Sous Chef
- Competitive salary
- Employee discounts
- Flexible schedule
- Health insurance
- Opportunity for advancement
- Training & development
Location: Tiburon, California Pay: $80K - $85k per year
Position Overview
The Sous Chef is a key leader within the kitchen, responsible for supporting the Executive Chef in executing the culinary vision while overseeing daily operations and team performance. This role requires strong leadership, organization, and attention to detail, balancing hands-on cooking with active supervision of the line. The Sous Chef ensures consistency, quality, and efficiency in all aspects of food preparation and service, acting as the standard-bearer when the Executive Chef is not present. Working closely with the team, this position helps drive a disciplined, high-performing kitchen culture while maintaining alignment with overall operational and financial goals.
Kitchen Leadership & Supervision
- Lead and manage the kitchen team during service, ensuring proper execution, timing, and communication
- Act as the primary point of leadership in the absence of the Executive Chef
- Train, coach, and develop line cooks and prep team members to improve performance and consistency
- Hold team members accountable to standards, cleanliness, and professionalism
- Oversee all food preparation and plating, ensuring consistency in taste, presentation, and timing
- Maintain strict adherence to recipes, portioning, and quality standards
- Monitor line performance and make real-time adjustments to maintain service flow
- Assist with scheduling, prep planning, and daily kitchen organization
- Ensure all stations are properly stocked, prepped, and ready for service
- Support ordering, inventory, and product management alongside the Executive Chef
- Assist in managing food cost through proper portioning, waste control, and product usage
- Monitor inventory levels and communicate needs to maintain proper stock
- Support cost-saving initiatives while maintaining quality standards
- Maintain a clean, organized, and efficient kitchen environment at all times
- Ensure all equipment, tools, and workspaces are properly maintained
- Enforce cleanliness standards across all areas of the kitchen
- Ensure adherence to all health, safety, and sanitation regulations
- Maintain proper food handling, storage, and labeling procedures
- Enforce safety standards to create a secure and professional work environment
- Work closely with the Executive Chef and leadership team to align on daily operations and long-term goals
- Maintain clear communication with front-of-house teams to ensure smooth service flow
- Support menu training and knowledge sharing across departments
The Bungalow Kitchen is a coastal-inspired dining and social experience rooted in genuine hospitality, elevated cuisine, and memorable moments. Designed to feel both refined and approachable, the space blends relaxed waterfront energy with polished service, creating an environment where guests can gather for everything from casual lunches and celebratory dinners to late-night cocktails and unforgettable events. The experience is driven by thoughtful details, strong culinary execution, and a service philosophy centered around connection, personality, and making every guest feel like they belong.
Our approach focuses on creating a vibrant atmosphere where food, beverage, music, and hospitality work together seamlessly. The menu draws inspiration from coastal California living with an emphasis on fresh ingredients, shareable experiences, and dishes designed to complement both social dining and elevated occasions. Whether guests arrive from the ferry, the marina, the neighborhood, or across the Bay, the goal remains the same: deliver an experience that feels welcoming, energetic, and worth returning for time and time again.
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