Sous Chef

About the role

We believe heartfelt, human connections make people's lives better. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality and initiated a boutique hotel standard where people could connect from the heart. That purpose drives us today. Our San Francisco‑born entrepreneurial spirit and zest for life create a lively, rebellious, genuine culture where diverse backgrounds, talents, and personalities are welcomed and celebrated. Be yourself. Lead yourself. Make it count.

Responsibilities

Work in collaboration with the Executive Chef in crafting exciting, innovative, and delicious food. You'll participate in team leadership, communication, training, development, and problem resolution while providing outstanding service to guests. You'll act as an advocate for the restaurant, create ridiculously personal experiences, and develop guest relationships that compel them to return.

• Lead all aspects of the kitchen in the absence of the Executive Chef.
• Inventively solve any issues that arise and seize control of any problematic situations.
• Lead and train kitchen staff, and establish a working schedule.
• Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.
• Identify developable personnel, and provide necessary training as positions open.
• Order, stock, and inspect the quality of all food items necessary for daily service.
• Maintain budgeted labor costs and assist in controlling overtime.
• Ensure that food is produced on a timely basis — the goal is to execute all tickets in 20 minutes or less.
• Participate in service education through daily line‑ups, quarterly menu meetings, and new staff training programs so that everyone is well‑educated regarding the menu items.
• Assist the restaurant in meeting the financial targets while achieving the food quality service objectives.
• Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk‑in.

Requirements

• 1+ years of previous culinary experience in a high‑volume, full‑service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience.
• Bachelor's degree in Culinary Science or related certificate is preferred.
• Flexible schedule — able to work weekends, nights, mornings, and holidays when needed.
• Knowledgeable and passionate about various cooking methods, ingredients, equipment, and industry standard practices and trends.
• A leader with a desire to build a healthy and collaborative team.
• Able to multitask in a dynamic environment.
• Excellent interpersonal communication skills to foster positive working relationships with many types of personalities.

Skills

• Excellent (accurate) knife skills.