Sous Chef Left Bank Brasserie - Menlo Park Now Hiring

Culinary Agents is working with the team at Left Bank Brasserie - Menlo Park to connect them with talented hospitality professionals.

Left Bank Brasserie - Menlo Park - Now Hiring: Sous Chef

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Vine Hospitality is a premier multi-unit fine dining restaurant group with $60M in annual revenue and a reputation for culinary excellence. Our restaurants operate under multiple partnership structures, supported by a centralized corporate entity providing shared services, including HR, operations, finance, marketing, and IT. Vine Hospitality owns and operates the Left Bank, Petite Left Bank, LB Steak, Camper, and Meso Modern Mediterranean, a family of restaurants located in the San Francisco Bay Area.

Our Mission: Serving with Love - bringing the highest quality food to our guests by providing support and coaching for the BOH team on Food & Beverage standards, policies, procedures, and systems that will ensure consistency in delivering high-quality products. Job Summary:

The Sous Chef is the second-in-command in the kitchen and plays a crucial role in supporting the Executive Chef in managing kitchen operations. This includes supervising kitchen staff, ensuring food quality and presentation, maintaining hygiene standards, and assisting in menu planning and inventory control. The Sous Chef ensures the smooth and efficient running of the kitchen while maintaining high culinary standards. Key Responsibilities:

• Assist the Executive Chef in daily kitchen operations and food preparation.
• Supervise and lead the kitchen brigade in the absence of the Executive Chef.
• Ensure that all dishes are prepared and presented according to established recipes and standards.
• Train, mentor, and motivate kitchen staff to maintain high performance and efficiency.
• Monitor kitchen inventory and stock levels; assist in ordering and receiving supplies.
• Ensure proper sanitation, hygiene, and safety standards are maintained at all times.
• Collaborate in the creation of new menu items, specials, and seasonal offerings.
• Conduct regular inspections of food storage, preparation areas, and kitchen equipment.
• Control food waste and portion sizes to maintain cost-effective operations.
• Handle customer complaints or feedback related to food quality or preparation.
• Uphold compliance with food handling regulations and internal policies.

Requirements:

• Proven experience as a Sous Chef or in a similar role.
• Culinary degree or equivalent professional experience.
• In-depth knowledge of various cooking methods, ingredients, equipment, and kitchen procedures.
• Leadership and management skills; ability to lead a team in a fast-paced environment.
• Excellent communication and organizational skills.
• Strong attention to detail and a passion for culinary excellence.
• Flexibility to work evenings, weekends, and holidays as needed.
• Food safety and hygiene certification (ServSafe).

Preferred Qualifications:

• Experience in fine dining
• Ability to develop and cost recipes/menu items.
• Familiarity with kitchen management software or POS systems.

Work Environment:

• Fast-paced kitchen environment.
• Standing for long periods; exposure to heat, noise, and kitchen equipment.
• Requires lifting up to 50 lbs occasionally.

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