Sous Chef

We are a French bistro with a small, dedicated kitchen team. We are looking for a driven, detail-oriented Sous Chef who thrives in a collaborative environment, understands the importance of every team member, and is passionate about creating exceptional dining experiences. Responsibilities: -Lead daily kitchen operations and assume full Executive Chef responsibilities in their absence. -Supervise and support the kitchen team, ensuring smooth communication between BOH and FOH staff. -Oversee food preparation, production, and plating to the highest fine-dining standards. -Maintain kitchen cleanliness, organization, and compliance with sanitation and food safety protocols. -Manage inventory, daily prep lists, and product orders (produce, meats, fish, dairy, dry goods). -Monitor and control food and labor costs, with bonus eligibility based on business performance. -Train and develop new staff members in coordination with the Executive Chef. -Direct opening and closing kitchen duties and manage staff breaks. -Assist in menu development, including specials, holiday menus, and events. -Participate in hiring new staff members. -Collaborate with the bar team regarding menu-related needs, orders, and prep. Requirements: -Proven experience in fine dining kitchens. -Strong leadership and organizational skills. -Excellent ability to multitask and stay calm under pressure. -Knowledge of French cuisine strongly preferred. -Familiarity with kitchen operations, inventory, and ordering procedures. -Commitment to teamwork and a continuous desire to learn and evolve. Benefits: Two weeks paid vacations If you’re passionate about culinary excellence and want to grow with a team that values precision, collaboration, and creativity, we’d love to meet you. Job Type: Full-time Pay: $70,000.00 - $75,000.00 per year Benefits: • Paid time off Ability to Commute: • San Diego, CA 92116 (Preferred) Ability to Relocate: • San Diego, CA 92116: Relocate before starting work (Preferred) Work Location: In person