Prelude Chef de Cuisine, The Third Floor: Job Overview, Location, and Employment Details

The job title is Chef de Cuisine, which indicates a head chef responsible for overseeing culinary operations in the restaurant. This role involves leadership in the kitchen and collaboration with the Executive Chef.

This position is located at The Third Floor, which is situated at 433 Clay Street in San Francisco, California. The location is within the city and serves guests of The J Hotel.

The salary for this position ranges from $90,000 to $95,000 per year, and it may include a discretionary annual bonus based on performance. The compensation reflects the seniority and responsibilities of the role.

The role requires a minimum of 50 hours of work per week, and the candidate may need to work after business hours, on weekends, and during holidays as necessary. Flexibility in scheduling is expected due to the nature of hospitality operations.

The Chef de Cuisine is responsible for managing the kitchen’s production and execution, training culinary staff, and controlling food and labor costs daily. Additionally, they assist with developing recipes, seasonal menu planning, and ensuring food quality and sanitation.

The position involves coordinating training activities with the show kitchen, main kitchen, prep cooks, and dishwashers to ensure smooth operations. The chef works closely with various team members to maintain high standards.

The ideal candidate should be a versatile culinary leader with a strong understanding of hotel operations, banquets, and full restaurant service. They should also be capable of motivating a team to deliver high-quality dishes efficiently.

The role requires daily inspections of all food prepared for service to ensure quality and adherence to cleanliness and sanitation procedures. Maintaining all specialized equipment and following cleaning protocols are also important responsibilities.

Additional duties may include assisting in onboarding new staff, implementing progressive discipline, and supporting the overall management of the culinary team to ensure operational excellence.