Position: Chef – San Francisco Region
About: Responsible for all food production including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards.
Requirements: Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter; At least 6 months experience in a similar capacity; Able to communicate effectively with managers, kitchen and dining room personnel, and guests; Able to reach, bend, stoop, and frequently lift to 50 pounds; Able to work in a standing position for long periods of time (up to 9 hours); At least 3-5 years experience as a working Executive Chef or Chef de Cuisine; BA preferred; Excellent verbal, analytical, organizational, and written skills; Competent computer skills including email, Word, Excel, and other software
Benefits: Competitive salary, Health insurance, Paid time off, Career development opportunities, Employee discounts
