The Kitchen - Sacramento

Job 171058 - Sous Chef
Sacramento, CA

  Sign In Job List   

Job Details

Location: Sacramento, CA
Employment Type: Full-Time
Salary: Competitive

Job Description

Established in 1991 and located in Sacramento, The Kitchen has been providing unparalleled dining experiences to diners since it opened its doors in 1991. Owned and run by the Selland Family along with Executive Chef Kelly McCown, the landmark restaurant continues to sell out nightly to a packed house after more than 20 years. The Kitchen has been awarded the top Zagat ratings, honors from Wine Enthusiast and Wine Spectator, the AAA Five Diamond Award, and a nod as a semi-finalist for a James Beard "Outstanding Restaurant" Award.


Selland Family Restaurants (SFR) is a local, family-run group of farm-to-fork focused restaurants. The group includes venerable local institution The Kitchen Restaurant, downtown Sacramento hot spot Ella Dining Room and Bar, three Selland's Market-Café locations, as well as OBO' Italian. SFR has been family-owned and operated for over twenty years. The restaurants are acclaimed locally, regionally, nationally.



Sous Chef Position Summary:

The Sous Chef is responsible for maintaining the Kitchen’s overall efficiency and organization of its hourly team to meet the demand of the Restaurant’s services.  In addition, the Sous Chef must ensure that the Restaurant’s food quality & customer satisfaction continue to meet or exceed the Restaurant’s standards. The Sous Chef ensures that all Food Items are properly received, stored, cleaned, prepared and executed according to company Standards and Brand. The Sous Chef has the knowledge of and ensures that the entire team practices sanitary food handling in the kitchen at all times. The Sous Chef acts a primary leadership position in the Kitchen at all times, and exudes professional leadership at all times and in all instances.

Essential Job Duties & Responsibilities:

  • Reports directly to Executive Chef
  • Capable of performing the full responsibilities of the Executive Chef in his/her absence.
  • Manages all staff including but not limited to cooks, prep cooks, dishwashers, and kitchen externs.
  • Ensures that deadlines for menus, items and required projects are completed timely and according to company standards and brand.
  • Set and distribute all prep tasks to the team for the day’s duties
  • Help set employee schedules
  • Receive, confirm and inspect all deliveries, process all invoices according to company guidelines.
  • Maintains and manages kitchen equipment, tools, and property at all times.
  • Ensures that all recipes are followed properly and that food is handled in a sanitary manner at all times
  • Understands and controls food cost and labor cost insurance they are within budgetary guidelines
  • Comes to work in a hygienic manner every day and wears the proper attire for sanitary kitchen production
  • Adheres to all local, state, and federal laws regarding food safety and sanitation


Minimum Qualifications and Characteristics:

  • Able to communicate verbally in an articulate manner.
  • Must have serve safe certificate
  • Must be at least 18 years of age (or have valid work permit)
  • Must have reliable transportation to work.
  • Ability to communicate with co-workers and supervisors in person and on the phone.
  • Ability to read and write to accurately complete transactions and all required documentation.
  • Ability to walk on uneven ground, including mats and steps, freely accessing all areas of the store including   the counter/register area, restaurant floor, stock area, and the kitchen.
  • The Ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing.

Send to a Friend