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Job Description Do you like Japanese cuisine? Do you have passion to make authentic sushi? KUSAKABE is now hiring a Sushi chef/sushi helper. We are a fine-dining Japanese restaurant in San Francisco, Financial District, with high ratings on Yelp and Google. -Competitive Pay and Raise -Great Benefits -401K MATCH Retirement Plan -Health Insurance and Support -Commute fees coverage -Employee Discount on Fish purchases -Paid Time Off -Friendly coworkers and management team But most importantly, we provide very good working environment and career experiences. You will learn and earn. THE FIRST STEP IS SEND US YOUR RESUME. We are looking for professional, experienced, fast-paced, detail oriented Sushi chef / helper who can work long hours but also flexible with work schedule. You need to be a good listener, have good work ethics and do great teamwork. Working Days: TBD. Full time. Job responsibility: -Learn and serve Sushi in Kyoto style -Miscellaneous prep work for indoor dining and takeout orders -Janitorial work -Interact with guests while serving Criteria: -Preferably 3+ years of sushi chef/sushi helper experience -Have a Food handler certificate or will have one -Be able to understand English. If you understand Japanese language and culture, that's a plus -Must have a working permit or is a U.S. Citizenship Look forward to seeing you! Thank you. Job Type: Full-time Salary: $60,000.00 - $80,000.00 per year Benefits: • 401(k), • 401(k) matching, • Employee discount, • Health insurance, • Paid sick time, • Paid time off, • Referral program Experience level: • 3 years, • 5 years Restaurant type: • Fine dining restaurant Shift: • 10 hour shift, • Night shift COVID-19 considerations: All workers are vaccinated. Safety is number one priority for us. Experience: • Sushi Chef/Hellper: 3 years (Required)Company DescriptionAuthentic Kyo-kaiseki style restaurant. Small and cozy space with friendly staff. We work with the team, and thrive together.Authentic Kyo-kaiseki style restaurant. Small and cozy space with friendly staff. We work with the team, and thrive together.

Job Description PABU Izakaya is a culinary delight created by the late Chef Ken Tominaga, of the famed Hana Japanese restaurant, and Chef Michael Mina. This unique take on the classic Japanese izakaya brings forth a modern take on traditional izakaya-style dining and continues to be a destination for world-class sashimi, sushi, and grilled meats from the robata with an expansive sake list and seasonal cocktail menu. PABU Izakaya features the finest locally and globally sourced jet-fresh seafood flown in daily from Japan’s famed Toyosu Market accented by its signature selection of A5 Japanese Wagyu. PABU Izakaya's allure derives from its old-world Japanese charm infused with urban sophistication. About the Role: As a Food Runner at PABU Izakaya, you are a key link between the kitchen and dining room, ensuring dishes arrive with precision, accuracy, and grace. With strong food knowledge, attention to detail, and a passion for hospitality, you’ll help create memorable guest experiences while working closely with both the culinary and service teams. What we offer: Competitive pay and great benefits including medical, dental and vision coverage for eligible employees Pre-tax commuter benefits Delicious daily family meal Up to 50% meal discount at Mina Group restaurants Flexible schedules Fun, dynamic, and innovative atmosphere Career advancement opportunities and progressive development plans Our Ideal candidate is: A motivated hospitality professional who is organized, friendly, and passionate. You will be an integral part of our service team with a passion for food and beverage with experience in a guest facing role. You have amazing attention to detail, work well as part of a team, and work well under pressure. You have a strong desire to learn and be a leader among your peers. What you bring to the table: 1-3 years’ experience in a fine dining or casual fine dining high volume atmosphere Exceptional communication skills Strong food knowledge Ability to learn and retain information quickly Intellectual curiosity Ability to work clean, organized, and as part of a team Ability to move and lift 40 pounds at a time At least 16 years of age Must be able to stand and walk for an extended period of time Pay rate: $19.18 PABU Izakaya and Mina group are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Vision insurance At KAIYO , we pride ourselves on delivering an exceptional dining experience centered around the artistry of Nikkei cuisine. We are currently seeking an experienced and dedicated Sushi Chef with refined culinary skills, leadership ability, and a commitment to excellence. If you are passionate about sushi and thrive in a high-performance, hospitality-driven environment, we would love to meet you. Executive Chef Alex Reccio and Executive Sushi Chef Kenji Sawada, blending their Peruvian and Japanese backgrounds to deliver a menu full of inventive handrolls, signature sushi rolls, and dynamic small plates. Employment Type: Full-Time Compensation: • Base Salary: $75,000/year, • Tips, • Quarterly Performance-Based Bonus, • Benefits Package:, • Health Insurance, • Dental Insurance, • Vision Insurance, • 401(k) Retirement Plan Ideal Candidate Profile: • 5+ years of experience in a Japanese restaurant, with a strong understanding of the craft, • Minimum 1 year of experience working in an Omakase-style restaurant, • 3+ years in a professional, hospitality-driven restaurant, • Proven experience in a leadership role (Sous Sushi Chef or comparable), • Expertise in fish butchering and maintaining the highest standards of fish quality, • Certified in food safety, sanitation, and handling procedures, • A neat, clean, and well-groomed professional appearance, • Strong interpersonal and communication skills, with the ability to build positive relationships across all teams (GM, ownership, FOH, BOH), • A meticulous attention to detail, ensuring products are received in correct unit count and condition, • A commitment to teamwork, training, and ongoing professional development Key Responsibilities: • Oversee and execute the highest standards of sushi preparation, presentation, and service, • Butcher fish expertly and efficiently, maintaining top-quality cuts for sushi and sashimi, • Ensure consistent quality control of all ingredients, with particular attention to fish storage and handling, • Uphold strict health and safety standards while maintaining a clean and organized kitchen, • Lead the training and mentorship of junior staff, fostering a culture of learning and growth, • Maintain effective communication with the Front of House (FOH) and Back of House (BOH) teams to ensure a seamless guest experience Why Work With Us? • Competitive salary with opportunities for professional growth, • Comprehensive health, dental, and vision insurance to support your well-being, • Robust 401(k) retirement plan with employer contributions, • A respectful, team-oriented work environment built on excellence and hospitality, • The opportunity to contribute to a prestigious restaurant that combines authenticity with innovation in Japanese cuisine If you are a skilled sushi professional with a passion for high-quality ingredients and leadership, we invite you to join our team and contribute to an exceptional dining experience.

Sushi Chef – Pay-range: $22.00 to $27.00 per hour - San Francisco, Bay Area, CA Do you take pride in precise knife work, beautiful presentation, and high-quality sushi? Are you an experienced Sushi Chef who enjoys working in a fast-paced kitchen and serving guests with care? The role McCalls Catering & Events is looking for an experienced Sushi Chef to join our team on a part-time basis. You will prepare sushi and menu items to our standard recipes, support sushi bar service at events, and help create a polished guest experience. Key Responsibilities • Set up and stock the sushi station and prep areas., • Portion fish accurately and present dishes to our standards., • Prepare sushi and Japanese cuisine using strong knife skills, plating, portioning, and precision cooking techniques., • Serve guests at sushi bar events when needed., • Follow direction from the Executive Chef., • Keep food preparation and storage areas clean, safe, and compliant with health standards., • Manage leftovers safely and maintain a clean workstation., • Stock inventory and supplies., • Prepare menu items with support from the kitchen team. About our company McCalls Catering & Events is known for fabulous cuisine, innovative event planning and design, and flawless execution at its Events and Café Operations. We believe in the importance of hiring good people, holding them to high standards, letting them follow their passions, and getting out of the way. The person You will be an experienced Sushi Chef with at least two years of experience in a Japanese or sushi-style restaurant. You will be organized, calm under pressure, and confident working as part of a team. You will need: • High school diploma or equivalent., • Culinary arts certificate or related qualification., • Strong knowledge of sushi preparation, Japanese cuisine, restaurant best practices, and food safety regulations., • Ability to work efficiently in a team, • Good communication and organisational skills, • Ability to multitask during busy service periods, • Ability to manage several tasks at once, • CA food handler's license certified, • This role requires constant standing and walking. It involves frequent lifting, pushing, or pulling up to 10–15 lbs, occasional lifting to 30 lbs, and rare lifting up to 100 lbs with assistance., • Vaccination is required. Disability or religious accommodations will be reviewed in line with current regulations., • This is an hourly position. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling., • This document in no way states or implies that these are the only duties to be performed by the employee occupying this position. What’s next Apply today and bring your sushi skills, creativity, and attention to detail to a great kitchen team. The Benefits • Hourly pay of $22.00 – $27.00, • Part-time, flexible shift patterns, • 401(k), • Health insurance, vision, dental, • Holidays, • Overtime, • Weekend availability is a must, • Schedules may include 8-to-12-hour shifts, day shifts, holidays, on-call shifts, overtime, and weekends. Location: San Francisco

Job Description PABU Izakaya is a culinary delight created by the late Chef Ken Tominaga, of the famed Hana Japanese restaurant, and Chef Michael Mina. This unique take on the classic Japanese izakaya brings forth a modern take on traditional izakaya-style dining and continues to be a destination for world-class sashimi, sushi, and grilled meats from the robata with an expansive sake list and seasonal cocktail menu. PABU Izakaya features the finest locally and globally sourced jet-fresh seafood flown in daily from Japan’s famed Toyosu Market accented by its signature selection of A5 Japanese Wagyu. PABU Izakaya's allure derives from its old-world Japanese charm infused with urban sophistication. About the Role: As a vital member of our service team, as Server Assistant at PABU Izakaya, you will set the stage for unforgettable dining experiences. With a passion for food, beverage, and genuine hospitality, you’ll bring energy, attention to detail, and teamwork to every shift while supporting seamless service in a high-volume, fine dining environment What we offer: • Competitive pay and great benefits including medical, dental and vision coverage for eligible employees, • Pre-tax commuter benefits, • Delicious daily family meal, • Up to 50% meal discount at Mina Group restaurants, • Flexible schedules, • Fun, dynamic, and innovative atmosphere, • Career advancement opportunities and progressive development plans Our Ideal candidate is: A motivated hospitality professional who is organized, friendly, and passionate. You will be an integral part of our service team Who sets the stage for a memorable meal. You have a passion for food and beverage and you strive to provide selfless hospitality to our guests. You have amazing attention to detail, work well as part of a team, and work well under pressure. What you bring to the table: • 1-2 years’ experience in a fine dining or casual fine dining, high volume atmosphere, • Exceptional communication skills, • Prior experience as a busser or server assistant in a full-service restaurant, • Ability to learn and retain information quickly, • Intellectual curiosity, • Ability to work clean, organized, and as part of a team, • Ability to move and lift 40 pounds at a time, • At least 16 years of age, • Must be able to stand and walk for an extended period of time Pay rate: PABU Izakaya and Mina group are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities.

Job Description PABU Izakaya is a culinary delight created by the late Chef Ken Tominaga, of the famed Hana Japanese restaurant, and Chef Michael Mina. This unique take on the classic Japanese izakaya brings forth a modern take on traditional izakaya-style dining and continues to be a destination for world-class sashimi, sushi, and grilled meats from the robata with an expansive sake list and seasonal cocktail menu. PABU Izakaya features the finest locally and globally sourced jet-fresh seafood flown in daily from Japan’s famed Toyosu Market accented by its signature selection of A5 Japanese Wagyu. PABU Izakaya's allure derives from its old-world Japanese charm infused with urban sophistication. About the Role: At PABU Izakaya, the role of the Server goes far beyond taking orders—it is about creating memorable, world-class dining experiences for every guest. Servers embody the spirit of hospitality, combining deep knowledge of food, wine, and cocktails with intuitive, gracious service. They act as ambassadors of our hospitality philosophy, anticipating guest needs, curating personalized recommendations, and delivering flawless execution that reflects the high standards of fine dining. Above all, Servers are passionate storytellers who bring the restaurant’s culinary vision to life while fostering genuine connections with guests. What we offer: Competitive pay and great benefits including medical, dental and vision coverage for eligible employees Pre-tax commuter benefits Delicious daily family meal Up to 50% meal discount at Mina Group restaurants Flexible schedules Fun, dynamic, and innovative atmosphere Career advancement opportunities and progressive development plans Our Ideal candidate is: A hospitality minded professional who delights in exceeding guests’ expectations and creating memorable moments. You will be an integral part of our service team with a natural inclination towards organization and eloquence. With your laser sharp attention to detail, you will strive to improve yourself and your peers every day. What you bring to the table: 2-4 years’ experience in a fine dining or casual fine dining atmosphere Exceptional communication skills Extensive food and wine knowledge Intellectual curiosity Ability to work clean, organized, and as part of a team Excellent basic math skills and ability to operate a POS and Microsoft based Computer system At least 18 years of age Must be able to stand and walk for an extended period of time Pay rate - $19.18 PABU Izakaya and Mina group are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities.

Job Description Job Title: Sushi Helper Department: Back of House Reports to: Executive Chef, General Manager Job Location: Omakase World Market Omakase World Market is seeking a Sushi Helper to assist in sushi preparation and uphold the highest standards of quality, presentation, and food safety in our restaurant. The ideal candidate has prior knife skills, deep knowledge of traditional and modern sushi techniques, and a passion for learning and delivering an exceptional guest experience. Role Requirements and Responsibilities At least 1+ years of experience preferred. Must be able to work morning, afternoon, and dinner shifts. Assist sushi chefs with preparing ingredients, including washing, cutting, slicing, and portioning fish, vegetables, and other food items. Prepare sushi rice according to restaurant standards and maintain proper food quality. Assemble basic sushi rolls, nigiri, and other menu items under the supervision of the sushi chef. Ensure all food is prepared, stored, and handled in compliance with food safety and sanitation regulations. Maintain cleanliness and organization of the sushi station, kitchen equipment, and work areas. Restock ingredients, supplies, and packaging materials as needed throughout each shift. Monitor inventory levels and notify supervisors when supplies need replenishment. Label, date, and properly store food items to ensure freshness and minimize waste. Assist with receiving and organizing deliveries of food and kitchen supplies. Follow recipes, portion standards, and presentation guidelines to maintain consistent quality. Support the kitchen team during busy service periods and complete assigned prep work efficiently. Adhere to all company policies, safety procedures, and health regulations. Provide support to other kitchen staff as needed to ensure smooth daily operations. Excellent communication skills; Must be able to follow directions, as well as be a team player. Communicate with the team to ensure that special requests and food allergy considerations are met. Communicate effectively with all Kitchen Chefs, Executive Chef, management, and fellow team members. The duties of this position may change from time to time. Omakase World Market reserves the right to add or delete duties and responsibilities at the discretion of the company or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive. Physical Requirements: The physical demands described here are representative of those that must be met by the applicant to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, individuals are regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. Must be able to lift and/or move up to 25 pounds, be able to work in a standing position for long periods of time. Schedule: Day shifts beginning at 10:00 a.m Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.

Job DescriptionDescription: The Sushi Prep Cook position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: • Cutting, slicing and filleting different types of fish and vegetables, • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard, • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety, • Maintaining a clean work environment in order to prevent food contamination, • Reporting any problems with kitchen equipment to the manager on duty, • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use, • Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Requirements: • Minimum 6 months in the food service industry; sushi rolling experience preferred, • Ability to read, write and communicate in English, • Communicate with the customer/member to engage and understand their needs, • Valid food handler’s license, with sound knowledge of food safety regulations, • The ability to stand for long periods of time, • The ability to work under pressure with sound judgement, • Encompass the company mission and core values Hana Group North America is an Equal Opportunity Employer

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Opportunity for advancement, • Training & development Department: Back of House Reports To: Sous Chef -> Executive Chef Location: Tiburon, California Pay: $24 - $26/hour The Bungalow – Tiburon, CA Pay: $24–$26/hour (depending on experience) The Bungalow is looking for a motivated and reliable Morning Line Cook / Raw Bar Cook to join our kitchen team. We are seeking someone who is passionate about quality ingredients, consistency, and working in a fast-paced, team-oriented environment. This is a morning shift, making it an excellent opportunity for cooks looking for a healthy work life balance while working in one of Marin County's premier waterfront restaurants. Schedule • Wednesday through Friday: 9:30 AM – 3:00 PM, • Opportunity for additional shifts on Saturdays and Sundays, • Part-time position with the potential for additional hours Responsibilities • Prepare sushi, sashimi, crudo, tartare, and other raw seafood dishes according to restaurant standards., • Set up and maintain the raw bar station before service., • Ensure proper handling, storage, and rotation of seafood and ingredients. • Maintain high standards of cleanliness, organization, and food safety. • Work efficiently during lunch service while maintaining excellent presentation. • Assist with prep work and collaborate with the kitchen team as needed. • Follow recipes, portion standards, and quality guidelines consistently. Qualifications, • Previous experience working with sushi and raw seafood in a professional kitchen. • Strong knife skills and knowledge of seafood fabrication and handling. • Ability to work cleanly, efficiently, and under pressure., • Positive attitude, reliability, and strong work ethic., • Ability to work well in a team environment., • Food Handler Certification (or willingness to obtain one). What We Offer • $24–$26/hour, depending on experience, • Consistent morning schedule, • Professional and supportive kitchen environment, • Opportunity for growth within the company, • Employee meal during shifts If you are passionate about working with premium seafood and delivering beautifully prepared raw dishes, we'd love to hear from you. Apply today and join The Bungalow team in Tiburon!

Compass Group - - Responsibilities: Stores sushi items to Levy standards; Cuts and prepares seafood and garnishes; Makes nigiri and sushi rolls; Maintains sushi standards and temperature logs; Performs inventory and supports production planning.

Golden Nugget - - Responsibilities: Prepare and cook menu items; Maintain high food quality and presentation; Work in a fast-paced kitchen; Collaborate with kitchen staff and front-of-house; Follow safety and sanitation standards.

Benihana - 1737 Post Street - Responsibilities: Prepare and portion a variety of cold and hot food items using standardized recipes.Follow sanitation standards and maintain a sanitary kitchen workstation.Coordinate with Lead Line Cook to facilitate timely customer orders.Plan food production to coor

Dave & Busters - - Responsibilities: Responsible for preparing and cooking all food items by recipe and to specification; Ensures that all products are stored properly in the correct location at the appropriate levels; Maintains cleanliness and sanitation of all kitchen areas; Safely and correctly

Kimpton Hotels - - Responsibilities: Follow departmental policies and restaurant rules; execute and present menu items to standard; Stock and maintain line station readiness to ensure smooth service; Maintain a clean, sanitary workstation and equipment; Assist in daily kitchen cleaning and upkeep o

Belmont Senior Living - 3100 Walnut Dr - Responsibilities: Prepare meals from scratch to recipe specifications; Follow recipes and portion control; Plate presentation and quality; Maintain kitchen cleanliness and safety compliance; Stock kitchen and follow checklists.

ISS Facility Management - 350 Bush Street - Responsibilities: Accurately and efficiently fulfill prep lists and food preparation for breakfast, lunch, dinner, and catered events; Maintain kitchen organization and cleanliness to ensure a safe work environment; Follow food safety, HACCP, and regulator

Aerotek - - Responsibilities: Prepare prep work for high-volume service following established recipes and portion standards; Support high-volume kitchen operations with consistency and speed; Maintain cleanliness and organization in prep, cooking, and storage areas; Follow food safety and sanitatio

Flagship Facility Services - 500 Howard Street - Responsibilities: Produce food for breakfast, lunch, dinner and catered events following recipes and guidelines; Assist with food production and cooking duties to ensure quality and timely service; Follow production sheets and recipes, maintain statio

Sage Hospitality Group - 545 Post Street - Responsibilities: Cook delicious smash burgers and savory sides that delight our guests while ensuring proper service from the front line through quality control and sanitation levels; Prep ingredients for menu items; Monitor the line set up prior to all me

Xperience Restaurant Group - 141 Hickey Boulevard - Responsibilities: Set up and stock assigned kitchen stations with all required supplies; Prepare menu items and assist with service in coordination with the kitchen team; Demonstrate knowledge of all kitchen areas and proper recipe execution; Read

Crescent Hotels & Resorts - 200 Marina Boulevard - Responsibilities: Prepare food to Crescent standards and quality; Follow recipes and portion standards; Rotate per Crescent standards and check inventory; Set up line and prep according to pars; Operate and clean kitchen equipment safely.

Flagship Facility Services - 500 Howard Street, Fl 4 - Responsibilities: Produce food according to recipes; Assist with food production including cooking duties; Prepare/cut fruits, vegetables, and proteins for service; Produce food for breakfast, lunch, dinner, and catered events; Lead a small team

Crescent Hotels & Resorts - - Responsibilities: Prepare food to quality and production standards; Start ahead and manage portioning; Rotate stock and date perishables; Set up line and monitor supplies; Maintain safety and sanitation in kitchen.

Crestline Hotels and Resorts - 405;415 Taylor Street - Responsibilities: Produces required cold prep items in kitchen to forecasted business.Reviews Production sheets, Banquet Event Orders, and Par sheets to prepare for events.Produces all cold food presentations for buffets, banquets and a la carte

Compass Group - 3500 Mountain Boulevard - Responsibilities: Prepares items on production sheets following established quantities and recipes; Completes daily production worksheets and waste log sheets; Serves customers in an efficient and friendly manner; Follows HACCP guidelines to ensure quality a

Albertsons - 1550 Shattuck Avenue - Responsibilities: Assist in daily meal preparation across stove, grill, pizza oven, and prep areas; Uphold quality standards in food preparation and cleanliness; Provide fast and friendly customer service; Contribute to a culture of food exploration and education

Goodwin Recruiting - - Responsibilities: Assist in the preparation of daily food orders; Check the quality of daily specials before service; Interacting with guests regarding special needs and requests; Maintain a professional attitude in a high-volume environment; Willingness to adjust schedule ba

Sage Hospitality Group - 545 Post Street - Responsibilities: Plan and manage kitchen operations; Control food and labor costs within budget; Hire, train, develop, and lead kitchen staff; Develop and implement menus and budgets; Ensure sanitary, safe kitchen environment.

Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimagining the industry.

ISS Facility Management - 145 Starlite Street - Responsibilities: Oversee daily kitchen operations, including recipe execution, production sheets, pars, and food purchasing; Train, motivate, and direct kitchen staff to achieve operation objectives; Maintain HACCP logs and ensure compliance with food

EOS Hospitality - 555 North Point Street - Responsibilities: Lead culinary operations for hotel restaurant and banquets; Ensure food quality and sanitation; Oversee banquet and event culinary execution; Manage labor, food costs, and production schedules; Train and develop culinary staff.

Gecko Hospitality - - Responsibilities: Lead daily kitchen operations and supervise line cooks during service; Maintain consistent food quality, portion control, and presentation standards; Manage prep lists, inventory, ordering, and cost control; Train and develop kitchen staff while upholding foo

Starwood Hotels - - Responsibilities: Oversee daily kitchen operations and lead line cooks to maintain high-volume service at San Francisco hotel.

Lucky Strike - 200 King Street - Responsibilities: Adhere to F&B menu and purchasing programs; Maintain budgets for food operations; Plan and supervise banquet functions with operations/sales; Estimate food consumption and schedule staff; Ensure product quality, freshness, and presentation.

Golden Nugget - - Responsibilities: Assist the Executive Chef in managing back-of-house staff in an upscale / fine dining kitchen; Lead by example to ensure quality and food safety; Support menu execution and training of staff; Assist in managing inventories and food and supply ordering; Help achie

Goodwin Recruiting - - Responsibilities: Lead Michelin-star kitchen operations during dinner service; Support daily kitchen production and service execution; Coach and develop kitchen teams; Maintain high standards of organization, inventory, and cleanliness; Uphold kitchen culture and standards.

Minimum 3 Years prior Café Chef or 4 Years as Sous-Chef in large volume operations required C: Experience / Knowledge - Experience of working in a supervisory role in a busy commercial kitchen with multiple business areas. To ensure success in your role as Lead-chef, you should be an excellent lead

Flagship Facility Services - 500 Howard Street - Responsibilities: Oversee all phases of food procurement, production and service; Schedule staff and manage Kronos time clock activity; Maintain food quality standards and ensure health department audits meet 90%; Develop and maintain employee engagem

The Chef de Cuisine serves as the second-in-command of the culinary operation, partnering closely with the Executive Chef to lead all kitchen functions for a premier fine dining restaurant. The Chef de Cuisine assumes leadership of the kitchen in the Executive Chef's absence and plays a key role in

Sage Hospitality Group - 12 4th Street - Responsibilities: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment.Lead the kitchen during high-volume banquet events with multiple service styles.Man

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Flagship Facility Services - 500 Howard Street - Responsibilities: Prepare ingredients for production according to recipes/directions; Assist with high-volume food production; Cut and clean fruits/vegetables/proteins; Maintain clean, organized station; Follow safety and sanitation guidelines.