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Fish & Farm restaurant in San Francisco's Financial District is looking for hard working, dedicated, and experienced persons with engaging qualities to fulfill a position of: Server/Bartender Host/Room Service Server/Runner. Sous Chef, Line Cook. Available to start ASAP. Send resumes in body of email. Will not open attachments. We recommend applying IN PERSON if you're ready to start right away: Stop by at 1 PM or 7 PM (If those times don't work for you, pick a time and let us know) at: "Fish & Farm", 424 Clay Street/Battery SF, CA, 94111.

The Culinary team at Walt Disney Parks and Resorts creates unforgettable dining experiences for guests from around the world. Here, you can use your skills in our fast-paced environment in areas that range from catering to fine dining to pastry to quick service. No matter your role, you ll help provide a magical experience for any dining occasion. Your Role: Ensure exceptional Guest service - Ensure consistent production and excellent presentation of well-prepared, flavorful food Show your creativity - Assist in the creation and development of unique food offerings that provide our Guests with a variety of selections Lead a team of culinary professionals - Provide leadership, support, motivation and development of Cast Members creating a positive environment that encourages ownership and accountability Ensure the safety of our Guest and Cast - Ensure operational compliance to Walt Disney Parks & Resorts (WDP&R) Standards, Loss Prevention Standards with adherence to State of Florida Department of Business and Professional Regulation and WDP&R Food Safety Standards Collaborate with key partners - Maintain good partnerships with the front-of-the-house team as well as strategic partners to provide a seamless Guest experience What We re Looking For: Minimum five years culinary experience Minimum two years culinary management experience Understanding of and ability to demonstrate fundamentals of cooking (e.g., mother sauces, seasonal product knowledge, etc.) Proven ability to use cooking skills in the creation of menus that meet the dietary needs and trends of Guests Proven ability to coach, lead and inspire a diverse Cast Ability to build relationships Demonstrated strong verbal and written communication skills with direct reports and strategic partners Demonstrated organizational skills with attention to detail Proven computer skills Proven ability to be a self-starter and initiator Ability to work in a rapidly changing environment High school degree or equivalent How To Stand Out: Previous experience in a high volume restaurant or hotel Previous experience in table service and quick service restaurants Knowledgeable of industry trends and practical business applications Demonstrated ability to identify and procure superior products in the development of quality menu items Multi-lingual Who We Are: We create happiness. That s our motto at Walt Disney Parks and Resorts. And it permeates everything we do. At Disney, you ll help inspire magic by enabling our teams to push the limits of entertainment and create the never-before-seen. Additional Information : For more information on our Culinary team, please visit: . Associated topics: chef, commercial, corporate, culinary school, deli chef, executive, head chef, lead, salad chef, sous chef

Receiving Line Checks Managing High Volume Production Kitchen Labor & Food Cost Analysis Inventory Management ServSafe Certified Strong Communication Skills Competitive Salary, Expenses, Benefits & Bonus Program Email resume

We are seeking a talented Sous Chef to join our team at Boston Logan International Airport and help us open the highly anticipated Boston Public Market ! This high-profile position will oversee eight different restaurant concepts in the market! This position will help the right candidate to gain tremendous experience in a variety of different areas simultaneously and offers unlimited opportunity for growth. The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures Assists with menu planning, inventory, and managing of supplies Maintains effective cost control, service and quality standards to produce maximum sales and profits Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards May serve as a resource to others in the resolution of complex problems and issues Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus Requires 3 to 5 years of experience with kitchen operations and staff supervision Must be certified in Serve Safe Management certification course Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent Demonstrates organization and multi-project time/issue management Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.

Seeking an experienced, passionate and low-ego Sous Chef who is a genuine team player! Stellar opportunity for a strong Sous Chef to be part of a team with a luxury hotel property that includes a chef-driven restaurant. Please be a chef who is highly creative and open to collaboration towards a restaurant menu that utilizes fresh, market-driven and local California ingredients. Complete working knowledge of administrative duties is required. Will consider Sous Chef candidates with a solid culinary pedigree who do not have the hotel experience. Please also have great longevity in past positions. Salary: $50k - $60k+ DOE full benefits package with perks.

JOB OVERVIEW : Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. ESSENTIAL JOB FUNCTIONS : 1. Review the daily activities in lineup; check the following: a. House count b. Forecasted covers for each outlet c. Catering activity d. Purchases e. Meetings f. Appointments g. VIP's/Special Guests Requirements 2. Main complete knowledge of and ensure staff's compliance with all department/hotel policies and procedures. 3. Establish the day's priorities and assign production and prep task to staff to execute. 4. Review daily specials and offer feedback to Sous Chefs. 5. Review banquet function sheets and make note of any changes; post function sheets for the next 7 days. 6. Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. 7. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. 8. Take physical inventory of specified food items for daily inventory. 9. Review the market list. 10. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. 11. Stewarding supervision to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. 12. Ensure that staff reports to work as scheduled; document any late or absent employees. 13. Coordinated breaks for staff. 14. Inspect grooming and attire of staff; rectify any deficiencies. 15. Check and ensure that all opening duties are completed to standard. 16. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 17. Ensure that recipe cards, production schedule, plating guides, photographs are current and posted. 18. Check Micros printers on the line; ensure they are in working order and there is enough paper available for the shift. 19. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. 20. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 21. Work on line during service and assist wherever needed. 22. Be aware of any shortages and make arrangements before the items run out. 23. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. 24. Observe guest reactions and confer with service staff to ensure guest satisfaction. 25. Promote positive guest relations at all times. 26. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. 27. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. 28. Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. 29. Inspect the cleanliness of the line, and all kitchen stations. Direct staff to rectify any deficiencies. 30. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. 31. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. 32. Maintain proper storage procedures as specified by Health Department and hotel requirements. 33. Complete work orders through Alice for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. 34. Develop new menu items, test and write recipes. 35. Assist Catering department with developing special menus for functions; meet with clients as requested. 36. Supervise and direct the organization and preparation of food for the employee cafeteria. 37. Review sales and food cost daily; resolve any discrepancies with the Controller. 38. Minimize waste and maintain controls to attain forecasted food and labor costs. 39. Ensure that excess items are utilized efficiently. 40. Monitor and ensure that all closing duties are completed to standard before staff signs out. 41. Foster and promote a cooperative working climate, maximizing productivity and employee morale. 42. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. 43. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees in accordance to ETC standards. 44. Conduct scheduled performance appraisals. 45. Interview and hire new personnel according to the ETC Hotels policies. 46. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. 47. Prepare daily/weekly payroll reports. 48. Document pertinent information in the logbook and follow up on items noted during other shifts. 49. Successful completion of the training/certification process. 50. Prepare monthly labor forecasts for Chef's approval and ensure all Sous Chefs write schedules according to budget. 51. Conduct daily Sous Chef line up to review all event contracts and business for three-day period. 52. Ensure all staff attends daily line-ups. Qualifications: Essential: § High school diploma or equivalent vocational training certificate. § Certification of culinary training or apprenticeship. § 3-5 years experience in a similar position at a Hotel or Restaurant. § Luxury hotel experinece is a must § Ability to work all stations in kitchen. § Food handling certificate. § Ability to communicate in English with guests, co-workers and management to their understanding. § Ability to compute basic mathematical calculations. § Ability to provide legible communication. § Knowledge of food and labor cost controls. Desirable: § Culinary college degree. § Drivers License. § Sanitation certificate.

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 6+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

We are seeking an Experienced Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment For more information please send your resume to

We are seeking a seasoned chef for two divisions of our company. One division would be preparing food for a small event center. The candidate must create unique menu offerings and have the food ready for events that primarily happen on the weekend. The second division is for a new whole-food, plant-based cafe opening in a couple of months. The candidate must have a passion for plant-based recipes. Candidate will run an efficient kitchen and cafe by consistently looking to improve the menu, producing quality food, and working closely with cafe managers in the overall food and beverage operations of the cafe. The hours will vary depending on how many events we have at the event center. The cafe will be open mid-day Monday through Friday. The position will start as a part-time position and then will move into a full-time position once the cafe opens. Responsibilities Produce quality food Oversee menu creation Qualifications 3+ years of kitchen experience Experience working within budget constraints

THE JOB Responsible for baking off menu items as well as creating fillings and toppings and assembly. In this position you will report to the Pastry Chef to produce high quality pastries with precision. Be a part of the creative process and have a hand in producing delicious pastries in a show kitchen! RESPONSIBILITIES Support various stages of croissant production. Support completion of various other menu items. Operate dough sheeter to laminate croissant doughs with double and single folds. Do turns for doughs; make croissant dough. Shape laminated croissant dough into various shapes. Sheet butter for lamination; punch down doughs. Properly weigh all shaped dough to ensure consistency in final product Effectively maintain and execute a strict baking schedule Fill, garnish, and glaze pastries Maintain awareness of correct oven setting to bake off a variety of pastries Prepare various fillings Operating a commercial mixer and mixing dough Proof unbaked products and operate a deep fryer to fry donuts Fulfill prep tasks as needed Maintain cleanliness of your work area and refrigerator Operate quickly in a fast-paced environment with the ability to remain calm under pressure. Assist in inventory management duties. Maintaining knowledge of and exemplifying Company Values and Policies. Work with the team to develop and facilitate menu updates and create new ideas. Analyze recipes to determine product costs based on food, labor, and overhead. Work as a team to train and coach new staff. Assist in production management including but not limited to determining and production schedules; coordinating, planning and budgeting for all food and quality control. MINIMUM REQUIREMENTS Collaborate with staff to ensure all tasks are done on time. Weekend availability. Strong attention to detail in product quality and consistency. Efficient and clean work style. Great ability to manage time productively and meet deadlines. General knowledge of viennoiserie. Maintain cleanliness and organization of work area, refrigerators, freezers and Storage. Operate quickly in a fast-paced environment and remain calm under pressure. Reliability to arrive to early morning shifts on time. Must have the physical abilities to carry out the functions of the job description

THE JOB Responsible for baking off menu items as well as creating fillings and toppings and assembly. In this position you will report to the Pastry Chef to produce high quality pastries with precision. Be a part of the creative process and have a hand in producing delicious pastries in a show kitchen! RESPONSIBILITIES Support various stages of croissant production. Support completion of various other menu items. Operate dough sheeter to laminate croissant doughs with double and single folds. Do turns for doughs; make croissant dough. Shape laminated croissant dough into various shapes. Sheet butter for lamination; punch down doughs. Properly weigh all shaped dough to ensure consistency in final product Effectively maintain and execute a strict baking schedule Fill, garnish, and glaze pastries Maintain awareness of correct oven setting to bake off a variety of pastries Prepare various fillings Operating a commercial mixer and mixing dough Proof unbaked products and operate a deep fryer to fry donuts Fulfill prep tasks as needed Maintain cleanliness of your work area and refrigerator Operate quickly in a fast-paced environment with the ability to remain calm under pressure. Assist in inventory management duties. Maintaining knowledge of and exemplifying Company Values and Policies. Work with the team to develop and facilitate menu updates and create new ideas. Analyze recipes to determine product costs based on food, labor, and overhead. Work as a team to train and coach new staff. Assist in production management including but not limited to determining and production schedules; coordinating, planning and budgeting for all food and quality control. MINIMUM REQUIREMENTS Collaborate with staff to ensure all tasks are done on time. Weekend availability. Strong attention to detail in product quality and consistency. Efficient and clean work style. Great ability to manage time productively and meet deadlines. General knowledge of viennoiserie. Maintain cleanliness and organization of work area, refrigerators, freezers and Storage. Operate quickly in a fast-paced environment and remain calm under pressure. Reliability to arrive to early morning shifts on time. Must have the physical abilities to carry out the functions of the job description

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 3+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

Summary of Position: Now seeking experienced Sous Chefs for our new Hampton Social in SOUTH BARRINGON IL. Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

Summary of Position: Now seeking experienced Sous Chefs for our new Hampton Social in SOUTH BARRINGON IL. Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 3+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

Sous chef An ideal candidate will have: -A passion for cooking and possess a strong work ethic -Strong communication skills with the ability to problem solve -Experience with seasonally changing, regional Italian food and/or wood fired cooking -2-3 years' experience at a comparable restaurant -Prior management experience is strongly required Candidates with a proven track record as a strong lead line cook and a desire to increase their commitment and responsibilities will be considered. This a full-time position with competitive wages, company sponsored health insurance, staff meals and the opportunity for advancement and education within an innovative and celebrated Healdsburg restaurant. Line cook/Prep cook Healdsburg restaurant is looking to expand the kitchen team! Qualified Applicants Will Have: - 2 years line cook experience - The ability to understand and communicate in English - The ability to work in a fast passed, team environment - Pizza experience is a plus - A flexible schedule allowing for 5 consecutive work days starting at 8am or 5 pm We are a BUSY bar and restaurant. Even when we are not serving food, we are prepping. Please respond with your resume, availability, and a little bit about yourself and why you believe you would be an asset to our team. Compensation is very competitive, but will be determined upon experience. Employee meals, 50% discount, and health insurance. Thank You, CHEF MATTHEW D'AMBROSI office: cell: Spoonbar | Pizzando 219 Healdsburg Avenue Healdsburg, CA 95448 Walk by Spoonbar on a summer night when the "walls" are open and you can't help but want to step in. The lounge beckons with intimate banquettes and the dining room's airy space is graced with freeform tables made from reclaimed acacia. But it's the color that draws you in. of the artisanally-crafted spirits and locally-grown garnishes that line the bar. Of the three-dimensional art floating in a golden splash along the wall. The modern presentation of each dish - on custom plates made by local potter Jered Nelson - is as artful as the restaurant's airy interior. And with a critically acclaimed cocktail programss, the atmosphere is as fresh and vibrant as the food. From plate to place, everything about Spoonbar is a rich alchemy of art and craft. Mostly, though, it's the vibrant energy of people enjoying what's become the gathering hub for Healdsburg.

Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

Mercantile dining & provision is excited to grow our kitchen team. We have a Sous Chef and Line Cook positions open. We are looking for dedicated, passionate and creative individuals who excel in a high-paced, team oriented environment.As a member of the Mercantile team you will have the opportunity to work with and learn from some of the industry's most talented and dedicated service professionals. Experience preferred, passion and commitment a must!Our mission:We run restaurants that feel like homewith a team that feels like familyin order to provide quality service,food, and beverage for guests,and personal growth andprofessional development for employees.Chef Alex Seidel was the recipient of the 2018 James Beard Award for Best Chef Southwest. He opened the Denver neighborhood institution Fruition Restaurant in 2007, followed by Fruition Farms Creamery, an artisan food producer, in 2009, and Mercantile dining & provision at Union Station in 2014. Chook, his most recent restaurant, a fast-casual charcoal rotisserie restaurant, opened it's first location in 2018 with more to come in 2019. 2020 will see the opening of Mercantile DIA at Denver's international airport.

Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.