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The Chef de Cuisine role will be responsible for leading line ups, providing support in the kitchen during service, upholding and elevating our service standards, providing strong communication with the dining room and private events team. We value our employees, community, and the restaurant cultur

Corporate Chef – Upscale Italian Restaurant Group $110,000 - $150,000 + Bonus This highly regarded, multi-location hospitality group is seeking an experienced Corporate Chef to lead culinary standards, R&D, and execution quality across its portfolio of chef-driven restaurants, offering strong compensation, collaborative support, and long-term growth potential. About the Company: • Award-winning San Francisco restaurant group known for its refined approach to modern Italian cuisine and exceptional hospitality, • Multi-location group offering event spaces from private dining rooms to full venue buyouts What We Offer You: • Medical, Dental, and Vision insurance, • PTO and vacation, • 401k options, • Bonus eligible, • Dining discounts, • Commuter benefits and travel stipend Your Role with the Company: • Define, elevate, and maintain culinary standards across all concepts, ensuring consistency in technique, seasoning, presentation, and overall execution, • Lead recipe development, R&D initiatives, and seasonal menu evolution while preserving each concept’s unique brand identity, • Create, document, and standardize recipes and culinary systems that are technically sound and executable at scale, • Conduct regular tastings, kitchen walkthroughs, and audits to sustain consistency and uphold excellence, • Provide hands-on leadership in kitchens, stepping into service as needed to support openings, transitions, high-volume periods, or quality resets., • Mentor, coach, and develop Chef de Cuisines and senior culinary leaders, building strong culinary benches across the portfolio, • Oversee and support offsite and special event culinary execution, ensuring restaurant-level standards translate seamlessly beyond the four walls, • Partner cross-functionally with Operations and Finance to align menu strategy with cost targets, operational feasibility, and profitability goals, • Champion food safety, sanitation, and back-of-house organization standards across all locations Your Qualifications: • 6+ years of progressive culinary leadership experience, preferred Corporate Chef or Culinary Director experience, including a strong fine-dining foundation and classical technical training, • Proven experience overseeing culinary standards across multiple kitchens or concepts, with the ability to scale systems while preserving brand integrity, • Demonstrated strength in recipe development, menu innovation, and disciplined technical execution, • Hands-on leadership style with the ability and willingness to step into service, support events, and lead from the front when needed, • Prior experience as a Corporate Chef or Culinary Director within a chef-driven or founder-led restaurant group; exposure to offsite events, catering, or special culinary projects is highly valued EOE – EQUAL OPPORTUNITY EMPLOYER

Job DescriptionDescription: Metropolitan Club | San Francisco, CA About the Metropolitan Club Founded with a commitment to tradition and refined social connection, the Metropolitan Club stands as a beacon of elegance in the heart of San Francisco. As a premier private club, we provide our members with an unparalleled sanctuary for professional networking and social engagement. Joining our leadership team means becoming a steward of this legacy, fostering a culture where every member and guest is greeted with the highest standard of hospitality. Role Overview The Director of Catering & Event Management is a multi-faceted leadership position responsible for the end-to-end lifecycle of private and Club events. Reporting directly to the General Manager, this individual develops strategic event plans and proposals while overseeing the physical execution and service standards of all functions. The ideal candidate balances meticulous administrative planning with a high-visibility presence, ensuring that every event reflects the Club’s heritage of exceptional service. Key Responsibilities Strategic Planning & Member Relations Event Development: Arranges private social events for members by developing comprehensive proposals and suggesting tailored menus in collaboration with the Chef. Club Programming: Plans and administers general membership events in conjunction with the Food & Beverage Director, including managing the annual calendar and contributing to the Club newsletter. Committee Support: Provides administrative assistance to the Activities Committee, creating detailed event analysis and maintaining accurate reservation systems. Sales & Business Development Market Growth: Actively promotes new business by attending community functions and generating marketing materials such as digital brochures, pamphlets, and advertisements. Pipeline Management: Performs daily follow-up with prospective leads via telephone and written correspondence to secure banquet and special function bookings. Operational Excellence & Supervision Service Leadership: Directly supervises, schedules, and trains the wait staff and banquet teams to ensure professional service delivery. Event Oversight: Oversees the physical setup of dining rooms and service stations; greets event hosts and remains present during functions to assist staff and guests as needed. Quality Control: Inspects all finished arrangements and monitors service areas during meal periods to ensure efficient operation and adherence to health and safety standards. Internal Governance Departmental Liaison: Communicates accurate and comprehensive information to operating departments to ensure seamless event execution. Management Participation: Participates in staff and management meetings to facilitate the broader goals and objectives of the Club. Requirements: Education & Experience: A college degree is preferred, combined with at least 4–8 years of progressive experience in catering management, special events planning, or banquet sales. Technical Proficiency: Must be proficient in Microsoft Office (Word, Excel, PowerPoint, Publisher). Specialized knowledge of Caterease or similar catering software is highly desirable. Culinary Knowledge: A working knowledge of classic and contemporary cuisines; specialized training in Culinary Arts or Food Service is a plus. Communication & Physicality: Must be fluent in English with the ability to speak effectively before groups of members or employees. The role requires the ability to stand for long periods, reach with hands and arms, and frequently lift or move up to 40 pounds. Competitive Compensation and Benefits: The Metropolitan Club offers an attractive and competitive compensation and benefits package including: Annual Compensation Range: $78,000 to $85,000 plus incentive bonuses based on private event sales and execution • 401(k), • Health, Dental, Vision, and Life Insurance, • Short- and long-term disability, • Generous PTO plan, • Yearly bonus plan To apply for this exciting opportunity, please send a cover letter relative to this particular position and your resume to Tom Schunn, General Manager

Job DescriptionCompany Description Quince is a Three-star Michelin star restaurant that features California contemporary cuisine. The restaurant in 2020 was one of the first recipients in the Country to be awarded a Green Star from Michelin for its work with local farmers and suppliers with much of the produce coming directly from our own Farm located in nearby West Marin County. As such, the restaurant’s menus are fiercely seasonal, with the ingredients informing and inspiring all creations from the culinary team. Job Description Quince, the three-Michelin-starred flagship restaurant of Quince & Co. Hospitality, is seeking an Executive Sous Chef to join our culinary leadership team. Quince is grounded in a deep respect for seasonality, artisan producers, and the agricultural richness of Northern California. Working closely with Chef Michael Tusk and Chef de Cuisine, the Executive Sous Chef plays a critical leadership role in guiding daily kitchen operations, mentoring the culinary team, and upholding the precision and creativity that define the Quince dining experience. This role is ideal for a disciplined and passionate leader who thrives in a collaborative, high-performance environment and is committed to excellence in craft, hospitality, and team development. Key Responsibilities Culinary Leadership * Support the Chef de Cuisine in overseeing all daily kitchen operations at Quince * Ensure the highest standards of food quality, consistency, and presentation * Lead service with calm, precise execution in a Michelin-level environment * Assist in the development and refinement of seasonal menus and tasting menus * Maintain strong relationships with local farmers, ranchers, and purveyors Team Leadership & Development * Mentor and develop cooks, externs, and interns through hands-on training * Foster a positive, respectful, and collaborative kitchen culture * Assist with scheduling, staffing, and performance management * Lead pre-service meetings and support continuous culinary education Operational Excellence * Maintain strict adherence to sanitation, safety, and kitchen organization standards * Support inventory management, ordering, and cost control * Ensure all systems and procedures are followed consistently * Assist in maintaining efficient prep and production workflows * What We Offer * Competitive salary (commensurate with experience) * Medical, dental, and vision benefits * Paid time off * 401(k) with employer match (after one year) * Dining discounts within Quince & Co. Hospitality * Opportunities for professional growth within a respected hospitality group About Quince & Co. Hospitality Quince & Co. Hospitality includes Quince, Cotogna, and Verjus, along with our private events program. Our philosophy is rooted in craftsmanship, hospitality, and a deep connection to the land through our partnerships with local farms and producers. We are committed to fostering a thoughtful and supportive workplace where culinary professionals can grow, learn, and contribute to something meaningful. Qualifications Qualifications * 5+ years of experience in a leadership role within fine dining or Michelin-recognized kitchens * Strong foundation in classical technique and modern culinary practices * Experience working with seasonal, farm-driven ingredients * Proven ability to lead and mentor high-performing kitchen teams * Excellent organization, communication, and problem-solving skills * A collaborative mindset and commitment to hospitality Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionDescription: The Metropolitan Club is a prestigious private social club located in San Francisco, offering exceptional dining, social, and recreational experiences to our distinguished members. With a rich tradition of excellence, we are seeking a detail-oriented and experienced Line Cook to join our culinary team. The ideal candidate will be someone who is passionate about culinary operations and preparing wonderful dishes for our members. The Line Cook is responsible for maintaining menu efficiency & food production for each of the various areas throughout the club kitchen. Essential Duties and Responsibilities • Assisting with stocking and setting up the kitchen stations, • Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks, • Plating prepared foods based on Executive Chef’s guidance, • Working with servers to ensure that orders are completed according to request and on time, • Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts, • Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations, • Ensures recipes & menus are executed in accordance of the Executive Chef, • Ensures that high standards of cleanliness and sanitation are always maintained throughout the kitchen area, • Makes recommendations for maintenance, repair, and upkeep of the kitchen, its equipment, and other areas of the club, • Evaluates food products to ensure that quality standards are consistently obtained Benefits: • Employee meals, • Flexible schedule, • Paid sick time, • Paid training, • 401K matchingRequirements:, • Great teamwork skills & attention to detail, • Previous Kitchen experience (2+ years preferred), • Experience in a wide range of cooking techniques and styles, • Ability to follow direction & meet quality standards, • Flexible availability, • Passion for food operations, • Self-motivated, • Ability to work in a fast-paced environment, • Strong communication skills, • Time management skills, • Ability to work collaboratively with others, • Adaptability, • Problem solving skills, • Attention to hygiene and food safety standards, • Ability to handle multiple tasks simultaneously, • Creativity in food preparation, • Organizational skills Physical Requirements • Ability to stand for long periods of time, • Ability to reach for items at different heights, • Ability to lift and carry heavy objects up to 50 lbs, • Ability to work in environment with varying temperatures, • Ability to safely and efficiently utilize sharp tools, • High level of stamina and endurance

Job DescriptionDescription: Summary of Position: We are looking for Part-time candidates with professional kitchen experience, to work, primarily, as an ala carte hot line lunch/brunch cook. Responsible for the execution of all assigned items assigned to broiler and/or Sauté stations according to club recipes and standards. This position may also be asked to assist with the preparation and production of private events/banquets. ESSENTIAL RESPONSIBILITIES: • Set up and work broiler, sauté or other hot line station as assigned, • Must be able to consistently prepare meats to requested temperatures, • Prepares proteins, sauces and accompanying garnishes for all assigned menu items to club standards using club’s recipes, • Responsible for cleanliness and organization of pantry stations as well as assisting in the overall cleanliness and organization of the entire kitchen, • Adheres to state and local health and safety regulations, • Maintains the highest sanitary standards, • Maintains security and safety in work area, • Notifies Executive Chef in advance of expected shortages, • Maintains neat professional appearance and observes personal cleanliness rules at all times, • Ensures that work area and equipment are clean and sanitary, • Covers, dates and neatly stores re-usable leftover products, • Other duties as assigned, • Experience in full-service restaurant; understanding of cooking methods, ingredients, and equipment, • Highly organized shows maturity and uses good judgment., • Capable of working unsupervised., • Maintains a professional appearance appropriate to position and as per Club policy., • Maintain a safe, friendly and professional work environment., • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work inside and out of doors in a variety of weather, including hot, humid and noisy environment.

Job DescriptionFounded in 2015, Shield AI is a venture-backed deep-tech company with the mission of protecting service members and civilians with intelligent systems. Its products include the V-BAT and X-BAT aircraft, Hivemind Enterprise, and the Hivemind Vision product lines. With offices and facilities across the U.S., Europe, the Middle East, and the Asia-Pacific, Shield AI’s technology actively supports operations worldwide. For more information, visit . Follow Shield AI on LinkedIn, X, Instagram, and YouTube. Job Description:Shield AI is looking for a Cloud Engineer to support its leadership in applied artificial intelligence development. In this role, you will be responsible for engineering, deploying, provisioning, and managing critical cloud systems that drive innovation across Shield AI’s public and private cloud environments, both domestically and internationally. As part of the Cloud and Infrastructure team within Enterprise Operations, you will play a key role in ensuring the performance, scalability, and reliability of these systems to support various business units. This position may involve occasional travel to Shield AI locations.What you'll do: • Engineering:, • ·Manage and optimize multi-cloud infrastructure (Azure, AWS) for performance, reliability, and scalability., • ·Support and optimize cloud and virtual machine environments, assisting with capacity planning, performance monitoring, security compliance, and vulnerability remediation., • ·Assist in implementing and maintaining infrastructure systems, including servers, storage, backup solutions, and disaster recovery processes, for both public and private clouds., • ·Continuously learn and adapt to emerging technologies and platforms, leveraging automation wherever possible., • ·Author and produce the necessary documentation for engineered and maintained systems along with associated processes that supporting teams can leverage., • ·Assist in researching, recommending, and developing innovative solutions for complex requirements and issue resolution., • ·Collaborate cross-functionally with AI, DevOps, and Security teams to ensure compliance, observability, and resilience in mission-critical environments., • ·Participate in Agile methodologies and sound engineering principles., • Operations and Support:, • ·Perform daily system monitoring, verifying the integrity and availability of all server resources, systems and key processes, reviewing system and application logs., • ·Support system maintenance and upgrades, including OS patching, software configuration, hardware updates, and performance tuning to ensure optimal cloud infrastructure performance., • ·Provide escalated support for operational issues possibly during and after normal business hours for systems, workloads, and Kubernetes AI infrastructure., • ·Analyze, troubleshoot and resolve system infrastructure and software issues., • ·Ability to participate in on-call, emergency, or maintenance rolesRequired qualifications:, • Bachelor’s degree in Computer Science or related field, or equivalent experience (4+ years) plus an engineer level certification, Azure/AWS Associate, or another similar level certification., • 4 years’ experience supporting applications and systems in a production environment in high-availability, mission-critical, or defense-grade environments preferred., • Comfortable with operational efficiencies utilizing Infrastructure as Code (IaC) solutions (e.g., Terraform, Ansible)., • Strong understanding of networking concepts (VPCs, VPNs, subnets, routing, firewalls)., • Experience in automating repetitive tasks using scripting languages such as PowerShell, Python, or Bash., • Experience with deployment and systems administration of at least one type of Linux distribution (i.e. RHEL, Ubuntu), • Experience with concepts of Microsoft Windows Server administration, Azure and Active Directory environments, • Possesses organizational skills, with a process-oriented mindset, attention to detail, and effective verbal and written communication abilities., • Ability to work independently to accomplish assigned tasks., • Solution-oriented, constructive approach to problem-solving., • Preferred locations include San Diego or San Mateo, CA, or Dallas, TX; Washington, D.C., and Boston are also potential options.Preferred qualifications:, • Experience deploying and maintaining workloads in Azure public cloud environments., • Hands-on experience with containerization and Kubernetes-based workloads., • Strong understanding of virtualization and private cloud platforms (e.g., VMware, Hyper-V, KVM)., • Background in DevOps, Site Reliability Engineering (SRE), or cloud infrastructure roles., • Proficiency with configuration management and automation tools (e.g., Ansible, Chef, Puppet, Terraform). Shield AI is proud to be an equal opportunity workplace and is an affirmative action employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, marital status, disability, gender identity or Veteran status. If you have a disability or special need that requires accommodation, please let us know. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: Creating and protecting the warmest, most joyful community, embracing the volunteer spirit centered on the shared passion for boating. Founded in 1869, The San Francisco Yacht Club is the oldest Yacht Club on the West Coast and maintains one of the country's finest yachting facilities. In every facet of the Club, we uphold our core values of Excellence by consistently striving to create the best member experience. Leadership through coaching, encouragement, respect and acting with integrity. Passion with sincere engagement with our members and staff. Tradition, where we honor our heritage and perpetuate our legacy. Camaraderie through embracing teamwork and collaboration. And finally, Enjoyment where we strive for smiles on everyone’s faces – members, guests and staff. These values shape a culture where our staff feel valued, supported and inspired to bring their best selves to work each day. The San Francisco Yacht Club’s Food and Beverage Manager oversees the daily operations of clubhouse dining outlets, including food and beverage services, member engagement and overall hospitality. This role ensures that members and guests receive an exceptional experience while maintaining efficient operations within budget. The ideal candidate has a strong food and beverage management background including bartending and beverage program development, staff supervision, and customer service in a high-end hospitality setting. This position will act as MOD of all F&B operations when on duty. The San Francisco Yacht Club by the numbers · 1298 Members · Approximately $9.8M Annual Gross Volume · $3M Annual F&B Revenue Approximately · 70% A la carte - 30% Catering · 49 FTE Employees | 20 Seasonal · Club POS/accounting system: Northstar · The Club is organized as a 501(C)(7) Corporation Summary of Position: This is a hands-on position that oversees all aspects of front-of-house food and beverage. Trains, coaches and manages service staff, including servers, bartenders, busser and food runners. Regularly supports bar service by taking orders, mixing drinks, and serving members as needed. Applies relevant hospitality principles to assure a consistent exceptional member experience. Works in conjunction with Culinary team to ensure smooth/timely service to members and guests. This position reports directly to the Assistant General Manager. Directly Supervises: Dining Room Captain, Bartenders, Servers, Runners and Bussers ESSENTIAL RESPONSIBILITIES: Member Services · Greets members/guests and oversees actual service on a daily basis. · Addresses member/guest complaints and advises the Assistant General Manager about appropriate corrective actions taken. · Actively serves members beverages; performs all duties as a Bartender as necessary including fulfilling a shift, fill in as needed, and assists Bartenders during busy times. (See Bartender Job Description for details) · Serve as club’s opening manager, closing manager and/or manager on duty as assigned. · Plans dining room set-up based on anticipated guest counts. · Works with Front Office in taking reservations and develops and maintains the dining room reservation system. Bar/Beverage · Actively serves members beverages; performs all duties as a Bartender as necessary including fulfilling a shift, fill in as needed, and assists Bartenders during busy times. · Oversee Bar program, including oversight of beverage programs and inventory control. · Ensures a quality, robust and constantly evolving beverage program consisting of a well thought-out, properly priced and executed wine list (including BTG) and cocktail list. · Ensure all beverage menus are up to date, accurate, clean and readily available. · Ensure all beverage offerings, including specials and new items, are properly advertised to members. Administration · Works with Chef to update, review and print weekly menu changes. · Ensure POS is up-to-date. · Responsible for the daily reconciliation of the Point-of-Sale system for ala carte dining. · Responsible for weekly FOH schedule based on business needs. · Reviews and approves weekly payroll including approving requested time off. · Ensure that all labor laws are consistently adhered to, including proper timekeeping, meal breaks, etc. Staff Management · Works with Assistant General Manager to ensure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented. · Ensure that all safety and sanitation standards are consistently met. · Ensure staff are properly uniformed and following all policies and procedures · Responsible for running daily pre-shift meetings before all service periods with focus on training and introduction of new skills. · Responsible for weekly Bartender and FOH schedules based on business needs, including Ala Carte, Banquets and Club Events. · Document and submit to Assistant General Manager any corrective action and staff performance issues in a timely manner. · Review and approve semi-monthly payroll including approving requested time off. Operations · Assist in ordering and receiving of products and supplies and ensure proper quantity, quality and price for all purchases. · Maintain appearance, upkeep and cleanliness of all dining areas and service staff work areas. · Make suggestions about improvements in dining room service and layout to Assistant General Manager. · Manage China, Glass & Silver inventory and advises Assistant General Manager on reordering as needed. Special Events · Assist in set-up and supervision of private functions and club events. · Assist Assistant General Manager on planning and execution of club events. · Manage event staff as assigned. · Responsible for the daily reconciliation of the Point-of-Sale system for special events. Other General Duties and Behaviors · Demonstrate and role models leadership qualities by positive, respectful interactions with all, effective teamwork and collaboration, club policy adherence, and through fostering member relationships. · Complete all other duties as assigned by the Assistant General Manager and/or General Manager. Compensation and Benefits: The salary range is $80,000 - $90,000 (D.O.E.); we provide paid time off, paid holidays, healthcare benefits, and a 401(k) with employer matching contributions. Requirements: QUALITIES, ABILITIES AND EXPERIENCE REQUIRED: · A minimum of 4 years of progressive responsibility in food and beverage industry required · A minimum of 2 years of personnel management, preferably in a private club environment · A minimum of 2 years of bartending experience, preferably in a private club environment · Strong knowledge of all beverages, especially wine. WSET Level 3 or similar certification preferred · Experience in resolving customer issues/complaints as well as overall excellent customer service required · Proficient in computer software including Microsoft Word and Excel · Solid time management, organization and prioritization skills · Proven ability to effectively build and foster a team environment · Ability to make decisions in a fast-paced environment · Ability to effectively communicate verbally and non-verbally with others · Ability to prioritize, anticipate situations, and take quick action · Ability to manage multiple projects and recommend/implement effective solutions · Demonstrated commitment to customer service · Excellent problem solving/decision making skills · Ability to work independently and proactively in a fast-paced environment PHYSICAL REQUIREMENTS: · Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach. · Push, pull or lift up 50 pounds. · While performing this job, employee will be exposed to sunlight, heat, wet and/or humid conditions · Maintains a professional appearance appropriate to position and as per Club policy · Ability to climb on step stool or ladder in order to complete elements of the job or facilitate maintenance issues · Fine motor skills The San Francisco Yacht Club provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description Our busy, tight-knit kitchen is looking to add a Sous Chef to our talented team. 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 5 year fine dining kitchen experience, a true passion for kitchen life and a real desire to learn, grow and be part of a team. Strong leadership skills and excellent communication skills are a must! Working knowledge of Excel, and a basic understanding of recipe writing, menu creation, food costing, and scheduling are all a big plus. This is a salaried position with terms to be negotiated based on experience. We offer medical and dental benefits, 401K enrollment, paid time off, very competitive salary, quarterly bonus based on financial review, dining expense account and opportunity for career growth. Lots of educational opportunities (field trips, rooftop beehive, wine seminars and more). Please have a resume ready when you respond. Happy cooking Chef Requirements/Responsibilities Our sous chef team oversees the following responsibilities Heading and running services (lunch, dinner, private dining etc.) Oversight of different departments such as prep, dishwasher, Detailed prep work Ordering Prep lists Scheduling Collaboration with rest of chef team on menu and recipe creation. Execution of off sight events Upholding standards set forth by the chef and rest of leadership team. 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.

Job Description DESCRIPTION: Renowned Michelin-starred restaurant in San Francisco is seeking a Chef de Cuisine who will serve as the Chef/Owners right hand. The Chef de Cuisine will be responsible for the restaurant’s day to day culinary operations, including seasonal menu development, food purchasing, food preparation and production, and culinary team management. Your sphere of control and responsibility will include directing the sustained success, growth, and overall asset management and facility maintenance of the restaurant as measured by total revenue and net income in relation to budgeted goals and owner's objectives. Fundamental to your position is an understanding of the owners’ vision and plans for the restaurant and your ability to communicate and execute it effectively. You will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation, and cleanliness. Job duties include, but are not limited to: • Promote, work, and act in a manner consistent with the mission and values of the restaurant, • Develop seasonal, product-driven menus in collaboration with Chef/Owner., • Ensure that all food and products are consistently documented, prepared, and served according to the restaurant’s recipes, portioning, cooking, and serving standards, equivalent to a three star Michelin rating., • Instruct Sous Chefs, Chef de Parties and Commis teams in the preparation, cooking, garnishing, or presentation of food., • Determine production schedules and staff requirements necessary to ensure Michelin-level service., • Check the quantity and quality of all received products., • Plan, direct, or supervise the food preparation and/ or cooking activities of private dining and supporting Culinary Team, and Pastry department., • Monitor sanitation practices to ensure that employees follow standards and regulations., • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Check and maintain proper food holding and refrigeration temperature control points., • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures., • Work with restaurant GM to plan and price menu items, establish portion sizes, and prepare standard recipe/dish documentation for all new menu items., • Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met., • Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition., • Coordinate planning, budgeting, or purchasing for all the food operations., • Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate., • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on Collaborate with Executive Sous Chef and Sous Chef teams., • Implementing all personnel policies/decisions as outlined in the Employee Handbook, • Provide orientation of company and department rules, policies, and procedures to new kitchen employees. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials. REQUIREMENTS: • Culinary Degree preferred, • Michelin starred culinary and leadership experience, • Proven ability to lead a team, • Must have strong attention to detail and a calm/cool demeanor (no yelling), • Proven experience in a comparable role, • Strong seasonal food and beverage knowledge, • Computer proficiency using Microsoft Suite and MICROS POS, • ServSafe Food Handler Manager certification BENEFITS: • Competitive Salary ($125-140K), • Full medical/dental/vision, • PTO, • Dining Discounts, • Wine Discounts, • Commuter Discounts, • Five day work week, • Relocation assistance offered, • Temp housing available, • EOE

Job DescriptionCompany Description Since 1907, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city’s most popular attractions. Fairmont San Francisco is located atop Nob Hill at 950 Mason Street. Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at to find out more about our company. EOE/M/F/D/V Job Description Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As a Private Dining Station Cook, the care you devote to food and workspace preparation will result in the creation of truly spectacular fare local and seasonal fare. Summary of Responsibilities: Reporting to the Executive Chef, Executive Sous Chefs & Sous Chefs; responsibilities and essential job functions include but are not limited to the following: * Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues. * Assist in the preparation and service of all food items for Garde Manger preparation area. Actively share ideas, opinions and suggestions in daily shift briefings * Maintain proper rotation of product in all chillers to minimize waste/spoilage * Ensure storeroom requisitions are accurate * Ensure the cleanliness and maintenance of all work areas, utensils, and equipment * Have full knowledge of all menu items, daily features and promotions * Follow kitchen policies, procedures and service standards * Follow all safety and sanitation policies when handling food and beverage * Other duties as assigned * Pay Rate: $35.94/hourly Qualifications Qualifications: * Previous experience in the culinary field with advanced knife and preparation skills. * Strong interpersonal and problem solving abilities. * Highly responsible & reliable. * Ability to work well under pressure in a fast paced environment. * Ability to work cohesively as part of a team. * Ability to focus attention on guest needs, remaining calm and courteous at all times. Physical Aspects of Position (include but are not limited to): * Constant standing and walking throughout shift * Frequent lifting and carrying up to 30 lbs * Occasional kneeling, pushing, pulling. * Occasional ascending or descending ladders, stairs and ramps Additional Information Feel free to visit our website at to find out more about our company. Fairmont is proud to be an Equal Opportunity Employer.EOE/M/F/D/V All your information will be kept confidential according to EEO guidelines.

At Left Door, we embody the timeless spirit of San Francisco—an upscale cocktail bar offering a sophisticated yet classic bar program.As we refine our service and expand our reach, we invite dedicated professionals to join our team.We are committed to an elevated standard of service that honor

Itria is a fine dining Italian restaurant in San Francisco's Mission district focused on handmade pastas, crudos, and seasonal dishes using locally-sourced ingredients.We are seeking an experienced organized, hard-working line cook to join our team.We have a solid, experienced core crew and are look

We are looking for a sous chef to join our kitchen team! Please apply with a resume and brief cover letter.

You will be reporting to the sous chef and chef de cuisine daily. Superprime Steakhouse is a steakhouse crafted by Chefs Marc Zimmerman and Shanna Vatsaloo, sonically elevated by vintage JBL audio, and accompanied by a robust beverage program featuring Japanese whisky and boutique wine and spirits.

First opened by Chef and Owner Nancy Oakes in 1993, Boulevard has continuously received high praise and a dedicated following. While preserving the artisanal mosaics, iron work & hand blown glass intrinsic to Boulevard, we have enriched and updated just about everything else from our private dining

Catering Banquet Server (5650C), Berkeley Dining - 85321.At the University of California, Berkeley, we are dedicated to fostering a community where everyone feels welcome and can thrive.Our culture of openness, freedom and belonging make it a special place for students, faculty and staff.As a world-

Are you ready to explore a world of possibilities, both at work and during your time off? Join our American Airlines family, and you’ll travel the world, grow your expertise and become the best version of you.As you embark on a new journey, you’ll tackle challenges with flexibility and grace, le

We are looking for a full-time line cook to join our team - from 2 pm to 11 pm.Professional kitchen experience is required.If you’re interested in working with us, please fill out our application form; resume is optional:.FAIpQLScPpIRyNBMfgSyftk8H303BYb4qH5qWCw8B9d20OvNQ0XRkHA/viewform.Once we

Maria Isabel is an upcoming Mexican restaurant grounded in heritage, craft, and community.Our cooking is rooted in the regional traditions of Mexico—shaped by memory, seasonality, and place—while expressing them through the lens of Northern California’s extraordinary produce and pu

Benu is internationally recognized for its commitment to excellence, innovation, and hospitality.Our team is intentionally small, collaborative, and dedicated to delivering a world-class guest experience.We are looking for highly motivated and committed individuals to be a part of our kitche

Expected to work private events and buyouts. The General Manager will possess a strong working knowledge of wine, beer, sake, and non-alcoholic beverages and have the ability to pair beverages with the Chef’s Adventure Menu.

Involved in developing recipes and portion control specifications, seasonal menu planning, wine dinners, local preferences and recipe testing with Executive Chef . Work with executive chef to create costed catering/banquet menus . Coach sous chefs to ensure kitchen standards are being uphe

Please come prepared with basic kitchen tools, a chef's knife, nonslip shoes, black pants and a head covering.

As part of our team, you'll work alongside skilled and passionate chefs, gain exposure to innovative culinary practices, and sharpen your skills in a kitchen dedicated to excellence.

Atelier Crenn is seeking a Pastry Executive Sous Chef to support the culinary team in overseeing daily pastry operations at our three-Michelin-star restaurant. Pastry Sous Chef or similar leadership role in a fine-dining restaurant environment.

Cafe Assistant General Manager (5234U), Lawrence Hall of Science - 84482.At the University of California, Berkeley, we are dedicated to fostering a community where everyone feels welcome and can thrive.Our culture of openness, freedom and belonging make it a special place for students, faculty and s

Work with Café Chef for efficient provisioning and purchasing of supplies.

Closely overseeing, guiding, and teaching our morning team, Chefs De Partie and Commis Chefs. AM Sous Chef - Birdsong (SOMA). Join the culinary team at Birdsong, led by Chef Chris Bleidorn.

Reports To: Chef Owner(s) | Chef de Cuisine. Collaborate with fellow cooks, sous chefs, and chefs de cuisine to ensure smooth and timely service. Prepare and execute dishes according to the chef's specifications and fine dining standards.

You are NOT an ego driven Chef that has seen it all and is coasting to the finish line. You ARE a Michelin star Chef or CDC for 3 years or more - this is non-negotiable. The owners are looking for an Executive Chef that rises to the top quickly and is interested in partnership potential quickly!&nbs

SPQR is located on Fillmore st in Lower Pacific Heights.Health/dental benefits and sick time.Passionate about cooking and hospitality.Have strong communication, organizational and problem solving skills.Possess a positive and collaborative attitude.Always ready for a challenge and to constantly

Bar Crenn, opened by Chef Dominique Crenn in 2018, has been newly transformed to be modeled after a Japanese listening bar.

Pomet is looking for an experienced, full time Line Cook to join our team.We are a farmer-owned, hyper seasonal, California cuisine restaurant in Oakland, that works with local ingredients in a refined, fine dining experience to represent Bay Area farmers and producers.The ideal candidate is a relia

Fast-paced, international restaurant group is seeking an established and passionate General Manager with a strong technical background in fine dining (Michelin/Luxury hotel F&B preferred) to lead their flagship US location in San Francisco.The right candidate will be someone that loves service and F

Via Aurelia is an immersive journey into the heart of Tuscany delving deeply into its traditions, presenting flavors shaped by the region’s centuries of trade and vast coastline.It’s these traditions we have distilled into a modern San Francisco setting, as the anchor tenant of the VISA&

Viridian is a craft cocktail bar and restaurant in Uptown Oakland serving contemporary dishes inspired by Asian American nostalgia.Our kitchen is grounded in care, consistency, and collaboration, and we take pride in creating food—and a work environment—that people genuinely enjoy being

Join our close-knit veterinary specialty practice, where you can positively impact the lives of dogs, cats, and the people who love them.We are a hard-working, fun-loving team, dedicated to providing 5-star service to our clients and unparalleled care for their pets.We have been the only dental spec

RT Rotisserie is seeking an experienced and passionate Lead Server to join our RT Rotisserie team.With two locations, RT Rotisserie is committed to serving the community of San Francisco!.At RT Rotisserie, we pride ourselves on warm hospitality and exceptional yet approachable food with a

State Bird Provisions is seeking experienced and qualified servers.We encourage candidates from all backgrounds to apply, who are committed to upholding a strong reputation for excellent guest experience.Please fill out our application form, or respond outlining your interest and experience.Job requ

Responsible to: Café Chef.

Obelisco is a family-owned Mexican restaurant seeking an experienced, reliable server who understands that strong service and teamwork are non-negotiable.Weekend availability is required.Minimum 1–2 years of full-service restaurant experience.Strong order accuracy and POS proficiency.Confident

Prepare dishes according to recipes and menu direction from the Chefs while maintaining consistency, quality, and presentation standards.

Lead Line Cook / Junior Sous (Working Role).Flora King – Argentine-Inspired Steakhouse.Castro District, San Francisco.Flora King is a growing, owner-operated Argentine-inspired steakhouse located two blocks from the historic Castro Theatre.We are entering an exciting next phase with our full l

Located in the heart of the Mission District, The Hall is a premier destination — a sleek, vibrant cocktail lounge with elevated street food and eight professional Diamond pool tables.We’re where refined taste meets playful competition, offering guests an atmosphere that’s as welco

Situated in San Francisco’s historic Presidio National Park, on the South Western Corner of the Main Parade Lawn, Chef Laura Ozyilmaz and Chef Sayat Ozyilmaz are the Co-Executive Chefs at Dalida. Specific shifts, AM or PM schedules can be coordinated with Executive Chefs. Prepare dishes accord

Work with the Executive Chef and the Director of F&B to create and implement menus. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel&

As a private, members-only club, we pride ourselves in offering outstanding hospitality to our members and guests in a warm and professional atmosphere. Plating prepared foods based on Executive Chef’s guidance.