Company Description

Quince is a Three-star Michelin star restaurant that features California contemporary cuisine. The restaurant in 2020 was one of the first recipients in the Country to be awarded a Green Star from Michelin for its work with local farmers and suppliers with much of the produce coming directly from our own Farm located in nearby West Marin County. As such, the restaurant’s menus are fiercely seasonal, with the ingredients informing and inspiring all creations from the culinary team.

Job Description

The Sous Chef is responsible for the kitchen's routine operations, including food preparation and production. You will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. Assists and supports the Quince Chef de Cuisine and effectively communicates their goals for the kitchen department and overall vision for the restaurant.

• Supporting Quince Chef de Cuisine in all BOH operations
• Responsibilities as needed and directed by Chefs- Complete Quince prep list per standard allotted pars.
• Direct and teach cooks and prep team on proper techniques per prep station
• Maintain an accurate and reasonable timeline and work schedule for the cooks and prep team
• Filling in on cooking stations as necessary (injury, illness, emergency, breaks)
• Breaking employees for mandated rest and break periods
• Responsible for the storage and rotation of food items in the walk ins and dry storage
• Assist in the enforcement of health and safety standards in the kitchen, walk ins and dry storage.
• Participate in new menu development under the direction of the CDC.
• Conduct monthly inventory on the first of each month with another member of the kitchen staff.
• Work with Chefs to maintain monthly inventory with targeted Quince COG’s goals.

Qualifications

Experience in Michelin Restaurants

Sous Chef experience preferred

Additional Information

All your information will be kept confidential according to EEO guidelines.