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<h1>Experienced Sous Chef, Day shifts</h1>
<p>Private Company</p>
<div class="date-location">Aug 07, 2019 - Financial District</div>
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Apply via email:<br/><a class="red-link" href="mailto:jobs+46167-w@hireproven.com">jobs+46167-w@hireproven.com</a>
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<h3>To apply, please fill in the information below</h3>
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<div class="job-post-details">
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<p>Rare opening in our fine dining restaurant for an Experienced Sous Chef to manage our morning team. Ideal candidate has minimum of 2 years of management experience. The job requires excellent communication skills and attention to detail as well as understanding of food & labor costs.</p>
<p>Must have experience supervising cooks & following recipes to meet our high standard that keep us in the SF Chronicle Top 100 of fine dining restaurants. Tasks include prep, butchery, receiving, inventory and making sure the kitchen is fully prepared for the busy dinner shifts.</p>
<p>We provide generous contribution to health benefits. Salary dependent on experience.</p> </div>
</div>
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'description' => '<b>Job Description</b><br><br>It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. <br><br> In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility.<br><br><b>Job Duties</b><br> Bake, fry, braise, boil, simmer, steam and saut as prescribed by Army recipes<br> Operate, maintain and clean field kitchen equipment<br> Perform preventive maintenance on garrison and field kitchen equipment<br><br><b>Some of the Skills You'll Learn</b><br> Standard and dietetic menus and recipes<br> Food and supply ordering<br> Storage of meats, poultry and other perishable items<br><br><b>Helpful Skills</b><br> Interest in cooking, home economics, health, mathematics, accounting and chemistry<br><br> Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker.<br><br><b>Earn While You Learn</b><br> Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance.<br><br> Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field.<br><br><b>Benefits/Requirements</b><br><br><b>Benefits</b><br> <ul> <li>Paid training</li> <li>A monthly paycheck</li> <li>Montgomery GI Bill</li> <li>Federal and State tuition assistance</li> <li>Retirement benefits for part-time service</li> <li>Low-cost life insurance (up to $400,000 in coverage)</li> <li>401(k)-type savings plan</li> <li>Student Loan Repayment Program (up to $50,000, for existing loans)</li> <li>Health care benefits available </li> <li>VA home loans</li> <li>Bonuses, if applicable </li> <li>Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change</li> </ul> <br><b>Requirements</b> <ul> <li>Military enlistment in the Army National Guard</li> <li>Must be at least a junior in high school, or have a high school diploma or a GED certificate</li> <li>Must be between the ages of 17 and 35</li> <li>Must be able to pass a physical exam and meet legal and moral standards</li> <li>Must meet citizenship requirements (see NATIONALGUARD.com for details) </ul> <br><br>Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability.<br><br><b>Other Job Information</b><br><br><b>Job ID:</b> 1053<br> <b>ZIP Code:</b> 94596<br> <b>Job Category:</b> Supply and Logistics<br><b>Age Requirements:</b> Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive',
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'description' => '<span>About the Position:</span><br /><span>Candidates should be outgoing, positive and have a strong background in hospitality and full service restaurants, as well as a passion for learning and growth. We are seeking a candidate that has knowledge of, and a desire to learn more about Italian cuisine. They should provide exceptional guest experiences and continually strive to exceed guests expectations with every opportunity.</span><br /><br /><span>We are looking for a strong leader in the kitchen who can provide guidance and coaching to our kitchen team. The Sous Chef role will be responsible for leading line ups, providing support in the kitchen during service, upholding and elevating our service standards, providing strong communication with the dining room and private events team.</span><br /><br /><span>Outside of service responsibilities will include weekly manager meetings, financial oversight, scheduling, and work towards cultivating a healthy team dynamic.</span><br /><br /><span>We source products from many extraordinary local farms whom we have direct relationships with and will work to expand your product knowledge base - our team visits three bay area markets every week to source the best product possible. We offer interdepartmental education opportunities throughout the restaurant allowing our team members to grow their skill base.</span><br /><br /><span>We provide a safe and positive working environment where you can grow as a cook and a manager. This is a kitchen that promotes a healthy and balanced lifestyle.</span><br /><br /><span>Che Fico offers highly competitive pay, two weeks paid vacation, paid paternal/maternal leave, multiple options for Health Care, dental and vision insurance, access to mental health services, 401k with 4% match. After one year, employees have access to our quarterly profit sharing pool.</span><br /><br /><span>Management experience is a plus, however we will gladly accept applicants with a strong background in the service industry who are excited to take on a new role. We are growing quickly as a company, and seeking individuals who would like to grow with us.</span><br /><br /><span>We highly encourage people of all backgrounds with varied experience levels to apply. We value and seek diversity amongst our team.</span><br /><br /><span>Relocation financial support is possible for the right candidate.</span><br /><br /><span>Our restaurants:</span><br /><br /><span>Che Fico is a new California Italian restaurant from Che Fico featuring handmade pasta, pizza, salumi, wood fired meats and other dishes utilizing local California ingredients as if the Bay Area were a region of Italy. The Che Fico wine program reflects our food ethos, with an emphasis on traditional and biodynamic wine making. We feature local farmers wherever possible, and support small businesses and family winemakers. Che Fico is first and foremost a San Francisco neighborhood restaurant, a member of the community through warm hospitality and a generous spirit.</span><br /><br /><span>Che Fico Alimentari is an extension of Che Fico, with traditional cuisine influenced by the wine bars and trattorias of Italy. Our chefs were inspired by a particular trip to Rome, and aim to bring both the Roman cuisine and atmosphere to San Francisco. Che Fico Alimentari s menu features more traditional fare - house made salumi, antipasti, classic pasta dishes, local and imported cheeses. We also have a robust pantry program, featuring housemade sauces and spreads, dried pasta and cured meat. We re striving to transport the Italian experience of stopping in to your favorite neighborhood shop for snacks, wine and dried pasta to bring home.</span><br /><br /><span>Press:</span><br /><br /><span>Bon App tit</span><br /><br /><br /><span>New York Times</span><br /><br /><br /><span>SF Chronicle</span><br /><br /><br /><span>Washington Post</span><br /> detail about Che Fico part of Che Fico, please visit',
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Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant</span></li><li><span>Complete any additional tasks as assigned by the Chef or GM</span></li><li><span>Work in partnership with the rest of the Food & Beverage management team to execute daily priorities </span></li><li><span>Recruit the right level and type of talent for our ever-changing business and conduct pre-employment interviews</span></li><li><span>Directly supervise, coach, and train kitchen staff during daily shift rotations</span></li><li><span>Mentor, train, and conduct in-the-moment coaching to develop the Back-of-House team, including ensuring that all staff pass and maintain their ServSafe certification</span></li><li><span>Resolve any human resources issues in a timely manner in partnership with the General Manager and Executive Chef</span></li><li><span>Contribute to daily confidential Manager Notes log with record of staff, training, service, and food issues dealt with during shift; participate in weekly Management Meetings to develop strategies and processes to improve service and increase sales</span></li><li><span>Communicate with management any product or service issues or opportunities for the Kitchen area</span></li><li><span>Embrace change and deliver top results no matter the obstacle</span></li><li><span>Foster and maintain open communication between Front-of-House and Back-of-House management and staff</span></li></ul><p> </p><p><span>REQUIREMENTS</span></p><ul><li><span>Minimum of 2 years relative experience in hospitality industry</span></li><li><span>ServSafe Manager Certified</span></li><li><span>Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer</span></li><li><span>21 years or older</span></li><li><span>Ability to work independently and with all levels of leadership in a fast paced environment</span></li><li><span>Strong ability to lead an F&B team and own accountability for specific revenue goals</span></li><li><span>Excellent written and verbal communication skills with notable attention to detail</span></li><li><span>Team player with enthusiastic outlook and creative mind</span></li><li><span>Strong decision making abilities</span></li><li><span>Mac and PC knowledge a plus</span></li><li><span>Experience with Excel, PowerPoint, Word & Adobe Illustrator a plus</span></li><li><span>Experience with industry software, i.e. Aloha or similar POS systems</span></li><li><span>Business development and entrepreneurial experience a plus</span></li><li><span>Advanced knife skills</span></li><li><span>Spanish speaking required</span></li></ul><p> </p><p><span> PHYSICAL REQUIREMENTS</span></p><ul><li><span>Must be able to lift up to 50 pounds</span></li><li><span>Must be able to work standing and walking for extended periods of time</span></li></ul><p> </p><p><span> </span></p></div>More detail about RH Restaurant - San Francisco part of RH Hospitality, please visit',
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<h1>Experienced Sous Chef, Day shifts</h1>
<p>Private Company</p>
<div class="date-location">Aug 07, 2019 - Financial District</div>
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<p>Rare opening in our fine dining restaurant for an Experienced Sous Chef to manage our morning team. Ideal candidate has minimum of 2 years of management experience. The job requires excellent communication skills and attention to detail as well as understanding of food & labor costs.</p>
<p>Must have experience supervising cooks & following recipes to meet our high standard that keep us in the SF Chronicle Top 100 of fine dining restaurants. Tasks include prep, butchery, receiving, inventory and making sure the kitchen is fully prepared for the busy dinner shifts.</p>
<p>We provide generous contribution to health benefits. Salary dependent on experience.</p> </div>
</div>
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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
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Controller::invokeAction() - CORE/Cake/Controller/Controller.php, line 490
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