work nights, weekends, and holidays as needed -Food Handler Certificate - Manager Level
Physical Requirements -Ability to stand for extended periods -Lift and carry up to 50 lbs -Work in a fast-paced, high-temperature kitchen environment
Compensation & Benefits -Competitive pay based on experience -Meal benefits and employee discounts -Opportunities for growth and advancement
Required Skills Leadership Mentorship Collaboration Communication Coaching Problem Solving Attention to Detail Adaptability
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