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About the Role

The Sous Chef is a seasoned culinary professional tasked with leading a high-performing team while maintaining an unwavering focus on precision and excellence in food preparation at Niku, a Michelin Star-rated restaurant recognized as California’s top steakhouse.

Responsibilities

• Manage the main kitchen with production and execution.
• Train culinary and FOH staff.
• Manage food and labor costs on a daily basis.
• Develop recipes and portion control specifications.
• Participate in seasonal menu planning, wine dinners, and recipe testing.
• Conduct daily inspections of food prepared for dinner service.
• Ensure cleanliness and sanitation procedures are followed by the BOH team.
• Coordinate training activities with the show kitchen, main kitchen, prep cooks, and dishwashers.
• Maintain specialized Niku equipment and ensure cleaning protocols are followed.
• Build lasting relationships with all vendors.
• Assist Executive Chef with food and beverage related issues, execution problems, and problem-solving.
• Assist in managing employees within Niku and work alongside FOH management teams.

Requirements

• 2+ years as a Sous Chef and/or relevant education and/or experience.
• Progressive experience in fine dining food production.
• Strong knowledge of back of the house systems, ordering, and inventory.
• Strong knowledge of local, state, and federal food sanitation regulations.
• Strong knowledge of current and future food trends.
• Excellent communication skills.
• Ability to meet deadlines.
• California Food Handler's Card required.
• Ability to stand, walk, sit, talk, or hear regularly.
• Ability to use hands and arms to reach, handle, or feel objects, tools, or controls frequently.
• Ability to stoop, kneel, crouch, or crawl occasionally.
• Ability to lift and/or move up to 50 pounds.
• Ability to work in a sitting position for long periods of time.

Skills

• Culinary expertise
• Team leadership
• Food preparation
• Cost management
• Recipe development
• Menu planning
• Sanitation procedures
• Vendor relations
• Problem-solving

Location

• Niku Steakhouse 61 Division St. San Francisco, CA 94103

Work Type

• Full-time
• On-site

Experience Level

• 2+ years as a Sous Chef

Salary/Compensations

• Starting at $80,000 annually

Benefits

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

About the Company

• The Omakase Restaurant Group is a multi-concept hospitality group serving the Bay Area.
• The group prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.
• Niku is a Michelin Star-rated restaurant and was recognized as California’s top steakhouse 2024 by Taste of Home, ranking No. 21 on the list of the World’s Best Steak Restaurants.

Equal Opportunity

• Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category.
• Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.
• People with a criminal record are encouraged to apply.