Budgeting, Communication Skills, Compensation and Benefits, Conflict Resolution, Cook Dishes, Detail Oriented, Health Plan, Inventory Levels, Inventory Management, Leadership, OSHA, Operations Management, People Management, Product Costing, Regulations, Retail, Sanitation, Training Program
Skates on the Bay
Berkeley, CA
Sous Chef
Join the culinary team at Skates on the Bay, a Berkeley original and iconic waterfront destination since 1984. Overlooking the stunning San Francisco Bay, Skates is known for fresh seafood, exceptional hospitality, and unforgettable dining experiences. We're seeking a talented Sous Chef who is passionate about leading kitchen operations, developing team members, and delivering high-quality cuisine in a fast-paced, guest-focused environment. If you're ready to grow your career with a respected restaurant offering breathtaking views and a dynamic team culture, we'd love to hear from you.
Benefits:
- Extensive and well-rounded training program
- Continued career development and growth opportunities
- Generous employee discounts on dining, retail, amusements, and hotels
- Multiple health benefit plans to suit your needs
- Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
- Paid sick leave
- Paid time off
- Monthly discretionary bonus potential
Responsibilities:
- Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
- Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
- Achieve or exceed budgeted labor and other cost centers through proper planning and execution
- Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications:
- At least 2 years of Culinary Management experience in an upscale / fine dining establishment
- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
- Strong communication, leadership, and conflict resolution skills
- Stable and progressive work history; Strong work ethic
- Graduate of an accredited culinary program is a plus
EOE
#LI-AW1
Pay Range:
USD $80,000.00 - USD $85,000.00 /Yr.