Quince is a Three-star Michelin star restaurant that features California contemporary cuisine. In 2020, the restaurant was one of the first recipients in the country to be awarded a Green Star from Michelin for its work with local farmers and suppliers with much of the produce coming directly from our own Farm located in nearby West Marin County. As such, the restaurant’s menus are fiercely seasonal, with the ingredients informing and inspiring all creations from the culinary team .
You are a career-minded, motivated, organized, charismatic individual seeking a rewarding position in the restaurant industry. Your restaurant experience is varied, and you are passionate about food and beverage, people, and hospitality. You are a quick thinker who possesses the ability to simultaneously be creative and organized. You are inherently hospitable, infinitely curious, and most importantly KIND. You can strike up a conversation with anyone! You perform well under pressure and have an insatiable desire to learn. You want the opportunity to make your mark and contribute.
SUMMARY OF POSITION:
The Sous Chef is responsible for the kitchen's morning routine operations, including food preparation and production. You will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. Assists and supports the Quince Chef de Cuisine and effectively communicates their goals for the kitchen department and overall vision for the restaurant.
- Supporting executive sous chef and Quince Chef de Cuisine in all BOH operations
- Responsibilities as needed and directed by Chefs- Complete Quince prep list per standard allotted pars.
- Direct and teach cooks and prep team on proper techniques per prep station
- Maintain an accurate and reasonable timeline and work schedule for the cooks and prep team
- Filling in on cooking stations as necessary (injury, illness, emergency, breaks)
- Breaking employees for mandated rest and break periods
- Responsible for the storage and rotation of food items in the walk ins and dry storage
- Assist in the enforcement of health and safety standards in the kitchen, walk ins and dry storage.
- Participate in new menu development under the direction of the CDC.
- Conduct monthly inventory on the first of each month with another member of the kitchen staff.
- Work with Chefs to maintain monthly inventory with targeted Quince COG’s goals.
EDUCATION AND EXPERIENCE:
- Previous fine dining kitchen experience required
- Michelin experience preferred
- Culinary education preferred
- Food Handler’s certification
We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.
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