Executive Sous Chef

*Position: Executive Sous Chef* Ozumo, San Francisco's iconic fine dining Japanese restaurant featuring sushi, robata and izakaya dining, is hiring an Executive Sous Chef to join our team. Qualified applicant must possess a minimum of two years sous chef experience in a high volume, fine dining restaurant and a thorough understanding of Japanese cuisine and ingredients. We are looking for a dedicated professional who is organized, has a positive attitude and strives for excellence. Responsibilities include executing service and overseeing culinary operations on a daily basis. *Position Summary: *The Executive Sous Chef is responsible for overseeing all aspects of kitchen operations, including food preparation, expediting the line during service and the management of culinary staff. They work closely with the chef team to develop new menu items, create and cost recipes, source ingredients and ensure the consistent execution of dishes according to specifications. *Key Responsibilities:* *Kitchen Operations Management* Oversee daily kitchen activities, ensuring timely food preparation and adherence to quality standards. Maintain kitchen equipment and manage inventory to support seamless operations. Schedule staff according to anticipated business needs to achieve the timely execution of food preparation and align with targeted labor costs. *Menu Planning & Recipe Development* Work with chef team to create new menu items featuring traditional Japanese cooking and techniques, while taking advantage of the seasonality of ingredients. Develop and cost recipes to ensure they align with budgeted food cost. Train culinary team on preparation and execution of dishes to specifications. *Staff Leadership & Development* Hire, train, and develop kitchen staff. Foster a collaborative environment and provide ongoing mentorship to promote professional growth. *Quality Control & Food Safety* Ensure all dishes meet quality standards and comply with health and safety regulations. Maintain sanitation standards and a clean and safe kitchen environment. *Budgeting & Cost Management* Manage food costs by monitoring inventory levels, placing orders and minimizing waste during preparation. Manage labor costs by scheduling effectively and monitoring staffing levels during the shift. *Supplier Relations & Procurement* Establish and maintain relationships with vendors to procure the highest quality ingredients at the best price. Evaluate and select suppliers based on quality, cost, and reliability. *Essential Skills & Qualifications:* ● *Culinary Expertise: *Extensive knowledge of Japanese cooking, ingredients and techniques, including sushi preparation, robata cooking, tempura, ramen and Izakaya fare. ● *Personal Attributes: *Must possess a positive attitude and the ability to work professionally, morally and ethically. Qualifications include genuine support for our staff, while holding them accountable for policies and procedures. ● *Leadership Abilities: *Proven experience in managing and motivating a diverse kitchen team to maximize performance in a caring manner. Must be able to work effectively with management and ownership to achieve the highest level of guest satisfaction and operational success. ● *Organizational Skills: *The ability to plan, organize and communicate effectively to ensure the smooth operation of the restaurant. ● *Creativity: *The skill to develop authentic Japanese dishes that align with our concept, are popular with our guests and enhance our profitability and reputation as one of the top destinations for authentic Japanese cuisine. ● *Communication: *Effective interpersonal skills to share information to achieve operational success while building lasting relationships with others. ● *Experience: *Qualified candidate must possess a minimum of two years experience as a sous chef in a fine dining restaurant and a thorough understanding of traditional Japanese cuisine, preparation and ingredients. ● *Physical: *Ability to work evenings, weekends and holidays. Must be able to work on your feet for eight-to-ten hour shifts and be able to lift 25 pounds. ● *Certifications: *Must possess a valid CA Food Handlers Certification and be authorized to work. ● *Technology:* Must possess and be able to navigate POS systems (Toast), scheduling (7Shifts) and AP platforms (Margin Edge). ● *Compliance: *Ability to manage staff in accordance with California Labor Standards and Regulations. Job Type: Full-time Pay: $95,000.00 per year Benefits: * 401(k) * Dental insurance * Flexible schedule * Health insurance * Paid time off * Vision insurance Shift availability: * Day Shift (Preferred) * Night Shift (Preferred) Work Location: In person