Located in Nopa, Early to Rise is one of San Francisco's most loved brunch spots, featuring an old-school menu, but with all of our major staples made in house. We are proud to make all of our own breakfast meats (bacon, ham, sausage, etc.), breads (bagels, English muffins and so on) as well as butter, hot sauce, jam you name it.
We treat every job in the restaurant as a craft to be proud of and seek to create a positive, energetic work culture. We have an immediate opening for a seasoned Executive Sous Chef to oversee all front-of-house operations. The ideal candidate will have a passion for hospitality, a keen eye for detail, an ability to forecast, the ability to lead and inspire a team and be fiscally mindful.
Do you have at least 2 years’ experience as Kitchen Manager or Sous Chef? Are you highly organized and possess stellar leadership and cooking skills? Are you ready to embrace the frenetic energy of a popular brunch spot?
If yes, we would like to meet you! Early to Rise offers competitive salary, medical benefits, a loyal customer base, and amazing food experiences!
About You:
Proven experience in professional kitchens with a minimum of five (5) years on a busy line and at least two (2) years as a Kitchen Manager, Sous Chef or similar role in a restaurant or hospitality environment.
Excellent kitchen line skills.
Excellent communication, conflict resolution, and interpersonal abilities.
Strong leadership skills with the ability to motivate and manage a team in a high-pressure environment.
Ability to manage multiple priorities.
Interest in learning about restaurant operations, budgeting, and financial management.
Passion for food, hospitality, and creating exceptional guest experiences.
Google Workspace experience required; excel a plus
Conversational Spanish required.
Key Responsibilities:
Kitchen Operations Management
Oversee daily kitchen activities, ensuring high standards of food quality, safety, and cleanliness.
Maintain food preparation schedules, ensuring all dishes are executed with precision and consistency.
Manage kitchen inventory, including ordering ingredients, tracking waste, and controlling food costs.
Menu Development and Innovation
Collaborate with Chef|Owner and FOH staff to innovate and introduce new menu items.
Experiment with seasonal ingredients to create specials that keep the menu seasonal and relevant.
Maintain and adjust recipes to enhance flavor profiles and improve operational efficiency.
Team Leadership and Development
Train, mentor, supervise, discipline kitchen staff, fostering a positive and collaborative work environment always with the focus on
increasing staff knowledge and compliance.
Schedule kitchen staff shifts and manage labor costs, adapting to business needs.
Conduct performance reviews and help identify opportunities for team members to grow.
Quality Assurance and Safety
Enforce food safety and sanitation regulations, maintaining health department standards.
Conduct regular inspections of kitchen equipment and utensils to ensure proper operation.
Implement efficient work processes to minimize waste and optimize workflow.
Cost Management and Financial Accountability
Monitor food and labor costs, making strategic adjustments to stay within budget.
Negotiate with vendors for the best prices and maintain good supplier relationships.
Prepare and analyze kitchen performance reports, prep lists, order guides with focus on identifying areas for improvement.
Guest Experience Enhancement
Work closely with FOH management to accommodate special dietary requests and ensure guest satisfaction.
Handle guest complaints related to food quality, taking immediate steps to resolve issues.
Benefits: Medical Insurance
Compensation: $75,000-$85,000 annually