Job Description

Job Title: Sous Chef, Niku Steakhouse

Reports to: Executive Chef

FLSA: Exempt

Compensation: $80k annually

Location (Job Location) : Niku Steakhouse 61 Division St. San Francisco, CA 94103

Employment Type: Full-time; Exempt

Schedule (Work Hours): Minimum of 50 hours expected to work per week. May be required to work after business hours, weekends, and holidays as needed.

Company Overview

The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi’an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Job Summary

The Sous Chef is a seasoned culinary professional tasked with leading a high-performing team while maintaining an unwavering focus on precision and excellence in food preparation. Niku, a Michelin Star-rated restaurant, is recognized as California’s top steakhouse 2024 by Taste of Home and ranks No. 21 on the list of the World’s Best Steak Restaurants.

Essential Functions include but may not be limited to

• Assist in managing the main kitchen with production and execution, training the culinary and FOH staff, as well as managing food and labor costs on a daily basis
• Involved in developing recipes and portion control specifications, seasonal menu planning, wine dinners, local preferences and recipe testing with Executive Chef and Executive Sous Chef
• Daily inspections of all food prepared for dinner service; ensure cleanliness and sanitation procedures are followed by the entire BOH team
• Coordinate training activities with the show kitchen, main kitchen, prep cooks and dishwashers
• Maintain all specialized Niku equipment and ensure cleaning protocols are followed
• Build lasting relationship with all vendors
• Assist Executive Chef with food and beverage related issues, execution problems and problem solving
• Assist in managing employees within Niku and work alongside FOH management teams

Qualifications

• 2+ years as a Sous Chef and/or relevant education and/or experience
• Progressive experience in fine dining food production
• Strong knowledge of back of the house systems, ordering, and inventory
• Strong knowledge of local, state, and federal food sanitation regulations
• Strong knowledge of current and future food trends
• Excellent communication skills
• Ability to meet deadlines

Prerequisites for Employment

California Food Handler's Card

Work Environment

This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.

Physical Demands

The physical demands described here are representative of those that must be met by the Sous Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Sous Chef is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Sous Chef is occasionally required to stoop, kneel, crouch, or crawl.

The Sous Chef must be able to lift and/or move up to 50 pounds, be able to work in a sitting position for long periods of time.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category.

Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.

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