Sous Chef | Landmark San Francisco Restaurant Reopening | Full-Time | $85,000–$90,000

Location: San Francisco, CA

Job Type: Full-Time

Compensation: $85,000–$90,000 annually

A landmark San Francisco restaurant is reopening and is hiring a Sous Chef to help lead the kitchen from day one. This is a high-visibility culinary leadership role in a destination dining room with a long history in the city and a renewed commitment to food quality, hospitality, and operational discipline.

The Sous Chef will work directly with the Executive Chef and management team to open strong, run a consistent kitchen, and build a capable, accountable culinary staff.

About the Opportunity

This role is suited to a hands-on kitchen leader who performs well in high-volume, upscale restaurant operations. The restaurant needs a Sous Chef who can execute the menu to standard, manage prep and the line, control food and labor costs, and develop cooks who can deliver the same plate every service.

Candidates from successful volume-driven restaurants and established hospitality groups are strongly encouraged to apply.

Key Responsibilities

• Lead daily kitchen operations and ensure consistent execution of all menu items.
• Maintain high standards for food quality, presentation, cleanliness, and organization.
• Recruit, train, coach, and develop culinary team members.
• Drive operational excellence through prep systems, line management, and station accountability.
• Manage labor costs, inventory, purchasing, and food cost controls.
• Partner with the Executive Chef and management team on menu execution and operational goals.
• Ensure compliance with all health, safety, and sanitation standards.
• Lead pre-shift meetings and foster a positive, accountable kitchen culture.
• Support service during peak volume and lead by example on the line.

Qualifications

• Previous experience as a Sous Chef or in senior culinary leadership.
• Proven success in high-volume restaurant operations.
• Strong knife skills and culinary fundamentals.
• Excellent palate and close attention to detail.
• Hands-on leadership style with the ability to motivate and develop teams.
• Strong organizational and communication skills.
• Experience managing food cost, labor, inventory, and scheduling.
• Fine dining or upscale dining experience preferred.
• Experience in destination restaurants, hotel dining, or established hospitality groups is a plus.

Compensation and Benefits

• Annual salary: $85,000–$90,000
• Health insurance
• Dental insurance
• Vision insurance
• Paid time off
• 401(k)