| Position | Sous Chef |
| Posted | 06 May 2026 |
| Expired | 05 Jun 2026 |
| Company | Verjus |
| Location | San Francisco | US |
| Job Type | Full Time |
Latest job information from Verjus for the position of Sous Chef. If the Sous Chef vacancy in San Francisco matches your qualifications, please submit your latest application or CV directly through the updated Jobkos job portal.
Please note that applying for a job may not always be easy, as new candidates must meet certain qualifications and requirements set by the company. We hope the career opportunity at Verjus for the position of Sous Chef below matches your qualifications.
VERJUS, is looking for a skilled, career-minded individual in search of a Sous Chef position. The third destination from Michael and Lindsay Tusk, Verjus is inspired by the bistros and caves a manger of Paris. The menu features French bistro-inspired dishes and traditional house-made charcuterie such as pâtés en croûte, rilettes and terrines. All made with impeccably sourced ingredients and products grown on the restaurant’s own Farm in West Marin County.
A Sous Chef supports the Executive Chef and the entire team by organizing, directing, and executing activities in all aspects of the kitchen and back of house.
Verjus, is a Values-Driven operation that is committed to creating rewarding experiences for our employees with growth opportunities for advancement.
As an important member of our team, you’ll enjoy the following benefits:
Key Responsibilities include:
Managing and assisting in preparing daily mis-en-place for all stations and expediting service.
Assist in inventory management and product ordering.
Assist in training, supervising and progressive coaching and counseling in coordination with Executive Chef of all Company policies and applicable HR/labor compliance requirements, such as meal breaks and rest periods. Provide and demonstrate mentorship to foster professional development for all hourly employees.
As part of the management team work collaboratively to achieve company objectives in food quality standards, appearance, sanitation and cleanliness of the facility, through employee training and creating a positive, productive working environment.
Your Qualifications:
Ideal Candidate:
Experience with seasonally changing, regional French cuisine, whole animal butchery and charcuterie.
Prior management experience or a proven track record as a strong lead line cook and a desire to increase their commitment and responsibilities will be considered
Compensation commensurate with experience. The position has growth potential and the ability to explore a number of career opportunities.
More detail about Verjus part of Quince & Co, please visit
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