Sous Chef- Catering

Concierge Kitchen Redwood City, CA
  • Depends on experience
  • Full Time
  • 401K / Retirement, Vision Insurance, Dental Insurance, Health Insurance, Meal Plan / Free Food
  • Employer Likely to Respond

Sous Chef at one of our commessary kitchens where you will collaborate and work together with the executive chef manager to design new menus and cuisines. We are seeking a creative and energized person to create, lead and inspire, and to help lead a fun capable team. This position will be overseeing the culinary and stewarding staff, while maintaining the training and implementing consistency in food production throughout the kitchen and stewarding personnel. This position also requires the assistance in managing other culinary areas like ordering, costing, catering, delivering, and client relations. throughout the organization.


    • Design new menu choices based on seasonal ingredients and customer demand
    • Respond to customer inquiries and concerns
    • Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu
    • Cross-train kitchen staff on multiple stations
    • Create schedules for kitchen staff to ensure optimum resource management and speed of service
    • Ensure all staff members adhere to culinary standards and regulations
    • Track, record and replenish inventory as needed
    • Assist lead chef with pricing menu items
    • Attend in-house event related meetings & relays immediate changes with other departments
    • Maintaining all kitchen equipment cleanliness & annual maintenance
    • Training of all kitchen & stewarding staff to include Serve-Safe & any health department regulations
    • Assists with monthly inventory & inventory controls
    • Responsible for Kitchen in absence of Executive Chef


  • High level of creativity and reliability
  • Restaurant experience required
  • 1+ year of management
  • Comfortable with some administrative duties and computer skills
  • Some ordering experience is a plus
  • Knowledge of best practices for training kitchen staff and implementing kitchen procedures
  • Serve Safe Manager
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