Job description

Merchants Exchange Productions is a premium, full-service hospitality company responsible for two of San Francisco’s most iconic venues — the Julia Morgan Ballroom and the Merchants Exchange Club — as well as a downtown dining hotspot, Credo restaurant.

Merchants Exchange Productions fully-verticalized business structure captures every link of the value chain, from food-and beverage operations to audio/visual programming and all other elements of event production.

The Sous Chef will provide support for the banquet and restaurant kitchens as well as the overall success of operation. The Sous Chef will manage the day to day events of all the kitchens – prep work, ordering/receiving, production and execution, supervising culinary team members, menu development, training and mentoring.

LEADERSHIP:

• Work with Executive Chef to lead operation on daily basis
• Responsible for day to day operation of multiple kitchens - ensuring quality, standards and expectations are met
• Daily opening and closing duties for all kitchens
• Maximize all culinary labor throughout MXP and Credo
• Encourage and build mutual trust, respect and cooperation among team members
• Provide direction and supervision for team members
• Train and mentor culinary team on the fundamentals of proper techniques
• Be a role model to demonstrate appropriate behavior
• Maintain order and discipline in the kitchen during working hours
• Demonstrate new cooking techniques and equipment to team members
• Exemplify excellent customer service and create a positive atmosphere

CULINARY STANDARDS AND RESPONSIBILITIES:

• Oversee the preparation, production and execution of all events as well as in Credo
• Assist Executive Chef and Credo management team in operation and execution of Credo Catering
• Work with the Executive Chef in developing seasonal menus, daily specials, special requests, etc… for MXP and Credo
• With the Executive Chef, maintain consistent food cost throughout calendar year for MXP and Credo
• Scheduling and organize duties to maximize efficiency and productivity in all kitchens
• Maintain all walk-in coolers, freezers and reach -ins in all kitchens
• Ensure all food safety standards are met in all stages of food preparation from start to finish
• Make sure that all professional equipment is in good conditions and maintained on regular basis

COMMUNICATION:

• Communicate effectively with production team regarding weekly events including all changes and additions
• Provide information as necessary clearly and effectively by telephone, written form, e-mail or in person
• Have open line of communication with all team members
• Maintain open communication with all vendors
• Improve service by communicating and assisting the production team by providing guidance and feedback when asked and/or needed
• Empower employees to provide excellent customer service - establish guidelines so team members understand expectations and parameters
• Actively listen and have an understanding what others are saying, ask questions for an insight into the problem and gather information for a solution

ADMINISTRATIVE:

• Ordering and receiving products for MXP and Credo on a daily basis
• Work with Executive Chef in establishing relationships with vendors who will provide the freshest products/ingredients at the best price
• Maintaining invoices as product arrives – reconciling the order, submitting invoices in timely manner
• Attend weekly MXP and/or Credo BEO meetings
• Weekly scheduling for MXP and Credo as well as bi-monthly payroll
• Maintain current food handlers card as necessary

QUALIFICATIONS:

• 2 year degree from an accredited university in culinary arts, hotel and restaurant management or related area or equivalent work experience
• At least 3 years of culinary experience in high volume event production company and/or restaurant
• Must provide proof of full Covid-19 vaccination including booster shot
• Working knowledge of international and domestic cuisines
• Available to work a flexible schedule that will include nights, weekends and holidays as dictated by the events and restaurant schedules
• Current Food Handlers Card as well as Responsible Beverage Service (RBS) Training certification
• High level of professionalism
• High motivated, self-determined
• Excellent English written and oral skills
• Ability to work independently and as part of a team
• Proven self-starter capable of finding solutions with minimal supervision
• Attention to detail, organized and able to prioritize
• Experience managing people directly and in a matrix environment
• Have regular access to cell phone, voice and text messages, e-mail and internet
• Have the stamina to work up to 8+ hours, standing and walking the duration of the shift
• May involve walking between departments and climbing stairs between floors.

POSITION, COMPENSATION & BENEFITS

• Full time, exempt position
• Compensation based on experience
• Bonus eligible
• Full medical, dental and vision insurance paid by employer
• Paid vacation and sick leave
• 401k with employer 4% matching
• Commuter Plan for transit and parking

Job Type: Full-time

Pay: $65,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

Supplemental pay types:

• Bonus pay
• Signing bonus

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Upscale casual restaurant

COVID-19 considerations:
MEP requires all employees to have the COVID-19 Vaccination and Booster (if eligible).

Experience:

• Kitchen: 2 years (Preferred)

Work Location: One location

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