Sous Chef

Quince – Sous Chef About Quince

Quince is a three-Michelin-star restaurant located in San Francisco’s historic Jackson Square neighborhood, offering contemporary California cuisine grounded in Italian and French culinary traditions. Our menus are driven by seasonality and craftsmanship, sourcing the finest ingredients from local farmers, fishermen, and purveyors to create a dining experience defined by precision, restraint, and beauty.

Led by Executive Chef Michael Tusk, Quince is internationally recognized for its commitment to culinary excellence, sustainability, and genuine hospitality. As part of Quince & Co., we are dedicated to mentorship, professional growth, and building thoughtful, long-term careers in hospitality.

The Sous Chef is a key member of the kitchen leadership team, responsible for supporting the Chef de Cuisine in all back-of-house operations and daily execution. This role blends hands-on cooking with team leadership, ensuring consistent quality, disciplined organization, and adherence to Quince’s exacting standards.

The Sous Chef serves as a mentor, teacher, and culture carrier, helping translate the culinary vision into flawless daily execution while fostering a respectful, collaborative, and high-performing kitchen environment.

• Support the Chef de Cuisine in all BOH operations, including service execution, prep, and production

• Execute and oversee daily prep lists according to established pars and timelines

• Train, guide, and mentor cooks and prep staff on proper techniques, station organization, and pacing

• Maintain accurate and reasonable production schedules and labor flow for the BOH team

• Step into cooking stations as needed to support service, coverage, or emergencies

• Ensure team members receive mandated meal and rest breaks

• Uphold all food safety, sanitation, and cleanliness standards across the kitchen and storage areas

• Oversee proper storage, labeling, rotation, and organization of all food items in walk-ins and dry storage

• Ensure compliance with all regulatory requirements for food handling and sanitation

• Conduct monthly inventory in collaboration with kitchen leadership

• Partner with Chefs to manage food costs and maintain inventory aligned with Quince COGS goals

• Participate in menu development, tastings, and recipe refinement under the direction of the Chef de Cuisine

• Support the execution of seasonal menu changes and special tastings

• Foster a positive, respectful, and disciplined kitchen culture rooted in mentorship and accountability

• Communicate clearly and effectively with BOH and cross-functional leadership

• Model professionalism, curiosity, and continuous improvement

• Previous fine-dining restaurant experience required; Michelin-star experience strongly preferred

• Demonstrated leadership experience in a professional kitchen environment

• Strong organizational, communication, and teaching skills

• Advanced knowledge of food safety and sanitation standards

• Food Handler’s Certification (or ability to obtain prior to start)

• Experience in tasting-menu or high-execution fine-dining environments

• Strong inventory management and cost-control skills

• Passion for seasonal, ingredient-driven cuisine and craft

Quince offers a rare opportunity to lead within one of the most respected kitchens in the country, where discipline, creativity, and hospitality coexist. This is a role for a chef who seeks mastery, mentorship, and long-term growth within a culture that values craft, integrity, and excellence.