BC Jobs
  • 28-Dec-2018 (PST)
  • 2002 - Kitchen
  • SF, CA, USA
  • 25
  • Hourly
  • Full Time

Union Benefits

The Sous Chef is responsible for assisting the Executive Chef in operating a multi-facility (City Club & Grove) food production operation.


He/she will assist the Executive Chef and the Executive Sous Chef in his responsibilities for the quality and presentation of all food served for breakfast, lunch, dinner, private parties and staff meals.

Oversight and preparation of stocks and sauces per the direction of the executive chef or the executive sous chef.

The Sous Chef will attend regular staff meetings where practical, and is expected to maintain a professional relationship with all employees.

The Sous Chef will be required to learn and follow the sanitation regulations of the state health department, including obtaining any license or certification required. He/she will monitor work habits of employees to ensure safe working conditions for all employees.


  • Degree in the culinary field
  • At least 2 years in the culinary field.
  • Must understand: Methods, materials, and practices of volume food preparation.
  • Sanitary methods used in food preparation and related activities.
  • Inventory and ordering methods.


  • Prepare palatable meals according to specified menu and schedule with a minimum of waste.
  • Display proper knife skills and techniques.
  • Communicate in English both verbally and in writing.
  • Sustain a strong sense of energy and focus.
  • Multitask and quickly adapt to priority shifting.
  • Operate power driven equipment such as a meat slicer or mixer.
  • Perform physical inventories and keep records.
  • Observe or monitor objects and people's behavior to determine compliance with prescribed operating or safety standards.
  • Communicate in a professional and respectful manner
  • Work cooperatively with other employees
  • Work safely without presenting a direct threat to self or others.


  • Make continuous or repetitive arm-hand movements, such as slicing or chopping food.
  • Bend or stoop repeatedly over time, such as removing items from stove, oven or refrigerator.
  • Move objects between 20-50 pounds short distances (20 feet or less).
  • Remain in a standing position for extended periods of time.


This position requires membership in the Unite Here/Local 2 Union.

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