Please include resumes in the body of your email, attachments will not be viewed.

Thank you for applying to Commonwealth!

Other important qualifications:

- strong ability to communicate
- exceptional teamwork skills
- a true eagerness to learn

—–

Our menu includes the full spectrum of what the sea has to offer, done with a simple, straightforward approach.

We source only sustainable seafood (in terms of season, method of catch, and environmental impact) directly from small fishing communities and oyster farmers,
and work directly with over a dozen local farmers and foragers for our produce.

For more information about our approach to food, oysters, and sustainability, please visit our website.

Qualifications:
- Ability to work well under pressure
- Fast, efficient and a fine attention to detail
- Experience in traditional and modern cooking techniques
- Eager to learn and posses a strong work ethic.
- Proper food storage and handling knowledge
- Willingness to go above and beyond the norm
- Ability to work all stations in kitchen
- Experience expediting a line during a busy service
- Strong understanding of food and labor costs
- Ability to work with the FOH seamlessly

This position will directly supervise kitchen staff during prep/service/breakdown, so we’re looking for someone with great leadership and communication skills.

The Assistant General Manager will have direct interaction between the all levels of staff, management, and customers s/he will need to have exceptional personal skills and possess a strong aptitude for leadership and customer service. It is the Assistant General Manager’s responsibility to meet the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds. It is also the restaurant manager’s responsibility to meet budget in all areas of cost control with consistent focus on cost of sales and payroll.

Requirements:
- Candidates should have at least 4-5 years restaurant management experience in an upscale dining establishment
- A genuine passion for and strong knowledge of fine food, wine and spirits and a desire to contribute positively and enthusiastically to a growing enterprise in a competitive market.
- Strong business acumen, and a head for numbers and business accounting.
- Strong inter-personal skills, a learned manner for interacting appropriately with guests and employees, and the ability to inspire confidence and passion in others.
-Experience using back-of-house administrative functions on a modern POS system (back of house Aloha experience a plus).
- Ability to run an effective training program
-Experience providing service education via Daily line-ups; new server, busser, host and bartender training programs; ongoing development programs, seminars; Daily evaluation of restaurant service performance;
- Knowledge of Spanish is a plus
- Candidates must be available to work all shifts including weekend, opening, closing, and mid-shifts
-We offer paid time off and a competitive benefits package

Ultimately, we’re looking for an individual with the dedication to see every task through to the end despite whatever obstacles may come her/his way. If you feel you want to be a part of an experience that the Fenix will provide then please reply.
WE ARE AN EQUAL OPPORTUNITY EMPLOYER.

Server:
You must have at least 2 years experience in dining and cocktail service.
Know how to pamper and guide the guest through a memorable and unforgettable experience. (Our servers are not order takers!!!) Must have a great positive attitude always and be poised under pressure regardless of very challenging guest or co-workers!
Must have a really high attention to details
Must have excellent communication skills
Must have Wine and Cocktail knowledge

Box Office Cashier/Receptionist/Host:
Must have excellent math skills. Banking experience is a plus. Compensation depends on experience.
Must have exceptional phone skills and be able to adhere to policies and procedures.

All candidates must have understanding of the necessity to be passionate about very high quality service.
We create an extraordinary unforgettable experience for all our guest at all times.
Please do not Waste our time if you are not available to work any of these possible shifts:
Weekend evenings (Friday/Saturday/Sunday) and all holidays 5 pm-1am.
All applicants must possess legal government working authorizations. A SAFE-SERVE food handling certificate is required for this position. Those who apply must provide current resume with available work hours and 3 references promptly listed out.

Cut and Paste your resume into body of email. We do not guarantee attachments will be opened. Please state specific job position applied for on RESUME and subject line of all email. Email resume to: hiring@biscuitsandblues.com and mention position applying for on the subject line. 

On-site walk-in interview is available ONLY on Friday, June 21and Saturday June 22 between 1pm to 4pm on a first come first serve basis. Please bring resume accordingly. NO OTHER WALK-INS and NO PHONE CALLS PLEASE.

Thank You!

We are currently looking for a barista to help prepare and serve espresso drinks made with Four Barrel Coffee. For this position, we’re looking for more than simply experience on an espresso machine, but also passion for coffee and incredible attention to detail. We take great pride in making our chocolate, coffee, pastries, and hot chocolates and are thrilled to share them with the San Francisco community and beyond. The position entails:

- Creating espresso drinks made with Four Barrel Coffee
- Cleaning and maintaining our cafe
- Engaging guests with thoughtful service
- Learning about our chocolate, its production, and then sharing our story with guests

Requirements

We are looking for someone who can demonstrate great skill in making espresso drinks, preferable someone who has 2-3 years of experience. In addition, we are looking for a quick learner with a great attitude. Or, as our cafe manager, Brian, says, “We’re looking for a coffee nerd with people skills and hands like the wind.” Here’s what we’re looking for additionally:

- A passion for coffee and chocolate
- 2-3 years of experience making espresso drinks
- A passion for making a quality product
- A positive attitude
- The ability to deliver cheerful, accurate, and thoughtful service
- The ability to complete tasks quickly, accurately, and efficiently
- Problem solving skills and adaptability
- Critical thinking
- A team player
- Communication skills
- Familiarity with a fast-paced work environment

If you are interested, we’d like to see your resume and we would love for you to write a few paragraphs about your favorite food experience or influence. Keep in mind that we value passion, attitude, and hard work above only experience, so tell us what inspires you to join our cafe team. Please contact us at jobs@dandelionchocolate.com.

We require a minimum of 2 years of higher end casual to fine dining experience with a solid knowledge of wine (level 1 sommelier preferred) & cocktails. Since you’ll be building rapport with members, customer service skills and recalling names are a must. The schedule is Monday through Friday with an occasional Saturday day shift. Hours will start in the 18-24 range with the opportunity for full time as the club continues to grow. We have a high tenure rate and our members love the staff so having an outgoing personality and a collaborative attitude will put you at the top of the list.

The right candidate will have:
- Energetic and charismatic personality
- Motivational and positive attitude
- Leadership and Communication skills
- Planning and Organizational skills
- 2-3 years Supervisory restaurant experience
- Server and Bartender experience
- On-the-floor Management style
- Accounting skills and cost control awareness
- Computer and POS programming experience
- Experience with a high volume and fast paced environment

Visit us online at www.eldoradosonoma.com for more information.

If you think you are a match, please apply by pasting your resume in the body of an email.

Moana Restaurant Group is one of the Wests top restaurant companies with opportunities for growth and advancement. Visit us online at http://www.moanarestaurantgroup.com.

Candidates must meet the following requirements:
>5 or more years as manager of high volume restaurant
>Strong leadership skills
>Passion for customer service
>Strong food and beverage knowledge
>Excellent communication and organizational skills, verbal and written
>Willing to work long hours and late nights in a fast-paced, challenging and exciting environment

Responsibilities include, but not limited to:
>Manage a staff of 30+, including recruiting, training and reprimanding
>Control FOH labor cost
>FOH staff scheduling
>Positive reinforcement of Yoshi’s policies
>Ongoing staff training

Benefits include:
>Medical and dental insurance
>Paid vacation
>Meals

Working knowledge of Micros POS and OpenTable a plus.

Respond with cover letter and resume, include professional references.

• Compensation: Negotiable

A16 is seeking a part-time host with availability for both day and evening shifts. Candidates must have previous hosting experience and complete familiarity with Opentable software. Candidates must be gracious, confident, detail-oriented, positive and should thrive in a very busy and high-energy environment.

Requirements for consideration:

At least 2 years of experience in comparable restaurants

Confidence and personality coupled with a sense of composure under pressure

Understanding of strategic seating and of turning tables

Attachments will NOT be opened. Please include “Host” in email subject
line along with your name to be considered for this position.

We are looking to hire an experienced Kitchen Manager. Please read the job description carefully as this is a unique Kitchen manager position

Kitchen Manager Job description
-Purchase Food (fish, meat, poultry, produce, frozen and dry goods), operating supplies, china, silverware, glassware, kitchenware, uniform and linens. This requires superb organization as well as Par sheets, Order guides and inventory sheets and other standard kitchen organizational tools.

-Categorize invoices with General Ledger code. This requires attention to detail. This is entering and coding invoices to ensure that all bills are paid on time, as well as accurate costing.

-Menu engineer- Works with the Chefs to cost all menu items, including weekly specials. Also create vendor relationships that will allow you to get the best price possible. We want someone who will create a relationship with vendors so that we always know what is new, fresh, in season and on special sale price

-Daily control of the food cost to meet budget. We have a very strict food costs. In order to meet the food cost budget, you must be highly organized and on top of inventory, ordering, sales trends and waste.

-Weekly food Inventory: Yes…WEEKLY. We know this is a pain, however you have a team to help you and it is vital to having weekly control of our goods, since we are such a large establishment.

-Make sure all the perishables are rotated by FIFO (First In, First Out). Use other kitchen management policies. Be constantly monitoring the product to ensure it is fresh or will be used before being wasted.

Work close with the chefs for seasonal items to be integrated in menu and to plan for weekly specials: We want a situation where the Kitchen Manager will go to the chefs with some great special price item or some great new in season item that they can use in their weekly specials. In addition this KM needs to be aware of food seasons and trends so that if a chef has an idea to use something, and it’s really expensive or totally out of season, the KM knows that information and can communicate it.

-R&M for restaurant appliance: building maintenance. This includes fixing/repairing or arranging service for broken equipment. Ensuring that all inspection items are being inspected(hoods, fire extinguishers, etc) and arranging painting, deck repair, etc

-Computer literate: Specifically Excel. and Email. You must be able to cost out items, create spreadsheets if you need one. Please be someone internet savvy

We are looking for a full time floor manager with a the drive to provide excellent hospitality and a passion for the restaurant industry. Please have an energetic, warm and professional floor presence with a solid food & beverage background.

This is a great opportunity to learn and grow. Responsibilities and requirements include, but are not limited to:

– Possess the ability and dedication to learn, lead, educate and manage a close-knit staff
– Guide employees in areas of service, conduct, food, and wine
– Be able to rotate through all FOH positions comfortably
– Possess the stamina for daily operations and floor management
– Be familiar with Aloha, Open Table and Microsoft Office
– Comfort and accuracy in cash handling and basic math calculations
– Maintain composure while being highly self-motivated and detail oriented
– Must be flexible with time and shifts
– Be comfortable in both a dining room setting and a bar setting

**PLEASE NO PHONE CALLS AND NO WALKINS**

Successful new concept in the SOMA/FiDi seeks a lead prep cook that can grow into sous chef.

We serve creative prepared foods (inspired sandwiches, soups and composed salads that go way beyond the tired old standbys) to the breakfast and lunch crowds using top quality ingredients and preparing all menu items from scratch. We’re looking for a talented kitchen professional that wants to help us grow this business.

Why work with us?
Your talent will shine – Collaborate with the chef to execute a dynamic, seasonal menu.
Work directly with a talented and well known bay area chef with a fresh, Mediterranean and local cooking style.
You can have a life – Work daytime hours and keep holidays and weekends for yourself.
We share your values – Use top quality ingredients in a LEED certified environment committed to sustainable business practices.
You’ll have room to grow – As we grow our company, your role and responsibility will grow with us. Be part of the revolution for healthier, better and more delicious eating.
Your Qualities: energetic, dependable, positive, collaborative, ambitious, creative

Your Experience
At least 3 years professional food service experience in high volume environments
Experience with prepared foods and/or lunch concepts with catering
Combi oven experience a plus

Your Responsibilities
Make amazingly delicious food.
Assist chef in delegating tasks and training prep cooks.
Learn all recipes and be able to execute a full menu in the chefs absence.
Help create an environment that encourages team work and positive attitudes.
Maintain impeccable standards of cleanliness and sanitation.
Minimize waste and increase efficiency.

We don’t discriminate on the grounds of race, gender, age, sexual orientation or anything dumb and superficial like that.

Additional Requirements
Standing and walking for up to four hours at a time; lifting/carrying loads up to 50lbs unassisted; use of machinery including, but not limited to, ovens, ranges, mixers, grinders and mandolins.

As a kitchen team we strive to constantly improve ourselves and are seeking like minded cooks. We keep a positive atmosphere in the kitchen and like to have fun while doing some serious cooking. As chefs with strong SF and NYC restaurant backgrounds ourselves, we expect full professionalism and focus from our cooks. Timeliness, cleanliness, a passion for cooking and a positive attitude are the basic prerequisites of the job.

After a full year of business in our SF location, we have been very well received by the press and the neighborhood alike. We are looking for a couple of very strong cooks who are willing to learn any and all stations including hot/cold side, pizza and brunch. Experience as a lead cook, expediting, receiving are all pluses.
Wages are competitive and entirely based on experience. We will pay generously for the right talent and attitude.

Requirements for applying:
-A minimum of two years line experience(Or a kickass attitude and the ability to push yourself to be a great cook)
-References from previous employers
-A current resume (please cut and paste into body of email)
-A brief cover letter about yourself
**We will pay good money for the right person**

Salary Range: TBA

Position Summary:
Greet guests, making them feel welcome. Operate cash register taking payment from customers. Maintain the front housekeeping service areas clean and stocked with product.

Qualifications:
 1 year experience handling cash and operating a cash register.
 1 year providing excellent one on one customer service.
 Ability to communicate with customers in English.

Position Responsibilities:
 Operate Cash Register accurately.
 Recognize menu items and accurately charge customers for purchases.
 Smile, greet, and serve customers making them feel welcome.
 Prepare and stock service areas for hot or cold beverages, such as coffee and teas.
 Clean or sanitize work areas, utensils or equipment.
 Provide customers with product details, such as coffee blend and preparation descriptions.
 Display prepared foods, such as muffins, biscotti and bagels.
 Stock customer service stations with paper products or beverage preparation items.
 Wrap, label, or date food items for sale.
 Set up or restock beverage and product displays.
 And other duties as assigned.
 Must follow all safety rules and actively prevent accidents.
 Commitment to the service values and ethics of the client company.

Essential Skills and Experience:
 Strong customer service skills.
 Accurately record sales on a cash register and make change for customers within a 1% margin of error.
Nonessential Skills:
 Merchandising skills.
 Catering or food preparation skills.
Reporting to this position: None
Physical Demands and Work Environment:
 Must be able to lift a minimum of 25 #. Employee must be able to work on their feet 7.5 hour per day excluding breaks.
 Employee has to work under pressure and time deadlines during peak periods.
 Must be able to use a cash register or computer key board for up to 2 hours continuously.
 Must be able to load and push a cart a short distance.

Position Summary:
Produce visually appealing and good tasting foods to Good Foods Groups INC. standards off the grill station for breakfast, lunch and dinner. Prepare, season, and cook meats, sandwiches, fish, deep fried items or other foodstuffs as required. Take customer orders and prepare food as ordered.

Qualifications: 1 years providing excellent one on one customer service. Must be able to communicate with others to convey information effectively. Must be able to communicate in English with customers. 2 years food preparation experience.

Position Responsibilities: Maintain HACCP program requirements Season and cook food according to recipes and experience. Observe and test foods to determine if they have been cooked sufficiently, taking temperatures. Adjust seasoning to customer tastes. Prepare grill menu ingredients according to recipes, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to patrons. Regulate temperature of ovens, broilers, grills, and roasters. Substitute for or assist other cooks during emergencies or rush periods. Take customer orders and prepare at least 5 orders concurrently as ordered. Wash, peel, cut, and meats and vegetables to utilized at the grill station.

Must follow all safety rules and actively prevent accidents. Commitment to the service values and ethics of the client company. Must comply with all ServSafe and HACCP programs and principles.

Essential Skills and Experience: Must be able to correctly and safely use standards kitchen equipment. Chefs’ knives; Convection ovens; Rotating rack ovens; Meat and cheese slicing machines, steamers, mandolins, grills, deep fryers, and broilers.

Knowledge of principles and processes for providing customer service. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation. Job requires being reliable, responsible, and dependable, and fulfilling obligations. Job requires accepting criticism and dealing calmly and effectively with high stress situations Job requires knowledge and use of food cost control methods.

Nonessential Skills: Assisting with food preparation and service in other areas of the kitchen. Commitment to scratch cooking and healthful foods. Current ServSafe certification

Reporting to this position: None
Physical Demands and Work Environment: Must be able to lift a minimum of 45 #. Employee must be able to work on their feet 7.5 hour per day excluding breaks. Employee has to work under pressure and time deadlines during peak periods. Food preparation is in view of customers. Individual customer orders are prepared concurrently exhibition style.

Individual will be responsible for overseeing all restaurant operations. Works with the FOH team to maintain the highest standards of service while executing strategies to improve bottom-line sales.

The ideal candidate must possess the following traits:
• A passion for creating an “Exceptional Guest Experience.”
• A coaching style that motivates others to achieve organizational, restaurant and individual goals
• Possess a work ethic that seeks to exceed expectations
• Demonstrates judgment and decision making by identifying relevant issues in complex situations; and seeks information and assistance from appropriate sources

Job Requirements:
• Effective Communication Skills
• Organizational Skills
• Attention to Detail
•Multi-tasker, Knows what is going on at every table with every step of service.
•You are a “doer” who is involved in every aspect of floor service.
•Insures exceeding expectations for every guest, from Greeting, Name Face Recognition, to Thanking and Inviting Return.
•A Coach and Trainer who leads and follows through on all standards of Service and Food.
•Punctual, you exceed standards you set for others.
•Experience with Banquets and Catering with a strong emphasis on driving in new business/clients.
•Experienced on Aloha POS (FOH/BOH) and OpenTable required.
•Manages scheduling to achieve great service and to meet labor cost goals.
•Extensive experience with Word and Excel for use with: Schedules, Training Procedures, Menu and Specials, Inventories, Internet Promos, and Guest Thank You’s
•Must posess strong Office, Paperwork and Cash Handling skills with a great attention to detail.
• Food Handlers Card / Servsafe Certification
• Knowledge of local purveyors and farms is recommended
• Fluent in Spanish is a plus
•You complete all tasks accurately, beating deadlines. You don’t leave till problems are resolved.
•You normally work 10+ hours per day / 50+ hours per week including nights and weekends.

Compensation: Salary (based on experience) and Health Benefits

This postition is part time, as needed — perfect for people with a flexible schedule that are looking to pick up extra work on occasion) We would prefer someone who could commit to most Saturdays (2-11pm) and we are booked through 2014.
Waiters, Bartenders, and Bussers are needed.

A broad knowledge of catering service is necessary. Must have at least two years of experience in full service restaurants (or with a caterer) with excellent service skills and a love for taking care of customers. We are looking for someone who is self motivated with good organizational skills and a positive work attitude. You must be able to work under pressure. Perform duties related to the set-up, service, and break-down of full service, catered meals and special events. Also good communication skills are essential (English a must).

Please email your resume with a cover letter to staffing@katiepowerscatering.com

ON-CALL PREP CHEF (Part time, as needed — perfect for people with a flexible schedule that are looking to pick up extra work on occasion) We would prefer someone who could commit to most Fridays (8-3) and Saturdays (1-9pm)

Prep Chef Qualifications:
• Minimum 2 years experience cooking/prepping in a professional kitchen
• Customer-service experience a plus.
• You must have the skills and knowledge to maintain HAACP, safety & sanitation standards
• Bilingual English/Spanish a plus
• Organizational and computer skills a plus
• Flexible schedule is a plus

Prep Chef Job Requirements:
• You must arrive for shift on time, in proper uniform, ready to work. Tardiness and unexcused absenteeism are not tolerated.
• You must share our love of food and awareness of sustainable and local foods
• You must not be afraid to ask questions and be willing to embrace new and unknown techniques and cuisines.
• You must have ideas and bring them to the table.
• No matter the challenge, our specialty is making it happen, and we ask for you to bring this same CAN-DO, FLEXIBLE attitude to work daily.
• You must be able to work well under-pressure
• You must have a valid phone number and email address
• You must be able to lift 50 pounds
Hourly rate commensurate on experience

If you are interested in applying, PLEASE SEND THE FOLLOWING:
(failure to follow these directions will be considered a forfeited application)
• A COVER LETTER that explains what position you are applying for why you are interested in working in our kitchen.
• An updated RESUME
• 2-4 REFERENCES

A broad knowledge of catering service is necessary. Must have at least two years of experience in full service restaurants (or with a caterer) with excellent service skills and a love for taking care of customers. We are looking for someone who is self motivated with good organizational skills and a positive work attitude. You must be able to work under pressure. Perform duties related to the set-up, service, and break-down of full service, catered meals and special events. Also good communication skills are essential (English a must).

Candidate should have:
Excellent communication & customer service skills
Ability to perform with attention to detail, accuracy, and follow through
Strong computer skills
Ability to multi-task
Minimum 2 years working in the food business
Ability to adapt in a fast-paced environment

Benefits include:
Competitive salary, a great staff to work with, and working with a company that has incredible potential for growth.

Qualifications:
• Background in the food or events industry.
• Knowledge and maturity in sales both of “order taking’ and “cold calling”.
• Able to prioritize and goal set.
• Able to multi-task with strong follow through and accurate completion.
• Weekend work every weekend during the season not problematic.
• Able to work as a team.
• Will train with base potential.

Just Some of the Job Description:
• Writing event contracts, timelines and diagrams for venues and clients.
• Be able to be a specialist in the hospitality industry.
• Execute event management with multiple vendors, kitchen/wait staff.
• Act as day-of-coordinator or account executive/manager or assistant as needed per event.
• Develop relationships with property venues and special event managers.
• Write venue contracts. Show properties to prospective clients.
• Conduct client tasting while concurrently working with their entire event process.
• Love food and like talking about it and creating new ideas to WOW clients.
• Schedule tastings, site inspections, rehearsals, and events.
• Invoice and deal with collecting payments.
• Develop vendor/venue relationships.
• Scheduling up to fifty wait staff for events in a timely and organized manner.
• Identify and serve the greatest needs of the customer.
• Control and manage inventory.
• Able to work with Microsoft Office Suite and Appleworks on Macs.
• Weekly ordering of rentals
• A combination of office and on-site duties.

Abilities You Need:
• Good spelling and grammar.
• Experience with spreadsheets.
• Mac experience preferred but not necessary.
• Positive attitude.

This position starts at 25 hours a week-Thursday 9-5, Friday 10-6pm and Saturdays 1-11pm
Be willing to work a flexible schedule as needed by management. Must have a current CA Food Handlers certificate/card.
We offer competitive wages.

Submit your resume online with a cover letter explaining why you are interested in working with us at staffing@katiepowerscatering.com. Please no calls.

Above all, we need a friendly and outgoing person to lead our coffee launch!

If all of these properties apply to you, please apply below and we’ll be speaking to you soon!

Interviewing On Monday, 6-18 @ 5:00pm and Tuesday, 6-19 @ 5:00pm

—————————————————-

Shift: FULL TIME 6:30am-2:00pm Monday-Friday

Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas.

Clean or sanitize work areas, utensils, or equipment.

Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.

Provide customers with product details, such as coffee blend or preparation descriptions.

Receive and process customer payments through POS

Responsibilities include but are not limited to the following: Under the general guidance of the Executive Chef, check and set-up menu items and replace as necessary, prepare buffet items as needed, prepare and cook menu items, and perform banquet preparation and other duties. Assist in the preparation of cold and hot entrees, salads, appetizers, etc. Prepare foods, such as washing and peeling fruits and vegetables, cutting, chopping and similar duties. Maintains sanitation and safety standards at all times in work areas and during food handling, production, and storage. Check the food temperatures prior to food being served and during the course of service. Perform other work as assigned.

Minimum qualifications: Must have excellent safety and sanitation skills, culinary experience in a fast paced kitchen. Flexible schedule needed. Intermediate verbal communication skills in English required.

To Apply: Email your resume to jobs@olyclub.com and state in the subject line “Cook”

The Cook position is a Local 2 union position. Scheduling is by position seniority with shifts being assigned based on operational needs.
To learn more about The Olympic Club, please visit www.olyclub.com. Interviews are by scheduled appointment only. All employment offers are pending satisfactory results from a background investigation and pre-employment drug testing. EOE M/F/D/V

Please come in to speak with a manager Tues-Friday between 3pm – 5pm

510 Union St, San Francisco, CA 94133

Ideally you possess strong leadership skills, an attention to detail, a passion for customer service and the ability to energize and hold accountable a great group of servers.

If you lead by example, are passionate, creative, and want to be involved in the community then send us your resume. We are looking for the right person rather than just the right experience.

The position requires approximately 40-45 hours a week including most days and weekends. Strong starting pay with increases based on performance. We are interviewing immediately.

Please apply below with your resume, and include a brief (no more than 1 paragraph) summary in your cover letter of why you are interested in the position.

Servers will be responsible for providing amazing, knowledgeable, and effortless customer service. We are dedicated to providing our customers and employees alike with a great experience in our stores. We are expanding rapidly in the next year and offer plenty of room for advancement as well as great benefits. We are looking for the following qualifications:

2-3 years serving exeperience serving in a high quality food environment
Passionate about good, sustainable food
Experience with Micros or other similar POS system
Good meat knowledge (cuts, cooking, etc) a plus
Ability to stay calm under pressure and always provide the best possible customer service
Upbeat and positive personality

Send your work experience and other qualifications to jobs@bluefogmarket.com.

Health benefits. Meals. Tips.

Requirements:
1. Minimum of two years experience
2. Able to handle high volume, fast pace service
3. Excellent organizational and time management skills
4. POS Experience (Micros)
5. Team player
6. Possess a positive attitude and warm, personable presence
7. Professional demeanor with the ability to think on their feet
8. Must have open availability

This position is available immediately. To apply, drop off a completed application (posted on our website www.ilovejacks.com) at our Pleasant Hill location between 2-4pm, Monday- Friday. 60 CRESCENT DRIVE, SUITE A
PLEASANT HILL, CA 94523

ONSITE CATERING CHEFS (multiple positions available).Morning, afternoon and evening call times available.

Motivated, professional on-call chefs are needed for events in the Bay Area. Previous catering experience and previous fine-dining experience appreciated, and current culinary students are encouraged to apply. Looking to develop a long-term working relationship, beginning this summer and going on throughout the end of the year.
Candidates will possess a positive, enthusiastic and flexible attitude, along with a desire to execute menus with Taste Catering’s highest standards and attention to detail. A focused and team oriented work ethic is a must. Ability to lift 50 lbs.

Please paste and send resume in the body of email response to “On-site Kitchen Manager”. Taste will not open any attachments.
Please DO NOT come by the office without an appointment. MUST be able to work legally in the United States and have proper documentation.

Thank you and we look forward to hearing from you.

Experience:
* 3 to 5 years in fine dining

Requirements:
*Good communications skills
*Positive attitude
*Strong leadership and team building skills

Knowledge:
*Food safety
*Bar tending and beverage cost control
*Guest interaction and service techniques
*Aloha, OpenTable, Excel and Word proficiency
*Effectively manage service labor, scheduling and payroll
*P&L understanding
*Kitchen and Bar equipment operation and maintenance
*Inventory management and food cost control
*Vendor management

• Minimum 3 years verifiable management experience in a fast paced, high-quality restaurant
• Strong leadership skills- the ability to manage and mentor team of 30+ staff
• Excellent customer service skills
• Flexible schedule – weekend and evening availability is a MUST
• Must possess stamina for long hours and passion for hands-on service (leading by example)
• Strong food and wine knowledge
• Impeccable eye for detail and solid organizational skills
• Computer proficiency necessary – experience with word and excel necessary (familiarity with Aloha and Open Table is a big plus)

We are seeking great people to join our team as a server. We will also cross-train this position as a bartender.

We are seeking team members that are very passionate about wine, craft beer and great food. We will cross train to both serve and work at the bar.

- do you have previous fine dining experience at a well-regarded restaurant?
- do you enjoy enjoy really interacting with guests while helping them learn about wine, beer and food?
- are you familiar with Aloha POS?
- are you available to work evenings, including the weekends, Saturday and Sunday mornings and holidays (except Thanksgiving & Christmas)
- did we mention needing to really, really love wine?

If you answered yes to all of these questions, then we want to talk to you.

Please include a few sentences about why you think you would be a great fit for our team and let us know if you have any restrictions on the days and times/days you can work.

• Minimum 3 years verifiable management experience in a fast paced, high-quality restaurant
• Strong leadership skills- the ability to manage and mentor team of 30+ staff
• Excellent customer service skills
• Flexible schedule – weekend and evening availability is a MUST
• Must possess stamina for long hours and passion for hands-on service (leading by example)
• Strong food and wine knowledge
• Impeccable eye for detail and solid organizational skills
• Computer proficiency necessary – experience with word and excel necessary (familiarity with Aloha and Open Table is a big plus)

Having hosted successful events and functions in our location for over 10 years, Servino has an excellent reputation in the community, and now we are looking for the right candidate to maintain our high standards and open new markets and opportunities so that our space continues to reach its full potential.

We are looking for a person who has a kind and friendly manner who can easily mesh with our long-term staff. Extensive Banquet, Catering, and Event Management Experience is a must, and an in-depth Food and Wine knowledge (preferably Italian) is a plus. Expect busy Weekend and Holiday traffic where Management presence is required.

Other preferable attributes:

*Expert Experience with Banquet Food & Beverage Ordering, Scheduling, Invoicing, Floor Plans, and the creation and maintenance of other such banquet materials and packages.
*Warm and inviting people skills. Ability to field calls and inquiries, and perform walk-throughs with potential clients in a gracious and professional manner.
*Excellent Sales, PR and Marketing Skills.
*Highly Organized. Ability to juggle multiple tasks and remain calm under pressure situations.
*Strong Floor Presence. Ability to teach, lead, and delegate tasks to staff.
*Knowledge of Squirrel (or equivalent) POS System

Please reply with Banquet Manager Position in the Subject Line to info@servino.com

Job Summary:
While onsite Service staff reports directly to Lead Captains and assists the service staff team in set-up, food and beverage services and event breakdown. Culinary staff reports directly to the Event Chef and assists the culinary team in set up, food prep and event breakdown.

Availability
Applicants should be able to work at least some weekends and flexible hours. They must also be able to work ALL of the following dates:
 Thursday June 27, 2013
 Saturday September 21, 2013
 Friday September 27, 2013
 Saturday, September 28, 2013
 Thursday, October 17, 2013
 Saturday, November 9, 2013
 Thursday November 19, 2013
 Friday, December 6, 2013
 Saturday, December 7, 2013
 Friday, December 13, 2013
 Saturday, December 14, 2013

Interview and Application Procedure
Applicants must bring a current resume and list of references.
Interview sessions will be held during the following dates and times and are on a first come first serve basis:
 Monday, June 17th from 9:30 am to 11:30 am
The interviews will occur in our offices located at:
Paula LeDuc Fine Catering
1375 Park Avenue (between Hollis and Holden)
Emeryville, CA 94608
 Please utilize street parking
 Please come in and have a seat in the conference room. There will be a place to sign in and paperwork to begin filling out. You will be called for an interview in the order received.

Essential Skills and Experience
 Must have a current California Food Handler’s Certification or current Safety/Sanitation Certification.
 Adequately represent the organization through professional appearance and grooming.
 Be able to communicate and understand the predominant language (English) of your work area.
 Have a reliable form of transportation to and from events throughout the Bay Area and Wine Country.
 Have regular access to email and the internet.
 Have the necessary skills to work with a sense of urgency, in a well-organized manner.
 Have the ability to follow directions.
 Have the capability to work with a diverse workforce, in varying environments, with a positive attitude.
 Culinary applicants must have at least one year of either culinary experience or education.
 Service applicants must have at least one year service and/or customer service experience.

Physical Demands and Work Environment
The physical demands and work environment characteristics 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.
 Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of the event. The employee must occasionally reach, bend, stoop and lift up to 50 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.
 Work Environment: While performing the duties of this job, the employee is exposed to ambient temperatures and weather conditions at the time of an event.

Paula LeDuc Fine Catering is an Equal Opportunity Employer.

To find out more about us please visit paulaleduc.com.

Job Summary:
While onsite Service staff reports directly to Lead Captains and assists the service staff team in set-up, food and beverage services and event breakdown. Culinary staff reports directly to the Event Chef and assists the culinary team in set up, food prep and event breakdown.

Availability
Applicants should be able to work at least some weekends and flexible hours. They must also be able to work ALL of the following dates:
 Thursday June 27, 2013
 Saturday September 21, 2013
 Friday September 27, 2013
 Saturday, September 28, 2013
 Thursday, October 17, 2013
 Saturday, November 9, 2013
 Thursday November 19, 2013
 Friday, December 6, 2013
 Saturday, December 7, 2013
 Friday, December 13, 2013
 Saturday, December 14, 2013

Interview and Application Procedure
Applicants must bring a current resume and list of references.
Interview sessions will be held during the following dates and times and are on a first come first serve basis:
 Monday, June 17th from 9:30 am to 11:30 am
The interviews will occur in our offices located at:
Paula LeDuc Fine Catering
1375 Park Avenue (between Hollis and Holden)
Emeryville, CA 94608
 Please utilize street parking
 Please come in and have a seat in the conference room. There will be a place to sign in and paperwork to begin filling out. You will be called for an interview in the order received.

Essential Skills and Experience
 Must have a current California Food Handler’s Certification or current Safety/Sanitation Certification.
 Adequately represent the organization through professional appearance and grooming.
 Be able to communicate and understand the predominant language (English) of your work area.
 Have a reliable form of transportation to and from events throughout the Bay Area and Wine Country.
 Have regular access to email and the internet.
 Have the necessary skills to work with a sense of urgency, in a well-organized manner.
 Have the ability to follow directions.
 Have the capability to work with a diverse workforce, in varying environments, with a positive attitude.
 Culinary applicants must have at least one year of either culinary experience or education.
 Service applicants must have at least one year service and/or customer service experience.

Physical Demands and Work Environment
The physical demands and work environment characteristics 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.
 Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of the event. The employee must occasionally reach, bend, stoop and lift up to 50 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.
 Work Environment: While performing the duties of this job, the employee is exposed to ambient temperatures and weather conditions at the time of an event.

Paula LeDuc Fine Catering is an Equal Opportunity Employer.

To find out more about us please visit paulaleduc.com.

Apply online at: http://jobs.berkeley.edu selecting job # 15280. To learn more about our department, check our website: http://www.housing.berkeley.edu/

At Cal Dining, we believe that “breaking bread together” is a unique aspect of dining on-campus with friends, faculty or staff. Our focus is on nourishing the Cal community, both for physical and social well-being, through customer-driven programs, culinary excellence and campus social responsibility.

We are looking for a full time, career Executive Chef to join our Cal Catering Team.

The Executive Chef Manager is responsible for the catering services and may support
residential dining, seven day operation of the production area of the dining facility. The Executive Chef Manager is responsible for providing leadership, creativity in menu planning and presentation, and training and development in food production, presentation and service.

RESPONSIBILITIES

• Oversees activities of culinary staff who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house serving of customers
• Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food
• Manage catering production in unit for catered events, as needed
• Ensure sanitation guidelines during production
• Adjust production levels to meet service needs
• Responsible for achieving the desired fiscal goals by use of effective controls to meet budget requirements for the production function of an operating unit
• Oversees assignment of tasks, checks work areas at frequent intervals, and maintains schedules
• Oversees direction of employees to complete services using established food safety guidelines, procedures and quality control
• Train staff in recipe production
• Take appropriate personnel actions in accordance with all U.C. and department HR policies and union contracts
• Develops and maintains exceptional customer service standards
• Ensure quality customer service standards at the beginning, middle and end of events and or meal service
• Provides health and safety training, guidance on safe work practices, provides proper equipment, observes work practices and correct methods and investigates accidents

REQUIRED QUALIFICATIONS

• Solid knowledge in food service and sanitation regulations
• Solid verbal and written communication in the English language, including active listening, dynamic flexibility, critical thinking, ability to multi-task and ensure effective time management
• Solid decision making and reasoning skills, and ability to develop original ideas to solve problems, and perform operations analysis and quality control analysis
• Solid and effective interpersonal and work supervision skills to provide guidance to other personnel
• Intermediate computer applications skills
• Culinary Expertise – experienced in Catering
• Experience developing quality control programs for optimal product quality
• Advanced skills in menu development, food costing, production and presentation
• Advanced level of knowledge and skills utilizing kitchen equipment
• Experience with computerized menu management systems
• Master level of cooking
• Experience directing, developing and managing staff

PREFERRED QUALIFICATIONS

• High school diploma or equivalent certification/experience
• Lead/supervisory experience, preferably in food service industry
• Culinary Degree or equivalent experience

SALARY & BENEFITS

• Salary negotiable according to experience in the range of $3,175 to $4,716 monthly.

For information on the comprehensive benefits package offered by the University visit:

http://atyourservice.ucop.edu/forms_pubs/misc/benefits_of_belonging.pdf

CRIMINAL BACKGROUND CHECK

This position has been designated as sensitive and requires a Criminal Background Check. We reserve the right to make employment contingent upon successful completion of a Criminal Background Check. A valid driver’s license and DMV check for driving record is required.

HOW TO APPLY

Please submit your cover letter and resume as a single attachment when applying.

For technical assistance call the Help Desk at (510) 643-4443.

We offer a diverse working environment. The University of California, Berkeley is an Equal Opportunity Employer.

Thank you.

Candidates must be polite, professional and passionate about providing genuine hospitality.

Responsibilities include:
- Managing incoming phone calls and guest requests
- Guest reservation management through OpenTable
- Communicating with team members regarding special guest needs

2+ years of experience in a full-service restaurant required.

Please include a brief cover letter with your resume for consideration of this position.

Experience with OpenTable is helpful but not required. Restaurant experience is also helpful but not required. Successful hosts are gracious, outgoing, quick-thinking and calm under pressure. We

Experience as a fine dining restaurant manager is required – three years minimum Food Server experience is also required; Bartender and Host experience helpful

We serve brunch on Saturday & Sunday and dinner nightly.
The position requires working Saturday & Sunday; usually dinner shifts, sometimes brunch.

In addition to daily operations, some of the key areas of responsibility will be:
1. Education of staff on wine, food, service, cocktails & spirits
2. Improving the guest experience through attention to principles of hospitality
3. Increasing the restaurant’s profile through social media and promotional events
4. Improving training for and evaluation of all FOH positions
5. Increasing profitability through controlling labor, food, wine and liquor costs and the increase in overall sales
6. Managing the wine and cocktail programs

There is coverage under our group health insurance plan.

Quarterly Performance Bonuses based on liquor, food, and wine costs; labor costs; incremental sales increases.

Please apply below with your resume, cover letter, and references. We will get in touch with interview candidates with meeting times.

Thank you and good luck!

Parties That Cook is seeking a multi-talented, process-oriented culinary professional to manage our warehouse and event logistics at our operations headquarters in San Francisco. The position is full-time and requires 3 years experience as a culinary professional. Ideal candidates excel in collaborative environments and have experience coordinating logistics, managing event details, and handling purchasing and receiving.

We are interested in meeting with individuals who meet the requirements listed below:
-3 years experience as a culinary professional.
-Excels in coordinating logistics as well as managing purchasing and receiving, creating systems and processes.
-Able to work in a collaborative environment with a broad range of individuals and skill sets.
-Capable of maintaining a wide range of food product, cooking equipment and electronics in a warehouse setting.
-Skilled in managing relationships with outside vendors and event employees.
-Adept at prioritizing event tasks and projects to support operations.
-Comfortable with event management; catering or kitchen management experience ideal.
-Well-versed in proper food handling protocol and maintains a current food handling certificate.
-Must be able to stand on your feet for 5 to 9 hours and able to lift 30 to 50 lbs.
-Proficient in Microsoft Word, Microsoft Excel, and Dropbox; SalesForce and Shutterfly preferred.

Interested candidates should e-mail hiring@PartiesThatCook.com with Logistics and Warehouse Manager in the Subject line. Please include a resume and a cover letter answering the following questions:
1. How does your personal culinary experience make you a good fit for this position?
2. Why should Parties That Cook hire you?
3. What are your compensation expectations?

We look forward to considering you for this opportunity.

Come Join Panera Bread — an industry leading, award winner!
We are growing — both as a Company and as Individuals! We are shaping food culture within the restaurant industry through our pride and commitment to innovation and differentiation.

Restaurant Managers
Our managers play a multi-faceted role, positioned as part of the management team but also closely involved with training and coaching team members. We are committed to maintaining the standards that make Panera Bread special as well as keeping the team’s energy and motivation high so that our customers are sure to enjoy the warm Panera Bread experience.

We are very proud of the variety of awards that recognize our great food and our customers’ satisfaction:
• Culinary / Operations, National Chain Winner — IFMA’s COEX Innovation Awards
• Ranked #1 Attractive / Inviting Restaurant among Excellent Large Fast-Food Chains — Sandelman & Associates 2012 Quick-Track® Study
• Ranked #2 among Excellent Large Fast-Food Chains — Sandelman & Associates 2012 Quick-Track® Study

Additional benefits of joining:
• Competitive salary
• Incentive plan potential
• Solid health benefits
• 401(k) plan
• Associate stock purchase plan
• Paid Vacation
• Product discounts
• No late nights for Managers
• Ask about our Joint Venture General Manager Program

Job Requirements:
• 2 years of restaurant management experience
• Minimum age — 18 years of age

EOE

 Initiate and follow-up with potential customers to sell or answer questions. Correspondence and reports.
 Prepares, processes, reviews and monitors various documents such as proposals, contracts, etc.
 Contacts current and prospective customers to sell BBC services, account rounding and solicitation of new business within market area.
 Prepares and presents proposals, quotes and recommends BBC packages based on customer needs and sales of appropriate coverage.
 Assists customer and arranges payment terms in accordance with established guidelines.
 Performs in a manner that will prevent errors and omissions.
 Collects delinquent accounts on agency billed policies.
 Prepares and calculates pricing, invoicing and other accounting related functions.
 Creates and maintains computer files and suspense for follow-up action.
 Provides advisory support and assistance to the department supervisor as needed.
 Attends sales seminars, sales meetings or educational activities to stay up-to-date on the latest developments, trends, regulations in the market place.
 Performs other work-related duties as assigned.
Minimum Qualifications (Education, Experience, Skills)
 High school diploma or general education degree (GED), College Degree (BA./BS.) and two to three years of related experience and/or training; or equivalent combination of education and experience.
 Industry experience and sales experience is preferred.
 Ability to read, analyze, and interpret contracts, policies, documents and regulations.
 Ability to write reports and business correspondence.
 Ability to effectively establish rapport, present information and respond to questions from managers, clients, customers and the general public.
 Skill and ability to meet people, listen, and sell.
 Ability to calculate figures and amounts such as discounts, interest, commissions, pro-rata, percentages, and volume. Ability to apply concepts of basic accounting.
 Ability to solve practical problems and deal with a variety of concrete variables.
 Ability to interpret a variety of instructions furnished in written, oral or schedule form.
 Knowledge of computer skills. MS Office is preferred.

This is a full time position and nights and weekends are a must.

Ideal candidates demonstrate a calm and welcoming demeanor (both in person and on the phone), an organized, detail-oriented work style, and the ability to maintain poise and uphold excellent customer service standards in demanding, high-volume situations.

Thank you for your interest in working with us!

Apply online at: http://jobs.berkeley.edu selecting job # 15675. To learn more about our department, check our website: http://caldining.berkeley.edu/.

The University of California, Berkeley, is the preeminent public university in the country. We’re also one of the leading employers in the San Francisco Bay Area.

We currently have openings for temporary Cooks to join Cal Dining (caldining.berkeley.edu) of Residential and Student Service Programs for our Fall Semester 2013 (July – December). This is a great opportunity to work with a fun team at UC Berkeley. Our team is supportive of each other and committed to professional growth and development. We are looking for individuals with a great attitude, willingness to learn, and organizational skills to accomplish multiple tasks.

RESPONSIBILITIES:
Food Production:
• Prepares assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner
• Merchandises food including garnishing for serving line presentation
• Participates in ongoing customer service programs which include “just in time” cooking, demonstration cooking and interaction with customers
• Prepares food from scratch independently for multiple cycle menus
• Makes recommendations to Manager, Sous Chef or Senior Cook on problem recipes Completes service records at end of meal period
Quality Assurance:
• Decide re-use values for food, following HACCP guidelines
• Distributes prepared food at correct temperatures prior to service for specified meals to designated serving areas
• Batch cooks food items as appropriate
• Frequently checks service line to ensure quality control and HACCP standards are met Stores leftover food properly and with Production Manager and/or plans usage
• Prepares and dates food samples taken from service
• Listen, and if possible, resolves customers’ needs and reports them to the manager and/or supervisor
• Interact enthusiastically and pleasantly with customers and co-workers to ensure a positive interaction and outcome
Safety and Sanitation:
• Ensures the cleanliness, safety, and sanitation of designated storage and work areas, large and small equipment and utensils used in food production
Direction/Training:
• Plans own production schedule with Manager, Sous Chef or Senior Cook
• May instruct and direct the work of the kitchen staff to meet specified meal hour requirements
• Directs service staff during meal service, i.e. presentation, plating, portion control, quality control
• Train other production staff, including demonstration cooking, in the absence of Senior Cooks or Sous Chefs

REQUIREMENTS:
• Experience in food preparation and general maintenance in a kitchen
• Ability to work independently and to prepare multiple menu items for a meal
• Ability to successfully perform demonstration cooking and to prepare quality
baked products
• Ability to direct other staff
• Ability to read, write, perform basic arithmetic, and follow oral and written
instructions
• Ability to follow recipes
• Demonstrated knowledge of food safety and sanitation
• Proven organizational skills
• Ability to complete service records accurately at the conclusion of a meal
• Ability to lift and carry up to 50 lbs

The salary for this position is $15.03/Hourly

For drop-in access to a computer or help with an application contact kympuri@berkeley.edu. For technical assistance call the Help Desk at 510/643-4443.

We offer a diverse working environment. The University of California, Berkeley is an Equal Opportunity Employer.

Bartenders – Barbacks – Servers – Door-person/Security – Host

Bartender:
Bartending candidate should have an extensive knowledge of craft beer from all around the world, A minimum of 2 years bartending experience specifically with craft beer and the innate ability to work quickly and efficiently. You must be available to work YOUR shifts and be available to cover other shifts as necessary. You should have a passion for and a desire to learn all you can about beer. Great customer service skills are mandatory, Fine dining experience a plus.
You will be required to stand and walk throughout your shift on hard floors, bend, reach, lift, carry and stoop frequently. This position includes frequent washing of hands. You must be over 21 years old.

Qualifications:

- Honesty
- A minimum of two years bar experience serving craft beer
- Fun, outgoing, with good communication skills
- Knowledge and passion for beer and food
- Be able to multi-task
- Be able to develop customer relationships
- Work long hours at night
- Able to work flexible schedule (weekends and holidays), fill-in shifts.
- Friendly personality & well groomed.
- Ability to change kegs and troubleshoot pouring issues
- Must be 21 years of age or older
- You must enjoy brushing your teeth and taking daily showers (at your house, not here)
- Must Pass the Cicerone Beer Server exam within 30 days of hiring
- Must attend the ABC LEAD class within 30 day of hiring
- Must acquire a California Food Handler Card
- Beer, Beer, Beer, Most importantly you must love Beer and everything about it.

You should have solid work references showing loyalty and commitment to previous employers. Please do not call or stop by. Send us your resume below.

PLEASE, Most importantly include a cover letter telling us all about you and why you may be perfect for this job. Include any information you think would be helpful for us to determine if you should be interviewed for this position.

Cheers!

Barbacks
Barback candidate Should have some restaurant / retail experience and or be a fast learner, you must have a passion for beer. This position requires you to perform general cleaning and maintenance duties as well as support the Bartenders.

Qualifications:
- Must be 21 years of age or older
- Must be able to handle fast paced environment
- Hard working
- Knowledge and passion for Beer and food
- Knowledge of restaurant sanitation practices
- Able to work flexible schedule (weekends and holidays), fill-in shifts
- Must Pass the Cicerone Beer Server exam with in 30 days of hiring
- Must attend the ABC LEAD class within 30 day of hiring
- Must acquire a California Food Handler Card

Servers:
Beer Bar seeks experienced Servers candidate should have an extensive knowledge of craft beer from all around the world, a minimum of 2 years experience and the innate ability to work quickly and efficiently.

Qualifications:

- Honesty
- A minimum of two years experience
- Fun, outgoing, with good communication skills
- Knowledge and passion for beer
- Be able to multi-task
- Be able to develop customer relationships
- Work long hours at night
- Able to work flexible schedule (weekends and holidays), fill-in shifts.
- Friendly personality & well groomed
- Must be 21 years of age or older
- Must Pass the Cicerone Beer Server exam within 30 days of hiring
- Must attend the ABC LEAD class within 30 day of hiring
- Must acquire a California Food Handler Card
- Beer, Beer, Beer, Most importantly you must love Beer and everything about it.

Door-person/Security
As the first person to greet guests your job is one of the most important. You must be intelligent, friendly, outgoing & confident. You are responsible for checking ID’s and insuring customers can legally enter the building (we are 21 and over only) You must possess or be willing to get a California Guard Card.

Compensation includes a 20% employee discount & health benefits after 90 days.
Thanks

We believe in creating a fun and inviting atmosphere for our guests and know, that starts with the staff and so encourage friendly and outgoing applicants.

We seek a passionate individual who is dependable and enthusiastic with the desire and ability to take initiative. This person will be responsible for a large section of tables and so must be able to stay calm and composed when under pressure.

We have an extensive beer and spirit menu, so more than basic knowledge of alcohol and cocktails is a MUST.

Skills & Requirements: A passion for food, wine and especially hospitality. We want someone with a strong work ethic and the desire to grow within a company. Two years in the hospitality industry is a must.

Check us out before you apply www.martinswestgp.com

Looking for individuals who possess a strong attention to detail, organization and cleanliness. In addition to technical skill the ideal candidate must have strong interpersonal and communication skills and the ability to lead and motivate a team.

The Sous Chef is responsible for overseeing line cooks, preparing mise en place lists for stations, ordering, inventory, menu development, and expediting and working service. Candidates must have superior culinary skills, a refined palate and high standards of excellence. Applicants will be a motivated self starter with excellent communication, problem solving and organizational skills. Must be able to develop team members, work cleanly, efficiently, and with respect for sustainable, organic ingredients with careful attention to detail. Culinary degree preferred. Would also consider culinary graduate with line experience looking to take the leap to a Sous Chef management position.

Starting salary is $35,000 per year with full benefits and room for advancement.

If so, then ‘wichcraft is Looking for You!

‘wichcraft is hiring Food Inspired CASHIERS with BARISTA experience

FULL TIME (including weekends) MUST HAVE A PASSION FOR FOOD – Food Handlers Certificate a plus

Tom Colicchio, chef and co-owner of the Craft family of restaurants and head judge of Bravo’s Top Chef, started ‘wichcraft in 2003 out of the desire to blend fine dining know-how, distinctive ingredient combinations and a love of the perfect hand-held meal. We are a growing company, so we’re always on the lookout for people who share our dedication to great food and excellent customer service.

At ‘wichcraft our employees are at the core of everything we do. We are a company that truly believes in the value of our staff so we strive to provide benefits that promote a sense of accomplishment, satisfaction, and excitement.

Duties include:

* Taking guest orders with a smile
* Running a point of sale register
* Preparing beverages: coffee, tea, espresso drinks
* Maintaining the cleanliness of the counter

We take pride in our work and only hire the best. You’ll fit right in if you’re:

* PASSIONATE & CURIOUS about FOOD
* Known for neatness, organization and speed
* Proud to provide great guest service
* A stickler for quality
* Experienced in the food & hospitality industry

MUST be able to work Full Time and weekends.

There are countless reasons to join our growing team – here are just a few!

Pay and benefits:
* Up to $12/hour + tips (depending on experience)
* Five-day work week
* Health and dental insurance
* Dining discount
* Paid time off
* Opportunities for advancement
* Spanish/English Language Class Reimbursement
* New Hire Referral bonuses

Flexible Hours.

Must pass background and drug tests.

We are a New Zealand inspired restaurant popping up in the Americas Cup Village for six months. Our cuisine style is contemporary in technique while being sensible in style. Our approach to using only the finest local ingredients is at the forefront of our mind, and will be used to stimulate the palate and the memory rather than confuse the mind.
The flavours are clean, precise and modern, are continually in progress, reflecting seasonality, inspiration and evolution – New Zealand sensibility in the San Francisco market place.

Applicant must have 3-5 years experience in a la carte dining with a high standard of work ethic and professionalism.

This is a great opportunity to learn from a diverse team of chef’s while experiencing a conceptually new & unique restaurant within an amazing sporting event.

Compensation 11-14 per hour. Start date – 24 June.

For more information on The WIYC vist -https://www.facebook.com/WaihekeIslandYachtClub?ref=hl
or our New Zealand restaurant http://www.clooney.co.nz

The position we will fill immediately is our evening closing shift. The candidate must possess a strong willingness to learn with the ability to work independently. Working quickly, cleanly and efficiently in this fast-paced and exciting environment is also a necessity.

Other important qualifications:
- Strong ability to communicate
- Exceptional attention to detail with the ability to multitask
- Excellent teamwork skills
- A true eagerness to learn

For more information on Waterbar’s team and style of cuisine, please visit our website.

Position Summary: Moana seeks a highly motivated individual to join our Accounting and Human Resources Teams. The Payroll Coordinator position reports to the Controller and collaborates with Human Resources to perform all aspects of payroll for all properties and the corporate office. In this capacity, the successful candidate will be responsible for maintaining accurate and organized payroll and associated records, preparation and disbursement of the payroll in a multi-state environment using ADP PayForce and various time and attendance systems. The Coordinator will also administer and enroll managers and associates in the company sponsored 401(k) plan, as well as updating 401(k) data into plan website, maintaining forms, presentations and summary plan descriptions. The position supports the Controller, Director of Finance, Human Resources Manager and CFO in administering base pay and bonus programs.

Qualifications Requirements:
• A minimum of three years of payroll experience
• Must have previous experience and be proficient with ADP’s PayForce and/or Workforce Now platform to include Time and attendance, and Payroll modules
• Hospitality, either restaurant or hotel, experience
• Proficient user of MS products such as MS Excel version 2010 or higher
• Excellent verbal and written communication skills
• Proactive and competent at problem solving
• Flexible as demonstrated through the ability to work effectively in a dynamic, fast-paced environment
• Ability to understand workflow, evaluate and prioritize workload, and provide a high level of customer service while responding to changing deadlines & demands
• Ability to work in a small team with numerous responsibilities, both independently and as a team member

Preferred but not required:
• ADP Certification

Moana Restaurant Group is committed to developing an inclusive work environment where diversity of thought, style, culture and skill and is valued in support of individual performance and potential, as well as our business goals and mission. Moana Restaurant Group is an EEOC employer.

Please reply with resume, cover letter and salary requirements.

Compensation: Competitive salary commensurate with qualifications
Location: San Rafael, CA

Desired Skills and Characteristics:

 21 years or older
 Experienced with and a passion for farm-to-table practices
 Beer, Wine and Sherry knowledge
 Experience working with Aloha POS
 Detail oriented and ability to multi-task
 Comfortable in a face paced work environment
 Ability to self-manage during slow times
 Familiarity working with small, entrepreneurial companies
 Schedule flexibility
 Must be able to work days, evenings, weekends and holidays (10am-midnight)
 Clean and stylish appearance (tattoos, piercings ok)
 Friendly demeanor
 Reliable transportation

This is a part time (approximately 25 hours) position with potential for growth in the company.

Pay is DOE plus tips.

Please send your resume “Attention Erica” and cover letter in the body of your email. Attachments will not be read. You may also drop off your resume at the café. Email resumes to floormanager@chocolatelabsf.com

Please do not call the café. Due to the high volume of resumes received, we will contact you if you fit the qualifications above to set up an interview. Thank you for your understanding.

Position description:
Chocolate Lab is looking for a dynamic, experienced and service focused Floor Manager who can work closely with the Café Manager and owner/Café General Manager(s) to take the company to the next level. This role has strong restaurant floor management responsibilities.

Required Skills and Desired Characteristics:
Must have floor management experience. Must be able to give good direction and lead by example.
Strong table service skills.
Strong working knowledge of Aloha POS.
Must have a foundation of wine knowledge. Sherry knowledge a plus.
Must be able to work evenings, weekends, some days and holidays (9am-midnight).
Must be able to be calm under pressure.
Good at problem solving.
Clear communicator.
Must be detail oriented and have ability to multi-task.
Familiarity working with small, entrepreneurial companies.
Clean and stylish appearance (tattoos, piercings ok).
Friendly demeanor.
Reliable transportation.

This is a Full Time primarily closing position, including five serving shifts and potential for growth in the company.

Pay $18/ hour plus tips.

Please apply with your resume and cover letter below. Cover Letter is required.

Please do not call the café. Due to the high volume of resumes received, we will contact you only if you fit the qualifications above. Thank you for your understanding.

Check out our website at chocolatelabsf.com

When applying, please include a cover letter which tells us about yourself and why you would be an asset to MWL.

We will only consider applicants with the following pre-requisites:
You must have a minimum of 5 years experience in kitchen management. The ideal candidate must have experience with menu development and will possess the ability to meet and exceed cost goals while maintaining a positive work environment.

1. Barista position 30 to 40 hrs/5 day week full time. 1 positions

1. Barista position 30 to 40 hrs/5 day week full time. 1 positions

1. Part Time Cook 24 hrs/4 day week 6 hour shift.

Baristas are expected to be able to manage themselves. Duties include cleaning, restocking, cooking, helping with people in a friendly manner, making espresso drinks, etc.
Part Time Cook to do salads, sandwiches etc. Clearing the kitchen and round a bout help. if you help on the counter then you will be added into the tip pool.

There is an opportunity for more hours if you are useful.

$10.24 plus.

Stop in from 6pm to 9pm Monday to Friday for a quick chat with Fred, no appointment needed, possibility face to face talk may not be available if busy.

A higher degree of review for those that fax their resume / info to 415 952 9427.

You can drop off a resume at Quetzal 1234 Polk St anytime. Bring a emplyment history and basic resume.

As a Night Auditor, you accurately balance all hotel income and expenses while monitoring the front desk operations during the graveyard shift.

Primary Responsibilities:

• Balance all room revenue, F&B revenue and room expenses.
• Balance all room and tax charges
• Completes daily sales recap and supporting documents for the general manager review.
• Prepare the housekeeper’s report regarding the status of the occupied, vacant and out-of-order rooms for that night.
• Performs all Guest Service Representative function as required.
• Assist in booking room reservations.
• Assist in hotel, phone calls, wakeup call and notifies guest of any messages.
• May perform duties associated with Night Manager Responsibilities.
• Assist in the training of others, making sure that they understand the principles of the night audit.
• Perform other duties as assigned by manager or general manager

Qualifications:

• 1 to 2 years experience as a Night Auditor/ MOD.
• Great customer service skills.
• Attention to detail.
• Knowledge of computer software and reservation systems.
• Accounting knowledge.
• Have flexibility to work other shifts if needed.
• Able to work independently with little or no supervision.
• Able to work weekends and holidays a must.

SEE SALARY- do not apply if salary expectations are not within your requirements.

TO APPLY:

Complete an Employment Application at the Crowne Plaza Foster City (Ask the Front Desk). If your qualifications most fit the needs of the position, the Human Resources Department will contact you, NO phone calls please.

The Crowne Plaza Hotel Foster City-San Mateo, one of the premier full service hotels in the peninsula is a 4 star, 350 room hotel that has 16,000 sq ft of meeting space and four Food & Beverage Outlets which includes the Clubhouse Bistro.

We are seeking someone with a strong floor presence, who can establish and maintain customer relationships to insure customer satisfaction and repeat business. Candidates must be able to train and lead staff in a positive manner while maintaining our high standards. This position requires a passion for good food and excellent customer service. Duties include shift supervision, cash handling as well as some scheduling, ordering/inventory and a willingness to do whatever it takes to get the job done well.

Candidate must have at least 3-5 years of restaurant management experience along with knowledge of POS systems. Serve Safe certification is required.

Please provide a cover letter (including salary requirements) with your resume. We look forward to hearing from you.

Email resumes to rsimas@farallonrestaurant.com

Kind regard,
The Farallon Team

The F&B Director is responsible for all front and back of the house F&B operations including, dining room, kitchen and banquet functions. The position is responsible for all service standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction.

Ideal candidates will possess two to five years experience in Food and Beverage within the hotel industry and the ability to respond to inquiries, handle complaints and create a sense of satisfaction to employees and guests.

The company offers a wide variety of benefits including health, dental, vision, PTO, 401k and more…

Qualified candidates are invited to send a resume and cover letter.

EEO/M/F/D/V. MetWest Terra conducts post offer background checks and drug screening.

We still have a few positions left:

Server positions are available.

*$500 signing bonus upon completion of training
*Training will begin as soon as possible
*Health benefits available upon hire

Email resumes to: RDYountville@Hillstone.com.

We look forward to meeting you soon!

Our management team search is focused on individuals who are dedicated to consistently driving high standards and achieving service excellence. Those who enjoy a small-company-feel, are adept at building relationships, and have a single-minded focus on delivering quality should apply.

Email your résumé to Tambi.Yu@Hillstone.com.

Epic is a fast paced waterfront restaurant specializing in steaks and seafood with ingredients driven by seasonality and regional artisan farmers and ranchers.

Candidates must have at a strong desire for excellence, a passion for hospitality and the ability to go above and beyond guest expectations.

Requirements for consideration:
A minimum of two years experience in management at a fine dinning establishment.
A strong sense of responsibility, an ability to lead.
A general understanding of restaurant operations.
Basic knowledge of business financials
A flexible schedule accompanied with a good attitude.
Strong food and wine knowledge.

We offer competitive wages, comprehensive medical, dental and vision coverage, paid vacation, and 401(k) match.

Please submit resume for consideration…

YOU ARE A GOOD FIT IF YOU HAVE:
• 5 years experience as General Manager in upscale restaurants.
• Strong command of P&L and cost control.
• Food, wine and spirits knowledge.
• Flexible schedule and ability to work nights, weekends and holidays, if needed.
• An adaptable, gracious, inspirational, energetic, easy-going personality and have a sense of humor.
• Opening experience a plus

COMPENSATION
Competitive base salary, bonus potential and benefits package.
Please contact Lien Lin (lien423@gmail.com)

-Minimum 5 years restaurant management experience.

-Outstanding customer service skills, including a welcoming, attentive attitude and poised demeanor in fast-paced, high-pressure situations

-Excellent group facilitation skills, and the ability to apply effective systemic solutions to day to day management challenges

-Knowledge of local/sustainable food and wine

-Creative on-the-spot problem solving

-An organized, detail-oriented work style, strong work ethic, and follow-through

-Strong written and verbal communication skills

-A flexible schedule

In addition, candidates must be able to:

-Oversee FOH service operations and uphold exceptional service standards as defined by our mission and ethos

-Efficiently perform administrative tasks, including scheduling, POS input, inventory, and ordering

-Thoughtfully and confidently delegate tasks

-Collaborate with BOH and upper management to improve operations and grow the restaurant

-Convey a passion for hospitality as both a team leader and maître d

Thank you for your interest in working with us!

Must be a strong team player with a desire to excel, possess good knife skills and positive energy and attitude. Strong work ethic and passion for cooking a must.

Minimum 2 to 3 years moderate fine dining cooking experience required. Equivalent training via an accredited culinary institute will also suffice. Experience cooking fish and/or meat proteins is sought for this position.

Competitive wages for motivated cooks.

OUR IDEAL TOUR GUIDE
People think you’re hilarious! When you go to a cocktail party you always have a story to tell and people often say how interesting you are. You have an outgoing, friendly personality and love to meet new people from San Francisco, the Bay Area, around the country and around the world. While you like to have fun, you understand high quality service and how to solve problems on your own. You are reliable, responsible and most importantly, you are on time. And of course, you are super geeky and/or want to learn more about cocktails.

This job is perfect for someone who has another flexible job looking for a fun way to make some extra money: a liquor sales representative, bartender, freelancer, a food or drinks blogger or an aspiring actor.

Perks of the job: You can go out to eat and drink guilt-free. Just call it “research.” We do! And also, meeting people from all over the world and inside connections in the bar and food world.

We are looking for people to lead Cocktail Tours Wednesdays from 7-9pm, Fridays from 4-6pm and Saturdays from 4-6pm. Not all tour times must be led by one guide. We also offer tours on other weekdays and weekends, daytimes and evenings. We are hiring two tour guides.

This is an employee position. We pay $50 per Cocktail Tour (approx. $20 per hour) PLUS tips from tour guests (which range from $0-$150 cash per tour.) Tours typically last 2 hours.

TO APPLY
We want to see your personality and creativity in action. Please create a 2-minute video giving us a tour of your liquor cabinet. This short video can be shot with an iphone or android and does not need to be professional. We are not looking for a fully edited Martin Scorsese film, we just want to see you and your personality in action. Then email us at info@avitaltours.com with the subject line “My Liquor Cabinet:______________” (fill in the blank) to submit your video to us. ALSO, please include your resume attached in the email. If you do not follow the directions above, we will not consider your application.

We are looking to hire 2 tour guides. We will contact you if you’re right for this position. No phone calls, please.

We serve northern Italian cuisine with a broad selection of wines. The ideal candidates will have at least 3 years of fine dining experience, working knowledge of Aloha POS, and have a passion for food and wine.

Please send a cover letter and your resume by clicking on the link below. Or fax to (415) 955-0676. Apply in person at Perbacco Ristorante + Bar, 230 California Street, SF, CA 94111

The ideal candidate is responsible for initial guest interaction at the door, warmly welcoming guests and setting the tone for their experience.
The host/ss is expected to embody the hospitality, charm and professionalism of our organization

Unbelievable charisma, exceptional grooming, incredible hospitality judgment, graciousness, and a positive, guest first attitude are requirements for this position!

● The ideal candidate will also have the following qualifications :
● Experience booking tables using the Open Table Reservations System
● Experience working in a fast paced environment,you will seat up to 300 guests on busy nights
● Responsible for seating up to 9 sections a night).
● Experience as an Anchor or ‘Lead Host’, directing the seating of a large restaurant.
● A clear phone voice, with strong verbiage and tone.
● An understanding of service expectations and operational principles of a fine dining restaurant operation, specifically in regards to standards of service, grooming, organization, cleanliness and sense of urgency.
●A wardrobe that includes formal business attire.

Must have AT LEAST 3 days every week of availability. MUST BE ABLE TO WORK WEEKENDS AND HOLIDAYS!!! However we are closed most major holidays!!!!

Please understand that candidates without these as minimum qualifications will not be considered.

Please include your Resume/CV as a text or as an image in your response – attachments will not be opened. Please put Lead Host the subject line.

At Pixar, we work side by side to turn ideas into reality. Our employees come up with original, heart-warming stories and characters; and help the studio to run efficiently and effectively, making Pixar the incredible, award-winning place that it is. Come see what we have to offer.

Summary of Position:

We have a management opening on our esteemed culinary team.

We are committed to using the best local and seasonal ingredients.

Our menu reflects a seasonal, sustainable, from-scratch sensibility.

We are looking for someone dedicated to the craft of cooking – someone who is skilled at developing a team, and interested in becoming a part of our studio community.

We value commitment, integrity and good communication.

Together, we want to make delicious, honest food to delight our film makers.

*Interested candidates: Please apply online at www.pixar.com/careers*

Paula LeDuc Fine Catering is looking to expand our event service staff team with talented, professional people who are excited by working in a fast-paced, high-end catering environment serving extraordinary food. Discover a place where you can accomplish what you’ve always wanted – to be recognized for your talents and efforts and feel a sense of pride in what you do.

Job Summary:
While onsite Service staff reports directly to Lead Captains and assists the service staff team in set-up, food and beverage services and event breakdown. Culinary staff reports directly to the Event Chef and assists the culinary team in set up, food prep and event breakdown.

Availability
Applicants should be able to work at least some weekends and flexible hours. They must also be able to work ALL of the following dates:
 Friday June 14th 2013-service staff only
 Thursday June 27, 2013
 Saturday August 3, 2013
 Saturday September 21st
 Friday September 27, 2013
 Saturday, September 28, 2013
 Thursday, October 17, 2013
 Saturday, November 9, 2013
 Thursday November 19th 2013
 Friday, December 6, 2013
 Saturday, December 7, 2013
 Friday, December 13, 2013
 Saturday, December 14, 2013

Interview and Application Procedure
Applicants must bring a current resume and list of references.
Interview sessions will be held during the following dates and times and are on a first come first serve basis:
 Wednesday June 5th from 1pm to 3pm

The interviews will occur in our offices located at:
Paula LeDuc Fine Catering
1375 Park Avenue (between Hollis and Holden)
Emeryville, CA 94608
 Please utilize street parking
 Please come in and have a seat in the conference room. There will be a place to sign in and paperwork to begin filling out. You will be called for an interview in the order received.

Essential Skills and Experience
 Must have a current California Food Handler’s Certification or current Safety/Sanitation Certification.
 Adequately represent the organization through professional appearance and grooming.
 Be able to communicate and understand the predominant language (English) of your work area.
 Have a reliable form of transportation to and from events throughout the Bay Area and Wine Country.
 Have regular access to email and the internet.
 Have the necessary skills to work with a sense of urgency, in a well-organized manner.
 Have the ability to follow directions.
 Have the capability to work with a diverse workforce, in varying environments, with a positive attitude.
 Culinary applicants must have at least one year of either culinary experience or education.
 Service applicants must have at least one year service and/or customer service experience.

Physical Demands and Work Environment
The physical demands and work environment characteristics 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.

 Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of the event. The employee must occasionally reach, bend, stoop and lift up to 50 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.
 Work Environment: While performing the duties of this job, the employee is exposed to ambient temperatures and weather conditions at the time of an event.

Paula LeDuc Fine Catering is an Equal Opportunity Employer.

To find out more about us please visit paulaleduc.com.

Servers responsibilities include, but are not limited to:

Greet and serve guests warmly
Oversee all aspects of service at the table
Consult on menu, spirits and wine service
Deliver and consult on cheese and dessert menus
Reconcile and deliver guest check
Maintain continuous rapport with Service Assistant

Candidates should possess an in-depth knowledge of food, wine and spirits, demonstrate a passion for hospitality, display leadership by example and the ability to carry out service with confidence.

Aside from an hourly wage and gratuity, Jardiniere offers a competitive benefits package including a matching 401k plan, employer sponsored health benefits (for qualifying employees), discounted dining and daily staff meal.

We will be offering a weekend brunch service (Saturdays and Sundays) and are seeking a knowledgeable, dedicated, clean and punctual team player in San Francisco with experience preparing breakfast/brunch items and working in a fast-paced environment. The role offers creative design input into the brunch menu. The ideal candidate would be able to jump in and offer assistance to other team members, if needed, to ensure excellent service.

Exact shift hours to be determined.

Compensation commensurate with experience.

We are seeking a personable, knowledgeable, outgoing and energetic team player in San Francisco to direct and manage our full service bar. The role offers creative design input into the drinks menu (cocktails, wine and beer). In addition to occasional server duties for the bar area, the ideal candidate would also jump in and offer assistance to other team members, if needed, to ensure excellent service.

Exact shift hours to be determined (weekdays and weekends).

Compensation commensurate with experience.

-Lead Line Cooks
-Line Cooks
-Prep Cooks

We will have a full service, from scratch kitchen centered around charcuterie, fresh sausages and smoked meats.
Looking for candidates with a love for great food and great beer.
AM and PM shifts available, full time only, compensation based upon position and experience.

Prefer candidates with 2 to 3 years experience in a progressive kitchen, experience with charcuterie highly desired but not necessary. Willing to train the right person.
Must be hardworking and responsible.
Must be able to lift 50 lbs.

Please send resume and cover letter in the body of email, attachments will not be opened.

Salary/bonus commensurate with experience.
Necessary computer skills required
Browse menus at www.cafenell.com
Prime opportunity for a seasoned sous or KM to run their own kitchen in an established venue with a solid reputation.

Please upload Resume including a Cover Letter.
No phone calls please.

Additional skills we are looking for include experience with hiring, training, ordering, scheduling and payroll. A California Food Handler’s Card or California Certified Food Manager card is required for this position. Bartending knowledge is a plus.

This is a full time salaried position. Must be able to work a flexible schedule including nights and weekends.

This position reports to the General Manager.

Rudy’s is an equal opportunity employer

Additional skills we are looking for include experience with safety and sanitation guidelines, must have a California Food Handler’s Card or California Certified Food Manager card is required for this position.

This is a full time salaried position. Must be able to work a flexible schedule including nights and weekends.

Rudy’s is an equal opportunity employer

We are a Patisserie and Coffee Shop [Craftsman and Wolves] at 746 Valencia and we are on the hunt for a high energy, skilled and team oriented Barista. We serve Sightglass Coffee and you will be provided with Sightglass Coffee training at their facility. The schedule would be 3-4 days a week with a requirement of Weekend availability. Only those individuals with previous Barista experience need to apply.

RESPONSIBILITIES:
- Ensure service is according to standers
- Know all product information, preparation, and ingredients
- Maintain a clean and safe environment
- Customer engagement
- Ambassador of the coffee program

QUALIFICATIONS:
- A High School Diploma or equivalent work experience required.
- Previous Barista experience required
- Ability to work in a team
- Able to stand for long periods of time
- Able to lift 25 lbs.
- Able to reach and bend down
- Ability to use your hands and fingers
- Flexible work schedule preferred

- Server ($1,000 bonus upon completion of training)
- Greeter ($500 bonus upon completion of training)
- Barback ($500 bonus upon completion of training)

We are located 1 block from the 9,000-person America’s Cup amphitheater on the Embarcadero. Be a part of the action as millions of people are drawn to watch the world-famous sailing races and concerts all summer long.

We are searching for friendly, energetic, highly-motivated individuals who will thrive in a fast-paced, team-oriented environment. Candidates should be passionate about high quality food and service. A strong personal commitment is necessary to complete the training process.

*Health benefits available upon hire
*Professional and positive work environment
*Full time positions available- some weekday lunch and weekend availability is required
*No experience necessary, though it is preferred

Please apply in-person this Monday-Thursday between 3-4 pm, Saturday between 11 am-12 pm. Or by appointment.

Applications are accepted at:
1800 Montgomery St
San Francisco, CA 94111

Business professional attire preferred.

If possible, we encourage you to fill out an application before arriving in order to expedite the interview process. Please follow the link below to print the application and please bring your completed application with you.

http://www.hillstone.com/employment/appCA.pdf

www.hillstone.com.

We look forward to meeting you soon!

Restaurant Zoe is searching for a talented individual to fill our Chef de Cuisine position. This restaurant and post has high visibility…

The right candidate will have the following skill set: professionalism, enthusiastic, creative, organized, capable of meeting standard food and labor budgets. Must be a good team player and able to work closely with the GM. We would like to see candidates that have held positions in similar high-end restaurants as Zoe.

The position is not an entry level position. You should have at least 2 years experience as a chef de cuisine and a very solid tenure of sous chef and line cook experience. A strong resume shows good hang time at each post.

Salary depends on the type of experience you have and how well it aligns with Zoe’s culinary program and philosophy, how many years you’ve held other past positions and what those positions were.

A bit about our food program: Seasonal, everything from scratch, sustainably sourced, we work with farmers, ranchers, foragers, and the like, etc, etc.

Please submit your resume by clicking on the link below.

The position requires strong organizational skills and ability to maintain efficient labor and food costs. Ideal chef should be creative with food and wine pairing knowledge and the ability to run an efficient cost effective kitchen.

Salary is dependent upon experience.

DUTIES AND RESPONSIBILITIES

Greet customers, take guest orders and accurately total, process and collect payments from guests using a register.

Scoop and prepare orders according to established standards.

Maintain cleanliness of self, work area and equipment.

Ensure areas in shop are maintained, clean and well organized to reflect our commitment to quality.

Properly rotate and store all ice cream product, beverages, perishables and toppings.

Operate with urgency and discipline in a well organized manner.

Prioritize side work and manage time effectively~ most importantly during slower periods of the day.

PERFORMANCE EXPECTATIONS

Knowledgeable + passionate about the food industry.

Capability to communicate in a clear and positive manner, offer product information and suggestions.

Self motivated and energetic.

Have the ability to stay focused on job responsibilities while keeping goals in mind.

Arrive at work on time with a dependable + positive attitude.

Be ready “to work” at work.

Keep an open mind~ be compassionate and professional with difficult customers.

Communicate clearly and professionally + treat others respectfully.

JOB REQUIREMENTS

Basic math skills and/or sales experience.

Must read and speak english proficiently.

Enjoy working with the public.

Have the capability to listen and follow directions.

Be able to take constructive criticism well and demonstrate progression.

PHYSICAL DEMANDS

In order to successfully perform the essential functions of this job the candidate is frequently required to and must have the ability to stand, bend, and scoop for long periods of time/ duration of their shift. They may be required to occasionally lift and/or move up to 25 pounds, reach overhead and perform repetitive motion.

Position is paid hourly plus tips. Part time, 2-3 days a week~ between the hours of 11:30a.m.-6:30 p.m. Weekends preferable.

Please respond to this ad with a resume + brief cover letter detailing the reason you would be the best candidate for this position.

We are looking for applicants with:

• At least five years of restaurant kitchen experience- including 1 year in a management position.
• A strong work ethic, able and willing to work weekends, morning or evening shifts as needed.
• The ability to work quickly, cleanly and maintain composure under pressure.
• The ability to set an example with their professionalism and attention to detail.
• The ability to work any station in the kitchen.
• The ability to diplomatically manage and mentor a large, diverse staff.
• Conversational Spanish (preferred but not required).

Job responsibilities include but are not limited to:

• Maintain budgeted food and labor costs.
• Create daily specials within concept and budget.
• Collaborate with Executive Chef on seasonal menu with emphasis on local, organic and sustainable products.
• Conduct daily line checks to maintain quality.
• Nightly ordering of produce, meat and seafood.
• Maintain organized walk-in, prep kitchen and dry storage.
• Provide guidance to kitchen staff (incl improved skills & cross training).
• Enforce proper sanitation & food handling.
• Oversee and participate in production for special events.

Salary is dependent on prior experience.

We have created a work environment built upon self-respect, commitment and pride at the restaurant. Our goal is to provide a workplace where our employees have the opportunity to grow and express their creativity while learning from our team of chefs and managers.

Ideal candidate for this position will have minimum of 2 years of experience in fine dining restaurant, a no-compromise approach to food preparation and presentation.

Compensation:
$13/hour with quarterly raises and a yearend bonus

Job Description:
Preparing for the lunch menu.
Assisting with the lunch rush from 11am until 2pm.
Communicating with the servers and customers to insure the flow of the lunch rush is handled correctly.

Requirements:
Two years’ experience
Technically skilled and familiar with classic and modern technique
Knowledgeable in a variety of cuisines
Detail oriented
Excellent communication skills with both the customers and coworkers
Positive attitude and the desire to help with all aspects of the business
Good personal hygiene and food safety knowledge

Our business continues to grow and expand. In addition to our current location we are creating a new restaurant, bar and venue. Joining our team at this point will position you for possible promotion both at Darwin and our new location.
Please apply below with your resume or drop it off in person at the café.

Darwin Café
212 Ritch Street
San Francisco CA 94107

Job Summary:
While onsite Service staff reports directly to Lead Captains and assists the service staff team in set-up, food and beverage services and event breakdown. Culinary staff reports directly to the Event Chef and assists the culinary team in set up, food prep and event breakdown.

Availability
Applicants should be able to work at least some weekends and flexible hours. They must also be able to work ALL of the following dates:

 Friday June 14th 2013-service staff only
 Thursday June 27, 2013
 Saturday August 3, 2013
 Saturday September 21st
 Friday September 27, 2013
 Saturday, September 28, 2013
 Thursday, October 17, 2013
 Saturday, November 9, 2013
 Thursday November 19th 2013
 Friday, December 6, 2013
 Saturday, December 7, 2013
 Friday, December 13, 2013
 Saturday, December 14, 2013

Interview and Application Procedure
Applicants must bring a current resume and list of references.

Interview sessions will be held during the following dates and times and are on a first come first serve basis:

 Wednesday June 5th from 1pm to 3pm

The interviews will occur in our offices located at:
Paula LeDuc Fine Catering
1375 Park Avenue (between Hollis and Holden)
Emeryville, CA 94608
 Please utilize street parking
 Please come in and have a seat in the conference room. There will be a place to sign in and paperwork to begin filling out. You will be called for an interview in the order received.

Essential Skills and Experience
 Must have a current California Food Handler’s Certification or current Safety/Sanitation Certification.
 Adequately represent the organization through professional appearance and grooming.
 Be able to communicate and understand the predominant language (English) of your work area.
 Have a reliable form of transportation to and from events throughout the Bay Area and Wine Country.
 Have regular access to email and the internet.
 Have the necessary skills to work with a sense of urgency, in a well-organized manner.
 Have the ability to follow directions.
 Have the capability to work with a diverse workforce, in varying environments, with a positive attitude.
 Culinary applicants must have at least one year of either culinary experience or education.
 Service applicants must have at least one year service and/or customer service experience.

Physical Demands and Work Environment
The physical demands and work environment characteristics 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.

 Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of the event. The employee must occasionally reach, bend, stoop and lift up to 50 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.
 Work Environment: While performing the duties of this job, the employee is exposed to ambient temperatures and weather conditions at the time of an event.

Paula LeDuc Fine Catering is an Equal Opportunity Employer.

To find out more about us please visit paulaleduc.com.

Job Summary:
While onsite Service staff reports directly to Lead Captains and assists the service staff team in set-up, food and beverage services and event breakdown. Culinary staff reports directly to the Event Chef and assists the culinary team in set up, food prep and event breakdown.

Availability
Applicants should be able to work at least some weekends and flexible hours. They must also be able to work ALL of the following dates:

 Friday June 14th 2013-service staff only
 Thursday June 27, 2013
 Saturday August 3, 2013
 Saturday September 21st
 Friday September 27, 2013
 Saturday, September 28, 2013
 Thursday, October 17, 2013
 Saturday, November 9, 2013
 Thursday November 19th 2013
 Friday, December 6, 2013
 Saturday, December 7, 2013
 Friday, December 13, 2013
 Saturday, December 14, 2013

Interview and Application Procedure
Applicants must bring a current resume and list of references.

Interview sessions will be held during the following dates and times and are on a first come first serve basis:

 Wednesday June 5th from 1pm to 3pm

The interviews will occur in our offices located at:
Paula LeDuc Fine Catering
1375 Park Avenue (between Hollis and Holden)
Emeryville, CA 94608
 Please utilize street parking
 Please come in and have a seat in the conference room. There will be a place to sign in and paperwork to begin filling out. You will be called for an interview in the order received.

Essential Skills and Experience
 Must have a current California Food Handler’s Certification or current Safety/Sanitation Certification.
 Adequately represent the organization through professional appearance and grooming.
 Be able to communicate and understand the predominant language (English) of your work area.
 Have a reliable form of transportation to and from events throughout the Bay Area and Wine Country.
 Have regular access to email and the internet.
 Have the necessary skills to work with a sense of urgency, in a well-organized manner.
 Have the ability to follow directions.
 Have the capability to work with a diverse workforce, in varying environments, with a positive attitude.
 Culinary applicants must have at least one year of either culinary experience or education.
 Service applicants must have at least one year service and/or customer service experience.

Physical Demands and Work Environment
The physical demands and work environment characteristics 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.

 Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of the event. The employee must occasionally reach, bend, stoop and lift up to 50 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.
 Work Environment: While performing the duties of this job, the employee is exposed to ambient temperatures and weather conditions at the time of an event.

Paula LeDuc Fine Catering is an Equal Opportunity Employer.

To find out more about us please visit www.paulaleduc.com.

Job Requirements:
The successful food server candidate must possess the ability to conduct themselves with poise and tact. A professional, positive demeanor, and excellent grooming are requirements for this position. Must be a high school graduate or equivalent, with a minimum of two years food server experience in a fast paced, high volume environment. Must have a good sense of balance, be able to bend, kneel and to stand and exert well-paced mobility for periods of up to four hours in length. Must have the ability to lift trays frequently weighing up to forty pounds. Must be able to speak clearly and listen attentively. Must be legally able to work in the U.S.

Competitive compensation, excellent benefits program, employer matching retirement, on-site athletic club, and a professional working environment!

EOE

Learn more about us:

http://www.birksrestaurant.com

http://www.facebook.com/pages/Birks-Restaurant/327005366845

Qualified applicants can apply by any of the following methods. Applicants need only apply once.
1. Responding to this ad and attaching your resume,
2. Faxing your resume to (408) 492-0609, or
3. Completing Birk’s employment application at:

Birk’s Restaurant
3955 Freedom Circle
Santa Clara, CA 95054

http://g.co/maps/7j8vu

The best times to visit are 9am to 11am, 2pm to5pm or 7:30pm to 9:30pm.

Qualified applicants must be able to legally work in the US.

All information given must be true and complete.

We conduct reference checks!

The Sous Chef is responsible for overseeing line cooks, preparing mise en place lists for stations, ordering, inventory, menu development, expediting and working service. Candidates must have superior culinary skills, a refined palate and high standards of excellence. Applicants will be a motivated self starter with excellent communication, problem solving and organizational skills. Must be able to develop team members, work cleanly, efficiently, and with respect for sustainable, organic ingredients with careful attention to detail. Candidates must have at least 2 years experience as a Sous Chef in fast paced, quality driven, fine dining restaurants.

Position is paid hourly plus tips.

Please respond to this ad with your resume and a cover letter detailing why you would be the best candidate for this position.

We look forward to hearing from you!

Hours will be from 8-16 hours per week depending on scheduling. We are a union house and any new hire will have to join Local 2 union after a certain period of time if they stay on with us.

Compensation: 12.48/hr + tips. Health care supplement

Overview:
As a Sales Account Manager for Blue Bottle Coffee you are responsible for supporting, managing and promoting Blue Bottle Coffee to new and existing coffeehouses, cafes, up-market grocery, restaurants and hotels.

Blue Bottle’s performance expectations for the Sales Account Manager are:

Duties & Responsibilities
• Consistently develop and close new customer business in accordance with BBC targets and individual sales goals.
• Initiate customer sales appointments utilizing incoming leads from inquiry calls and also cold calls.
• Perform effective account management, supporting and building relationships with customers.
• Conduct and/or coordinate customer training.
• Maintain and update target client list and report activity weekly.
• Participate in miscellaneous activities and events such as trade shows, industry events, tastings, special events, weekly cuppings etc.
• Participate in continued learning and training for specialty coffee.
• May supervise training staff.
Other duties as assigned

Focused on Customer Relationships
• Communicate with customers in a positive and supportive manner
• Offer product information, knowledge and suggestions
• Support accounts with financial information (profitability analysis, cost breakdown, pricing structure)
• Build sales through product recommendations, knowledge of new coffees, and support of the growth of new and existing accounts
• Resolve customer issues by providing constructive solutions
• Sample customer products and observe product execution to ensure product quality standards
• Add value to existing accounts by providing support through a deep knowledge of the coffee, our training programs, and all recommended equipment.
• Deal with “difficult” or rude customers in a compassionate and professional manner
• Conduct customer cuppings, tastings and equipment demos to increase consumer awareness and education
Job Knowledge
• Know the history, the mission and the goals of the company.
• Understand our high standards and quality expectations for all our coffee including single origins and blends and are able to hold others to those expectations.
• Have a clear understanding of coffee technically and historically, including: countries of origin, coffees produced, decaf processes, roasting technology and processing methods.
• Cup coffee regularly to maintain familiarity with product and quality standards
• Stay informed of new coffee availability and pricing
• Stay informed of knowledge of ancillary products (support supplies, equipment, filtration)
• Stay informed of industry trends and movements

Efficiency and Organization
• Report weekly to the Wholesale Manager
• Prioritize work tasks and manage time effectively
• Prioritize time and account visits based on tiered accounts
• Maintain information and communication in an organized manner
• Maintain work areas and customer information in an organized manner (paperwork, files, etc.)
• Stay focused on job responsibilities, objectives and goals

Financial Responsibility and Profitability
• Handle company property, equipment and assets with care and responsibility
• Minimize waste through accurate ordering
• Help control costs by working efficiently

Team Player
• Arrive at work on time with a positive attitude, prepared to work. (Leave worries, troubles & stresses at home.)
• Be flexible with availability and work schedule
• Communicate with manager and other team members regularly, effectively, and in a positive manner
• Participate actively in team meetings
• Treat others with respect (including customers, team mates and managers)
• Keep an open mind and maintain an inclusive & non-discriminatory attitude
• Avoid coming to work when sick or injured
• Consistently meet commitments in a timely and professional manner.
• Take constructive criticism well and offer it to others professionally and respectfully.
• Seek outside resources on your own to enhance your skills and talents.

Job Requirements
Education and/or Experience:
• High School Diploma or General Education Degree (GED)
• Able to use online tools including Microsoft word and excel, Google docs and apps as well as other online organizational tools.
• Basic math and computer skills.
Qualifications:
• Two plus years in a management (or equivalent) position at an established specialty coffee industry business.
• A deep understanding of the world of coffee and how exciting it can be.
• A deep desire to take care of our wholesale partners even in the face of difficulty.
• Sales experience is preferred.
• Enough financial intelligence to read sales reports, create spreadsheets with sales data and create and report a cost/benefit analysis for multiple scenarios.

Language Skills:
Ability to read and speak English proficiently

Starting salary is 35k + tip sharing and paid vacation. Profit sharing and ownership available for long term employees.

We are a small cafe in Hayes Valley, specializing in Danubian cuisine, opening in a few weeks. This is an incredible opportunity to be in on the ground floor of an enterprise that promises to be an exciting challenge.

Please submit a cover letter, resume (including salary history), and references below.

Thank you for your interest!

Reports to: Chef

Compensation: Full time, exempt and at will; Salaried with health/dental benefits; Housing included

Start Date: Start date is flexible, as soon as possible is ideal!

To Apply: Interested candidates should submit a cover letter, resume and list of 3 references with current contact information to chef@headlands.org with the subject line: Assistant Chef/your name.

** Position is open until filled. Due to the volume of applicants, only candidates who will be invited to interview will be contacted.

Headlands Center for the Arts is seeking a live-in Assistant Chef. Located in Marin County, where locally-sourced food thrives, Headlands Center for the Arts has the fortune of using local Northern California seafood, produce, meats and wine. The workplace is a bright, rustic artist-designed kitchen with an herb garden and a wood fired oven. The kitchen’s main patrons are notable artists from around the world who work in a wide variety of creative disciplines. The open kitchen at Headlands enables a casual, friendly environment in which interaction with artists, staff and the visiting public is encouraged. The kitchen was designed to support made-from-scratch cooking and baking and is a key component of Headlands highly reputable food program. Meals (prepared five nights a week) vary from small private dinners (ranging from 15 – 30 guests) to large public events including family style dinners, cafes and thematic food-related programs with many cuisine and presentation styles.

Compensation: This is a full time position that includes a private room in a shared house, work-day meals and a salary, which is based on experience and performance. Because the Assistant Chef shares housing with up to three artists, the right candidate will be flexible, considerate, responsible and respectful of others’ needs. Due to our Marin Headlands location, a car is very beneficial.

Job Responsibilities: The Assistant Chef is involved in all aspects of Headlands Kitchen Program and works very closely with the chef. Specific duties include: prepping, cooking, dishes, inventory, laundry, breakdown and clean up, intern and volunteer training, ongoing maintenance of the kitchen, and other tasks as needed in order to successfully serve meals for the artists and visiting public.

Qualifications: The right candidate should have prior professional cooking and/or pastry experience, an interest in cooking with local/organic/seasonal ingredients, a willingness to learn and a positive attitude. This is an open kitchen and people visit the building frequently, so the ability to deal with the public in a friendly manner is important.

The start date is flexible. Due to the live-in nature of the position, the ideal candidate will have a fitting temperament for not only working in the kitchen, but also for shared living accommodations.

About Headlands Center for the Arts: Headlands Center for the Arts is non-profit organization located in a historic former military fort in the coastal wilderness of the Marin Headlands in the Golden Gate National Recreation Area, 15 minutes north of San Francisco. Established in 1982, Headlands promotes artistic exploration and development of new creative work. We offer artists encouragement and opportunities for reflective thought, dialogue and collaboration with others. Through residencies and public programs, including lectures and performances, we seek to explore and interpret the relationship between place and the creative process and to extend appreciation for the role of artists in society. Residencies bring artists from many different disciplines, cultural backgrounds and nationalities to live and work on site each year, while public programs engage artists, scholars, activists and other professionals. Please visit our website, http://www.headlands.org, for more information.

Other preferable attributes:

*Knowledge of Squirrel POS System
*Expert Experience with Budgeting, P&L Reporting, Cost of Goods, Labor Costs, etc.
*Strong Floor Presence and Ability to Identify and Accommodate Guests Needs, especially Repeat and Local Clientele
*Passion for the Local and Farm to Table Food Movement (we are a member of Marin Organic)

Please reply with Manager Position in the Subject Line to info@servino.com

This role requires extensive knowledge of cocktails, spirits, and technique. Wine knowledge is also preferred.

The Coqueta bar program creates many items in-house, such as tonics, juices, syrups, sangrias, espumas, etc and a working knowledge of prep and cooking is also required.

This role includes traditional bartender responsibilities as well as cooking, prep, and potentially ordering and inventory duties.

A little about us:
We are the first certified sustainable sushi restaurant in the world.
Through our transparency and partnerships we have created a model of prosperity and growth.

With our sustainable practices we will leave growing resources for future generations.

We at Bamboo sushi offer a progressive management culture unlike any in our industry. We feel that the craft of developing our people is as important as the culinary arts. The management at Bamboo Sushi has implemented practices to create the best working environment that you will ever have. We encourage constant communication with all of our staff, and we are progressive and proactive when it comes to problem solving and believe that every individual opinion matters.

We are looking for candidates who are passionate about every aspect of great food and superior hospitality. Qualified candidates should be personally motivated, embrace a positive attitude, organized and have the ability to multitask in a fast paced, really busy environment.

We use seasonal products and encourage our chefs to be creative with specials.

Closed for major holidays. Ten days per year.

Our team members should have these qualifications:
1. Minimum of 6 years sushi experience.
2. Full time availability.
3. Pleasant demeanor and love working with people.
4. Excellent capacity to communicate effectively and positively.
5. Solutions oriented and creative with solving problems.

Please respond with a cover letter and resume below.

Please no phone inquiries to the restaurant about the position.

Stations include Saute, Grill, and Stone Oven.

If you have two plus years of experience in fine dining plus
-Ability to multi-task and set a station with a daily changing menu
-Excellent knife skills and solid understanding of classic technique
-Uncompromising commitment to quality

Then please contact us and/or apply below to set up an interview or stage.

Competitive salary plus benefits including full coverage health insurance

EXPERIENCE
• Ablity to deliver high-quality service with grace and warmth under pressure
• Strong attention to detail

• Passion for customer service
• Excellent (cross-cultural) communication and organizational skills
•Ability to inspire and command the respect of staff
• Extensive food & beverage knowledge

Please email us a cover letter and your resume.

Do you still take joy in serving your guest? Do you know when to up sell the wine and when to leave a table in peace? Do you enjoy working in a fast pace multi-turn environment where the restaurant caters to a wide variety of clientele?

We are looking for one or two new front of house team members to join our staff. We have 3 to 4 regular shifts available and are looking for someone who will fit in with our crew. You must have weekday lunch and dinner availability as well as weekend availability and understand that you will be working most major holidays. We close for Christmas, but are open for the rest. This is your chance to hit the town running, depending on your skills/experience/learning curve you could be on the floor and earning tips in the next couple days. No long training period if you show the skills.

We are a family owned restaurant, 3 brothers and our Chef (brother from another mother) owner/operators on site and working alongside you every night.You must be ready to work hard / play hard and have a positive attitude about food, beer, cocktails, wine and the restaurant industry as a profession. We work our floor as a team; you have a section but are responsible for every table in the place. So if you need a back waiter, a wine steward, three bussers and a maître d and only want to wait on 3 tables at a time, we are not the place for you. At the same time we want you to spend time with your tables and make sure they have a great experience.

You need to learn our food, I’d recommending checking out the menu before you even come in for an interview and while you are at it, familiarize yourself with the wine list. We use DINEAWARE but any POS skills will work. Pairing cocktails and wine with our signature dishes is the key to your success.
We are open for lunch five days a week and dinner seven days a week. This means food from 11:30 am – 2am on the week days and 5pm – 2am on the weekends. We serve late, you never get to say “the kitchen is closing” unless it is 1:55 am.

Send us your resume and we will take it from there.

Our current chef, who’s been with us for over 3 years, is moving to the east coast with his girlfriend who starts graduate school in the summer. He’ll be here to bring a new chef up to speed and share the recipes of our existing menu and signature dishes. Ultimately, you will be responsible for creating your own dishes that fit your style and strengths. Your talent will dictate the direction of the menu.

This is a great opportunity for the right candidate. We’ve had a continuous stream of stellar press, praise & reviews since we’ve opened. We have a large kitchen, great staff and amazing space. This is an unpretentious neighborhood restaurant with upscale cuisine in a comfortable environment. We’ll be working closely with our PR company once the transition has been made to bring the right amount of press & exposure to the changes. That said, press is no substitution for great food! You must bring passion, creativity, technique, consistency & leadership to the position.

– Must have held the position of Executive Chef, Chef de Cuisine or Executive Sous Chef for a minimum of 1-2 years.

– Must be computer literate and savvy at managing food costs, labor costs & inventory.

– We have assembled a great team, but you will be responsible for evaluating and managing your own kitchen staff.

– Must be familiar and committed to sustainable practices and seasonal produce.

Salaried position with health benefits, accrued vacation & profit sharing after 90 days. Partnership opportunities will be available in the future.

Work with a small group of dedicated culinary professionals.

We do a lot of “sous vide” cooking and some molecular gastronomy.

We use organic, local, sustainable ingredients whenever possible.

Menu is seasonal and constantly evolving.

Your input on new menu items will be valued and respected.

We currently have openings for fine dining servers who possess the following qualities:

– Great attitude & floor awareness, friendly demeanor & the ability to stay calm and still smile under pressure.

– Passion & extensive knowledge of food & wine. Know your local produce, purveyors & wineries…and want to learn more!

– 2 years fine dining experience. We are not pretentious, but we do provide our customers with attentive, knowledgeable & professional service.

– Experience with Micros or similar POS required.

– Ability to work nights & weekends.

COUNTER | CASHIER
We are searching for an individual with a passion for customer satisfaction, sense of urgency and are motivated by a team environment. Previous retail or café experience is preferred.

RESPONSIBILITIES:
- Ensure service is according to standers
- Know all product information, preparation, and ingredients
- Cash handling
- Maintain a clean and safe environment
- Customer engagement

QUALIFICATIONS:
- California Food Handlers Certificate
- A High School Diploma or equivalent work experience required
- Ability to work in a team
- Able to stand for long periods of time
- Able to lift 25lbs
- Able to reach and bend down
- Ability to use your hands and fingers
- Flexible work schedule preferred

From Brasseries to a Dry-Aged C.A.B. Steakhouse, Patina Restaurants (PRG) features a collection of restaurants and bars in Southern California institutions from Patina at Walt Disney Concert Hall to Leatherby’s Café Rouge at Segerstrom Center for the Arts. Most are CA gems, one was just named to Esquire’s “Top 10 New Restaurants of 2011,” and all are supported by serious chef talent, across the broad culinary range including French, Mexican, Italian and American cuisine.

We are looking for an ace marketing professional to share the responsibilities and to own the marketing activities for a diverse collection of more than 22 operations. As part of the marketing team in Los Angeles and supporting the Director of marketing/West Coast & Vice president of marketing, you will help lead proactive partnership and reactive support of PRG restaurants with a team of talented support – in-house & agency.

Proactive Partnership – Be the face of Patina Marketing for our West Coast Directors & Vice Presidents of Operations. Be Food Bloggers’ best friend. Partner with CA’s premier chefs. Be a vital part of the restaurant scene & cultural institutions.

• Develop and activate the West Cost Marketing plan, which could include:
• Forget wine dinners; develop Wine Months with pairings, seasonal dishes, special appearances by Wine Makers & celebrity Wine Aficionados, live Twitter interviews, YouTube simulcasts
• Bring the heritage of several of LA’s iconic restaurants into the spotlight of today’s fast-moving media landscape
• Grow a happy hour and late-night scene at some of the most beautiful dining rooms in Southern California
• Launch an initiative to use the smart phone in your pocket as the key to accessing guests when they are not in the lounge or at the table
• Write about food – a lot! For email blasts, web content, etc. You must be a stellar communicator, both verbal and written.
• Analyze sales data to drive marketing strategy & decisions

Reactive Support – Keep the menus on the pages and sales collateral in stock, bring to life compelling website content, oversee communication of marketing plans with PRG management & restaurant operations, and most importantly win the trust & respect of managers, chefs & PRG management.

PRIMARY JOB FUNCTION:

To activate the strategic West Coast marketing plan through internal, external and viral marketing tactics to increase guest counts and revenues. Be an integral part of the leadership team in driving collaborative efforts, positioning and relevance for a diverse collection of 8 restaurant operations. As part of the marketing team in Los Angeles and supporting the Director of Marketing, you will lead proactive partnership and reactive support of PRG restaurants with a team of talented support -in- house and agency.

MARKETING MANAGER OBJECTIVES & GOALS:

• Spearhead 2-3 annual seasonal menu changes executing with Regional Directors and Executive Chefs
• Develop & implement seasonal drink program
• Activate marketing plan to increase sales revenue for restaurant, bar & happy hour programs
• Create and send out e-newsletter to members
• Manage and drive database growth
• Design, develop and implement seasonal and holiday internal merchandising program
• Spearhead corporate gift card program including holiday campaign
• Direct local store marketing efforts across 8 concepts to gain brand awareness, specifically in Los Angeles
• Lead re-positioning and re-branding of restaurant concepts implementing a cohesive branding style guide across all touch points

THE REQUIREMENTS:

• Bachelor’s Degree required
• Minimum 2 years experience in Manager level role in the restaurant/hospitality industry
• Ability to self-motivate and lead department to highly effective communication to the field
• Passion for food & beverage with a grand knowledge of culinary
• Local travel may be required when considered necessary

THE REWARDS:

• Competitive compensation package

• Major medical insurance options

• Dental, Vision and life insurance

• Paid vacation

• 401K program

• Company Dining program



We’re looking for a highly motivated career-focused individual with the ability to exceed expectations to become part of the winning team at the Patina Restaurant Group EOE.
More than just an equal opportunity employer, PRG enthusiastically celebrates the powerful and profound diversity of our team.

We believe that talent, drive and experience are the only relevant criteria for considering new team members.

Individual will be responsible for having excellent cooking skills, ensuring the proper execution of restaurant operations. Works with the kitchen team and controls performance, product quality and production flow. Maintain orders and organizes inventory daily. Ensures kitchen is in compliance with health, safety and sanitation standards. Train, supervises and assists in evaluating staff.

The ideal candidate must possess the following traits:
• A passion for cooking, teaching and leading
• Knowledge Coastal/regional Italian cooking
• Butchery skills and fish cutting skills
• Possess a work ethic that seeks to exceed guest expectations
• A coaching style that motivates others to achieve organizational, restaurant and individual goals
• Demonstrates judgment and decision making by identifying relevant issues in complex situations; and seeks information and assistance from appropriate sources

Job Requirements:
• Effective Communication Skills
• Organizational Skills
• Attention to Detail
• Computer Skills
• Accountability, dependability and schedule flexibility
• Have a minimum of 2-3 years experience in high volume kitchen management
• Food Handlers Card / Servsafe Certification
• Knowledge of local purveyors and farms is recommended
• Fluent in Spanish is a plus

Benefits:
• Medical / Dental / Vacation

Please do not drop by the restaurant or call. We will contact you if we’d like to speak with you. Unfortunately, the volume of responses to this ad will not allow us to contact each of you individually. Good luck in your search for a job, and we look forward to meeting some great servers!

Function
•Perform and supervise all customer service team members, retail sets, and scratch food production for all prepared foods specific to deli and kitchen.
•Plan, carry out and supervise food preparation, food dissemination and sanitary maintenance activities
•Maintain quality assurance, standards and consistency of finished products.
•Oversee all retail venues specific to deli, kitchen and specialty offerings (ex. Olive bar, prepack case, etc.)
•Plan menus in consultation with the Food Services Manager; determine food preparation methods and portion/cost control
•Determine & maintain ordering of supplies for the deli and kitchen
•Prioritize duties for and participate in all ongoing training and development of the department
•With support of senior management, conduct personnel management including hiring, firing, scheduling, salary setting and employee retention
•Coordinate quarterly inventory by means of organizing and consolidating

Required Skills
•Advanced food preparation and kitchen work flow knowledge
•Broad knowledge of charcuterie and gourmet specialty products
•Knowledge of weights and measures
•Personnel management and supervision
•Able to prioritize work and handle multiple concurrent tasks

Education/Experience
•Culinary/Hospitality degree or equivalent experience
•A minimum of two years direct gourmet deli experience

Compensation includes a generous benefits package available to FT employees after 90 days, and pay commensurate with experience.

At Cal Dining, we believe that “breaking bread together” is a unique aspect of dining on-campus with friends, faculty or staff. Our focus is on nourishing the Cal community, both for physical and social well-being, through customer-driven programs, culinary excellence and campus social responsibility.

We are currently seeking a Sous Chef for our Cal Dining Team. This position will be involved in all aspects of food service operations, including preparation, serving and presentation of food and beverages; dining and serving area set up; cleaning of the facilities, equipment and tableware; greeting customers, checking meal cards and executing transactions.

This is a master level position and assumes a leadership role in the kitchen in organizing and directing the production staff for residence hall meal service. This position reports to the General Manager and may take directions from Chef Manager. This position follows policies, rules, and regulations of the University and the department, ensures that health and safety guidelines are practiced, and will be responsible for performing other related duties as assigned.

Residential and Student Service Programs (RSSP) is a complex “cluster” of departments with an aggregated operating budget of approximately $125 million, a head count of over 2,000 employees in over 143 buildings (2.7 million square feet) that provide a variety of services to faculty, staff, students and the surrounding campus community. These services include an orientation and transition programs for incoming students, an inclusive community that fosters academic success and personal growth for our residents, single student and family housing for 7,500 students and (in some cases) their families, dining options for the campus and community, an early childhood education program, and conference operations during the summer.

RESPONSIBILITIES
• Prepares assigned menu items following department recipes in accordance with departmental policies and procedures
• Follows Hazard Analysis and Critical Control Points principles of food preparation, safety and sanitation at all times
• Ensures quality control and Hazard Analysis and Critical Control Points are met and adhered to during food production and service
• Oversees kitchen staff and ensures all food service health, safety, nutritional, recipe, policies and guidelines are adhered to at all times
• Provide assignments to cooks and recommends performance ratings for production staff to management
• Able to identify and resolve a wide range of quality assurance issues in creative and imaginative ways
• Safely operates and maintains the following equipment used in food production and service: mixer, food chopper, ovens, steamers, fryers, grills, thermotainers, can opener, steam jacketed kettles, knives and utensils
• Ensures the cleanliness, safety, and sanitation of designated storage and work areas; large and small equipment and utensils used in food production
• With Chef Manager, plans work schedules

REQUIRED QUALIFICATIONS

• Intermediate to advanced knowledge of food and production
• Requires verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, multi-task and time management
• Requires decision making, reasoning, and ability to develop original ideas to solve problems, operations analysis, quality control analysis and effective interpersonal and work leadership skills to provide guidance to all levels of personnel
• Computer applications skills

PREFERRED QUALIFICATIONS

• Culinary Degree preferred
• ServeSafe Certification preferred
• Valid driver’s license
• Ability to pass a DMV check for driving record

SALARY & BENEFITS

The salary for this position is $15.09/hour, depending on experience.

For information on the comprehensive benefits package offered by the University visit:

http://atyourservice.ucop.edu/forms_pubs/misc/benefits_of_belonging.pdf

CRIMINAL BACKGROUND CHECK
This position is subject to a criminal background check.

HOW TO APPLY
Please submit your cover letter and resume as a single attachment when applying.

Apply online at: http://jobs.berkeley.edu selecting Job #15777. To learn more about our department, check our website: http://caldining.berkeley.edu

For drop-in access to a computer or help with an application contact Marie Washington at mariewashington@berkeley.edu. For technical assistance call the Help Desk at (510) 643-4443.

We offer a diverse working environment. The University of California, Berkeley is an Equal Opportunity Employer.

Peet’s Coffee & Tea is looking for part-time Retail Associates for our One California Street store. If you have a passion for coffee and tea and are looking for a fast-paced, fun place to work, we want you to join our team!

Peet’s offers great benefits including:
- Industry-leading training and knowledge
- Medical, dental and vision coverage (starting at 21 hours/week)
- Generous employee discount
- Opportunities for advancement

Read the requirements below & Apply Now to be part of our Gold Standard Specialty Coffee Company.

Apply directly at:
Peet’s One California
1 California Street, SF

We encourage applicants of all ages, races and ethnic backgrounds.

Requirements:
- Dedicated to exceeding the expectations of customers
- Ability to multi-task in a fast-paced environment
- Must be able to work 3 days per week
- Open availability preferred, including early mornings, evenings, and Saturdays/Sundays

Responsibilities:
- Ensure customers know they are welcomed and appreciated; understand what they want and help them with what they need
- Consistently deliver the highest quality coffees, teas, beverages and baked goods in accordance with Peet’s distinguishing quality standards
- Demonstrate that customers come first by serving them with a sense of urgency
- Ensure all areas in store are maintained, clean and well organized and reflect the quality of the Peet’s brand

Company Overview:
Since 1966, when Alfred Peet opened the first Peet’s store in Berkeley, California our goal has been to offer the best coffees & teas in the world, without compromise. We believe that meticulous selectivity, artisan roasting, and our commitment to freshness make the difference you can taste.

We’ve grown considerably since our beginnings. Peet’s is now sold in multiple channels: 200 retail store locations in six states, National Home Delivery Service, select Office Coffee and Food Service programs and is expanding rapidly in Grocery across the U.S. Currently, Peet’s is available in 8,500+ grocery stores across many states.

Essentially, though, we haven’t changed much. We remain committed to the artisan crafts of coffee and tea and delivering the highest quality, always.