439 jobs found in san francisco

Job Description JOIN A WINNING TEAM! COCKTAIL SERVER This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the moment they walk through our doors! We offer structured programs for growth and career advancement and consider our employees to be our greatest asset. What we offer you: Great training and development programs Generous employee discounts Community volunteer opportunities with Landry's League Flexible schedules Multiple benefit plans to suit your needs Paid Vacation Opportunities for advancement Positive and respectful work environment where diversity is valued Apply now if you: Aspire to our "Be FAIR" ideals: Be Friendly, Accommodating, Inclusive and Respectful Are a Team Player with a guest first attitude Have 1+ year Cocktail Server experience Have a passion for great food and great fun Are comfortable working in fast-paced environment Learn more about Landry's by visiting our website at EOE Address 22nd Street & Harborside City Galveston State Texas ZipCode 77550 Auto req ID 18007BR

Job Description JOIN A WINNING TEAM! DISHWASHER This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the moment they walk through our doors! We offer structured programs for growth and career advancement and consider our employees to be our greatest asset. What we offer you: Great training and development programs Generous employee discounts Community volunteer opportunities with Landry's League Flexible schedules Multiple benefit plans to suit your needs Paid Vacation Opportunities for advancement Positive and respectful work environment where diversity is valued Apply now if you: Aspire to our "Be FAIR" ideals: Be Friendly, Accommodating, Inclusive and Respectful Are a Team Player with a guest first attitude Have a passion for great food and great fun Are comfortable working in fast-paced environment Learn more about Landry's by visiting our website at EOE Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Address 900 North Point St. City San Francisco State California ZipCode 94109 Auto req ID 18909BR

Under immediate supervision, performs a wide variety of manual work involved in the storage, preparation and serving of food in an institutional kitchen or dining area; keeps kitchens, dining rooms and associated equipment in a clean, orderly and sanitary condition; and performs related duties as required. Examples of Essential Duties 1. Sets up food counters and tables; prepares simple foods such as toast, cereal, sandwiches, salads and boiled eggs; prepares food for serving by cutting, slicing and dishing up portions for customers and patients, including special diet preparations; 2. Washes, cleans and peels potatoes, shells peas and otherwise prepares food for cooking; 3. Operates power tools and equipment used in the preparation of liquid and solid foods; 4. Serves food to customers and patients in cafeterias, dining halls and hospital wards; 5. Cleans dishes, utensils, storage spaces, equipment, containers, tables, floors and other areas when required; sterilizes food containers; 6. Performs routine auxiliary tasks such as carrying supplies to and from storage rooms; controlling the use of meal cards and distributing linen supplies; and 7. May assist in the preparation of special diet foods when required. Working Conditions at Camp Mather Housing and Meals: during employment, FREE meals and housing is provided to camp employees. Camp staff live in shared housing with other camp staff. Nature of work includes working both indoors and outdoors, exposure to sun and high temperatures, and will regularly encounter bugs and insects. Work Schedule: The workweek is six (6) days, comprising of small shifts throughout the day. Shifts includes weekends and evenings. Overtime may be required. Work Location: Camp Mather is located in the High Sierra near Yosemite National Park about 3 hours east of San Francisco. Transportation: Camp Mather employees are responsible for securing their own transportation to and from Camp Mather. Parking is available for personal vehicles. Available Work Assignments: Camp Mather operates in three phases. Applicants are available to apply for any or all camp phases, however, hiring priority for this position is given to those who can work the Early Crew, High Season AND Wrap-up Crew, in part or in full. April 21 to June 1 (Early Crew) June 2 to August 17 (High Season) August 18 to September 30 (Wrap-up Crew) Minimum Qualifications These minimum qualifications establish the education, training, experience, special skills and/or license(s) which are required for employment in the classification. Please note, additional qualifications (i.e., special conditions) may apply to a particular position and will be stated on the exam/job announcement. Education: Possession of a high school diploma or equivalent. Experience: Possession of six (6) months of food handling experience in the food service industry as a food service worker, kitchen helper, waiter, busboy, or similar position. Substitution: Completion of twelve (12) semester units or equivalent credits in Food Service, Culinary Arts, Dietetics and/or Nutrition can substitute for the experience as described above.

Namu Stonepot is hiring line cooks. We serve lunch and dinner, as well as takeout/Try Caviar. Candidates must meet the following requirements:A positive attitude with a willingness to learn.Strong communication skills, both written and verbal.Team-oriented approach to tasks with attention to detail, a sense of urgency, and efficiency.Full availabilityAbility to work on your feet for several hours at a timeExperience is not necessary but recommended.Compensation$15 - $18 hourly, depending on experienceCandidates should reply with a copy of their resum? and a cover letter.

?Are you a talented Chef with an extraordinary palate and at least 3 years of experience in a fine dining restaurant? ?This is a rare opportunity in one of San Francisco?s best-loved restaurants. Our high profile restaurant is located in the heart of San Francisco?s financial district and provides a unique setting. It is well loved by local movers and shakers and sought out by visitors. Our food is distinctive, innovative and incredibly fresh. The perfect candidate is a well-seasoned, hands on professional who can lead our team in consistently producing high quality menu items as well as developing recipes from scratch. Ideal candidate is creative in the use of local products and has the inspiration to take on menu development. If you are capable of handling the administrative duties of the kitchen while producing delectable, one-of-a-kind dishes, we are looking for you! ?This is your opportunity to raise your profile and bring your inspiration to our tables. Must be energetic and hardworking in order to hire, train, motivate and mentor staff. A thorough understanding of the P& L?s and managing food and payroll costs is necessary. ?Please reply with your resume and a cover letter enclosed in the body of the email, as attachments will not be opened. You should also include your salary expectation and three personal references.Compensation: Salary+Bonus+Health Package

Fiorella, a neighborhood Italian pizzeria & restaurant is looking for a busser and a food runner to join our small and passionate team in the Richmond district.?This position will be?3 shifts per week. Must be available Tuesday, Saturday, and Sunday evenings, with the option of picking up more as needed.Requirements:- 2 years of busser/runner experience- Basic knowledge of Italian food- Must be able to work in a fast paced environment- Must be organized- Breadcrumb knowledge a plus- Strong work ethic- Able to lift 15 LBOur Benefits:- Hourly + tips- Career advancement opportunities- Health and dental reimbursement plan- We look forward to hearing from you soon?Team Fiorella

Be a part of something revolutionary! sweetgreen is a destination for simple, seasonal, healthy food were building healthier communities by connecting people with real food. Our food is delicious, healthy, and transparent, and we work with small + midsize farmers who think sustainability and grow great food. Our General Managers are the Head Coaches of our teams! What youll do: Here at sweetgreen, we have 6 core values they embody our culture, spirit and dedication to doing whats right. They keep us aligned, influence how we lead, and help us make decisions about everything from the food we serve to the impact we have on our people. And theyre the lens through which youll build a successful business. Win Win Win: Develop a team by identifying talent (community), building skill set through training (customer) + growing future company leaders (company) Think Sustainably: Create systems that drive successful store and team performance Keep it Real: Build meaningful relationships with your team and customers, rooted in authenticity invest time to build trust Add the Sweet Touch: Empower your team to create meaningful connections with each other and the guest every day. Make an Impact: Inspire your team, owning your business, and architecting customer service experiences across all touch points Live the Sweetlife: Celebrate your passion and your purpose. What youve got: 5+ years experience in restaurant management Experience in fast casual restaurant chains (preferred) Managed and developed 25+ team members per shift P&L, COGS, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Labor/Scheduling, Training & Team Development, Quality Focus Experience in Food Safety + Planning Regional Managers Food Safety Certification required (ServSafe Managers Certification) Ability to coordinate multiple tasks such as food, beverage + labor cost while maintaining required standards of operation in daily restaurant activities Must possess good communication skills for dealing with diverse staff sweetgreen DNA: Coachable: actively looks for feedback to grow and improve Self-starters: takes initiative, thinks of the big picture, relays store needs and communicates with the team Customer service-oriented: Passion for the guest experience, service driven Innovative: utilizes and designs business processes with the customer, community and company in mind Passionate about real food: appreciation for the greater mission of farm-to-table foods High-energy, and thrive in a fast-paced environment What youll get: An opportunity to make a real impact on the people around you, both by growing them and by connecting them to real food To live the sweetlife and celebrate your passion + purpose A collaborative family of people who live our core values and have your back A clear career path with opportunities for development, both personally and professionally Complimentary sweetgreen Flexible scheduling, because we respect the need for work/life harmony Competitive pay + bonus plan granted based on sales, labor + food costs Our annual Impact Retreat offsite Health, dental + vision insurance Free sweetgreen swag through our Shades of Green tenure program PM19 PI

415 Catering is looking for motivated, friendly, and service oriented professionals to join our catering team! We are hospitality centric team, and we take as much pride in serving meticulously crafted menus, as we do bringing warmth and joy, to our guests.As a company dedicated to providing our clients with a meaningful experience through our catered lunches, we are looking for passionate individuals to join us.Currently, we are looking for 415 crew members to assist in the setup, presentation, service, and breakdown of our client lunches on Mondays, Tuesdays and Thursdays! We have part-time, daytime shifts available and allow for scheduling flexibility with average shifts running 5-6 hours, 2-4 days a week. This is perfect for someone who is looking for part-time, daytime hours and has a love of Food, Catering, and Customer Service.Starting rate is $19/hr with opportunity for growth!Job Requirements:Applicants MUST be available during the day on AT LEAST TWO out of three weekdays (Monday, Tuesday, Thursday)1+ year of hospitality/catering experience requiredPunctuality, Accountability, Reliability, and EnthusiasmPositive attitude, Strong work ethic, Communication, & PatienceInterest in food and catering is required. Looking for individuals who care about our company, what we do and the experience that we deliver to our clients.Ability to lift, or participate in lifting, 60-70 lb and familiarity with procedures for doing so safely.Ability to read, write and speak English.Clean driving record and ability to drive cargo vans is helpful, but not required. Must be able to get to client locations in the city of San Francisco, Emeryville, or to our kitchen in San Francisco.Must have a food handlers certification or be willing to get one before beginning employmentParticipating in ongoing training programs, which is a valuable resume addition.Perks:Free Daily MealsOpportunities for growth within the company.Monthly Happy Hours!Opportunity to develop your Food & Hospitality SkillsEmployee engagement program?If you?re interested in joining our team, please apply! Check out:

WHO WE AREConvention can be boring. Actually, it's almost always boring...but that's why the 60's happened. It's also why we happened. We believe you don't need to have an opinion and a mustache to eat a croissant, and you sure as hell don't need to have a gym membership just to enjoy some carbs. Enter us. We're the new-comers to the pastry world, and, much like your younger sister, the parents are still pretending we're going to turn out just fine. We probably will, but until then we're hoping to rewrite the traditional rules of branding, overturn common practice in company culture, launch the next wave of pastry in America, and rethink craft baking as a whole. WORK ENVIRONMENTWe're obsessed with rethinking every facet of the kitchen (read: company). Part of this rethinking is our approach to product development. We're constantly investing in the creative process to develop our product and the philosophy behind that approach is central to the ethos of the company. This begins with redefining the role of the Chef as not that of an ego-driven dictator, but one who leads, mentors, facilitates, and organizes a team of talented bakers. We want to build new leaders, recognize talent at every level in the organization, redevelop our menu quarterly, and fortify a company culture directly under your mentorship and expertise. WHO WE'RE LOOKING FORWe're searching for a Chef that wants to flip this industry on its head just as badly as we do-someone who understands that building a bakery is just as much about company culture and the team involved, as it is about obsessive lamination and perfectly developed dough. We want someone who is constantly challenging the rules within the culinary industry, who serves through their leadership, and gets what we're doing as a company. The ideal candidate lives and breathes viennoiserie (and bread), craves constant product improvement, and knows what needs to occur to make that happen. Because we value the story of our product and the pride we take behind our creative process, we also need this person to be capable and excited about being the face of that creative process internally within our teams. Our Chef has the technical chops to dissect product problems, build a vision for product quality/consistency, and has an executive mindset on how to implement systems that keep the company accountable for them. ESSENTIAL RESPONSIBILITIESProduction management including but not limited to determining and executing production schedules; coordinating, planning and budgeting for all food operations; and quality control.Developing and facilitating menu updates with your team to guide and shape new ideas and bring them to reality with full support of the team.Analysis of recipes to determine product costing of menu items based on food, labor and overhead costs.Time and Attendance management for all Back of House staff.Inventory management including but not limited to procuring food ingredients and supplies needed to ensure efficient operation, meeting with sales representatives to negotiate prices or order supplies, and executing monthly total inventory count.Performance management including but not limited to training, coaching, progressive discipline and performance reviews.Enforcing and maintaining kitchen systems.Hitting KPIs for targeted labor and food costs, product quality report and store assessments MINIMUM REQUIREMENTS5+ years of kitchen experience2+ years in a kitchen leadership position (Sous Chef at a minimum)Heavily experienced in Viennoiserie and bread PREFERRED• 2+ years in a Kitchen Leadership position (Sous or Head Chef) DETAILSBenefits: Medical Benefits, Flexible Paid Time Off, company iPhoneSalary: experience and market drivenThis job description is a summary and not all inclusive of position duties and responsibilitiesMust have the physical abilities to carry out the functions of the job description APPLICATIONIf you're into it, then do this:1. Email resume and a cover letter2. Then include the following bullet points with your answers in the body of the email:Give us a brief description of yourself (seriously we want to know something about you, so tell us what you are really interested in).Who has influenced your leadership style the most and why?Describe something you'd like to see change in this industry.Why are you the right fit for this company?Why is this company the right fit for you? by Jobble

Our five-star salon in the Lower Haight neighborhood of San Francisco is seeking a highly motivated Front Desk Professional who genuinely engages with our clients and staff to provide excellent service. Who You Are: You are a "people" person, who acts with minimal directions, and continuously finds ways to work effectively while meeting and exceeding expectations. ● Over the top customer experience ● Effective and respectful communicator ● Reliable time management master ● Tech-savvy ● A self-starter and problem-solver ● A "we" person who believes in team effort If you checked all these skills we can't wait to meet you! What You'll Do: ● Deliver the utmost customer experience through a friendly and genuine connection ● Effectively schedule service appointments in-house and on the phone ● POS operations and cash management ● Hector Estrada product recommendations and experience-based sales ● Maintain a welcoming and tidy salon with an immaculately stocked retail area ● Train and assist new team members ● Resolve challenges with a calm demeanor ● Find new ways to improve operational efficiency The Difference: Hector Estrada is an educationally based salon. Each of our stylists regularly attend training in house. That keeps Hector Estrada Salon at the forefront of growing and developing our team so our clients can rely on consistent, creative and attentive service. By learning the most up to date trends and services from industry leaders, our team is trained to deliver a style and an experience that brings out the best in people. If this sound like something you would enjoy doing please contact us Hector Estrada, cofounder and Creative Director, has had a vision for styling hair - and connecting with the person inside - since he was a child. Over the years, this developed into his unique, customized approach to styling and coloring hair, which we now call the "Hector method." He combines these proven techniques with an amazing ability to discover and connect with new stylists with extraordinary talent, and train them in his approach. All our stylists have either long experience at leading salons, or have been personally trained by Hector in his disciplined approach to bringing out each client's best look. When you call us the first time, you can opt for a free consultation in person, or discuss your goals and hair with one of our professionals before you even come to visit. We'll then match you with the right stylist, based on your needs. Whether only a men's or women's haircut, just a neck or bang trim - or full highlights, balayage or ombré - our stylists will create a beautiful look, and color, that compliments your personal style. And for those special events, we offer deep conditioning treatments and style services - even onsite updo's for weddings and other special occasions.

WHO WE AREConvention can be boring. Actually, it's almost always boring...but that's why the 60's happened. It's also why we happened. We believe you don't need to have an opinion and a mustache to eat a croissant, and you sure as hell don't need to have a gym membership just to enjoy some carbs. Enter us. We're the new-comers to the pastry world, and, much like your younger sister, the parents are still pretending we're going to turn out just fine. We probably will, but until then we're hoping to rewrite the traditional rules of branding, overturn common practice in company culture, launch the next wave of pastry in America, and rethink craft baking as a whole. WORK ENVIRONMENTWe're obsessed with rethinking every facet of the kitchen (read: company). Part of this rethinking is our approach to product development. We're constantly investing in the creative process to develop our product and the philosophy behind that approach is central to the ethos of the company. This begins with redefining the role of the Chef as not that of an ego-driven dictator, but one who leads, mentors, facilitates, and organizes a team of talented bakers. We want to build new leaders, recognize talent at every level in the organization, redevelop our menu quarterly, and fortify a company culture directly under your mentorship and expertise. WHO WE'RE LOOKING FORWe're searching for a Chef that wants to flip this industry on its head just as badly as we do-someone who understands that building a bakery is just as much about company culture and the team involved, as it is about obsessive lamination and perfectly developed dough. We want someone who is constantly challenging the rules within the culinary industry, who serves through their leadership, and gets what we're doing as a company. The ideal candidate lives and breathes viennoiserie (and bread), craves constant product improvement, and knows what needs to occur to make that happen. Because we value the story of our product and the pride we take behind our creative process, we also need this person to be capable and excited about being the face of that creative process internally within our teams. Our Chef has the technical chops to dissect product problems, build a vision for product quality/consistency, and has an executive mindset on how to implement systems that keep the company accountable for them. ESSENTIAL RESPONSIBILITIESProduction management including but not limited to determining and executing production schedules; coordinating, planning and budgeting for all food operations; and quality control.Developing and facilitating menu updates with your team to guide and shape new ideas and bring them to reality with full support of the team.Analysis of recipes to determine product costing of menu items based on food, labor and overhead costs.Time and Attendance management for all Back of House staff.Inventory management including but not limited to procuring food ingredients and supplies needed to ensure efficient operation, meeting with sales representatives to negotiate prices or order supplies, and executing monthly total inventory count.Performance management including but not limited to training, coaching, progressive discipline and performance reviews.Enforcing and maintaining kitchen systems.Hitting KPIs for targeted labor and food costs, product quality report and store assessments MINIMUM REQUIREMENTS5+ years of kitchen experience2+ years in a kitchen leadership position (Sous Chef at a minimum)Heavily experienced in Viennoiserie and bread PREFERRED• 2+ years in a Kitchen Leadership position (Sous or Head Chef) DETAILSBenefits: Medical Benefits, Flexible Paid Time Off, company iPhoneSalary: experience and market drivenThis job description is a summary and not all inclusive of position duties and responsibilitiesMust have the physical abilities to carry out the functions of the job description APPLICATIONIf you're into it, then do this:1. Email resume and a cover letter2. Then include the following bullet points with your answers in the body of the email:Give us a brief description of yourself (seriously we want to know something about you, so tell us what you are really interested in).Who has influenced your leadership style the most and why?Describe something you'd like to see change in this industry.Why are you the right fit for this company?Why is this company the right fit for you?

WHO WE AREConvention can be boring. Actually, it's almost always boring...but that's why the 60's happened. It's also why we happened. We believe you don't need to have an opinion and a mustache to eat a croissant, and you sure as hell don't need to have a gym membership just to enjoy some carbs. Enter us. We're the new-comers to the pastry world, and, much like your younger sister, the parents are still pretending we're going to turn out just fine. We probably will, but until then we're hoping to rewrite the traditional rules of branding, overturn common practice in company culture, launch the next wave of pastry in America, and rethink craft baking as a whole. WORK ENVIRONMENTWe're obsessed with rethinking every facet of the kitchen (read: company). Part of this rethinking is our approach to product development. We're constantly investing in the creative process to develop our product and the philosophy behind that approach is central to the ethos of the company. This begins with redefining the role of the Chef as not that of an ego-driven dictator, but one who leads, mentors, facilitates, and organizes a team of talented bakers. We want to build new leaders, recognize talent at every level in the organization, redevelop our menu quarterly, and fortify a company culture directly under your mentorship and expertise. WHO WE'RE LOOKING FORWe're searching for a Chef that wants to flip this industry on its head just as badly as we do-someone who understands that building a bakery is just as much about company culture and the team involved, as it is about obsessive lamination and perfectly developed dough. We want someone who is constantly challenging the rules within the culinary industry, who serves through their leadership, and gets what we're doing as a company. The ideal candidate lives and breathes viennoiserie (and bread), craves constant product improvement, and knows what needs to occur to make that happen. Because we value the story of our product and the pride we take behind our creative process, we also need this person to be capable and excited about being the face of that creative process internally within our teams. Our Chef has the technical chops to dissect product problems, build a vision for product quality/consistency, and has an executive mindset on how to implement systems that keep the company accountable for them. ESSENTIAL RESPONSIBILITIESProduction management including but not limited to determining and executing production schedules; coordinating, planning and budgeting for all food operations; and quality control.Developing and facilitating menu updates with your team to guide and shape new ideas and bring them to reality with full support of the team.Analysis of recipes to determine product costing of menu items based on food, labor and overhead costs.Time and Attendance management for all Back of House staff.Inventory management including but not limited to procuring food ingredients and supplies needed to ensure efficient operation, meeting with sales representatives to negotiate prices or order supplies, and executing monthly total inventory count.Performance management including but not limited to training, coaching, progressive discipline and performance reviews.Enforcing and maintaining kitchen systems.Hitting KPIs for targeted labor and food costs, product quality report and store assessments MINIMUM REQUIREMENTS5+ years of kitchen experience2+ years in a kitchen leadership position (Sous Chef at a minimum)Heavily experienced in Viennoiserie and bread PREFERRED• 2+ years in a Kitchen Leadership position (Sous or Head Chef) DETAILSBenefits: Medical Benefits, Flexible Paid Time Off, company iPhoneSalary: experience and market drivenThis job description is a summary and not all inclusive of position duties and responsibilitiesMust have the physical abilities to carry out the functions of the job description APPLICATIONIf you're into it, then do this:1. Email resume and a cover letter2. Then include the following bullet points with your answers in the body of the email:Give us a brief description of yourself (seriously we want to know something about you, so tell us what you are really interested in).Who has influenced your leadership style the most and why?Describe something you'd like to see change in this industry.Why are you the right fit for this company?Why is this company the right fit for you?

WHO WE ARE Convention can be boring. Actually, it's almost always boring...but that's why the 60's happened. It's also why we happened. We believe you don't need to have an opinion and a mustache to eat a croissant, and you sure as hell don't need to have a gym membership just to enjoy some carbs. Enter us. We're the new-comers to the pastry world, and, much like your younger sister, the parents are still pretending we're going to turn out just fine. We probably will, but until then we're hoping to rewrite the traditional rules of branding, overturn common practice in company culture, and rethink craft baking as a whole. WHO WE'RE LOOKING FOR The most interactive element of our brand begins with the customer experience. This component is so vital to us that we are ALWAYS hiring for Front of House because this isn't about filling a position; it's the starting point for building our vision. Our Front of House doesn't have an age. It doesn't have a fashion style. Our retail team possesses a distinct persona that manifests our brand. The future of our vision begins with the team we build today. Secondly, we want people who are extremely creative and are always trying to find a better way to do things. We are striving to create a company that gives the creative process back to its employees. If we bottleneck the creative process to a handful of upper management, we will never be able to build the kind of company we have conceived. MHB is looking for people that are creative, adaptable, full of energy and excited to grow with this company. We want people that are capable of understanding our brand to its core. THE JOB Reporting to the Store Manager, you will be executing a memorable customer experience consistent with our brand. ESSENTIAL RESPONSIBILITIES · Serve customers in a friendly, responsive and timely fashion. · Stock pastry counter and maintain its appearance. · Restock condiment bar and other retail supplies. · Keep floors and counter-spaces spotless. · Operate POS system to complete cash and credit card transactions, open and close the register. · Assist teammates and work together to collectively get tasks completed. · Maintain good communication with both fellow Front of House and Back of House teammates. · Handle and count cash. MINIMUM REQUIREMENTS · Must be able to work in a team environment. · Must have the physical abilities to carry out the functions of the job description. · You must regularly lift and/or move up to 25 pounds. · Local candidates only: San Francisco, CA and surrounding area · Preferred experience: 1 year in Front of House DETAILS · Hours: Part-time, weekends · Perks: great tips, paid sick leave · Mr. Holmes Bakehouse is an Equal Opportunity Employer. · This job description is a summary and not all inclusive of position duties and responsibilities. SPECIAL APPLICATION INSTRUCTIONS If this is something that you'd like to be a part of, this is how we'd like to proceed: Email us with your resume and a short paragraph about yourself (seriously we want to know something about you, so tell us what you are really interested in). Include three professional references (phone number and email) Bakery serving a mix of tarts, donuts, & croissants, plus coffee in a cozy, bright space.

FITNESS SF is currently seeking an experienced Barista / Cashier / Customer Service Representative that wants to be part of a team that is dedicated to helping others achieve healthier, happier and more productive lives. Our sole focus is to deliver an outstanding experience to every customer. FITNESS SF is dedicated to making our community a better place for all of us. We are seeking friendly, outgoing and energetic individuals who have a passion for fitness, customer service, and coffee. Daily duties will include, but are not limited to- providing outstanding customer service, preparation of coffee and smoothie beverages, food preparation, cash handling, cleaning, restocking retail items Experience in a coffee environment is preferred, but not required. FREE gym membership FREE personal training OUR HISTORY Jackovics Enterprises was founded in 1989 on the premise that it could make a positive impact on the young and developing fitness industry. 28 years later, Jackovics Enterprises has become one of the premier fitness operators on the West Coast and a cornerstone of the health and fitness community. Through steady and positive growth, each project and new location has proven successful in its respective market. OUR VISION To be the Bay Area's leading fitness resource by positively influencing the communities we are a part of and striving to improve the lives of each person we encounter. OUR MISSION To provide all members with an unparalleled fitness experience by offering the latest equipment, world-class amenities, and supportive environment to help achieve their goals.

Do you want to work in an environment where clients are healing pain, dramatically lowering stress and feeling uplifted? Do you thrive in an environment that promotes personal growth & teamwork? Our clients love our services and our employees, and if you want to be part of our vibrant, healthy community, keep reading! Reboot is bringing on highly motivated Spa Associates to work in our state-of-the-art spas. Our commitment to superb customer service and customer experience is the basis of our success. Reboot is continuing to grow with more locations opening. Our core values are Teamwork, Integrity, Compassion, Work-Life Balance, Personal Growth, Consciousness Expansion, and being Community Minded. Reboot is looking for dedicated and reliable team members for the Mission location. Ideal candidates have worked in customer service, are passionate about wellness, and must be able to work NIGHTS or WEEKENDS. All team members receive free floats, cryotherapy, and infrared sauna treatments! If you are interested in part-time, you MUST be able to commit to at least 3 shifts a week. Duties include but not limited to: JOB DESCRIPTION -Welcoming guests to Reboot and providing introductions in the float and cryo rooms to new customers -Maintaining a clean spa environment -Using the payment and booking system -Front desk duties, including email, phone, and chat -Ongoing 5-star customer service -Water maintenance of pods -Operation of whole body and local cryotherapy equipment -Educating clients on benefits, packages, and memberships -Laundry/Cleaning -Upholding team values JOB REQUIREMENTS: -Customer service experience -Excellent organizational and time management skills -Strong verbal communication and written skills -Computer literacy -Ability to work under pressure when needed -Positive attitude and self-starter mentality -Ability to work nights and weekends REQUIRED -Flexibility to work at multiple locations a plus PERKS/BENEFITS -Free spa services, including floats, whole body cryo, local cryo or cryo facial, compression boots and infrared sauna. -$500 Signing bonus for working 30+ hours for 3 months. -Commission for membership and package sales -Accrued Sick leave in accordance with state laws -Team outings -Free workout classes at local studios COMPANY DESCRIPTION Reboot is the Bay Area's premier Float & Cryo Spa. We have San Francisco and Oakland locations, offering state-of-the-art sensory deprivation float tanks, whole body and localized cryotherapy, infrared saunas and more. Learn more about our business at our website. APPLICATION PROCESS If you think you're a great candidate for the position, please email us the following: -A cover letter. Please include why you want to work at Reboot -Your resume -Your availability (please include days/times you are available to work and ideal number of hours/week) Reboot is the Bay Area's premier float & cryo spas. We have San Francisco and Oakland locations, offering state-of-the-art sensory deprivation float tanks, whole body and localized cryotherapy, and infrared saunas. Our core values are Teamwork, Integrity, Compassion, Work-Life Balance, Personal Growth, Consciousness Expansion, and being Community Minded.

Hotel Zelos San Francisco resides in the historic Pacific Building, which opened in 1907. The Pacific Building was originally built as office space, however, the 5th to 9th floors became the Hotel Palomar in 1999. Due to the original layout, our guestrooms are larger than the average hotel room in San Francisco. We are a contemporary hotel with 202 guestrooms and this allows us to offer a very personal experience. Our location in the SOMA District is also home to a variety of shops, businesses, restaurants, and nightlife, as well as walking distance to Chinatown and Union Square. The Powell Street BART station is just around the corner and the trolley cars are right on Market Street. Join Hotel Zelos and the Viceroy Hotels & Resorts team today as our Catering Sales Manager! Scope of this Position: Procure departmental emails, reports and/or contracts (to include banquet event orders, banquet checks, sales proposals, catering contracts, event estimates, and PACE reports) Prompt follow up on all customer leads, questions, and inquiries in an efficient and expedient manner Actively up-sell each business opportunity to maximize catering revenue opportunity Conduct walk-in site tours and pre-con meetings for clients as needed Solicits new business from existing customer base through phone contact, trade shows and professional and community organizations Builds and strengthens relationships with existing accounts, and new clients, to ensure future bookings Qualified Candidates will possess the following: Education and/or Experience: BA/BS degree and two to three years' experience in hotel catering, sales or any similar combination of education and experience Must have excellent oral and written communication skills Must have excellent interpersonal and people management skills Must have high organization, supervisory and managerial skills Familiarity with Audio Visual equipment preferred Experience with Opera, Maestro, Delphi and hotel sales systems preferred Viceroy Hotel Group is a leading hotel company that combines desirable location, unique design, destination dining and personalized service that touches the heart and soul of our guests. As an industry leader in creativity and innovation, our hotels draw upon the diverse backgrounds and talent of our extraordinary team for optimal success. If you are interested in working for a company with endless opportunities for advancement and growth, please apply online. Employer will consider all qualified applicants in a manner that adheres to the regulations and requirements of the Fair Chance Ordinance. EOE Legendary locations are just the beginning. From chic suites in the city center to sumptuous villas on a secluded Caribbean beach, from poolside cocktails at dusk to two-hour massages in private cabanas, every setting is one of a kind. Viceroy reinterprets history, traditions, and modernity in innovative, uniquely timeless ways. Yet, within each individual environment, certain qualities are welcomingly consistent. Creativity, comfort, and service all make the signature Viceroy experience, where guest needs are always anticipated and graciously accommodated. Equally constant are the accolades earned by our distinctive hotels, including the pages of Conde Nast Traveler, Travel + Leisure, Departures, New York Times, and Vogue. From arrival to departure and back again, it's this blend of the indispensable, unexpected, and imperceptible that makes each Viceroy property a top choice among many, and a destination unto itself.

La Boulangerie De San Francisco in San Francisco, CA is looking for one cashier to join our 27 person strong team. We are located on 1000 Cole Street. Our ideal candidate is a self-starter, ambitious, and engaged. Responsibilities Greet customers entering and leaving the business *Maintain a clean and tidy work area *Accurately process all cash and credit payments *Provide exceptional customer service Qualifications Proven working experience as a cashier or in customer service *Basic mathematical skills *Strong attention to detail *Ability to listen and communicate effectively *We are looking forward to receiving your application. Thank you. Available shifts and compensation: We have available shifts all days of the week. Compensation depends on your experience. About La Boulangerie de San Francisco: La Boulangerie de San Francisco has been operating in the Bay Area since 1995, founded by French baker Pascal Rigo as La Boulange. We strive to bring a little taste of France to every customer everyday. Using only the freshest all-natural ingredients, everything we serve is made daily from scratch, from the breads and the pastries to the sauces and the salad dressings. A neighborhood staple that is warm and inviting and committed to being an important part of our communities by being socially and environmentally responsible neighbors. La Boulangerie de San Francisco has been operating in the Bay Area since 1995, founded by French baker Pascal Rigo as La Boulange. We strive to bring a little taste of France to every customer everyday. Using only the freshest all-natural ingredients, everything we serve is made daily from scratch, from the breads and the pastries to the sauces and the salad dressings. A neighborhood staple that is warm and inviting and committed to being an important part of our communities by being socially and environmentally responsible neighbors. Pascal began the brand with the Pine Street bakery in 1997. In 2012, the Bay Bread Group owned 4 commercial bakeries and 22 café bakeries under the La Boulange brand. The company was sold in July 2012 to Starbucks and Pascal Rigo and team went on at Starbucks to lead the food division. Starbucks shut all of the La Boulange locations in September of 2015, only to be reopened again by Pascal and team under the name La Boulangerie de San Francisco. La Boulangerie de San Francisco has delighted its pastry loving fans by reopening a handful of former La Boulange locations across the city. A total of six of the original locations have opened so far and we look forward to additional locations in the near future.

Tastes on the Fly is seeking a positive and committed Payroll Specialist to join our department. Large volume, multi-state, hospitality and Paylocity experience all a plus. This position reports directly to the Director of Payroll & Benefits. Tastes on the Fly is an innovative leader in bringing quality dining experiences to the airport environment. We are an expanding company with various concepts in several airports nationally including JFK, Boston Logan, Denver International and the San Francisco International Airport. To learn more about our company please visit We are looking for a talented and motivated individual who has a positive attitude and willing to work as a team to payroll department as we continue to grow and develop. This person must have the skill, initiative and tenacity to ensure we have a quality, compliant and effective in-house payroll department. Currently we operate 10 LLC's over 4 states with approximately 1200 employees and growing. This position is located in our HR/Payroll office at San Francisco Airport.SUMMARY RESPONSIBILITIES:· Process Semi-monthly and Bi-weekly payroll via Paylocity· Assist with payroll change processing - raises, deduction, job code changes, transfer, terminations, retro, training and bonuses· Payroll deduction management - including varying medical· Process wage garnishments and child support· Payroll reporting - To all government agencies, accountants and various insurance providers as required· Ensuring proper new hire documents submitted prior to activating new employee, I9 accuracy, W4, Hire Select, WOTC, etc· Programming and maintenance of varying vacation, sick and PTO accruals· Paylocity database management, programming, trouble shooting· Compliance with law changes - wage and hour, leaves of absence, sick / vacation time· Employment verification· Ad hoc Payroll related projectsREQUIREMENTS:· 1 - 3 years' experience with high volume payroll processing· Advanced excel skills· Positive attitude and ability to interface effectively with location managers, government agencies and vendors· Detail-oriented with strong analytical skills payroll is an exacting task· Ability to communicate effectively with superiors, subordinates, colleagues, management and vendors and to build effective relationships with them· Working knowledge of general payroll protocols and Federal, State and City regulations· Strong work ethic and understanding the importance of confidentiality· Generally, in office work week is 40 hours M-F· To be eligible to work with our airport locations, candidate must pass a U.S. government, 10 year criminal background check and TSA security threat assessment.COMPENSATION:Compensation: $23 per hour DOE, 100% employer paid individual medical, parking or public transit benefit, starting PTO accrual of 12 days year, 401k Our Company is an innovative leader in bringing quality dining experiences to the airport environment. We bring the same high-quality cuisine and service that would rival any street location and we partner with notable restaurateurs and local purveyors. Tastes on the Fly is an expanding company with various concepts in several airports nationally and have received numerous accolades for our commitment to providing quality food and impeccable service inside airports. We believe "airport dining" should not be an exception to "excellent dining". When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus. Bring airport travelers a high quality taste of place by executing with the same passion as the original restaurant locations from the community. Each partner brought a variety of skill sets and experience from a slew of successful restaurant and event ventures. From its inaugural opening of a pair of Il Fornaio Caffes in San Francisco's new international terminal in 2000, Tastes has grown into one of the world's leading boutique airport dining operators. With meteoric sales growth to more than $60 million in annual revenue, the company delivers on its promise to bring top tier food and beverage options to passengers at New York's JFK, Boston's Logan Airport, Denver's International Airport and its home base of San Francisco International Airport.

Company Introduction: Curry Up Now started in 2009 with a single food truck roaming the streets of Burlingame. With great success and an amazing team behind us, we've since expanded to three food trucks, six brick & mortar restaurants and two craft cocktail bars and have started franchising across the US. Even though we have great plans to continually expand in the future, we're still a small company and will always be a small company at heart. This means our employees aren't a faceless number to us. We cherish each and every employee as they really are the only reason we keep doing what we're doing. Overview: JOB TITLE: Restaurant Technology Systems Administrator REPORTS TO: Corporate Office | CEO DIRECT REPORTS: None COMPENSATION PACKAGE: Sick Leave (earned based on local/state/federal compliance mandates, by location) Vacation Time (for full-time employees only) Commuter Benefits Maternity/Paternity Leave Discounted meals at all other restaurants in the group for up to 4 persons Annual salary as defined in restaurant compensation metrics KEY AREAS OF PERFORMANCE Systems Administration of all Technology used in the Restaurants Installations/Configurations of systems hardware/software Point of Sale Systems Configurations, Updates and Maintenance Domain Administration and Maintenance Internet/Phone and Communications Infrastructure Payment Card Systems Administration and Maintenance SUPERVISORY REQUIREMENTS This position does not have any direct reports and does not supervise anyone POSITION QUALIFICATIONS Strong organizational skills with excellent oral and written communication skills and the ability to communicate with guests, staff, and management. Minimum 1-year experience supporting technology, applications, troubleshooting, computer networking, desktop support, POS support and remote support preferably in the Restaurant/Hospitality Industry Ability to troubleshoot and resolve technical issues independently Able to travel throughout the Bay Area and potentially across the USA as needed Must have a valid driver's license Experience with enterprise level restaurant applications strongly preferred Proven experience in managing and prioritizing technical issues to ensure timely resolution Revel POS restaurant software experience preferred Experience working with OLO or other online food ordering systems Experience working with CTUIT, Compeat, Paychex, QuickBooks and other online platforms Knowledge of Routers, Switches, Firewalls, Internet connections and other IT Systems Working knowledge of DNS, DHCP, TCP/IP, SMTP, IIS, SSL, Internet Infrastructure and IP Information tools Point of Sale (POS) equipment installation, configuration, and troubleshooting Working knowledge and experience with hardware and peripheral troubleshooting/support, and operating system support Ability to diagnose and resolve complex technical and application issues; hardware, software, networking, and operator problems Ability to multi-task, meet deadlines and function in a fast-paced, high volume environment while maintaining a high level of customer service Ability to gather data from multiple sources and make informed decisions Ability to work with users at all levels of skills and abilities Ability to communicate complex, technical concepts in clear concise language; to provide information in verbal, written, electronic, and other communication formats; and to demonstrate active listening while engaging others Ability to analyze and organize information and to create effective and accurate documentation and reports Ability to anticipate and respond to the needs of stakeholders (e.g., internal and external customers, etc.) in a timely manner Ability to communicate effectively, both orally and in writing, in the English language Possesses basic math skill (add, subtract, multiply, divide) Places a value on diversity, community, and shows respect for others Proven ability to problem solve and handle high stress situations Must be prepared to multitask in accordance with the demands of the business Ability to identify and anticipate opportunities and implement corrective action steps Ability to work weekends, holidays, and evenings as needed to support restaurant operations ESSENTIAL RESPONSIBILITIES Ensure a high level of support to the restaurant locations regarding technical systems. Monitors and enforces proper level of service provided by POS helpdesk (REVEL) Serve as administrator for the POS database and related applications. Actively involved in the openings of new locations, setup and configuration. Manage all item maintenance, menu changes, price and category management for all locations and configure all discounts, coupons and promotions for all locations. Develop close working relationships with management and staff, including understanding their business processes to better serve them with technology. Function as a problem-solving and escalation point for end-users. Prepare and present project status reports as requested. Complete preventative maintenance, upgrades, and repairs to computers, domains, websites, POS, servers, printers, phones, communication and network equipment Provide networking and infrastructure device(s) support by either remote access or hands on locally Manage data backup and restoration systems Analyze, design, install/configure/develop, test, document, and deploy enhancements or bug fixes according to Operations and Marketing team's business requirements Guide, influence, and gather requirements from design meetings with business stakeholders Work cross-functionally with Operations, Marketing, and vendor teams to refine requirements and design, coordinate user acceptance sign-off, and support creation of training materials Proactively manage the POS infrastructure including following and developing new procedures and best practices for managing configuration changes, server/terminal images, and software upgrades Troubleshoot POS/Back Office problems, manage vendors, and communicate with store owners and personnel to drive issues to resolution Create and maintain POS user manuals and knowledge base. Perform inventory systems programming tasks including but not limited to creation & maintenance of ingredients, recipes and products, creation & maintenance of user accounts and creation & maintenance of restaurant locations and company hierarchy. Participate in a rotational schedule for weekend support Other duties as assigned Position Summary Responsible for overall performance of Technology and Systems Administration at Curry Up Now. The Restaurant Technology Systems Administrator supports and maintains the effective provisioning, installation/configuration, operation and maintenance of Point of Sale (POS) systems, peripherals, hardware, and software. Additionally, this position oversees the menu management for POS, Online Ordering, digital channels, phones and communications, websites/domains, internet/network, and provides support, maintenance and general operations of all restaurant technology. Furthermore, this position supports existing 3rd party POS integrations as well as third party platforms including online ordering, promotions management, labor and scheduling software and back office systems. This position handles troubleshooting escalations as well as monitors/manages issues with POS and other restaurant systems to ensure timely resolution of issues. This role should also develop close working relations with Corporate Leaders in Operations, Administration, and Human Resources and remain current on daily operational procedures in order to recommend new technologies to improve our business and guest experiences. The Restaurant Technology Systems Administrator consistently demonstrates, as well as notifies management to enforce, company policies, practices, and procedures. The job description is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. The company may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of Company Leadership with or without notice. PHYSICAL DEMANDS Position will be required to work in and around restaurant operations (prolonged periods of standing, walking and/or working in restaurant environments) WORK ENVIRONMENT The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes. Otherwise, this position will operate from the Corporate Office

Steel + Lacquer is looking for a guest service and sales expert! We are a hair salon named Steel + Lacquer located in mid-market/SOMA. We are in search of a part time Front Desk Expert. You will be the first impression of our brand, representing us and providing our guests with experience that sets us apart from other salons! Description: Guest care and customer service: phone skills, scheduling/rescheduling appointments with precision, answering questions regarding services, handling all guests with professionalism. Closing transactions using salon protocol, while offering retail and home care options. Multi tasking using software i.e SalonRunner and Square. Sales: Retail of products that you will be educated on, Pre booking guests next service with us, specials and promotions, referrals, gift cards, and up selling products. Job Specifications: Brand Code/Dress Code - the ability to maintain and present a fashionable, professional image following our brand code requirements of dress, hair, etc. Continued Education - learning new products, services and creating scripts to professionally offer these items, as well as customer service workshops. The ability to work independently, as well as work as a team. The ability being self-motivated and find productive activities during slower periods of business. The ability to build and maintain positive, healthy interpersonal relationships with other team members. Light housekeeping duties to maintain cleanliness of the salon; sweep up hair, water plants, wash dishes and laundry. Placing product and supply orders and updating inventory. Updating reports in Excel. Helping with general salon upkeep as needed. The ideal candidate will... Be able to multi-task : the salon gets busy; someone will be checking in while you're making someone's appointment and the phone is ringing. Have an interest in sales. Be organized and ensure the day runs smoothly. Be courteous: you're the first face the client sees when they walk in and the first voice they hear over the phone. Have a great personality! Please send your resume to us if these descriptions match you! We look forward to reviewing your resume and meeting you in person. Do not call the salon to inquire; just come on in! We are creating the best hair experience by leveraging technology, excellent customer service, and elite hairdressers.

Componere Fine Catering is looking for warm and hospitable service staff. Description: We are looking for excellent captains and servers to join us at our high-end events all throughout the year. Candidates should enjoy hospitality, appreciate food, have a great attitude, and desire to continuously learn. A polished and professional appearance is necessary at all times. Our usual front of house attire includes: a pressed white, button-up collared shirt, black tie, black vest, black slacks, black socks and nice (but comfortable) black shoes. Desired Skills Customer Service Teamwork Attention to Detail Professionalism Able to lift up to 50 lbs A minimum of 1-2 years of fine dining, catering or high caliber restaurant experience required. About Us: Componere fine catering ( , please no phone calls) is a high end catering company who've built a culture, unique in the industry that attracts the best talent and empowers people to thrive. With our industry leading culinary team, many of whom have Michelin Star experience, we custom design menus inspired by the seasonal bounty of Northern California. We serve at a range of events, from weddings to corporate events, even private parties. Our events are throughout the Bay Area, ranging from San Francisco to the Peninsula to Napa/Sonoma Wine Country and down to the Monterey Peninsula. Starting hourly rate $18-$25 based on experience. If you think you would be a great addition to our team send your resume and supply your 3 most recent professional references. Componere Fine Catering is an Equal Opportunity Employer. Our culinary team leads the industry in world-class experience at the best restaurants and enables our unique approach. We'll never have a Componere chef oversee your tasting and then a freelancer run your event. Professional, polished and warm hospitality characterizes our service team. They're complemented by an expert production team with years of experience producing events from 70 to 7,000. Componere is Latin for "to bring all the parts together" and we've brought together the best team in catering.

The Slanted Door restaurant located at the Ferry Building is seeking a full time and part time Reservationist with excellent verbal and written communication skills who can work weekends and evenings and has a flexible schedule. RESERVATIONIST You must have a professional appearance, a friendly demeanor, and be able to work well within a team as well as be able to perform well with little supervision. Reservations in general or reception experience within a restaurant is preferred. Experience with Outlook, Excel, and reservation systems a plus. You must have the ability to multitask, pay attention to details, and maintain a level head and sense of calm in high-stress customer service situations. Slanted Door offers: Competitive pay, Health benefits, FSA Dependent Care, Pre-Tax Commuter Benefits, and 401k Retirement Plan (upon eligibility) Interested applicants please submit your resume. We look forward to hearing from you! **We participate in E-Verify. EOE, FCO compliant. **You must be ServSafe Certified.

We are looking for: Counter / Barista Primary responsibilities: Embrace the philosophy of the brand Provide great customer service to enhance customer experience Maintain clean and welcoming ambiance Qualifications: Positive attitude Professional behavior Willingness to learn We provide: Great team to work with Fun and nurturing work environment Opportunity for advancement Benefits Please send your resume with a brief cover letter stating the reason you believe you would be a great fit for Craftsman and Wolves. About Us: Craftsman and Wolves (CAW) is an award-winning contemporary patisserie and cafe in San Francisco with 2 storefront locations including CAW Valencia in the Mission and The Den in the Bayview. We also have a farmers' market stand at the venerable CUESA Ferry Plaza Farmers Market every Saturday. Craftsman and Wolves is a contemporary pâtisserie and cafe with two locations in San Francisco, and a stand at the venerable Ferry Building Farmers Market every Saturday. The name is a nod to the craftsman and the numerous challenges that one faces when pursuing their craft.

Whole Cakes is a local, organic bakery specialized in cakes and other organic pastry. We are looking for someone to help with baking production for cakes and cookies. Prior baking experience or relevant education a plus, but not absolutely necessary if you're a quick learner, and a team player who can be also flexible to get things done to move things forward in a small yet fast-paced retail business environment. Main responsibility includes: work with other bakers to plan/manage production of major items execute main production of cakes, baking & decoration, daily support other non-cake/cookie food preparation manage product display/presentation (cookies, whole cakes, cake slices, etc) support other team members to help sales and other operation, when needed Close to Bart/Muni, Close on weekends and all major holidays We are creating healthy and delicious cakes, muffins and cookies hand-crafted from scratch with all organic and natural ingredients supplied locally.

Now hiring for a Full Time or Part-Time (Weekend) front desk agent at the SenSpa Wellness Center, named as one of the top 100 spas in America. Located in the Presidio we have pride in offering a great team and working environment for our employees. GENERAL DESCRIPTION: This position embodies the brand of SenSpa, as you are the first and last point of contact the client has with SenSpa. The primary function of this role is to promote the services and products of SenSpa in a gracious 5 star manner. Specific Responsibilities: -Answer Phones 100% of the time during business hours. -Explain Products, Services, Treatments and Procedures. -Book appointments accurately/efficiently utilizing sophisticated reservation software. -Process all paperwork with accuracy. -Mediate and resolve client issues. -Process web orders and reservations. -Data entry. -Stock inventory. -Perform miscellaneous administrative tasks as necessary. REQUIREMENTS: Preferred experience in spa, guest service, sales or administration positions. Very good computer skills and enjoy working on the computer and scheduling systems. Experience selling retail products. Are a master at multi-tasking Fluent in English Can stand up to 8 hours a day Schedules are flexible and will fluctuate week to week. Candidate needs to be available to work various hours from week to week with hours that include morning, daytime, Holidays, evening and weekends. Compensation hourly wage team split of retail sales split of group tips Benefits for full and part time include: -health insurance or health care reimbursement program for all employees 401K available immediately pretax commuter discount program sick pay vacation pay liberal discounts on products and treatments -- quarterly free spa treatments and occasional monthly free treatments as a training body. Visit our website or 1161 Gorgas Ave, San Francisco in the Presidio. This is a part-time or full time job Principals only. Recruiters, please don't contact this job poster. Phone calls about this job are ok. Please do not contact job poster about other services, products or commercial interests. Principals only. Recruiters, please don't contact this job poster. Do NOT contact us with unsolicited services or offers. At SenSpa, we believe that everyone has wellness within them, and it is our passion to guide every guest to their optimal state of well-being. We know that wellness starts from within the body and we deliver authentic, results-oriented treatments and products to detoxify, release and nourish the mind, body and spirit.

Cockscomb is a fun, energetic Californian restaurant with deep roots in heritage San Francisco cuisine and offal cookery. We enjoy using its melting pot of culture to inspire the food we prepare and pride ourselves on cooking with ingredients sourced from some of the best Bay Area farms. We are open for lunch service 5 days a week, dinner service 6 nights a week and are always closed on Sundays. We are looking for an experienced line cook. You must have a positive attitude, be eager to progress in your field and work closely with our talented, tight-knit team headed by Chef Chris Cosentino and Chef de Cuisine Andreas Bernard. Compensation is competitive and we also provide sick pay, referral bonuses, full paid healthcare after 90 days of employment, and dining discounts. Cockscomb is a celebration of San Francisco's diverse culinary heritage and homage to Chef Chris Cosentino's adopted city. The menu features selections from the restaurant's oyster bar and wood-fired oven, coupled with a dynamic beverage program composed of Cosentino's favorite gins, cocktails, beers and ciders. Cockscomb pays tribute to the city's fresh and native flavors, as well as Cosentino's expert offal cookery and butchery.

Ladle & Leaf brings global flavor and creative spirit to healthy fare. Our chefs design sophisticated dishes that excite the palate with a focus on the best local, seasonal, organic ingredients. We are looking for a Full-Time Accounting Clerk to join our team! This position will be based at our SOMA San Francisco Location and is highly accessible via BART, MUNI, Caltrain. The Accounting Clerk will focus on Accounting functions including but not limited to: Daily Sales posting for multiple locations. Reconcile bank accounts, change fund accounts & paid-in/outs from restaurants. Reconcile our AR and house accounts. Answer customer inquiries regarding charges. Research and resolve charge backs. Assist in collections of unpaid A/R and month end closing including General Ledger entries. Provide Ad Hoc reports as requested. • Complete assigned tasks and projects as assigned by management. Qualifications: At least 2 years of accounting experience in a retail or restaurant setting. AA degree with related field or equivalent experience. Bachelor's degree highly desirable but not required. Working knowledge of accounting principles. Must be proficient in Microsoft Word, Excel, and 10-key. Accounting software experience. Experience with QuickBooks highly desirable. We are also looking for a fast, enthusiastic, reliable, efficient, and organized individual who can start ASAP. We offer a competitive wage, fun work environment, free meals, on the job training, opportunities for advancement, medical/dental/vision insurance, and Paid Time Off. At Ladle & Leaf, we pride ourselves on sourcing and prepping ingredients ourselves. We work directly with local farms to choose the best produce of the season, then give these ingredients the royal treatment, from roasting vegetables to making sauces and stocks. We hand cut everything that goes into your salad and we custom toss it in our fresh handmade dressings.

Schedule your interview today! Call or txt Sales Opportunities Available Obtain your Real Estate license while working with us! Licensed CA Real Estate agents can start immediately! (Wyndham will reimburse up to $500 for the cost of getting your license) Wyndham has been named Best Place to Work, as well as one of the Most Admired Companies by Fortune Magazine. We are looking to add 1-2 qualified sales professionals to our team ASAP! Benefits: • Amazing Health and Dental benefits • 401k with up to 6% matching • Travel Perks Consumer Perks • Ongoing Learning & Development • Work-Life Balance MINIMUM REQUIREMENTS TO APPLY (Please Read): • A positive, outgoing, enthusiastic attitude a must • Must have a great work ethic, be self-motivated • Have the desire to be the Best and work for the Best! Schedule your interview today! Shannon Benjamin This upscale, all-suite hotel in downtown is 2 miles from the Alcatraz Island museum and prison and 6 miles from the Golden Gate Bridge. Chic, modern suites include separate sitting areas with pull-out sofas, and bathrooms featuring whirlpool tubs. All have kitchenette, free Wi-Fi, flat-screen TVs and DVD players; some offer city views. Amenities include a lounge, a fitness center, and a game room with pool and foosball tables. Parking is available (fee).

Whitechapel is looking for qualified Servers with passion for Cocktails, Food Service and Hospitality. The position comes with great opportunities for upward advancement and educational enrichment within the world(s) of Spirits, Wine and Cuisine. We are also looking for an energetic experienced Food Runner YOU: Have a positive attitude at all times. Be a focused, friendly and professional team player Have at least 2 years of experience Be reliable and punctual Have a strong work ethic WE: Whitechapel is the vision of bartender Alex Smith (Novela, Gitane, Gather, Honor Bar, SF Chronicle Bar Star 2011) and Smuggler's Cove owner Martin Cate (World's 50 best bars 2011-12-13-14 [Drinks International], 50 Greatest Bars on Earth (The Times of London), Best Bars in America 2013 [Esquire Magazine], and Best Cocktails in San Francisco 2014 [SF Weekly Readers' Poll]). Along with John Park, Managing Partner of Novela and Kaiyo, Whitechapel is not just a destination for gin lovers, but for everyone looking to experience remarkable cocktails and food expertly prepared in an incredible setting. Do you think you are a good fit? Send us your resume, and let's talk! Whitechapel is the vision of bartender Alex Smith (Novela, Gitane, Gather, Honor Bar, SF Chronicle Bar Star 2011) and Smuggler's Cove owner Martin Cate (World's 50 best bars 2011-12-13-14 [Drinks International], 50 Greatest Bars on Earth (The Times of London), Best Bars in America 2013 [Esquire Magazine], and Best Cocktails in San Francisco 2014 [SF Weekly Readers' Poll]). Along with John Park, Managing Partner of Novela, Whitechapel is not just a destination for gin lovers, but for everyone looking to experience remarkable cocktails and food expertly prepared in an incredible setting.

Chef Roland Passot is looking for a professional experienced Sous Chef / Pantry Chef La Folie is a SF Chronicle 4 star, family run restaurant located in Russian Hill. Our cuisine features French Contemporary using local farmers and ingredients. The preferred candidates are passionate, punctual, dedicated with the desire to learn. Must be able to work cleanly, efficiently and take careful attention to preparation. Must also have respect for quality ingredients. We are seeking candidates with proven leadership ability and a desire to advance their culinary careers within our restaurant. Candidates must be able to: Be punctual, organized and attentive Be responsive to the high demands of daily production and service. Be able to organize and delegate tasks Be a team player with a positive attitude Be passionate, ambitious and dedicated to the craft Understand how to work efficiently and safely in a fast paced environment. Rise to the challenge of maintaining high standards Our awards include: Zagat Survey, 4 star San Francisco Chronicle, Wine Spectator, San Francisco Magazine, 7x7 Magazine and James Beard Foundation. La Folie is a critically acclaimed yet intimate, family-run restaurant located in Russian Hill in San Francisco. Chef Roland Passot and his wife Jamie opened La Folie in 1988 and, for decades, have thrived in their original location Polk street. La Folie's dining room offer exquisitely prepared meals in an elegant ambience with warm lighting, sophisticated wood and mirrored panels, and top notch service. In 2009, La Folie expanded to open La Folie Lounge next door. The lounge offers a relaxed atmosphere in which to enjoy bar food, cocktails, and drinks before or after dinner.

We are a San Francisco based Filipino fusion food truck serving multiple locations in the Bay Area. Our food gets rave reviews and we've been voted Best Food Truck by SF Weekly for the past 6 years. We offer medical and dental benefits for full-time employees (20+ hours) and the opportunity for career advancement. We are currently seeking to fill a full-time prep cook position at our commissary kitchen in the Bayview. Responsibilities include: Following proper recipes and procedures Prep and production for daily service Setting up, organizing, cleaning & sanitizing stations and the kitchen Ability to lift 60 lbs and stand for long periods of time Candidates should possess experience in safe and sanitary food handling and the ability to manage and prioritize multiple tasks while working in a fast-paced environment. Candidates are expected to work in an organized manner to ensure efficient completion of daily production. Must have the ability to read and accurately follow recipes, daily menus and direction from management. Must have good knife skills. ServSafe Certification is a plus! We are looking for reliable people that have a great attitude, work well as part of a team, and have the ability to communicate well with co-workers. WHAT WE OFFER: Fun working environment Great pay Free shift meal Opportunities for career advancement Health benefits for full-time and part-time employees (20+ hours) ***Must have Wednesday to Sunday availability. Scheduled shifts are from 5am-1:30pm. If you are interested please send a RESUME. This position is available now. Interested applicants please submit your resume. If anyone has redefined contemporary street food in San Francisco, it's longtime pals Evan Kidera and Gil Payumo's Señor Sisig fusion food truck. With their special twist on a Filipino happy hour dish sisig, Señor Sisig took the portability of their favorite Mexican taqueria dishes and melded the two together to reflect their diverse palette and down-home appeal. Though sisig is traditionally made from parts of the pig's head bought from the butcher to make use of the entire pig, Señor Sisig's more palatable version uses the meatier pork shoulder. Taken from his father's family's recipe in Pampanga, a region renowned as the "breadbasket" of the Philippines for its legacy in culinary traditions, Chef Gil marinates the pork shoulder for over 24 hours in a special blend of spices and charbroils the meat until it is packed with succulent juicy flavor. He then uses it as the base for most of the dishes. Not a pork lover? They also have an outstanding version with chicken and tofu, every bit as filling as its porky counterpart. But how did this culinary crossover happen? Though they both met in high school in Daly City, California, and followed their own respective paths, Evan receiving his MBA at San Francisco State and Gil graduating from Le Cordon Bleu Culinary Academy, entrepreneurship and food runs deep in both of their family's bloodline and it was only a matter of time that their shared love of Filipino food would turn into a fusion rolling restaurant, with Chef Gil at the grill and Evan at the wheel. Try it once and you'll be hooked! As Senor Sisig continues to expand, you won't have to wait too long to experience a truly unique take on a traditional Filipino delicacy. It's fast, it's fun, it's flavorful, and best of all, it's truly San Franciscan.

Local Brewing Co. is looking for a reliable and detail-oriented, part-time Sandwich & Sausage cook to join our team, located in SoMa, two blocks from AT&T Park. ** Please read through post before applying ** We're a an award-winning brewery located here in SoMa, SF two blocks from Oracle (previously AT&T) Park. Local has a growing reputation of great beer, awesome service and a fun and modern vibe. We want to bring passionate people on board who want to add to our fun and positive food & beer experience. We have a firm focus on beer and exceptional service to provide an unparalleled experience for our customers. We serve a variety of rotating beers brewed here at our brewery, and we also serve a casual, but well-executed menu of sausages and sandwiches. ** We're looking for an independent and reliable Sausage & Sandwich cook that wants to be a part of a growing brewery team. This is a great entry role for someone who is looking to start their career in a brewery pub/kitchen. You will be trained to run the small kitchen as the solo cook during your two shifts -- weekends or Sundays and Mondays. It's a manageable role where you will be expected to execute ~50+ covers with special attention to detail and little supervision. *Please note that Local Brewing Co. is a brewery that offers patrons a variety of warm panini and sausages, it is not a full-service restaurant. All food menu items are simple but perfectly prepared by one person in a small, Prep Kitchen (no hood and no grill). Responsibilities Own kitchen operations including flawless execution of orders, and maintaining a clean work environment at all times. Perform all aspects of food production: from prep to cooking to plating all dishes. Proactive management of ingredients, including assistance with inventory. Setup, service and breakdown of station and dishwashing, including leaving a clean, sanitary station at night. Follow recipes and execute every dish with integrity. Clean and maintain kitchen stations in accordance with all safety and sanitation guidelines. Work collaboratively with other Kitchen Team Members, Brewers, Beertenders, Runners and Company Founders. Must be able to work weekends from 2pm - 9/9:30pm. Additional shifts may be available. Must be able to work independently and execute accurately without constant supervision. Must maintain exceptionally clean appearance. Must consistently arrive on time and ready for work. Must be able to access work schedules via email or text. Requirements No experience necessary, but 1+ yr experience in a working kitchen environment is preferred. A strong interest in food preparation and attention to detail while working independently in a small kitchen could suffice for the right candidate. Food Handlers card required; Food Manager Cert a plus. Commitment to quality service, food and beverage knowledge. Basic understanding of professional cooking and knife handling skills, local and seasonal ingredients, and diverse cooking styles and cultures. Understanding and knowledge of safety, sanitation and food handling procedures. Willing to work with alternative approaches and overcome challenges and limitations. Natural "jump in and help"/Team Player mentality. Professional and positive attitude. Clean & Punctual. Good knowledge of local products, producers and farms. Passion/interest in craft beer and/or food pairing a plus. What you get Hourly, min wage plus tips (~$18-$20/hr DOE) Be a key part of a tight-knit, well-respected team Shift meals and beers Beer and beer-event perks and more. Only those seriously interested need apply. Learn more about us here, visit our website. To Apply: Please email your resume with subject line: Local Kitchen Team: [Your Name]. **Also, please include why you're specifically interested in working at Local Brewing Co.** Local Brewing Co. 69 Bluxome St., SF CA 94107 Local Brewing Co. is an off-the-beaten path, urban brewery and beer bar in the heart of San Francisco near AT&T Park. We've been crafting approachable, innovative brews here at our brewery on Bluxome St. in the South of Market neighborhood since 2015. We brew beers for everyone -- Lagers, IPAs, Sours, Belgians, Coffee Beers -- and, we've got a tasty menu of sandwiches and sausages to keep you fueled. All tucked away in a cool warehouse space with an awesome vibe and a fantastic team of knowleageabe and friendly brewers and bartenders.

We are looking for delivery drivers for our growing business! Work hours are typically weekdays/weekends to deliver our catering orders, weekly vendor orders, and with the occasional dinner deliveries. You will have the opportunity to represent one of the best Jamaican catering companies in the Bay Area and delivery food to some of the most innovative companies in San Francisco and the Bay Area! As a delivery driver, you will be responsible for timely, courteous deliveries. As the face of our company, you will represent our mission by displaying excellent customer service and problem solving skills. If you would like to join a fast growing catering company and this delivery position interests you, let's talk! Currently we are offering a $500 sign on bonus once you complete 50 deliveries. We are looking to hire delivery drivers immediately so please do not hesitate to send us your resume as soon as possible so we can interview you we will respond within 24 hours to set up an interview! Responsibilities: Ensure excellent customer satisfaction through timely deliveries and positive interactions with customers and vendors. Follow company protocols and procedures perfectly at each delivery. Resolve customer concerns by maintaining clear communication with management team. Accurately represent our company and vendors to clients by displaying solid knowledge of our food and our service. About me: Excellent customer service skills and generally friendly disposition Punctual with a strong attention to detail Current driver's license and clean driving record Clean and reliable car with car insurance under your name Available for a minimum of two meal periods a week (breakfast, lunch, dinner) Ability to lift up to 75 lbs. Must speak fluent English Must have a smartphone to use delivery App and provide on-site catering photos Catering, restaurant, and/or Uber/Lyft/Postmates/Instacart experience preferred Knowledge of San Francisco, East Bay, and South Bay/Peninsula preferred

We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole hotel. No-one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guest. Our Restaurant, the Commons Club, chef Adrian Garcia and our team will be using a mix of classic and modern culinary techniques and the freshest locally sourced ingredients to create a fresh take modern California Cuisine. Our Sous Chef will be working side by side with executive Chef Adrian Garcia formally of Quince and Benu, to create refined California Cuisine for our fine dining restaurant The Commons Club. The ideal candidate will have a strong background in fine dining with some management experience. This is a position which will require not just exceptional cooking skills, you will also need to be able to manage a diverse team and guide them to success. We have an ever evolving menu that features some of the finest ingredients that the Bay Area has to offer. Multiple market runs and foraging during the course of the week help keep us stocked with the best produce around.

Louis' Restaurant, a long established diner located at Land's End next to the Sutro Baths ruins is looking for a full-time dishwasher. Understanding and speaking English is essential. We are looking for a hardworking, punctual and reliable individual to help us maintain our reputation as a San Francisco fixture. We hope to hire and train immediately. Job description includes - Washing all dishes and flatware from dining room Washing all pots & pans from kitchen Bringing needed stock to kitchen Putting away deliveries - Monday - Friday Regular cleaning Starting pay is $16 per hour, raise to $17 after 3 months Free meal before work One week paid vacation after one year Schedule needed to cover - Monday 2:00PM - 6:30PM Tuesday 2:00PM - 6:30PM Wednesday Off Thursday Off Friday 2:00PM - 9:30PM Saturday 2:00PM - 9:30PM Sunday 2:00PM - 9:30PM Please email resume, no attachments. You will be contacted to come in for an interview. Thank you for your consideration.

We are looking for someone to join our family who has aspirations to grow and succeed as we grow and succeed. Someone who wants to put in the work, which will help us constantly evolve. We want to meet someone that can embody our message. Focus will be ensuring a clean, organized, and efficient bar. Willing to train the right candidate. We are looking for the following qualities: - Ability to perform assigned duties with attention to detail, speed and accuracy - Work cleanly and respectfully towards our equipment and facilities - Desire to learn and teach others - Able and willing to work weekends, including Sundays and holidays - Must be extremely reliable, punctual, energetic, positive, professional, passionate, and proactive! - Enjoys taking initiative Numerous shifts available and potential to grow. Join a strong team and a great Company! If you love our business you will love working with us.

We are a dedicated team of professionals concentrating on creating the world's most delicious coffee and tea. We are glad you found us, and we hope you will join our crew. At Weaver's Coffee & Tea, we strive for Cup Perfection which goes beyond our dedication to hand-crafting the perfect experience in your cup. To us, it means perfecting the entire process including making every cup of Weaver's a vehicle to affect change. Together, we're making "green" more than just our color and "sustainability" more than just a keyword. We are realizing a responsible, sustainable business while actively participating as part of both our local and global communities. About the job - Experience working in a flagship specialty coffee shop in the historic Castro district of San Francisco. The job will include the following responsibilities… Cash handling through point of sale (POS) Knowledge of 15 - 20 different types of coffee Espresso machine usage and upkeep Food handling Open communication with team members, corporate office, and customers Ability to work alone under high stress settings About the schedule - We are looking for someone to work 25 - 30 hours with the ability to both open and close the store. We are open all holidays except for Thanksgiving and Christmas day. Local coffee brand serves up java, tea & pastries in a bright cafe space overlooking Market Street.

DoorDash is missioned to disrupt the future of delivery logistics in the three-sided marketplace: customer, merchants, and drivers. We have achieved exponential growth since the foundation in 2013, and we're proud to have become the top food delivery service in the US. The company is at the pivotal point of transforming the user experience to the next level, as all three-sided marketplace continues to grow fast and the business expands beyond the food delivery. At DoorDash, our customers are at the forefront of the product strategy. We deeply believe that the best customer experience is synonymous to the success of the company's business in the long run. Design plays a strong voice, providing critical thought partnership in the cross-functional product development. This is where you come in. We're looking for experienced UX content strategists to create world-class user experience on all marketplace fronts. We're still early stage of developing UX content strategy team, so you'll have a unique opportunity to help define a vital aspect of the user experience. What you'll do Own the end-to-end UX content strategy process from ideation to execution across multiple projects Drive exceptional content solutions that holistically align with business goals and the needs of our customers and partners Act as a trusted expert on all things content to cross-functional partners in design, research, product management, marketing, and engineering Establish and evangelize content standards and guidelines in partnership with the Design Systems team Identify new opportunities for UX content to help evolve and improve DoorDash's product and business Actively practice and evangelize customer-centric thinking Deeply understand the business goal and challenge its requirements as necessary Contextualize the holistic impact of your content in the dynamic ecosystem of the three-sided marketplace About you You are curious and willing to go above and beyond the job description You are detail-oriented while being able to see the big picture You have experience working with cross-functional teams You are an excellent storyteller and communicator You exude enthusiasm and a can-do attitude You are self-aware and humble Qualifications Strong portfolio showcasing past UX content strategy work; you MUST provide a link to your portfolio (and password if applicable) to be considered for this role Minimum 4-7 years of experience as a product/UX content strategist in a relevant industry A firm understanding of user-centric design and product development best practices Fluency in the latest UX, tech, and content trends across platforms Must be able to work in our offices in San Francisco (HQ) or Mountain View, CA Prior experience in local, commerce, logistics and international markets is a big plus About DoorDash Founded in 2013, DoorDash is a San Francisco-based technology company passionate about transforming local businesses and dedicated to enabling new ways of working, earning, and living. Today, DoorDash connects customers with their favorite local and national restaurants in all 50 states of the United States and Canada. By building intelligent, last-mile delivery technology for local cities, DoorDash aims to connect people with the things they care about - one dash at a time.

Looking for line cook with experience in Italian food. Every night but Thursday (day off). Saturday and Sunday from 10am -8 pm. Please apply directly at Mozzarella or fax resume to or email to Nestled in the West Portal neighborhood, Mozzarella di Bufala Pizzeria has been family owned and operated in San Francisco for over 25 years. We pride ourselves in serving authentic cuisine with high quality ingredients in our Italian and Brazilian dishes. Mozzarella di Bufala Pizzeria 's emphasis on service and great food will make you a loyal customer. To bake our pizzas, we only use the freshest ingredients, a special blend of tomato or pesto sauce, natural, whole-milk mozzarella cheese, olive oil and our own hand-spun dough. We also offer a cornmeal crust. Try our best seller, the Di Bufala pizza made with salami, sausage, pepperoni, onions, bell peppers and mushrooms. For a different spin, try the French pizza, made with pesto sauce, chicken, sun-dried tomatoes, garlic and cheese. We also offer a variety of Brazilian dishes, including the very popular feijoada- a fresh and smoked, pork and beef, black bean stew accompanied with rice, collared greens and farofa (roasted yucca flour.) Our menu also includes appetizers, soups, salads, pasta, sandwiches, desert and a variety of beverages, including red and white wine. Stop in for a delicious lunch or dinner. We also cater and deliver.

Le Marais Bakery is looking for two people to join our growing Pastry Team. A full time PASTRY associate with experience in VIENNOISERIE from 6 AM to 3 PM, and a full time BAKER from 2 AM to 10 AM. Offering excellent pay based on experience, a pristine work environment in our 2,500 square foot new pastry commissary kitchen at 1138 Sutter Street, and the opportunity for work with the best Bay Area ingredients in a great work environment with lots of potential for growth and learning. Baking or pastry experience is very helpful as you will work with lamination, scaling, mixing, baking, creating pastries, while maintaining mise en place in a well-organized, clean working environment and cooperating with all members of the kitchen team. We are a growing, high end bakery with high volume and a broad product range of artisanal French viennoiserie and patisserie made with natural levain, French butter and chocolates. Each week, we deliver fresh fruits and vegetables to our pastry kitchen direct from local farms and bake everything from scratch daily. We welcome and encourage creativity on our team, particularly as we develop new products for our Williams Sonoma pastry line. Job requirements: Passion for baking and willingness to learn is essential Read and follow baker's formulas Work neatly and efficiently in a team setting Work on your feet for 8 hours Lift up to 50 pounds Servsafe Certified Culinary degree and experience in a professional kitchen is advantageous, but training will be provided and all experience levels encouraged to apply. Applicants will be required to come in for a paid stage before being offered a position. Job Type: Full-time Sick and Family leaves Staff Meals Commuter Benefits Le Marais been praised as one of best bakeries in San Francisco by Condé Nast Traveler, San Francisco Magazine, San Francisco Chronicle, Forbes' Travel, Fodor's Travel, EaterSF, Tablehopper, 7X7, Tasting Table, SF Bay Guardian (Best of the Bay 2013), Marina Times, and The Wall Street Journal. Learn more about us visit our website.

Hello! We are looking for a barista/server at our cafe in Cole Valley! We are a small family restaurant seeking a long-term employee to work 4-5 days a week. Duties include taking orders, serving food, preparing drinks and to go orders, busing, cleaning and other miscellaneous tasks. We are open 7am-10pm and shifts range from 5 to 8 hours. Barista or food service experience is encouraged! Weekend availability is a must. $15/hr +tips! Please send your resume with relevant work experience. Thank you! We take pride in our Crepes on Cole family who work together as a team. From the expertise of the kitchen staff to the friendliness and great customer service of the people at the front counter, we all work together to deliver a highly satisfying experience for our customers.

Liholiho Yacht Club is a fun, energetic Californian restaurant with deep roots in Hawaii and we enjoy using its melting pot of culture to inspire the food we serve. We are open for dinner service 6 nights a week and are always closed on Sundays. We are looking for an experienced Pastry Assistant to work AM production, no plating shifts required. We would love a candidate with a positive attitude, attention to detail and be eager to progress in the kitchen. You would work independently and work closely with our pastry chef. We are also looking for an experienced line cook. You must have a positive attitude, be eager to progress in your field and work closely with our talented, tight-knit team headed by Chef Ravi Kapur and Chef de Cuisine Nana Guardia. Compensation is competitive and we also provide sick pay, commuter benefits, referral bonuses, dining discounts for both Liholiho and Louie's Gen-Gen Room (our cocktail bar). Check us out on Instagram--- if we look like a great fit for you send us your resume! Back in Hawaii in the early 80's The Kealoha uncles would race Hobie Cats, they threw parties "pop ups" to pay for their supplies. They would go to the beach and throw a party, fire up the grill, ice down the beer, and get a band to play. They would charge a modest price with the intention to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and the brothers who lived on Liholiho street decided to name it Liholiho Yacht Club. This is how the modern day LYC was born. We loved the name and the idea: to throw a party to allow you to keep doing what you love. Grind - Talk Story - Get Jag About the owners: Chef Ravi was born and raised on Oahu in Hawaii. He moved to San Francisco in 1998 to attend The California Culinary Academy. He has worked in many kitchens around the Bay Area and beyond including an 8 year stint at Boulevard working closely with Chef Nancy Oakes where he went on to open Prospect as the executive chef. He left restaurants all together in 2011 after his son Makoa was born. The pop-up: "Liholiho Yacht Club" was born in 2012 as a means to create delicious heritage driven food while still supporting his family and working towards his lifelong dream of having his own restaurant. In 2014 Ravi joined forces with Jeff Hanak and Allyson Jossel, owners of Nopa and Nopalito and long time friends. Both Hanak and Jossel are native to SF and bring a solid and local foundation to the LYC team. Together they strives to create a comfortable environment well balanced and enjoyable. Focusing on Kapur's heritage driven food and Jeff and Allyson's keen attention to hospitality.

Do you have what it takes to be apart of the Peaches Patties kiosk team? If so....... We are looking for cashiers who are energetic, optimistic, responsible, dependable, enthusiastic and encompass all those other qualities that employers look for; hardworking, motivated, strong communication skills etc. The awesome duties for our Jamaican kiosk include taking food orders, making beverages, warming food, baking patties, busing, cleaning, taking inventory, restocking, and offering friendly personable service to our local clientele. Available Positions: Part-Time Weekend opening and closing shifts on Saturday & Sunday 10:00am - 2:00pm or 1pm-6pm Part-Time Weekday opening 10:00am - 2:00pm or closing shifts 2:00pm - 6:00pm for Monday, Wednesday, Thursday, and Friday. Compensation: $15.50-$17 per hour plus guaranteed daily cash tips. Public transportation will be covered for work. Required: Food Handler certificate, excellent communication skills, professional attitude, friendly and vibrant temperament. Our company is growing very quickly and we are looking for employees that is motivated to grow within our company too! Please email us so we can set up an interview. We are looking to start training next weekend!

AlmaVia of San Francisco Do you enjoy working with seniors? Do you want to work in a setting where you are valued and appreciated? AlmaVia of San Francisco is a vibrant retirement community located within walking distance from the Daly City BART Station. We pride ourselves on being a person-centered community and value our employees and residents. We are currently hiring. About This Opportunity: The Activity (Life Enrichment) Coordinator: Researches, plans, coordinates, and implements a varied daily program of activities designed to meet recreational needs of residents and to increase stimulation in their environment. Works closely with Life Enrichment Director, Coordinators, Volunteers and staff in providing programming to stimulate and support the social, physical and emotional functioning of the residents. Provides transportation for all residents, especially assisting frail residents, in the community van or bus to medical appointments and other outings. Interacts with residents, families, coworkers, managers and other departmental personnel in a kind, knowledgeable, professional and friendly manner to promote service excellence. Requirements Here's what you need: Geriatric education or experience required Minimum of one year of experience working in long term care setting, home care or a related field strongly desired. Ability to speak, read, write and understand English, and successfully work in a multi-cultural environment. Current First Aid Training and Certifications as per Title 22. Positive work ethic and concern for elders. "Equal Employment Opportunity/M/F/disability/protected veteran status" Nestled in a neighborhood near Lake Merced, you'll find a wonderfully caring, pet-friendly community for Bay Area seniors. With a church and school next door, residents can take part in intergenerational activities. As at all our communities, our services are grounded in our belief in nurturing the body, mind and spirit of our residents through a holistic approach to wellness.

flour+water and Ne Timeas Restaurant Group (also home to central kitchen, Salumeria and Trick Dog) is looking for a dedicated, team-oriented Sous Chef to join our talented culinary team, as well as a seasoned Line Cook. The ideal candidates are passionate about food and hospitality, share our common goals of refinement and the integrity of our ingredients, and have a strong desire for growth and development. This is an excellent opportunity to join a great working culture in a unique, dynamic, fast-paced environment with a growing restaurant group. We work directly with farmers on a daily basis to feature the bounty of what Northern California has to offer. Our menus change often, allowing our cooks to be fully involved in menu development and creativity. We are looking for people who want to continuously learn and grow as a team. At NTRG, we foster dedication to creativity with techniques, methods, and ingredients that always keep us excited, while providing the best experience we can for our guests. SOUS CHEF QUALIFICATIONS -Minimum four-years' experience working in a professional kitchen, including one year management experience -A firm understanding of kitchen sanitation practices and health department standards with valid food handlers card -Strong organizational and time management skills, along with impeccable attention to detail -A passion for northern California farms and the drive to create a sustainable food program is a must! We strive to understand were our food comes from and make diligent practices to teach our team to have the same outlook and ethos. -Experience creating a daily changing menu to showcase local and seasonal ingredients -Experience with inventory control and controlled food costs, with a working knowledge of restaurant financials -Passion and understanding of the current local food scene -Experience with whole-animal butchery and pasta making preferred, but not required -Bilingual Spanish/English is a huge plus! LINE COOK QUALIFICATIONS -One year experience working in a professional kitchen (less may be okay with the right attitude and desire to learn!) -Passionate about food and cooking -Common goals of excellence and refinement -Team mindset and respect for coworkers and guests Interest in whole-animal butchery and pasta making Ne Timeas Restaurant Group is passionate about doing great work, producing great products, taking care of our employees, and doing it right. We are a growing organization that strives to highlight our staff's capabilities and promote from within, so there are many opportunities for mentorship, development and growth. We offer excellent benefits including medical, dental, 401k, dining discounts, and education and art grants. If this sounds like you, we want to meet you! Please email your resume (pasted in the body of the email; attachments will not be read) with a short paragraph about yourself and why you are interested in the position. Ne Timeas Restaurant Group encourages all talented and experienced candidates to apply. We provide equal employment opportunities (EEO) to all employees and applicants for employment regardless of a person's actual or perceived race, color, ancestry, national origin, place of birth, sex, age, religion, creed, disability, sexual orientation, gender identity, weight, or height. Pursuant to the San Francisco Fair Chance Ordinance, we also consider for employment qualified applicants with arrest and conviction records. We look forward to hearing from you! Opening the doors in 2009 in the heart of the mission district in San Francisco, flour + water continues to showcase a menu influenced by regional traditions throughout Italy with Northern Californian inspirations led by Executive Chef Thomas McNaughton.