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Join the growing team at Saison for the chance to work side-by-side with an elite team. Please submit your resume with the position you are applying for in the subject line for consideration.

We also offer a comprehensive benefits package that includes: health insurance, vision, and dental; commuter benefits; a dining discount at all of our restaurants; paid time off; a 401(k) plan.

Saison Hospitality Group consists of two Michelin-starred Saison Restaurant under Executive Chef Richard Lee, Michelin-starred Angler, Saison Cellar , Smokehouse, Saison Winery, and Saison Cellar & Wine Bar.

Job Description Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. Our Ideal candidate is: A motivated culinary professional who is organized, detail oriented and passionate. You will be an integral part of our kitchen team with a passion for food and a positive attitude. You have excellent attention to detail, work well as part of a team, and work well under pressure. You will work closely with the executive chef and corporate pastry chef to develop and execute all dessert offerings. You work quickly, precisely, and manage time effectively. You have a strong desire to learn and build your culinary skillset. What you bring to the table: • 1-3 years’ experience in a fine dining or casual fine dining high volume kitchen, • Ability to communicate effectively with management and your peers, • Strong knowledge of food and cooking techniques including pastry production, portioning, and plating, • Culinary degree in pastry strongly preferred, • Knowledge of all kitchen safety protocols, • Ability to learn and retain information quickly, • Intellectual curiosity, • Ability to work clean, organized, and as part of a team, • Ability to move and lift 40 pounds at a time, • At least 16 years of age, • Must be able to stand and walk for an extended period of time Pay Range - $31.82 The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing . Powered by JazzHR QbObTZccrd

Job Description Job Title: Seasonal Pastry Assistant Hours: 35-40 hours/week Schedule: Sunday-Thursday from 8am-4:30pm, seasonal from mid-November to mid-February Department: Kitchen Location: On-site, 16th Street Factory Report: Executive Sous Chef Compensation: starts at $26/hour Seasonal Pastry Assistant About Us Dandelion Chocolate is a bean-to-bar chocolate factory in San Francisco’s Mission District. We make chocolate from only two ingredients, cocoa beans and cane sugar, and travel to origins as often as we can to build good, trusting relationships with the producers who grow and ferment the beans we buy. Every chocolate bar we make starts with the bean, and now we’re looking for a Seasonal Pastry Assistant at our 16th Street Factory to help us showcase our single-origin chocolate in our drinks and pastries in our San Francisco cafés. About the Job Our pastries are inspired by the distinct flavor profiles of the cocoa beans we source, which means our recipes are continually evolving within a unique creative constraint. You will learn each of our recipes in detail and support the café’s changing needs by making new batches of drinks and pastries. Our Executive Pastry Chef Lisa Vega helms the kitchen and leads recipe development. Every day in the kitchen starts early and ends with preparation of batters and doughs for the next day’s bake. We are looking for a pastry assistant who is excited about contributing to our beverage and pastry production and who takes delight working with a well-run, creative, and drama-free team. This seasonal position starts at $26/hour. About You You are a master of consistency and refinement -- thorough, attentive, and precise with your work. Our kitchen’s success depends upon how well we communicate with each other, take care of our own stations and messes, and keep our eyes on time-sensitive things like sugar on the burner. From preparing cookie dough and marshmallows for the upcoming day to refilling our inventory of chocolate drinks, you willingly jump into the task with an eye for detail. We are looking for someone who is a good communicator, punctual, kind, fastidious, and eager to learn. Responsibilities • Prep work -- Prepare batters, doughs, cakes, and ganaches for hot chocolates so that our teams can meet each day’s customer demand. You are someone who finds zen in the repetition of production., • Execution -- Follow through on daily production assignments., • Cleanliness and organization -- Keep the kitchen clean and organized and abide by all hygiene and safety best practices., • Team player -- Willing to work hard and jump in when needed (e.g. sweep floors, wash dishes). You’re a good listener who asks questions when something is unclear., • Availability -- Available seasonally Sunday-Thursday from 8am-4:30pm starting mid November until mid February, • Prior experience -- At least one year of previous pastry experience, • Passion -- A passion for chocolate and pastry!, • Proactive and detail-oriented -- You don’t take short-cuts even when others might not notice., • Positive, enthusiastic attitude -- People like to work with you, you prioritize a team win over your individual gain, and you proactively help to make this a great place to work by minimizing any drama or politics. Powered by JazzHR yGBu9sJNiM

Job Description Our busy, tight-knit kitchen is looking to add a pastrty cook to our talented team lead by Executive Pastry Chef Lori Baker. We are a high end seafood restaurant serving meticulously sourced, sustainably caught and harvested seafood, as well as all the other many bounties from amazing Bay Area farms, foragers and artisans. Qualified applicants should possess at least 1 year fine dining kitchen experience, a true passion for kitchen life and a real desire to learn, grow and be part of a team. Various baking experience, excellent organization, and attention to detail are all a big plus. We offer medical and dental benefits, kitchen tips, 401K enrollment, paid time off and very competitive salary. Lots of educational opportunities (field trips, rooftop beehive, wine seminars and more). Please have a resume ready when you respond. Happy cooking. Requirements/Responsibilities Pastry Cook • strong ability to communicate, • exceptional teamwork skills, • eagerness to learn, • ability to stay calm under pressure, • professionalism, • Be able to reach, bend, stoop and frequently lift up to 40 pounds Pastry Cook positions offer an opportunity to engage in a constantly evolving menu. Various baking technique experience is a plus. Please apply if looking for: Pastry cook, line cook, prep cook, chef, kitchen staff, boh, restaurant job, part time, parttime. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Saison Restaurant is seeking a Pastry Chef and/or Pastry Sous Chef to join our passionate, dedicated culinary team. SHG consists of two Michelin-starred Saison Restaurant under Executive Chef Richard Lee, Michelin-starred Angler, the BBQ pop-up Smokehouse, Mark Bright’s Santa Cruz Saison Winer

We also offer a comprehensive benefits package that includes: health insurance, vision, and dental; paid time off, commuter benefits; a dining discount at all of our restaurants; paid time off; a 401(k) plan. Upon starting, you will undergo a 3-month training period working all of the various statio

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Job Description Elena’s Mexican Restaurant is seeking qualified applicants for ALL Front-of-House and Back-of-House positions. Elena’s will be a full-service restaurant and bar in the West Portal neighborhood of San Francisco, representing a family’s love for authentic Mexican food, combined with California-inspired elements and signature Mexican-American dishes. We are building a team of hospitality-focused individuals with an unwavering focus on teamwork and service standards. Ideal candidates should have a positive attitude, strong communication skills, proficiency in multi-tasking, and thrive in a fast-paced, high-volume environment. AVAILABLE POSITIONS: Front of House * Host * Busser * Server * Runner / Expeditor * Barback * Bartender * Supervisor * Management Back of House * Prep Cook * Line Cook * Sous Chef * Junior Sous Chef * Pastry Cook * Pastry Supervisor * Steward QUALIFICATIONS: Front of House * Prior experience in a fast-paced, high-volume food service or retail. * Proficiency in both written and spoken English. * Flexible availability for scheduling, including evenings, weekends, and holidays. * Exceptional customer service skills. * Food Handlers and Beverage Service Certification will be required by employment start date. Back of House * Prior experience in a fast-paced, high-volume kitchen is required. * Versatility to work all stations in the kitchen and maintain an organized station. * Ability to communicate in both English and Spanish is preferred. * Flexible availability for scheduling, including evenings, weekends, and holidays. * Certification of culinary training and sanitation training preferred. * Food Handlers Certification will be required by employment start date. BENEFITS: * Health insurance is available for eligible employees. * Paid sick time. * Dining benefits. * Retirement program. * Commuter assistance program. * Opportunities for advancement. * Fun, dynamic, and innovative work environment. TO APPLY: We encourage any interested qualified candidates to apply. Should your experience and qualifications meet our current needs, you will be contacted about the next steps. Interviews will be held starting October 30th, with pre-opening training to follow. DO NOT RESPOND TO THIS POST - Use the link provided below (copy and paste into your web browser) to fill out our application and upload your resume. APPLICATION LINK:

Everyone in the kitchen has the chance to be hands-on, learning the technical intricacies of culinary craftsmanship from butchery to bread-making to pastry and sauces.

Saison Restaurant is seeking a Pastry Chef and/or Pastry Sous Chef to join our passionate, dedicated culinary team. Today, Saison is an open wood fire restaurant emphasizing the bounty of California’s evolving terroir under the leadership and vision of Executive Chef Richard Lee. Chef Lee buil

With three Michelin stars, Benu is an outstanding restaurant to work, progress, and learn in.This is a great career opportunity for those seeking advancement in fine dining.The schedule is Tuesday through Saturday (with Sunday/Monday off).We also offer a comprehensive benefits package that includes:

Saison Hospitality Group consists of two Michelin-starred Saison Restaurant under Executive Chef Richard Lee, Michelin-starred Angler, Saison Cellar , Smokehouse, Saison Winery, and Saison Cellar & Wine Bar.

Support the Executive Chef in overseeing all kitchen operations, including event execution and daily service. Sous Chef or equivalent experience in a fine dining or high end catering environment.

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Join Our Kitchen Team at Nightbird – Chef de Partie Position.

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Restaurant Naides is a Filipino fine-dining restaurant opening this November.We will be located in the previous location of Sons & Daughters on Bush Street.As a small restaurant, we are invested in your growth both personally and professionally.We're seeking like-minded people who also

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

With three Michelin stars, Benu is an outstanding restaurant to work, progress, and learn in.Upon starting, you will undergo a 3-month training period working all of the various stations within the kitchen.Minimum 5 years of work experience.Experience at a restaurant of a similar level.We also offer

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

We are a Chef driven steakhouse with Italian influence. Chef Owner Jeffrey Stout had earned a Star in a past restauant that he created.

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

We are looking for an Executive Sous Chef to join our kitchen team! Please apply with a resume and brief cover letter.

Are you a talented chef who dreams of one day owning your own restaurant — but wants to first learn the business side from someone who’s done it for decades? This is a rare mentorship opportunity to work directly under the owner of an established fine dining Italian restaurant, gaining h

Adams is currently looking for skilled cooks to help join our team.We look for passionate individuals with a desire for strong, hard, dedicated work.

In communication with the Chef de Cuisine and Executive Sous Chef you will effectively execute the goals for the kitchen department and overall vision for the restaurant. In your position, you will be responsible for all kitchen operations, including food preparation and production; including oversi

Work closely with the pastry chef and other team members to ensure a smooth production process. Familiarity with pastry equipment, tools, and baking ovens. Attention to detail and a keen eye for aesthetics in pastry decoration.

Baker Overview: We are seeking bakers who are team players, skilled in the art of making artisanal breads and laminated pastries, have a passion for practicing and evolving their craft, and have a desire to learn and take on increased responsibilities as our young bakery/cafe ‘rises’.Eag

Executive Chef and the entire team by organizing, directing, and executing activities in all aspects of the kitchen and back of house. Assist in training, supervising and progressive coaching and counseling in coordination with Executive Chef of all Company policies and applicable HR/labor complianc

We are looking for the individual that wants the next step in management to Sous Chef. Will be in charge of running the daily operations with the chef de cuisine.

We are owned by Chef Jeffrey Stout, a former Michelin Starred Chef. We have a great management team and a fantastic kitchen crew led by Chef Michael Maydeck.

Non-Exempt/Hourly) Discretionary Bonus (Up to 20%) Health Insurance Paid Time Off: Includes vacation days, sick leave, and personal days Paid Meal Breaks Regular Reviews & Advancement Opportunities SUMMARY: Join a prestigious private household in Atherton, CA, as a Private Executive Chef, where your

The Chef de Partie role is an ATL level leadership role in Prepared Foods focused on driving culinary excellence and hospitality experience on the Retail Floor. The CDP is a Retail Floor Venue Lead responsible for expediting and executing operational SOPs, merchandising standards, in stock levels, c

Omakase World Market Sous Chef. The Omakase World Market Sous Chef collaborates with the Executive Chelf in upholding the highest level of hospitality and Michelin level standards across multiple concepts in one Omakase World Market by leading the back-of-house team. Involved in developing rec

We offer the opportunity to work in a professional kitchen with a passionate Pastry Team and to master a wide range of French baking techniques. ONE65 offers a great opportunity to work with experienced Chefs. Executive Chef-Partner, acclaimed Michelin Star and James.

The Pastry Prep Chef will be responsible for maintaining cleanliness and organization standards within the pastry department and overall restaurant. They work alongside the Pastry chefs to produce all mise en place for dinner service. Prepare mise en place alongside pastry Sous Chef until service be

We are seeking Pastry Cooks 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. Prepare all pastry items as required by the business. Applying classic pastry techniques when preparing trad

Assist the Senior Sous Chef in planning and executing all menus, specials, and seasonal offerings. Collaborate with the Senior Sous Chef on menu development and special events.

Everyone in the kitchen has the chance to be hands-on, learning the technical intricacies of culinary craftsmanship from butchery to bread-making to pastry and sauces.

This role collaborates closely with the Executive Chef, on all aspects of the culinary operations to create a unified experience and high-level delivery of food experience for ABsteak. Involved in collaborative menu planning for a la carte, large format, and pastry menus. Continuous training and dev

This is a full-time, leadership position that works closely with the Chef de Cuisine and Executive Chef to manage daily kitchen operations. The Sous Chef plays a key role in maintaining consistency, supporting and training the team, and ensuring a smooth, positive, and professional work environment.

Collaborate closely with the Chef de Cuisine and Sous Chefs on evolving menu items. Support Chef de Cuisine and Sous Chef with taking inventory, updating pars/current stock and station ordering. We are seeking a skilled and passionate Chef de Partie who ideally comes with strong technical abilities

BAKER WANTED — SAN FRANCISCO (Castro & Noe Valley).No need to be a seasoned pro — just.This is a hands-on role with room to shape something special in a warm, collaborative environment as we launch a new concept.Castro & Noe Valley, San Francisco.Early mornings, Tuesday–Saturday.

Since then, Chef Crenn’s flagship restaurant has evolved, now telling the story of California through food, highlighting local fish, seafood, and produce from its own regenerative farm in Sonoma. Crenn Dining Group is seeking a skilled and passionate Chef de Partie to join our dynamic culinary tea

Sous Chef or Lead Line Cook – Fine Dining Restaurant. Sous Chef or Lead Line Cook to join their team, offering great compensation, benefits, and career growth opportunity. Sous Chef or Lead Line Cook plays a key leadership role in the kitchen, collaborating with ownership and management to ens

Live-Out Private Chef de Cuisine $140K to $160K for the (Menlo Park Area) Plus all benefits and bonuses.