Position Title: Sous Chef
Department: Back of House
Reports To: Executive Chef
Shift: Open / Varies
COMPANY SUMMARY: The ABSteak restaurant located in Union Square of San Francisco, CA is modern Korean barbecue cuisine with 5-star service. This innovative concept was created by Michelin Star award winning Chef Akira Back. The Akira Back portfolio of restaurants consists of 28 locations in 14 different countries with many more locations set to open in the next 12 months. The company is growing rapidly with opportunities for passionate team members to expand their experience and grow with the brand.
This role collaborates closely with the Executive Chef, on all aspects of the culinary operations to create a unified experience and high-level delivery of food experience for ABsteak. You will be partially responsible for menu development, inventory, purchasing, food cost controls and staff culture management development. You are required to execute the culinary philosophy of the group, display attention to detail and follow through with all restaurant policies.
Primary Responsibilities:
● Understand and executes all policies, procedures, standards, specifications, guidelines and training programs set Management Team
● Involved in collaborative menu planning for a la carte, large format, and pastry menus
● Supports the hiring, scheduling and payroll for all kitchen employees. Ensures proper staffing for maximum productivity and high standards of quality
● Lead daily BOH meetings and preservice lineups as needed
● Supports and guides the creation of menu descriptions and procedures for all FOH/BOH employees.
● Continuous training and development of chefs and cooks
● Supporting the CD in timely updating of all recipes and food costing tools.
● Manage all sourcing, purchasing and maintain relations with vendors and farmers.
● Work as a member of the team to ensure success in all stations and areas of the restaurant.
● Fill in where needed on stations to ensure that service standards and efficient operations are met.
● Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements. Ability to manage these programs independently to company standard.
● Supports both front-of-the-house and back-of-the-house in all business aspects.
● Delivers on financial and food sanitation goals of the operation and overall business.
● Maintain and track a consistent monthly inventory
Required Skills
● Creative problem-solver who brings passion, enthusiasm and the desire to innovate
● Proven track record of being organized, dependable and self-motivated. ● Team builder and ability to successfully manage and develop teams
● Able to work independently and have the capacity to manage up and down. ● Ability to work 50 + hours per week (as needed).
● Willingness to work a flexible schedule, including days, evenings, weekends and holidays.
● Be able to work in a standing position a minimum of 8 hours a day.
● Be able to reach, bend and frequently lift up to 50 pounds.
Required Experience
● A minimum of 3+ years of kitchen management in a fine dining environment ● 5+ year of related Italian Cooking experience. Wood-fired cooking a plus ○ Dough Making, Enforcement Of Safety / Sanitation Standards, Equipment Maintenance, Expediting, Inventory, Kitchen Cleaning/Sanitation, Kitchen management, Meat Butchery, Meat Cookery, Portioning, Receiving/Organizing, Scheduling, Vegetable Breakdown, Vegetable cookery
US Candidates Only
ABSteak is an Equal Opportunity Employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, disability, sexual orientation, genetic information, veteran status, or any other characteristic protected by state or federal law.