Sous Chef

VERJUS,  is looking for a skilled, career-minded individual in search of a  Sous Chef position. The third destination from Michael and Lindsay Tusk, Verjus is inspired by the bistros and caves a manger of Paris. The menu features French bistro-inspired dishes and traditional house-made charcuterie such as pâtés en croûte, rilettes and terrines. All made with impeccably sourced ingredients and products grown on the restaurant’s own Farm in West Marin County.

A  Sous Chef  supports the Executive Chef and the entire team by organizing, directing, and executing activities in all aspects of the kitchen and back of house.

Verjus, is a Values-Driven operation that is committed to creating rewarding experiences for our employees with growth opportunities for advancement. 

As an important member of our team, you’ll enjoy the following benefits: 

• Full Medical, Dental, and Vision insurance coverage 
• Retirement savings offering 401 K matching employer contributions 
• Employee discount at our QPA family of restaurants – Quince, Cotogna, Verjus
• Sponsorship of continuing education classes and professional training opportunities in food and beverage
• Paid family meals provided

Key Responsibilities include :

Managing and assisting in preparing daily mis-en-place for all stations and expediting service.

Assist in inventory management and product ordering.

Assist in training, supervising and progressive coaching and counseling in coordination with Executive Chef of all Company policies and applicable HR/labor compliance requirements, such as meal breaks and rest periods. Provide and demonstrate mentorship to foster professional development for all hourly employees.

As part of the management team work collaboratively to achieve company objectives in food quality standards, appearance, sanitation and cleanliness of the facility, through employee training and creating a positive, productive working environment.

Your Qualifications:

• Minimum 3 years culinary experience working in a chef-driven restaurant.
• High School Diploma, or equivalent level of education
• Culinary Certification preferred
• Excellent verbal and written communication skills. Ability to read, speak and interpret documents in clear English. 
• Must possess basic computer skills (Word, Email, Excel)
• Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays)

Ideal Candidate:

Experience with seasonally changing, regional French cuisine, whole animal butchery and charcuterie.

Prior management experience or a proven track record as a strong lead line cook and a desire to increase their commitment and responsibilities will be considered

Compensation commensurate with experience. The position has growth potential and the ability to explore a number of career opportunities.