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Sous Chefs - We are hiring now!

Palm House

Feb 27, 2019 - Marina / Cow Hollow


 

Sous Chef Description:

To ensure the culinary operation functions as a cohesive and efficient team through managing daily operations along with our CDC and General Manager.

Key Responsibilities:

Product & Hospitality: Our team is encouraged to share our enthusiasm with our guests and deliver unexpected hospitality

  • Guide BOH staff to ensure the service and hospitality standards of Palm House are upheld during every service
  • Assist Chef with menus, food preparations with a focus on quality, consistency and precise flavors and execution
  • Assist Chef in accurately pricing menu through Company guidelines for menu pricing
  • Work with restaurant managers to motivate the team during daily lineups – educating staff on new menu items and specials through tastings and descriptions
  • Always give it your best effort, don’t cut corners and always make authentically delicious food

Operations: Guide all teams to run an efficient and effective business focused around
continuous improvement

  • Assist Chef with managing all vendor relationships
  • Work within vendor guidelines to proactively source high quality purveyors that fit with the vision of Palm House and Company
  • Review all purchases and proactively manage controllable costs with management and managing partners
  • Manage facilities maintenance, cleaning schedules and restaurant cleaning company maintaining a high standard (kitchen, employee break areas, garage, trash area)
  • Ensure nightly BOH logs are completed on Schedulefly
  • Complete all private event closeouts and upload to Tripleseat
  • Daily review of facilities R&M sheet as well as routine maintenance sheet
  • Address all R&M timely and in a cost-effective manner
  • Ensure state and municipal Health Department standards are met and exceeded
  • Ensure that Palm House remains compliant with all local, state and federal employment law
  • Manage day to day culinary operations: ordering and receiving, prep checks, line checks, product quality and consistency, cleanliness
  • Assist with prep, production and expedite as needed
  • Confirm all team members are complying with local and federal meal break laws

Performance & Profitability: Ensure consistency of brand and product while achieving budgeted profitability

  • Achieve budgeted sales and cost targets – including catering budgets
  • Maintain desired food cost below 28% and labor cost below 8%
  • Monitoring payroll on a weekly basis - be proactive in regards to events, weather, promotions and other activities that affect ordinary business

People + Leadership: Build a top-notch team – focus on building strong culture, continuous hiring, heightened on-boarding processes and ongoing training and education

  • Build a high-caliber team through a constant, streamlined hiring process (Proven, Craigslist, Instawork, Indeed, referrals) – always referring to organizational pillars
  • In conjunction with Palm House management and Company managing members, hire and train staff according to Company standards for hospitality and excellence
  • Manage and review monthly (or weekly – if needed) Manpower Planning
  • Provide continuous training and leadership to develop and grow your team
  • Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary (including uniform, punctuality, leadership, teamwork, etc.)
  • Maintain fair and consistent disciplinary action with all members of the team as needed
  • Actively engage in conversation around strategy during weekly management meetings
  • Weekly one-on-one meetings with Chef centered around planning and goal setting

Have fun!

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