Relais & Châteaux
Sous Chef
Relais & Châteaux, San Francisco, California, United States, 94199
Quince is a Three-star Michelin star restaurant that features California contemporary cuisine. The restaurant in 2020 was one of the first recipients in the Country to be awarded a Green Star from Michelin for its work with local farmers and suppliers, with much of the produce coming directly from our own Farm located in nearby West Marin County. As such, the restaurant’s menus are fiercely seasonal, with the ingredients informing and inspiring all creations from the culinary team.
The Sous Chef is responsible for the kitchen's routine operations, including food preparation and production. You will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation, and cleanliness. You will assist and support the Quince Chef de Cuisine and effectively communicate their goals for the kitchen department and overall vision for the restaurant.
Responsibilities:
Support the Quince Chef de Cuisine in all BOH operations. Complete the Quince prep list per standard allotted pars as needed and directed by Chefs. Direct and teach cooks and prep team on proper techniques per prep station. Maintain an accurate and reasonable timeline and work schedule for the cooks and prep team. Fill in on cooking stations as necessary (injury, illness, emergency, breaks). Break employees for mandated rest and break periods. Be responsible for the storage and rotation of food items in the walk-ins and dry storage. Assist in the enforcement of health and safety standards in the kitchen, walk-ins, and dry storage. Participate in new menu development under the direction of the CDC. Conduct monthly inventory on the first of each month with another member of the kitchen staff. Work with Chefs to maintain monthly inventory with targeted Quince COG’s goals.
Qualifications:
Experience in Michelin Restaurants is preferred. Sous Chef experience preferred.
All your information will be kept confidential according to EEO guidelines.
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The Sous Chef is responsible for the kitchen's routine operations, including food preparation and production. You will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation, and cleanliness. You will assist and support the Quince Chef de Cuisine and effectively communicate their goals for the kitchen department and overall vision for the restaurant.
Responsibilities:
Support the Quince Chef de Cuisine in all BOH operations. Complete the Quince prep list per standard allotted pars as needed and directed by Chefs. Direct and teach cooks and prep team on proper techniques per prep station. Maintain an accurate and reasonable timeline and work schedule for the cooks and prep team. Fill in on cooking stations as necessary (injury, illness, emergency, breaks). Break employees for mandated rest and break periods. Be responsible for the storage and rotation of food items in the walk-ins and dry storage. Assist in the enforcement of health and safety standards in the kitchen, walk-ins, and dry storage. Participate in new menu development under the direction of the CDC. Conduct monthly inventory on the first of each month with another member of the kitchen staff. Work with Chefs to maintain monthly inventory with targeted Quince COG’s goals.
Qualifications:
Experience in Michelin Restaurants is preferred. Sous Chef experience preferred.
All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr