Sous Chef

Restaurant Brand Description
ABsteak by Chef Akira Back is modern Korean BBQ steakhouse brand concept within Chef Akira Back's global restaurant portfolio. More information can be found at absteaksf.com

Job Overview
The Sous Chef position is responsible for helping to execute an innovative culinary menu, ensuring exceptional kitchen operations, and upholding the highest standards of food quality and safety. This role supports excellence within the culinary team, emphasizing the core value of 'TEAM.' This role involves meticulous quality assurance, guest experience enhancement, supplier relations, and menu execution. The Sous Chef is a key contributor to the restaurant's success, embodying a passion for culinary excellence, genuine connections, and teamwork.

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This job description is a summary of duties; however, it is by no means an all-inclusive list. It is merely a broad guide to expected duties of the position.

Key Responsibilities:

Execute an innovative culinary vision aligned with the restaurant's brand and target audience.

Assist in seasonal menus, showcasing creativity while ensuring profitability.

Operational Excellence:

Help manage day-to-day kitchen operations, ensuring precision in food preparation, cooking techniques, and plate presentation.

Uphold uncompromising standards of food quality, hygiene, and safety.

Effectively manage kitchen staff, from recruitment to performance optimization.

Quality Assurance:

Conduct meticulous inspections to guarantee adherence to recipes, portion control, and presentation aesthetics.
Monitor inventory control procedures, overseeing procurement to guarantee ingredient freshness and quality.

Financial Stewardship:

Exercise financial prudence in food, labor, and operational expenditures.

Introduce cost-effective measures to enhance kitchen efficiency without compromising culinary standards.

Collaborative Engagement:

Collaborate closely with the restaurant management team to plan and execute special events, promotions, and thematic culinary experiences.

Cultivate relationships with suppliers and vendors to ensure a consistent supply of premium ingredients.

Talent Development:

Foster a culture of excellence, providing leadership to kitchen staff.

Conduct regular training sessions to enhance the skills and knowledge of the culinary team.

In addition the aforementioned essential job functions, the position will be evaluated on the following qualities:
Accountability
Development
Working relationships
Judgment
Leadership
Decision-making
Problem analysis and problem-solving
Planning and organizing
Resource management
Stress tolerance
High energy level
Quality of work
Job skills knowledge
Productivity
Dependability
Punctuality
Adherence to Policy
Verbal communication
Attitude
Appearance
Teamwork
Guest satisfaction
Communication Skills
Adaptability
Attention to Detail
Professionalism

Other Requirements:

Proof of eligibility to work in the United States
Valid Driver’s License
21+ years of age
California Manager Food Handlers Card
Maintain a professional, neat, and well-groomed appearance adhering to brand standards

Experience in a fine dining restaurant (preferably in a similar dining concept)
Above average skill in math and algebraic equations using percentages
Proficient in Windows, Microsoft Office, iOS, POS systems (Computer literacy)
Not required but helpful to have Culinary degree or equivalent certification from a recognized institution.

Benefits: Health Insurance, Dental Insurance, Vision Insurance