Position:
Sous Chef (Kitchen Line Leadership)
Reports To:
Head Chef
Location:
Newark, CA
Classification:
Full-Time, Salaried Exempt
Compensation:
From $75,000 / year (depending on experience) + performance bonus
Who We Are
Toast & Tonique is a “Day-to-Night” culinary destination in Newark. By day, we’re a third-wave coffee bar; by night, we evolve into a vibrant gastropub serving craft cocktails and bold, cross-cultural small plates. We are not a traditional Indian, Korean, or Mexican restaurant — we’re a California Fusion House, where Butter Chicken belongs on a burger, Kimchi belongs in queso, and Birria belongs in a taco. Our menu spans Korean, Mexican, Indian, Italian, and Asian fusion, and our kitchen runs on efficiency, bold flavor, and teamwork.
The Role
We’re looking for a Sous Chef to be the Head Chef’s right hand on the line — the person who runs a shift when the Head Chef isn’t standing over it. You’ll lead a crew of line cooks through either our morning prep-and-café block or our evening service rush — we’ll match the shift to your strength — holding the line to our plating guides, ticket times, and food-safety standards. This is a hands-on leadership role: you’re expected to be on the line, not behind a desk. On your shift, you own the pass.
Key Responsibilities
Shift Leadership
- Run the kitchen on your assigned shift — either AM (prep + café/brunch service) or PM (dinner service through close) — as the senior culinary authority on the floor.
- Lead, direct, and hold accountable a team of line cooks: set the pace, call the expo, and keep tickets moving during the rush.
- Jump on any station when the line gets slammed or a cook is down.
The “Smart Kitchen” — Prep & Execution
- Batch-prepare our core “Mother Sauces” (Makhani, Vindaloo, Gochujang glaze) and marinate proteins (short rib, pork belly, tandoori chicken) so the hard work is done before doors open.
- Execute and enforce our assembly-line system so line cooks turn out complex fusion dishes — Seoul Burgers, Bulgogi Nachos, Tandoori Tacos, Kimchi Carbonara — with speed and consistency.
Quality & Consistency
- Run daily tasting and line checks; every batch and every plate meets the Head Chef’s spec before it leaves the pass.
- Uphold plating guides, portioning, and ticket-time standards, shift after shift.
Systems, Cost & Safety
- Support the Head Chef on inventory counts, ordering, prep lists, and waste / food-cost discipline.
- Maintain back-of-house sanitation and health-and-safety compliance (Alameda County standards); keep stations clean, organized, and rotating (FIFO).
- Help train and develop line cooks — shadow → assisted → independent.
Requirements
Required
- 3–5 years in a high-volume professional kitchen, with at least 1–2 years in a lead capacity (Sous Chef, Lead Line Cook, or Kitchen Supervisor).
- A generalist palate — comfortable cooking Korean, Mexican, Indian, and Italian in the same shift. You’re a great line leader, not a single-cuisine specialist.
- Proven ability to run a line during a rush and hold a crew accountable to plating guides and ticket times.
- Solid grasp of prep systems, food-cost / waste discipline, and BOH sanitation (ServSafe / Alameda County standards).
- Comfortable with kitchen display systems (KDS) and modern kitchen tech (we run on Square).
- California Food Handler Card (or ability to obtain within 30 days).
- Availability to lead either the AM-prep or PM-service shift, including evenings, weekends, and holidays.
Preferred
- ServSafe Manager certification.
- Experience with fusion / cross-cultural menus or a scratch “mother-sauce” prep system.
- Bilingual (any language).
How to Apply
Apply directly through Indeed with your resume — or email us at [email protected] with the subject line “Sous Chef Application.” Tell us about your favorite fusion dish you’ve ever cooked (or eaten!).
Toast & Tonique (Wok & Curry LLC) is an equal-opportunity employer. All applicants must be authorized to work in the United States.
Pay: From $75,000.00 per year
Benefits:
- Food provided
- Referral program
Work Location: In person
