Sous Chef

Vine Hospitality owns and operates the family of restaurants that includes Left Bank, Petite Left Bank, LB Steak, and Meso Modern Mediterranean, each located throughout the San Francisco Bay Area.

The first Left Bank opened in July 1994 in Larkspur, Marin County, founded with the vision of bringing a European-style brasserie to the heart of Marin. Inspired by the concept of cuisine grand-mère, traditional, home-style French cooking, the restaurant celebrates the seasonal bounty of Northern California.

POSITION SUMMARY:

The Sous Chef attracts and retains staff, maintains a cooperative relationship with the team, optimizes staff productivity, and serves as a replacement in team members’ absence. Will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. They will oversee the delivery of food supplies, cost control, menu development, prepare special dishes and supervise overall kitchen operations during lunch and dinner services.

KNOWLEDGE, SKILLS AND ABILITIES:

•  Ability to read, write and speak English
•  Ability to read, write and speak Spanish preferred
•  Requires an understanding of federal, state, and local food sanitation regulations
•  Familiar with restaurant cooking standard concepts, practices, and procedures
•  Ability to effectively interact with a diverse population of Associates and guests
•  Work under pressure within a well integrated team environment
•  Able to consistently maintain a professional and respectful demeanor
•  Strong organizational and coordination skills
•  Ability to rely on experience and judgment when appropriate
•  Strong interpersonal communication skills
•  A certain degree of creativity is required

Who you are

• Have an understanding of Food cost and labor cost 
• Vendor relationships and ordering
• Menu costing and yield understanding
• Health department compliance
• The ability to be calm under pressure
• Problem-solving in real time
• Adaptability and quick thinking
• Professionalism and strong work ethic
• Have a sense of urgency with attention to detail
• Reliability and dependability
• Passion for food and continuous learning
• Ability to model standards even when the chef is away

QUALIFICATIONS:

• 2 years experience 
• Required Food Safety Certification (CA)
• Required Harassment Training Certification (CA)

Compensation & Growth 

This full-time, exempt leadership position offers a competitive salary range of $70,000–$80,000

Benefits include generous contributions to medical/dental/vision and life insurance 

401k after a 1 year commitment for full-time employees

For the right candidate, this is a growth-focused role with potential for expanded leadership opportunities within Vine Hospitality