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<h1>SOUS-CHEF, BIX RESTAURANT</h1>
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Bix Restaurant </p>
<div class="date-location">Jul 24, 2019 - Financial District</div>
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Apply via email:<br/><a class="red-link" href="mailto:jobs+46077-w@hireproven.com">jobs+46077-w@hireproven.com</a>
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<p>Bix, San Francisco’s legendary supper club is looking for a talented Sous-Chef. </p>
<p>Bix is repeatedly one of SF Chronicle’s Bay Area Top 100 restaurants. We are offering a rare opportunity for someone with a minimum of two-years of management experience in fine dining. </p>
<p>Ideal candidate can lead out team, and meet the high standards of fine dining that we are famous for. Understanding of food cost and cost control is a must. Excellent communication skills, attention to detail are required.</p>
<p>This is an excellent opportunity to work with Chef Emmanuel Eng and Chef Bruce Hill. </p>
<p>We offer competitive salary and benefits.</p> </div>
</div>
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<p class="text-muted similar-job-date">
Yesterday </p>
<p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=70baad0416dc73edd2b04f9b1&ri=9bf2cca7ea7c4545bc74d6ba11373ce3&job_loc=San+Francisco%2CCA&q=Sous+Chef+Bix+Restaurant&spl=v1%253AmEedwRRvW9ApTJTp%253A%252FNmlger21Hgca213bud25w%253D%253D%253Aflh3MHAzIFnJcTL8%252BoteQMQCAxZ4kPCWT7uJsCDfsdcql0oG11rfOqQ0x%252FP6AoqNW6dlvQ%252BvziPEz3PMIfFA%252B8X52uR3j060fupO0Wu0yZNyTcOgO6lPgQ64Ifu5zDgqmGyGezgLd6U9sZ%252BZ6Q%253D%253D&encrypt=0&l=San+Francisco%2C+CA&query_category_id=360000&t=simplyhired.com&jobkey-30173464789/" class="blue-link" target="_blank">Sous Chef</a></p>
<p class="similar-job-company">San Manuel - <span class="text-muted">San Francisco, CA</span></p>
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'Employer' => array(
'company_name' => 'Norms Restaurants'
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'UtZipcode' => array(
'city' => 'San Francisco',
'state_prefix' => 'CA'
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'url' => 'https://www.jobs2careers.com/click.php?jid=70955d805ddc73edd04f47df1&ri=9bf2cca7ea7c4545bc74d6ba11373ce3&job_loc=San+Francisco%2CCA&q=Sous+Chef+Bix+Restaurant&spl=v1%253AfALY6ch3jxWESkt0%253A620GlrBRnFNW08aWXCcPFQ%253D%253D%253AUGCFkFpLz8tZOiAsuuB85PrwFnWBkQTAXBI8hg9M3IuGXH0bLTE7mHGygKeNtB3eGhTrcGzedM%252FObNq3FSHI6D%252BGwWKdaGOr6gB3KC2bXMyM6I8azOnKCEAY12Vl2TuYH%252FM%253D&encrypt=0&l=San+Francisco%2C+CA&query_category_id=360000&t=simplyhired.com&jobkey-30136570129/',
'title' => 'Corporate Sous Chef',
'description' => '<p><strong>Reports to: </strong></p><p>Corp Exec Chef/VP of Food & Beverage</p><p><strong> </strong> <strong> Summary of Position:</strong></p><p>The Corporate Sous Chef is responsible for supporting all chain wide unit level culinary and Back of House (BOH) operations functions including, but not limited to: Limited Time Offers (LTO), & menu development, New Restaurant s Opening (NRO) training, BOH/store QSC visits, food cost management, safety and sanitation standards. This position also supports culinary R&D and marketing initiatives as needed. </p><p> </p><p> </p><p><strong>Essential Job Functions: </strong></p><ul><li> Prepares and conducts new menu rollouts training and follow up.</li><li> Does BOH QSC visits, Cost Controls, and Safety/Sanitation visitations in all Units</li><li> Maintains and regularly updates the internal recipe, costing databases and yield calculations.</li><li> Works with unit chefs as needed on Food Cost and BOH labor to achieve goals. </li><li> Works with unit chefs in implementing or improving systems, ordering pars, prep pars and general organization of the kitchen.</li><li> Work with chefs on ordering, receiving and storage practices.</li><li> Improves the general cleanliness of all kitchens by visiting the units randomly for QSC inspections, and related to Health Inspection Reports.</li><li> Improves the consistency of the food and plate presentations by working in the units and coaching the chefs, general managers and service directors.</li><li> Improve recipe adherence by working in the units ensuring that chefs, cooks and prep cooks are properly trained.</li><li> Works with the units on meat cutting, tenderizing and cooking to increase yields, maximize profits and provide a quality product. </li><li> Improve speed and efficiency of the cook s line through and mise en place organization, training of Lead/wheel cook in communications and coordination of cook times, in what sequence items should be fired, prioritizing which tickets can be put out ahead of others. </li></ul><p> <span>Responsible for overseeing the initial set-up and organization of the entire NRO BOH in conjunction with the NRO s chef, management, training team and staff prior to the restaurant s opening. Post opening, ensuring that it is running to Norms standards on all levels of safety & sanitation, food quality/presentation, efficiency, and supply chain management. </span></p><p><strong> </strong></p><p><strong> </strong></p><p><strong> Preferred:</strong></p><ul><li>BOH Restaurant experience: 5 years (preferred)</li><li>Multi-unit experience 5 years (preferred)</li></ul><p><br></p><p><strong>Job Requirements:</strong></p><ul><li> Bilingual in Spanish </li><li> 10+ years</li><li> Excellent coaching/training </li><li> Excellent leadership skills</li><li> Strong culinary/presentation and cooking skills</li><li> Intermediate computer skills/Microsoft Word/Excel/Outlook/Publisher</li><li> Great organization skills</li><li> Knowledge of P&L in relation to BOH labor and food cost</li><li> Basic math and volume measurement knowledge for recipe conversions</li><li> Excellent communication skills verbal and written.</li><li> Serve safe certified.</li><li> Able to work nights, weekends, and holidays (as needed)</li><li> Able to commute: Los Angeles, Orange, Inland Empire Counties</li><li> Able to travel (as needed): In-State and Nevada</li><li><span>Graduate of an accredited culinary school (preferred)</span></li></ul> <p> </p><p><strong>Work Environment:</strong></p><p>This position routinely requires standing, walking, holding/carrying, reaching, twisting, bending/stooping, pushing/pulling, kneeling/squatting, sitting, climbing stairs/ladders. Employee will have the ability to lift and/or move at least forty pounds on a consistent basis.</p><p> </p><p> </p><p><strong>Benefits:</strong></p><p> Company-paid holidays, generous vacation policy </p><p> Excellent health, dental and vision plan offering.</p><p> 401k program</p><p> Meal reimbursement (when travelling to work sites)</p><p><strong> </strong></p><p><span>The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work</span> <span>requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the workload, gain additional experience to further the individual s professional development.</span></p><p><strong> </strong></p><p><strong> </strong></p><p><strong>Equal Opportunity Employer</strong></p><ul><li><span>It is Norms Restaurants, LLC, policy to recruit, hire, train, and promote in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other basis protected by law.</span></li></ul><p><strong> </strong> </p><p><strong>Physical Requirements:</strong></p><p> </p><p>The statements contained herein reflect general details as necessary to describe the principal functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experience to further the individual s professional development.</p><p> </p>',
'post_date' => '2024-04-22T20:15:49Z'
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'title' => 'Fogo de Chao - Gaucho Chef - Emeryville - Urgently Hiring',
'description' => '***Must be eligible to work in the US (you will need to provide work authorization paperwork to be eligible to work)***<br /> <br /> Fogo de Ch o is a leading Brazilian steakhouse, or Churrascaria, which has specialized for nearly 40 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco. Here at Fogo, we complement our extraordinary service with extraordinary people.<br /> <br /> It's fun to work in a company where people truly BELIEVE in what they're doing!<br /> <br /> We're committed to bringing a passion and customer focus to the business.<br /> <br /> <br /> Now Hiring / Immediately Hiring:<br /> Gaucho Chef <br /> <br /> In this role you will:<br /> -Prepare and cook special cuts of beef and other meats according to traditional Brazilian churrasco recipes.<br /> -Season and grill food according to prescribed traditional method and to guests specific requests.<br /> -Portion, garnish and present to patron in style of Brazilian gaucho. <br /> -Answer guests questions concerning churrasco -style food and represent and convey Brazilian gaucho culture and demeanor.<br /> -Maintain cleanliness of the grill area.<br /> -Complete any beginning or closing shift duties.',
'post_date' => '2024-05-02T09:05:46Z'
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'company_name' => 'Omakase Restaurant Group'
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'url' => 'https://www.jobs2careers.com/click.php?jid=7016f455314c73edd875da891&ri=9bf2cca7ea7c4545bc74d6ba11373ce3&job_loc=San+Francisco%2CCA&q=Sous+Chef+Bix+Restaurant&spl=v1%253ACuZQ52gpd5maALpO%253AbgHRA%252F0NsyrM6Fesj8bsaA%253D%253D%253AgSQgHZJSmFTPeIZsvat5z0ZRGIqGQTW7UV3vXPhhj2ANuJWVavSZeDllc1RQJgpm33YNB1ibwnlrbOE4e6PeuI6k91BwS6kdXN5maWi7yt%252BJDG%252BCYAL%252BBr%252BBPIUh0b7lI4gx&encrypt=0&l=San+Francisco%2C+CA&query_category_id=360000&t=simplyhired.com&jobkey-30270168007/',
'title' => 'Chef De Cuisine - Michelin Restaurant Group',
'description' => '<p><strong>Omakase Restaurant Group</strong> is searching a <strong><em>Chef De Cuisine</em></strong>. The <strong><em>CDC</em></strong> is responsible for upholding the high level culinary standards of the Michelin star restaurant. Working closely with the Executive Chef this position oversees the daily culinary operations of the restaurant and will be responsible for supervision of BOH team. The CDC is an admired mentor and leader to the team. They collaborate with the GM to create an unforgettable dining experience for the guests.</p><p><br></p><p><br></p><p><strong>Essential Functions include but may not be limited to: </strong></p><ul><li>Assist in managing the main kitchen with production and execution, training the culinary staff, as well as managing food and labor costs on a daily basis</li><li>Involved in developing recipes and portion control specifications, seasonal menu planning, wine dinners, local preferences and recipe testing with Executive Chef </li><li>Daily inspections of all food prepared for dinner service; ensure cleanliness and sanitation procedures are followed by the entire BOH team</li><li>Coordinate training activities with the show kitchen, main kitchen, prep cooks and dishwashers</li><li>Maintain all specialized equipment and ensure cleaning protocols are followed</li><li>Build lasting relationship with all vendors</li><li>Invoice and inventory management</li><li>Price tracking through Restaurant 365</li><li>Assist in onboarding, progressive discipline, and separation process</li><li>Ensure the restaurant maintains a positive work environment where staff is encouraged to learn and grow within the company. Maintaining turnover rate at 20% or less</li><li>Run daily lineups to relay all important service/food related information to dining room and kitchen staff and keep all menu matrixes up to date</li><li>Consistently coach all dining room staff to ensure proper menu knowledge (measurable - one on one testing by exec chef/gm or perform a written exam)</li><li>Work with executive chef to create costed catering/banquet menus </li><li>Coach sous chefs to ensure kitchen standards are being upheld </li><li>Assist Executive Chef with food and beverage related issues, execution problems and problem solving</li><li>Work with current vendors to ensure the kitchen is maintained to standard I.E. hood cleaning, nightly cleaning company, and general maintenance </li></ul><p><br></p><p><strong>Qualifications</strong></p><ul><li>3+ years as a Chef de Cuisine and/or relevant education and/or experience</li><li>Progressive experience in fine dining food production</li><li>Be able to stand, walk, and bend for long periods of time throughout the day</li><li>Be able to lift up to 50 lbs</li><li>Strong knowledge of back of the house systems, ordering, and inventory</li><li>Strong knowledge of local, state, and federal food sanitation regulations</li><li>Strong knowledge of current and future food trends</li><li>Excellent communication skills</li><li>Ability to meet deadlines</li></ul><p><br></p><p><strong>Work Environment:</strong></p><p>This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.</p><p><strong>Physical Demands:</strong></p><p>The physical demands described here are representative of those that must be met by the Chef de Cuisine to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</p><p>While performing the duties of this job, the Chef de Cuisine is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Chef de Cuisine is occasionally required to stoop, kneel, crouch, or crawl.</p><p>The Chef de Cuisine must be able to lift and/or move up to 50 pounds, and be able to work in a standing position for long periods of time.</p><p></p>',
'post_date' => '2024-04-24T02:18:57Z'
)
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'title' => 'Chef',
'description' => '<p><strong>About Postscript:</strong></p><p>Postscript is a new concept kitchen, roastery & marketplace serving nourishing food and drink prepared on-site, up-front & center. We are working to create a local institution committed to producing and showcasing the best seasonal produce and carefully curated selection of local products available. We are committed to diversity, equity, and inclusion in all aspects of our business, from purchasing to staffing to customer relations.</p><p>We strive to provide friendly and engaged service to give our guests the space to connect with their community. We take on the challenge of breaking down barriers to make the complete experience accessible to whatever degree our guests choose to engage. </p><p><br /><br /></p><p>Chef Summary:</p><p>The Chef is responsible for the kitchen team and culinary activities at Postscript. The Chef ensures that dishes are prepared correctly and that daily service is executed in a timely, clean, and efficient manner. The Chef works closely with the General Manager and Ownership and must be able to assume responsibility for all aspects of menu execution and BOH operations including but not limited to; managing product purchasing within budget; prep planning, execution, and delegation; overseeing personnel in the kitchen, including hiring, reviewing, and training all team members; overseeing standard operating procedures and cleaning schedules.</p><p>The Chef helps ensure that the operation runs efficiently and profitably while delivering the highest level of service and hospitality. </p><p></p><p><strong>Primary roles of the Chef:</strong></p><span style="text-decoration: underline;">Lead Culinary oversight</span><br /><ul><li>Set the standard for the adoption of Postscript culture to our entire team.</li><li>Maintain all appropriate training materials for service, food, beverage, and company policies.</li><li>Bring a high level of food and culinary knowledge to the team that aligns with the curatorial ethos of the store and ownership.</li><li>Be a forward-thinking, creative partner in developing new programs and products that are integral to maintaining our leadership in the industry.</li><li>Showcase the products on our shelves in the food we make and serve.</li><li>Understand that Postscript is not just a market; it is a delicious exploration for those who go here. What comes out of our kitchen, whether it be packaged or plated, should always amplify that experience.</li></ul><p></p><span style="text-decoration: underline;">Maintain financial accountability based on organizational guidelines</span><br /><ul><li>Oversee purchasing for the kitchen team</li><li>Manage daily ordering and receiving</li><li>Keep accurate weekly inventory counts</li><li>Maintain recipe and retail costing/pricing</li><li>Oversee overall organization of food preparation systems.</li><li>Manage quality assurance.</li><li>Meet or exceed sales goals and develop strategies for when targets are not met.</li><li>Strive to reach overall Labor Cost budget</li><li>Strive to reach overall Cost of Goods</li></ul><p></p><span style="text-decoration: underline;">Create a culture of teamwork and collaboration that supports the overall store culture</span><br /><ul><li>Model and apply the employee handbook and code of conduct equitably.</li><li>Teach, mentor, and inspire (and be inspired by) all kitchen employees.</li><li>Respond proactively and positively to challenges in production.</li><li>Maintain professionalism with attire and enforce team hygiene standards.</li><li>Help build and maintain positive relationships between the back and front of the house.</li></ul><span style="text-decoration: underline;">Lead and oversee training on safety and procedures</span><br /><ul><li>Manage and maintain equipment & tool safety, prioritizing the health and safety of employees.</li><li>Maintain expertise in CDPH, food, safety, and production guidelines</li><li>Foster a positive relationship with our vendors.</li><li>Conduct periodic service meetings to educate and motivate team members</li><li>Weekly tasting of food and beverage and all new items</li></ul><span style="text-decoration: underline;">Facility Maintenance: </span><br /><p>The aesthetic and overall cleanliness and condition of the facility is an essential part of our customer experience.</p><p>As Chef, you are responsible to:</p><ul><li>Ensure cleanliness and proper maintenance of the entire kitchen, including and not limited to kitchen appliances, prep and dish areas, trashroom, etc.</li><li>Keep all signage up to date and accurate including updating menus and allergens list.</li><li>Ensure that the facility is both clean and in compliance with health department standards, including following HACCP guidelines.</li></ul><p></p><p><strong>Team member qualities: </strong></p><ul><li>Model and apply the employee handbook and code of conduct equitably.</li><li>Teach, mentor, and inspire (and be inspired by) all kitchen employees.</li><li>Respond proactively and positively to challenges in production.</li><li>Maintain professionalism with attire and enforce team hygiene standards and dress code.</li><li>Honesty and integrity.</li><li>Efficient in time management and organizational skills</li><li>In depth knowledge of culinary techniques, </li><li>A strong and committed work ethic with an ever-present enthusiasm. </li><li>A proactive leader always going above and beyond.</li><li>An eye for detail</li><li>Ability to multitask under pressure with a smile.</li><li>Humility and the constant desire to learn and seek improvement.</li><li>Ability to make appropriate decisions in adverse situations</li></ul><p></p><p><strong>Requirements:</strong></p><ul><li>Must have experience managing a team of 15+ kitchen employees</li><li>Minimum of 3+ years in kitchen leadership (market experience preferred)</li><li>The job is FT (45+ hours weekly) with weekend and evening service. </li><li>Vacation blackout from November 1st to January 1st.</li><li>The job's physical demands include; standing, climbing ladders, reaching and lifting loads of up to 50 pounds, and being on your feet 8+ hours a day.</li></ul><p><br /><br /><br /><br /><br /></p><p><strong>Compensation:</strong></p><p>Our goal is complete and total customer satisfaction. But to effectively care for our customers, we must first care for ourselves. That all starts by supporting our employees with a living wage, training and support, professional development, health, and well-being. </p><p></p><p>Compensation: $95k per year.</p><ul><li>Medical insurance</li><li>401K (after 6 months)</li><li>Employee discount</li><li>Personal time off</li><li>Shift Meal</li><li>Free coffee</li></ul><p>Bonus:</p><ul><li>20% of salary ( $19,000.00 annually). Quarterly Targets based on achieving budgeted targets on Sales, Food Cost, BOH Labor Cost and Total Direct expenses. Each category equals $1,187.50 per quarter.</li><li>Bonus is paid out only to management that is currently employed at the time of payout.</li></ul><p></p><p>This position is a Full-Time salaried position, and as such, you may be required to work mornings, evenings, weekends, and overtime as required by the demands of the position. This position is open and available immediately. </p><p>Send your resume and intro letter to; << removed email >>. This job description generally describes the roles and responsibilities intended for this position; however, responsibilities may change from time to time depending on the needs of the business. Job seekers that are eligible for the position will receive additional information via email or phone. Please do not call us with further questions about the job.</p><p>Postscript is an equal-opportunity employer. All elements related to the hiring, promotions, assignments, or privilege of employment are based on individual merit, performance, competency and the needs of the business. We do not discriminate based on age, ancestry, race, color, disability, exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, religious creed, sex (includes pregnancy, childbirth, and related medical conditions), and sexual orientation.</p>More detail about Postscript, please visit',
'post_date' => '2024-05-01T05:25:31Z'
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'title' => 'Sous Chef',
'description' => '<p>**Sous Chef**</p><p>location Highland, California, United States of America type Full time category Food & Beverage Job ID: R0007566 Posted: Oct 16th 2021 JOB DESCRIPTION Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef plans and supervisesthe overall daily operation of their assigned kitchen; supporting a specific venue or areas of operation. The Sous Chef schedules, supervises, coordinates, trains and participates in all activities of Cooks and other reporting kitchen personnel. They are responsible for planning, preparing and cooking foods for all menus for a multitude of occasions, including special functions and holidays. Working with the Executive Chef and Executive Sous Chef, the Sous Chef establishes menu forecasts based on customer counts or business forecasts, previous experience, dates and holidays, while maintaining team adherence to all health and safety regulations and applicable San Manuel policies and procedures. The Sous Chef operates in representation of the culinary teams best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Communitys vision, mission and values.**Essential Duties & Responsibilities** </p><p>1. Maintains and ensures all recipes, flavor profiles, consistency in quality, appearance and production timeframes are adhered to for all menu/food items being produced, and that all food items needed for production are available to team members. Understands menu development techniques and development of recipes, plating guides and menu cards. Responsible for food preparation, and storing and service delivery to customers.</p><p>Responsible for cleanliness, organization and preparedness of immediate work space and adjacent areas.</p><p>2. Monitors and works with restaurant/venue management and/or Chef de Cuisine or Executive Sous Chef to control all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost and other expenses. Ensures all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame. Works in conjunction with restaurant/venue management and/or Chef de Cuisine or Executive Sous Chef to control all purchasing of food products. Conducts monthly Inventory and works in conjunction with outlet Manager and/or Chef de Cuisine or Executive Sous Chef along with the Food & Beverage Analyst to ensure proper financial closure of every month.</p><p>3. Performs periodic and annual performance reviews of all culinary hourly team members.</p><p>4. Schedules kitchen line team members within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.</p><p>5. Ensures safe working conditions are in place at all times for kitchen and food service staff; investigates and reports all employee injuries or accidents according to policy. Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA and OSHA codes & policies are followed at all times; reports any violation(s) of codes and policies immediately upon discovery; participates in all Gaming, IHS and all other inspections.</p><p>6. Performs other duties as assigned to support the efficient operation of the department.</p><p>**Supervisory Responsibilities**</p><p>Carries out supervisory responsibilities in accordance with the enterprises policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.</p><p>**Education/Experience/Qualifications**</p><p>* High School Diploma or GED required.</p><p>* Culinary degree from an accredited culinary institute preferred.</p><p>* College degree in related field preferred.</p><p>* Minimum three (3) years experience working in a large hotel or similar Casino-type operation which includes high volume production, catering and multi-unit aspects as well as larger staff management at Sous Chef level or above required.</p><p>* Equivalent combination of education and progressive, relevant and direct experience may be considered in lieu of educational requirement.</p><p>* Management training and/or culinary education experience preferred.</p><p>* Possess advanced knowledge of single unit culinary operations</p><p>* Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production and expediting of food during peak periods of business in all stated areas</p><p>* Must possess strong management skills; understand corrective counseling methods and how to properly document any issues that arise with staff.</p><p>* Must possess adequate skill level in handson training of staff.</p><p>* Must understand menu development techniques and development of recipes, plating guides and menu cards.</p><p>**Certificates/Licenses/Registrations**</p><p>* At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.</p><p>* A qualified candidate/employee must have and maintain a valid drivers license with an acceptable driving record as determined by the enterprises insurance carrier.</p><p>* Must obtain and maintain a current ServSafe certificate and negative TB test.</p><p>San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.</p><p>As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!</p><p>Location Highland, California, United States of America Full time Location Highland, California, United States of America Full time Location Highland, California, United States of America Full time Location Highland, California, United States of America Full time Location Highland, California, United States of America Full time</p>',
'post_date' => '2024-04-23T08:50:03Z'
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<h1>SOUS-CHEF, BIX RESTAURANT</h1>
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Bix Restaurant </p>
<div class="date-location">Jul 24, 2019 - Financial District</div>
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<p>Bix, San Francisco’s legendary supper club is looking for a talented Sous-Chef. </p>
<p>Bix is repeatedly one of SF Chronicle’s Bay Area Top 100 restaurants. We are offering a rare opportunity for someone with a minimum of two-years of management experience in fine dining. </p>
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<p>This is an excellent opportunity to work with Chef Emmanuel Eng and Chef Bruce Hill. </p>
<p>We offer competitive salary and benefits.</p> </div>
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<p class="text-muted similar-job-date">
Yesterday </p>
<p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=70baad0416dc73edd2b04f9b1&ri=9bf2cca7ea7c4545bc74d6ba11373ce3&job_loc=San+Francisco%2CCA&q=Sous+Chef+Bix+Restaurant&spl=v1%253AmEedwRRvW9ApTJTp%253A%252FNmlger21Hgca213bud25w%253D%253D%253Aflh3MHAzIFnJcTL8%252BoteQMQCAxZ4kPCWT7uJsCDfsdcql0oG11rfOqQ0x%252FP6AoqNW6dlvQ%252BvziPEz3PMIfFA%252B8X52uR3j060fupO0Wu0yZNyTcOgO6lPgQ64Ifu5zDgqmGyGezgLd6U9sZ%252BZ6Q%253D%253D&encrypt=0&l=San+Francisco%2C+CA&query_category_id=360000&t=simplyhired.com&jobkey-30173464789/" class="blue-link" target="_blank">Sous Chef</a></p>
<p class="similar-job-company">San Manuel - <span class="text-muted">San Francisco, CA</span></p>
<p class="text-muted similar-job-date">
1 week ago </p>
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$scripts_for_layout = '<script type="text/javascript" src="/js/Views/Jobs/search_jobs.js?1619372465"></script>'
$no_title_bar = false
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$no_index = falsefilemtime - [internal], line ??
include - APP/View/Layouts/responsive.ctp, line 69
View::_evaluate() - CORE/Cake/View/View.php, line 961
View::_render() - CORE/Cake/View/View.php, line 923
View::renderLayout() - CORE/Cake/View/View.php, line 546
View::render() - CORE/Cake/View/View.php, line 481
Controller::render() - CORE/Cake/Controller/Controller.php, line 960
JobsController::view() - APP/Controller/JobsController.php, line 1338
ReflectionMethod::invokeArgs() - [internal], line ??
Controller::invokeAction() - CORE/Cake/Controller/Controller.php, line 490
Dispatcher::_invoke() - CORE/Cake/Routing/Dispatcher.php, line 193
Dispatcher::dispatch() - CORE/Cake/Routing/Dispatcher.php, line 167
[main] - APP/webroot/index.php, line 118
" type="text/css" />
