About our Brand

At the kinetic intersection where SoMa, Civic Center and Tenderloin converge, the LINE SF will endeavor to reflect the complex history, culture and spirit of the city by exploring the juxtaposition of 21st century technology and design with the urban grittiness of this historic neighborhood. The 236-room hotel will be home to two distinct dining experiences including a landscaped rooftop solarium which will enjoy panoramic views of the City. With conceptual design by the world-renowned architectural firm Bjarke Ingels Group (BIG) and Handel Architects, the 12-story Flat Iron-inspired building is a contemporary interpretation of the area’s historic architecture. The project also includes 242 residences and a dedicated space for local non-profit theater company, Magic Theater.

We are seeking a dynamic Executive Sous Chef to join our team helming our new restaurant concepts. A successful candidate will have roots in the Bay Area and a genuine passion for the hospitality industry paired with an entrepreneurial spirit.

Responsibilities

Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel

Ensure health and safety standards are met to maintain safe food preparation practices and areas

Responsible for training, guiding, managing and scheduling personnel

Expedite during service which includes arranging tickets and ordering food preparation

Ensure product consistency and accuracy through constant recipe adherence, daily line checks and appropriate portion control as set forth by the Executive Chef

Set high expectations regarding food quality by maintaining and coaching pristine cleanliness, organization, and appropriate food storage and sanitation standards

Order all kitchen products in conjunction with the Purchasing Manager ensuring adequate stock of food, dry goods and equipment

Must process and butcher whole animals and fish products while focusing on portions and protein counts for ordering purposes

Maintain “open door” communication with employees

Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control

Ensure staff understands their job expectations before holding them accountable

Attend relevant meetings

Core Competencies

High School diploma or general education degree (GED)

Culinary degree preferred

Four (4) years related experience in hospitality or service industry preferred

Strong communication skills

Collaborative spirit

Ethical Conduct

Computer Proficiency: Microsoft Office, Opera PMS

Positive Attitude

Eye for Detail

Problem solving abilities

Compensation & Benefits

We offer competitive wages and benefits while fostering a diverse and inclusive work experience.

We thrive in being a diverse work environment. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.