Sous Chef at Metropolitan Club

San Francisco, California, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Jul, 26

Salary

0.0

Posted On

26 Apr, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen operations management, Food production, Inventory control, Staff supervision, Food safety standards, Sanitation regulations, Banquet services, Menu planning, Recipe development, Culinary trends, Food cost control, Mentorship, Training, Performance feedback, Dietary requirements, Fine dining

Industry

Hospitality

Description

Description The Metropolitan Club is a prestigious private social club located in San Francisco, offering exceptional dining, social, and recreational experiences to our distinguished members. With a rich tradition of excellence, we are seeking a detail-oriented and experienced Sous Chef to help lead our culinary team. The ideal candidate will be someone who is passionate about culinary operations and preparing wonderful dishes for our members. Responsibilities Assist the Executive Chef in managing all aspects of kitchen operations, including food production, ordering, inventory control, and staff supervision. Lead and supervise kitchen staff during shifts Oversee food handling procedures, maintaining strict adherence to food safety standards and sanitation regulations. Coordinate banquet services, ensuring timely delivery of exceptional dishes for large groups. Participate in menu planning and recipe development to keep offerings innovative and aligned with culinary trends. Manage inventory levels, order supplies, and control food costs to optimize kitchen efficiency. Maintain a positive team environment by providing mentorship, training, and performance feedback. Ensure all food service activities comply with health codes, safety protocols, and company policies. Qualifications Minimum 10 years experience in a restaurant or hospitality setting, preferably with fine dining exposure. Demonstrated supervising experience with the ability to lead a diverse culinary team effectively. Background in banquets and catering. Knowledge of food safety standards, inventory management, and kitchen management best practices. Skilled in menu planning, food handling, cooking techniques, and kitchen operations management. Excellent leadership qualities with the ability to motivate staff and foster teamwork. Familiarity with dietary requirements and managing special dietary needs within a culinary context. Ability to thrive in high-pressure environments while maintaining attention to detail and quality standards.

Responsibilities

The Sous Chef will assist the Executive Chef in managing daily kitchen operations, including food production, inventory control, and staff supervision. They are also responsible for overseeing food safety compliance, coordinating banquet services, and contributing to menu development.