Sous Chef

We are presently in pursuit of an ExemptSous Chefwith a minimum 4 years of culinary experience and a thorough knowledge of Asian, Classical and Modern cooking who will report to the Executive Sous Chef.

Job Summary:

Control, organize and set up all duties directed by the management of the kitchen, including, but not limited to line station set up, staff supervision, food preparation, cost control and labor cost of Kanpai, the new luxury lounge experience in SF, blending high-end sushi, rare Japanese spirits, and signature cocktails with a vibe that's both elevated and electric. Named after the Japanese word for "cheers", Kanpai is more than a restaurant, it's a toast to the moment: stylish, flavorful and full of life.

Essential Functions:

• Responsible for training, counseling, disciplining, evaluating, supervising, directing, coordinating, influencing, and encouraging Kanpai associates in accordance with hotel philosophy and culinary policies
• Uphold policies, cooking quality standards and exact completion of recipes
• Motivate team on achieving Forbes 5-Star Standards
• Rotate through kitchen management stations as needed, based on business levels
• Supervise use of standardized recipes, portion/cost controls, and production charts
• Control completion of market list on a daily basis
• Oversee and authorize the preparation and filling of daily food requisition forms
• Ensure security of all equipment
• Reinforce the control of labor and food cost on an ongoing basis
• Assist in maintaining controls on operating budgets
• Foster environment of ongoing learning of cooking standards and technique through teamwork and training
• Maintain safety and cleanliness of work area
• Continually stay up-to-date on new production techniques, standards and methods and use them
• Inspect all equipment, including, but not limited to refrigerators and freezers
• Report any problems to appropriate personnel. Follow-up to ensure correction of problem
• Create all specials and menu additions with the approval of the Executive Sous Chef and Director of Food and Beverage/Executive Chef.
• Interact in a courteous and professional manner with guests and hotel staff with whom employee comes into contact
• Responsible for employee compliance with hotel policies and procedures
• Initiate disciplinary action when appropriate, and respond in a courteous, professional and prompt manner in order to resolve all guest and staff difficulties
• Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks
• Supervise, direct, coordinate, influence and encourage staff in order to maintain service standards of hotel and exceed Forbes 5-Star Standards
• Work closely with Outlets Managers to facilitate an excellent working relationship
• Interact with people beyond giving and receiving instructions, particularly interaction with staff, co-workers, and guests in completing assignments, resolving staff and guest complaints
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic, or schedule form
• Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure
• Responsible for submitting two goals per month and seeing them through to completion

Required Qualifications:

• Minimum 4+ years experience or apprenticeship program in clubs or hotels
• Thorough knowledge of Asian, Classical and Modern cooking. Culinary Arts degree preferred
• Flexible schedule required and ability to work any evening shift including weekends and holidays
• Thorough practical knowledge of setting up workstations in a highly organized manner
• Thorough knowledge of food, production and quality of ingredients
• Ability to perform tedious detail work including, but not limited to garnishes and presentation work
• Knowledge of and ability to maintain state and federal health code standards
• Ability to manage and lead by example
• Ability to accept responsibility for actions of others
• Ability to apply creativity and originality to production of food items and presentation in accordance with needs
• Ability to train, motivate, mentor and direct employees and managers to meet desired results
• Exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to the operation of hotel
• Ability to converse calmly with irate superiors and subordinates in sometimes intense emotional situations
• Ability to memorize, recollect and quickly retrieve dates, names, times and other data
• Ability to prepare requisition forms for departmental supplies
• Ability to add and subtract numbers. Ability to perform mathematical operations with units of measure including, but not limited to feet, inches, cups, pounds and ounces
• Ability to understand and comply with safety precautions in use of chemicals
• Ability to maintain good relations with staff
• Ability to focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions
• Ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions
• Ability to make decisions based on generalizations or evaluations concerning job tasks and interaction with others based on measurable and verifiable or sensory, judgmental criteria
• Ability to participate in all departmental and hotel-wide meetings
• Ability to walk, stand, lift, reach, pull, push, twist, turn and grasp
• Ability to work a flexible schedule, including nights, weekends, and holidays
• All candidates must be fluent in verbal and written English.

Work Conditions:

• Most work tasks are performed in a team environment with minimal supervision
• Most work tasks are performed indoors. Temperature is warm as working closely with heavy machinery and in kitchen environment. Some tasks including, but not limited to retrieving items from a walk-in require exposure to extremely cold temperature
• Standing and walking occur approximately 90-95% of the time. Stationary standing occurs while preparing and presenting food items
• Lifting and pushing up to 50 lbs. occur when transporting ingredients, including but not limited to fish and produce
• Reaching occurs frequently through the work shift. Reaching activities occur at, below and above shoulder level
• Pushing and pulling occurs frequently in placing and retrieving items from racks and shelves
• Twisting and turning occur continuously throughout the work shift in the process of placing or retrieving an item from or in the work area, kitchen, storage area or service area
• Grasping occurs continually throughout the work shift
• Talking and hearing occur continuously in communicating with co-workers and supervisors
• Vision occurs continually with the most common visual functions being those of near vision, color vision and depth perception
• The majority of work tasks are performed on tiled or hard surfaces
• Most work tasks are performed with the use of machinery and office equipment including, but not limited to mixers, buffalo choppers, telephones and calculators

The salary range for this position is $65,000 - $90,000

Important Notice:

1. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time-to-time.

Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Hotel Nikko is an Equal Opportunity Employer without regard to people formerly experiencing homelessness, race, color, creed, gender, gender expression, gender identity, religion, marital status, registered domestic partner status, sex (includes pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, age, veteran status, national origin or ancestry, political affiliation, physical or mental disability, medical condition including genetic characteristics, or any other consideration made unlawful by federal, state, or local laws. Hotel Nikko hiring policies require a background check for all applicants working directly with at-risk populations.

Hotel Nikko San Francisco is a luxury property located just off Union Square in downtown San Francisco, with 532 guest rooms and suites, 22,000 square feet of meeting and banquet room space, and five food & beverage outlets: 24-hour Room Service, ANZU Restaurant and Lounge, Kanpai Lounge, Imperial Lounge, and Feinstein's at the Nikko.

Our culture is based on 5 Core Values: Service, Collaboration, Credibility, Achievement, and Fun. We are seeking candidates who can deliver the Nikko tradition of outstanding customer service and help us fulfill our Mission of creating "Fantastic Memories" (Subarashii Omoide) to our external and internal guests. Consistently ranked as a "Best Place to Work" and "Best and Brightest Companies to Work For" in the SF Bay Area. Hotel Nikko San Francisco offers competitive salaries and a fun and rewarding work

Management Benefits:

Hotel Nikko San Francisco Management Perks: