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Line cook

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 94110
Industry: All
Employer: Flour + Water
Job Tracking ID: 1386092414
Job Description:
Flour + Water Seeks Line Cook (mission district)

flour + water is a farm to table restaurant located along the 20th street corridor in the Mission. The cuisine is true Italian, rooted in a fresh pasta program, which produces numerous hand rolled shapes daily, as well as classic wood fire oven Neapolitan Pizza. Our wine program is almost exclusively Italian and our goal is to source esoteric, hard to find wines that reflect tradition and typicity. A key component to the flour + water menu features whole animal utilization and showcases a careful balance of seasonal vegetables with various proteins. All butchery is done in-house, and we work directly with Bay Area farms to support a daily changing menu.

The James Beard Foundation nominated Executive Chef Thomas McNaughton for Rising Star Chef in 2011, 2012 and 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees central kitchen and salumeria, two projects that Ne Timeas Restaurant Group opened in 2012.

-At least 3 years culinary experience in fine dining establishments
-Possess a firm understanding of kitchen sanitation practices and health department standards
-Strong organization skills and attention to detail
-Prior experience working with fresh doughs and wood fire cooking is a plus

We are looking for someone to join a growing team and to contribute towards our Ideals, Philosophy, and Execution of our daily changing menu.

Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description


The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.


The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.


This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.


This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.