Hip, Local Bar & Restaurant Looking for Ambitious CHEF

Private Company

Aug 08, 2017 - North Beach / Telegraph Hill

We are looking for a highly driven, self-starting and talented new Chef to lead our crew in the reinvention and growth of the kitchen in a busy, local favorite cocktail bar.

We offer a close-knit team of hardworking individuals who work together to manage a constantly changing and evolving menu, focusing on modern interpretations of classic bar fare with subtle Spanish influence using local seasonal product.

YOU are the perfect team member for us if you ARE:
(please only respond if you meet the requirements listed below)

- An experienced Chef or Sous Chef (2+ years required) with a positive attitude and a deep respect, passion and love for good cooking and great service.

- A natural leader prepared to build, inspire, direct and motivate a dedicated team of growing cooks. 

- An excellent verbal communicator.

- Committed to quality, creativity and most importantly ensuring that all guests have a memorable experience.

- Focused on customer service.

- Supportive of our mission and values: a work environment based on teamwork, integrity, quality, creativity, authenticity, and genuine hospitality.

- Working knowledge of flavor balance in cooking, cost control in the kitchen, managing and motivating staff in both front and back of the house.

This will be a salaried position with about 45-55 scheduled hours per week.
Late night availability is required. 


- Great work environment with a close-knit, supportive back of house and front of house team

- Great place to learn and create 

- Health and other benefit options after 60 days 

Please read the qualifications for this position carefully. An abridged Job Description can be found below.

The successful applicant will have to get up to speed quickly. 

Qualified candidates, please write "CHEF" in ALL CAPS in the subject line and email a resume and cover letter or bio to the address above.


Job Title: executive chef Reports to: general manager Compensation: competitive and commensurate with experience Benefits: available after 60 days

Summary:   The Executive Chef ​is to direct and organize all staff within your department, ensuring all phases of food production, from purchasing to service, are consistently held to the highest standards; to assume overall responsibility for kitchen operations; to maintain an open and accurate channel of communication with the management team; to implement, control, & review all procedures relating to inventory control, food production, cost control, and safety.

Duties and Responsibilities:

*additional duties may be assigned

  1. Prepare and enforce schedule for all kitchen employees.

  2. Monitors the production and service of food.

  3. Control costs associated with labor and waste.

  4. Facilitate kitchen meetings and attend Manager meetings.

  5. Direct and supervise menu development, maintaining recipe specifications within quality

    standards and effectively cost new recipe items as added to menu.

  6. Train new and existing staff to the highest standards of professionalism, efficiency,

    safety, and sanitation.

  7. Maintain adequate staffing, overseeing recruitment, onboarding, and firing in

    coordination with senior management.

  8. Perform regular employee performance reviews, provide regular constructive feedback,

    reward and discipline employees as needed, address complaints, and resolve problems.

  9. Maintain clean work areas according to state and company standards.

  10. Process and record regular inventory audits and maintains adequate stock levels.

  11. Supervise ordering, purchasing, cost verification and implementation of new guidelines.

  12. Supervise maintenance of order and efficiency of all storage spaces.

  1. Supervise consistent production procurement and production of bar produce, fresh juices, syrups, and other cocktail ingredients according to provided recipes and pars.

  2. Supervise laundering and care of uniforms and linens.

  3. Oversee waste management solutions and contract janitorial services, communicating

    any needs and/or feedback to senior management.

  4. Set goals to improve quality, productivity, motivation, customer satisfaction, and morale.

  5. Provide visible supportive management practices and leadership with a focus on

    openness, trust, patience, and discipline.

  6. Notify management of maintenance needs and arrange for repairs as directed.

Working Conditions and Job Qualifications:

  1. Performance of the essential duties listed above and willingness to accept additional responsibilities as needed or requested by management or ownership.

  2. This position will occasionally require long hours, extended time spent standing, early morning hours, and late night hours.

  3. Expect frequent exposure to extreme elements, i.e. heat, cold, steam, etc., and wet or humid conditions and work near moving mechanical parts. Occasional exposure to high or precarious places, fumes, and toxic or caustic chemicals.

  4. Individual must be able to transport 30-50 pounds regularly.

  5. Language: Individual must have the ability to read and interpret documents such as

    safety regulations, operating instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of employees or guests of the organization.

  6. Math: Ability to perform accurate arithmetic in all units of measure. Ability to compute rate, ratio, and percent as well as draw and interpret common graphs.

  7. Reasoning: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several variables in standardized situations.

  8. Computer Skills: Strong knowledge of word processing and spreadsheet software such as Microsoft Word and Excel, as well as familiarity with standard email practices and willingness to learn new platforms, software, and hardware.

  9. Education: High school diploma or GED and several years relevant work experience, or adequate combination of education and experience, are required for consideration.

  10. Equipment includes, but is not limited to: gas range & oven, grill, griddle, deep fryer, meat slicer, food processor, citrus juicer, dishwasher, refrigerator, freezer, laundry, etc.

  11. Dedication to providing a remarkable customer experience at all costs.

Other jobs you may like

Hip, Local Bar & Restaurant Looking for Ambitious CHEF

Confidential - San Francisco, CA

2 days ago

Director of Restaurants and Bars

Marriott - San Francisco, CA

6 days ago

Sous Chef - High Volume Upscale Fine Dining Restaurant

ResourceOne - San Francisco, CA

11 hours ago

Sous Chef - Spruce Restaurant

Bacchus Management Group - San Francisco, CA

3 weeks ago

Interviewing Sous Chef for New Restaurant in downtown SF!

Moana Restaurant Group - Home Office - San Rafael, CA

5 days ago

Apply to jobs on the go with Proven mobile