Sellands Market Café – Broadway

Job 173449 - Sous Chef
Sacramento, CA

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Job Details

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

Job Description


This is a great job!!!

We are hiring an industry professional Sous Chef for Selland's Market Cafe in El Dorado Hills.

This is not a beginner position. Candidate must be focused and discipline and have the ability to run the BOH and handle the administrative duties.

Previous experience in as Sous Chef or Executive Chef
Strong knowledge of cooking techniques
Great leadership skills
Ability to coach and mentor
Control Food and Labor Cost
Experience with P&Ls and Balance Sheets
Proficient in MS Excel and Word

  • Flexible schedule
  • Full time available
  • Career growth potential
  • Discounted shift meal
  • Medical, Dental, Vision Insurance offered
  • Paid Time Off
  • Salary $48,000 - $60,000 Annually BOE

Please read this entire ad.

For over 25 years, Selland Family Restaurant (SFR) has been the Sacramento region's premier farm-to-fork focused and family-owned restaurant group. With four highly acclaimed restaurant concepts and six locations, we are growing fast! Our family of restaurants includes The Kitchen Restaurant, Ella Dining Room and Bar, Selland's Market Café (three locations), and OBO' Italian Table & Bar. We set the industry standard for quality, hospitality, creativity, and professionalism.

SFR is a great place to work, thrive and grow, offering employees a chance to build a career while doing what you love, alongside some of the best people in the industry. We have a great team of passionate, talented and friendly managers and staff. We offer medical, dental and vision insurance benefits, paid time off and paid sick leave. Come be a part of our team!

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)
  • 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.
  • The ability to quickly move your hands, fingers and wrists in order to make fast, simple, repeated movements.
  • The ability to bend, stretch, twist or reach with your body, arms and legs.  To exert maximum muscle force to lift, push pull or carry objects.
  • Ability to operate and use kitchen equipment and appliances necessary to run the Restaurant.
  • Ability to be exposed to extremes in water temperature, humidity and wetness.
  • Ability to work varied hours/days as business dictates.
  • Ability to move or handle merchandise throughout the store generally weighing 0-50 pounds



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