Restaurant Chef
Sears Fine Food Sears Fine Food San Francisco, CA San Francisco, CA Temporary Temporary From $100,000 a year From $100,000 a year 12 days ago 12 days ago 12 days ago
Summary:
(6 months project) Direct the preparation, seasoning, and cooking of all foods served in the restaurant.
Plan and price restaurant menu items.
Maintain proper inventory levels by ordering supplies; keep accurate records and accounts.
Supervise and participate in the cooking, baking and preparation of foods.
Write weekly schedules according to business and projected goals for labor dollars or percentages.
Uses labor dollars and menu costing programs to price labor and food cost percentages.
Essential Duties &
Responsibilities:
Profitability Work with the General Manager to negotiate with vendors to ensure that the restaurant is receiving the best product at the best price; Create daily specials and promotions to eliminate food waste and maximize profits; Satisfy budget and inventory requirements through menu planning, menu pricing, vendor negotiations, and analysis of food, labor, and overhead costs; and Responsible for ordering and maintain an adequate supply of food/beverage items and verifying the quantity and quality of received products; and Create and enforce standards for food portioning.
Operations Interview, hire, and train kitchen staff to perform work in line with company standards; Responsible for managing all kitchen operations to provide an excellent dining experience for all guests by directing and participating in food and beverage preparation; Ensure an efficient work environment by modifying, creating and/or enforcing procedures and processes to meet deadlines; Create and enforce standards for plating and presentation; Maintain a safe and healthy work environment by inspecting facilities and equipment to ensure regulatory compliance; and Other duties as assigned.
Measurements of Success:
Ensure customer satisfaction 100% of the time through the creation and presentation of great food that consistently meets or exceeds restaurant standards; Ensure that all kitchen staff duties are performed in accordance to company standards; Keep wasted food under 7%; Maintain an exceptional personal record of punctuality and attendance; Demonstrate an exceptional record punctuality and attendance of your staff by maintaining proper staffing levels and having no more than two services per month that are short staffed; and Satisfy all assigned budget requirements.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be at least 21 years of age; Food Handler Card certification preferred, otherwise to be obtained within 30 days from date of hire; Excellent verbal communications skills; Able to communicate and understand the predominant language(s) of our guests; Regularly communicate in a positive and effective manner with our guests in a fast paced environment.
It is necessary to process as many as 70 transactions an hour; Maintain a well groomed appearance; Maintain a positive, friendly attitude no matter the emotional state of our guests; and Ability to use a Point-of-sale device.
Education and
Experience:
Five or more years of experience as a Chef or Sous Chef; Culinary Academy training/certificate (or equivalent) Required; and Extensive knowledge of service, food and beverage, generally involving at least three years of experience in front-of-house operations and/or Assistant Manager positions.
Language Skills:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; and Basic understand of and the ability to speak some Spanish is highly desired.
Mathematical and Reasoning Skills:
Posses excellent basic mathematical skills including the ability to add, subtract, multiply and divide quickly without a calculator; Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule format; and Ability to solve practical problems and deal with a variety of concrete variables in situations where broad standardization exists.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to walk while safely lifting and balancing trays of food and beverages frequently weighing up to 25 pounds; Ability to work up to 40 hours per week, including overtime if needed; Regularly talk and hear up to 8 hours a day; Regularly stand for prolonged periods of time over the course of an 8 hour day; Regularly walk, bend, stoop, use hands to finger, handle or feel, and reach with hands and arms; Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus; Occasionally climb stairs and/or take elevator; and Occasionally lift and/or move up to fifty (50) pounds.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is moderate to high; Work environment entails a fast paced interaction with the public for extended periods of time; Work environment involves minimal to moderate exposure to physical risks such as operating dangerous equipment or working with chemicals; Work environment involves minimal exposure to food allergens such as milk, egg, peanut, tree nuts, fish, shellfish, wheat, and soy; Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises; and Chemicals known to the State of California to cause cancer or birth defects or other reproductive harm may be present in foods or beverages sold or served here.
Job Type:
Temporary Pay:
From $100,000.
00 per year
Benefits:
401(k) Food provided Health insurance Paid time off Retirement plan Experience level:
10 years Supplemental pay types:
Bonus pay Weekly day range:
Weekend availability Work setting:
Fine dining restaurant Ability to commute/relocate:
San Francisco, CA 94102:
Reliably commute or planning to relocate before starting work (Preferred) Education:
Associate (Preferred)
Experience:
Culinary
Experience:
10 years (Required) Cooking:
10 years (Required) License/Certification:
Certificate in Culinary Arts (Preferred) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
Summary:
(6 months project) Direct the preparation, seasoning, and cooking of all foods served in the restaurant.
Plan and price restaurant menu items.
Maintain proper inventory levels by ordering supplies; keep accurate records and accounts.
Supervise and participate in the cooking, baking and preparation of foods.
Write weekly schedules according to business and projected goals for labor dollars or percentages.
Uses labor dollars and menu costing programs to price labor and food cost percentages.
Essential Duties &
Responsibilities:
Profitability Work with the General Manager to negotiate with vendors to ensure that the restaurant is receiving the best product at the best price; Create daily specials and promotions to eliminate food waste and maximize profits; Satisfy budget and inventory requirements through menu planning, menu pricing, vendor negotiations, and analysis of food, labor, and overhead costs; and Responsible for ordering and maintain an adequate supply of food/beverage items and verifying the quantity and quality of received products; and Create and enforce standards for food portioning.
Operations Interview, hire, and train kitchen staff to perform work in line with company standards; Responsible for managing all kitchen operations to provide an excellent dining experience for all guests by directing and participating in food and beverage preparation; Ensure an efficient work environment by modifying, creating and/or enforcing procedures and processes to meet deadlines; Create and enforce standards for plating and presentation; Maintain a safe and healthy work environment by inspecting facilities and equipment to ensure regulatory compliance; and Other duties as assigned.
Measurements of Success:
Ensure customer satisfaction 100% of the time through the creation and presentation of great food that consistently meets or exceeds restaurant standards; Ensure that all kitchen staff duties are performed in accordance to company standards; Keep wasted food under 7%; Maintain an exceptional personal record of punctuality and attendance; Demonstrate an exceptional record punctuality and attendance of your staff by maintaining proper staffing levels and having no more than two services per month that are short staffed; and Satisfy all assigned budget requirements.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be at least 21 years of age; Food Handler Card certification preferred, otherwise to be obtained within 30 days from date of hire; Excellent verbal communications skills; Able to communicate and understand the predominant language(s) of our guests; Regularly communicate in a positive and effective manner with our guests in a fast paced environment.
It is necessary to process as many as 70 transactions an hour; Maintain a well groomed appearance; Maintain a positive, friendly attitude no matter the emotional state of our guests; and Ability to use a Point-of-sale device.
Education and
Experience:
Five or more years of experience as a Chef or Sous Chef; Culinary Academy training/certificate (or equivalent) Required; and Extensive knowledge of service, food and beverage, generally involving at least three years of experience in front-of-house operations and/or Assistant Manager positions.
Language Skills:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; and Basic understand of and the ability to speak some Spanish is highly desired.
Mathematical and Reasoning Skills:
Posses excellent basic mathematical skills including the ability to add, subtract, multiply and divide quickly without a calculator; Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule format; and Ability to solve practical problems and deal with a variety of concrete variables in situations where broad standardization exists.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to walk while safely lifting and balancing trays of food and beverages frequently weighing up to 25 pounds; Ability to work up to 40 hours per week, including overtime if needed; Regularly talk and hear up to 8 hours a day; Regularly stand for prolonged periods of time over the course of an 8 hour day; Regularly walk, bend, stoop, use hands to finger, handle or feel, and reach with hands and arms; Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus; Occasionally climb stairs and/or take elevator; and Occasionally lift and/or move up to fifty (50) pounds.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is moderate to high; Work environment entails a fast paced interaction with the public for extended periods of time; Work environment involves minimal to moderate exposure to physical risks such as operating dangerous equipment or working with chemicals; Work environment involves minimal exposure to food allergens such as milk, egg, peanut, tree nuts, fish, shellfish, wheat, and soy; Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises; and Chemicals known to the State of California to cause cancer or birth defects or other reproductive harm may be present in foods or beverages sold or served here.
Job Type:
Temporary Pay:
From $100,000.
00 per year
Benefits:
401(k) Food provided Health insurance Paid time off Retirement plan Experience level:
10 years Supplemental pay types:
Bonus pay Weekly day range:
Weekend availability Work setting:
Fine dining restaurant Ability to commute/relocate:
San Francisco, CA 94102:
Reliably commute or planning to relocate before starting work (Preferred) Education:
Associate (Preferred)
Experience:
Culinary
Experience:
10 years (Required) Cooking:
10 years (Required) License/Certification:
Certificate in Culinary Arts (Preferred) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
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