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Sous Chefs

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 94103
Industry: All
Employer: The Market Street Grill
Job Tracking ID: 1383496589
Job Description:
The Market Street Grill located in the Hotel Whitcomb is centrally located on vibrant Market Street in downtown San Francisco. A full service hotel with 460 guestrooms, award winning restaurant and 17,000 square feet of meeting/banquet space is a favorite choice among travelers worldwide. Our grand lobby features fine Austrian crystal chandeliers, Tiffany glass, and Italian marble. Our non - corporate environment, entrepreneurial spirit, and empowerment of our associates are what make us successful.

We seek for a highly motivated individual to lead the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive, quality products.

JOB REQUIREMENTS:

Requires advanced knowledge of the principles and practices within the food profession.
Manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal and state regulations.
Assist and monitor all food costs; help to meet/exceed quality standards.
Supervises activities of Cooks and associates engaged in food preparation to ensure adequate operations in all outlets
Monitor quality of all food product and presentation
Ensures compliance with food handling and sanitation standards
Requires excellent written and verbal communication skills.
The ability to problem solve.
Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
Serve Safe Certificate
Experience with Union is a plus.

Benefits include, medical, dental, vacation, sick time, 401(k) after 1 year.

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

Restaurant Jobs Description

Cooks

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.

Host

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.

Bartender

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.

Dishwasher

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.