Job Details

Sous Chef

San Francisco, CA Full Time • Salary ($95k)

Verjus, is looking for a skilled, career-minded individual in search of a Sous Chef position. The third destination from Michael and Lindsay Tusk, Verjus is inspired by the bistros and caves a manger of Paris. The menu features French bistro-inspired dishes and traditional house-made charcuterie such as pâtés en croûte, rilettes and terrines. All made with impeccably sourced ingredients and products grown on the restaurant's own Farm in West Marin County.

A Sous Chef supports the Executive Chef and the entire team by organizing, directing, and executing activities in all aspects of the kitchen and back of house.

Verjus, is a Values-Driven operation that is committed to creating rewarding experiences for our employees with growth opportunities for advancement.

As an important member of our team, you'll enjoy the following benefits:

• Full Medical, Dental, and Vision insurance coverage
• Retirement savings offering 401 K matching employer contributions
• Employee discount at our QPA family of restaurants – Quince, Cotogna, Verjus
• Sponsorship of continuing education classes and professional training opportunities in food and beverage
• Paid family meals provided

Key Responsibilities include:

• Managing and assisting in preparing daily mis-en-place for all stations and expediting service.
• Assist in inventory management and product ordering.
• Assist in training, supervising and progressive coaching and counseling in coordination with Executive Chef of all Company policies and applicable HR/labor compliance requirements, such as meal breaks and rest periods. Provide and demonstrate mentorship to foster professional development for all hourly employees.
• As part of the management team work collaboratively to achieve company objectives in food quality standards, appearance, sanitation and cleanliness of the facility, through employee training and creating a positive, productive working environment.

Your Qualifications:

• Minimum 3 years culinary experience working in a chef-driven restaurant.
• High School Diploma, or equivalent level of education
• Culinary Certification preferred
• Excellent verbal and written communication skills. Ability to read, speak and interpret documents in clear English.
• Must possess basic computer skills (Word, Email, Excel)
• Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays)

Ideal Candidate:

• Experience with seasonally changing, regional French cuisine, whole animal butchery and charcuterie.
• Prior management experience or a proven track record as a strong lead line cook and a desire to increase their commitment and responsibilities will be considered
• Compensation commensurate with experience. The position has growth potential and the ability to explore a number of career opportunities.

Compensation: Salary ($95,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Required Skills:

• Leadership
• Team Management
• Mentorship
• Inventory Management
• Training and Development
• Problem Solving
• Time Management
• Attention to Detail