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About the Role
The Sous Chef serves as the operational leader of the kitchen, responsible for executing the culinary vision while maintaining consistency, quality, efficiency, and team accountability. This role works closely with the Head Chef to oversee day-to-day kitchen operations, supervise culinary staff, manage production, and ensure food quality and safety standards are upheld at all times. The ideal candidate is a strong leader with experience in high-volume restaurants, hotels, commissary kitchens, or catering operations, who excels at managing teams, maintaining standards, and driving operational excellence.
Responsibilities
- Lead daily kitchen operations across multiple food concepts and service periods.
- Supervise, coach, and develop line cooks, prep cooks, and dish team members.
- Ensure consistent execution of recipes, portions, presentation standards, and food quality.
- Assist with scheduling, labor management, and productivity planning.
- Support inventory control, ordering, receiving, and waste reduction initiatives.
- Monitor food safety, sanitation, and health department compliance.
- Participate in menu development, testing, and implementation.
- Coordinate production schedules to support service volume and catering/event needs.
- Act as kitchen leader in the absence of the Head Chef.
- Foster a positive, accountable, and team-oriented kitchen culture.
Requirements
- Experience in high-volume restaurants, hotels, commissary kitchens, or catering operations.
- Ability to stand and walk on hard surfaces for entire shifts.
- Frequent bending, twisting, reaching, and squatting.
- Ability to lift, carry, and transport heavy items like pots, pans, bags of produce, and supply cases ranging from 30 to 50 lbs.
Skills
- Team management
- Maintaining standards
- Driving operational excellence
- Culinary vision execution
- Quality control
- Efficiency management
- Team accountability
- Food safety
- Sanitation
- Inventory control
- Waste reduction
- Menu development
Location
- San Francisco
Work Type
- Full-time
Experience Level
- Salaried (exempt)
Salary/Compensations
- $71,000 - $80,000/year
- $70,000 to $80,000 annually, DOQ and experience
Benefits
- Opt-in Group Medical, Dental & Vision Insurance
- Paid Time Off
- Paid Sick Leave
- Employee Meals
- Employee Discounts
- Professional Development Opportunities
- Performance Bonus (for Full-Time Team Members)
About the Company
- The Mess Hall at the Presidio is a hospitality-driven food hall and gathering place located at Presidio Tunnel Tops in San Francisco. Featuring chef-driven food concepts, specialty coffee, a full beverage program, retail offerings, and community-focused experiences, The Mess Hall is designed to celebrate exceptional food, hospitality, and connection in one of the country's most iconic public spaces.
- We are committed to creating a culture built on teamwork, accountability, professionalism, and genuine hospitality while providing opportunities for growth and advancement for our employees.