Job Title: Sous Chef
Department: Back of House
Reports to: Executive Chef
Annual Salary: $85K
Status: Full-time, Exempt
Location (Job Location) : Niku Steakhouse, 61 Divisions Street, San Francisco, CA 94103
Company Overview The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.
Job Summary Niku Steakhouse is seeking a dynamic culinary leader to collaborate with the Executive Chef in leading a Michelin-star back of the house team. The ideal candidate is reliable and capable of fostering a positive work environment under pressure.
Primary Duties and Responsibilities:
● Assist in managing the kitchen with production and execution, training and mentoring the culinary and FOH staff, as well as managing food and labor costs on a daily basis
● Involved in developing recipes and portion control specifications, seasonal menu planning, local preferences and recipe testing with Executive Chef.
● Daily inspections of all food prepared dinner service; ensure cleanliness and sanitation procedures are followed by the entire BOH team
● Coordinate training activities with the kitchen, prep cooks and dishwashers
● Maintain all specialized company equipment and ensure cleaning protocols are followed
● Build lasting relationship with all vendors
● Assist Executive Chef with food and beverage related issues, execution problems, and problem solving
● Work in conjunction with FOH management teams to ensure delivery of seamless service.
The duties of this position may change from time to time. Omakase Restaurant
Group reserves the right to add or delete duties and responsibilities at the
discretion of Omakase Restaurant Group or its managers. This job description is
intended to describe the general level of work being performed. It is not intended to
be all inclusive.
Minimum Requirements:
● 3+ years as a Sous Chef and/or relevant education and/or experience
● Progressive experience in fine dining food production
● Strong knowledge of back of the house systems, ordering, and inventory
● Strong knowledge of local, state, and federal food sanitation regulations
● Strong knowledge of current and future food trends
● Excellent communication skills
● Ability to meet deadlines
Prerequisite for employment:
ServSafe Food Handler Card
Physical Requirements:
Be able to stand, walk, and bend for long periods of time throughout the day
Be able to lift up to 50 lbs
Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.