Quince – Sous Chef About Quince
Quince is a three-Michelin-star restaurant located in San Francisco’s historic Jackson Square neighborhood, offering contemporary California cuisine grounded in Italian and French culinary traditions. Our menus are driven by seasonality and craftsmanship, sourcing the finest ingredients from local farmers, fishermen, and purveyors to create a dining experience defined by precision, restraint, and beauty.
Led by Executive Chef Michael Tusk, Quince is internationally recognized for its commitment to culinary excellence, sustainability, and genuine hospitality. As part of Quince & Co., we are dedicated to mentorship, professional growth, and building thoughtful, long-term careers in hospitality.
Position Summary
The Sous Chef is a key member of the kitchen leadership team, responsible for supporting the Chef de Cuisine in all back-of-house operations and daily execution. This role blends hands-on cooking with team leadership, ensuring consistent quality, disciplined organization, and adherence to Quince’s exacting standards.
The Sous Chef serves as a mentor, teacher, and culture carrier, helping translate the culinary vision into flawless daily execution while fostering a respectful, collaborative, and high-performing kitchen environment.
Key Responsibilities Kitchen Leadership & Operations
Support the Chef de Cuisine in all BOH operations, including service execution, prep, and production
Execute and oversee daily prep lists according to established pars and timelines
Train, guide, and mentor cooks and prep staff on proper techniques, station organization, and pacing
Maintain accurate and reasonable production schedules and labor flow for the BOH team
Step into cooking stations as needed to support service, coverage, or emergencies
Ensure team members receive mandated meal and rest breaks
Standards, Safety & Compliance
Uphold all food safety, sanitation, and cleanliness standards across the kitchen and storage areas
Oversee proper storage, labeling, rotation, and organization of all food items in walk-ins and dry storage
Ensure compliance with all regulatory requirements for food handling and sanitation
Inventory & Cost Control
Culinary Development
Participate in menu development, tastings, and recipe refinement under the direction of the Chef de Cuisine
Support the execution of seasonal menu changes and special tastings
Team Culture & Development
Foster a positive, respectful, and disciplined kitchen culture rooted in mentorship and accountability
Communicate clearly and effectively with BOH and cross-functional leadership
Model professionalism, curiosity, and continuous improvement
Qualifications Required
Previous fine-dining restaurant experience required; Michelin-star experience strongly preferred
Demonstrated leadership experience in a professional kitchen environment
Strong organizational, communication, and teaching skills
Advanced knowledge of food safety and sanitation standards
Food Handler’s Certification (or ability to obtain prior to start)
Preferred
Experience in tasting-menu or high-execution fine-dining environments
Strong inventory management and cost-control skills
Passion for seasonal, ingredient-driven cuisine and craft
Why Quince
Quince offers a rare opportunity to lead within one of the most respected kitchens in the country, where discipline, creativity, and hospitality coexist. This is a role for a chef who seeks mastery, mentorship, and long-term growth within a culture that values craft, integrity, and excellence.
Relocation and housing support available.
