Songbird Parlour

About Us

Songbird Parlour is an ambitious, farm-to-table restaurant in the heart of Sonoma Valley, where fine dining sensibility meets a warm, community-focused soul. As part of the award-winning Goodness Gracious family of hospitality businesses, we pride ourselves on infusing beauty and culture into everything we do. Our approach goes beyond elegant Wine Country cuisine, we explore and showcase authentic local culture through our community's people and artisans, while celebrating global flavors along the way. This commitment to storytelling through food sets us apart and creates truly memorable culinary experiences for our guests.

Job Overview

We are seeking a passionate and skilled Sous Chef to join our culinary team at Songbird Parlour, with some involvement in Goodness Gracious Catering's boutique dinner parties as well. Working closely with our Executive Chef, this role is the backbone of daily kitchen operations, Wednesday and Thursday, 8:00am-5:00pm, and Friday through Sunday, 12pm-10pm. The Sous Chef is responsible for the organization and standards of the kitchen, leading the morning prep team, managing line cooks to ensure their stations are set up to spec, breaking down proteins, executing complex cooking tasks, working the hot line on weekends, and running the line independently on Sundays or in the Executive Chef's absence. This person makes real-time decisions on prep, following directives from the Executive Chef as they pertain to food cost, labor cost, and team performance, and is a key driver of our offsite dinner party pack outs, which run anywhere from 2 to several per week. The ideal candidate has strong leadership skills, a sharp eye for organization and food cost, and thrives running a tight, well-prepped kitchen.

Who You Are

We're looking for someone who is genuinely interested in excelling in the culinary world, curious and passionate about food, and excited to be part of an ambitious, growing, farm-to-table community.

I shifted the About Us section to lead with Songbird itself (fine dining + farm-to-table + community, per what you asked for) and repositioned Goodness Gracious as context rather than the headline. I also softened the Job Overview's opening line so it reads as "Songbird, with some GG Catering involvement" rather than framing the two as equal, matching the same shift in emphasis.

Primary Responsibilities

Kitchen Organization & Prep Leadership

• Own the organization and standards of the kitchen day to day.
• Manage and lead the morning prep team, ensuring all prep is completed accurately and on schedule.
• Manage line cooks to ensure their stations are set up to company standards ahead of service.
• Break down proteins and execute complex cooking tasks as needed.
• Make real-time decisions on prep priorities and adjustments, following directives from the Executive Chef as they pertain to food cost, labor cost, and team performance.

Offsite Dinner Party Pack Outs

• Own the pack out process for offsite dinner parties, which run anywhere from 2 to several per week.
• Ensure every pack out is complete, accurate, and organized for smooth offsite execution.
• Collaborate with catering management and chefs to align on event details, timing, and any special requirements.

Ordering, Receiving & Kitchen Standards

• Receive and manage incoming orders with attention to accuracy and quality.
• Maintain the kitchen's cleaning schedule and ensure SOPs are followed consistently across the team.
• Uphold food safety, sanitation, and storage standards at all times.

Evening Service Leadership

• Work evening service Friday through Sunday as lead line cook alongside the Executive Chef.
• Lead the line independently on Sundays when the Executive Chef is off.

Menu Collaboration & Cost Management

• Collaborate with the Executive Chef on specials and menu development.
• Proficiently and creatively use excess product to manage and reduce food cost.
• Manage labor cost through effective staff scheduling and efficient use of the prep and morning team.

Team Leadership & Scheduling

• Supervise and mentor kitchen staff, including the morning prep team.
• Build and manage staff schedules to meet business needs while controlling labor cost.
• Provide ongoing feedback and support to help the team consistently meet kitchen standards.

Schedule and Compensation

• Full-time position, Tuesday through Saturday, 8:00am-5:00pm; requires flexibility for offsite pack outs and business needs.
• Pay rate: $75,000 to $80,000 annually, based on experience

Benefits package includes:

• 75% employer-paid health insurance
• 12 days Paid Time Off (PTO)