Accessibility
  • Summary
  • Description
  • Skills
Summary
Line Cook
Salary To be discussed
Schedule Full Time
Experience Minimum 1 year of experience
Location 1100 Market St, San Francisco, CA 94102, USA

Line Cook


Description

San Francisco Proper’s new Executive Chef is Jason Fox, former Chef/owner of Michelin Star restaurant Commonwealth. Chef Jason Fox leads the hotel’s three unique dining outlets: Villon, Charmaine’s, and La Bande. From fine dining to elevated bar snacks, Chef Fox brings his extensive knowledge of progressive California cuisine to the property and draws on local ingredients and worldly flavors.

Job Overview:

What follows is a general overview of some of the qualifications for, and duties associated with, this position, and certain expectations regarding job performance. This is not a comprehensive job description, and it does not identify all essential job functions or duties associated with this position. It is being provided as additional information to help you better understand the position.

Must love hospitality!

Must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties safely, quickly and efficiently. Responsible for the exact preparation of menu items and feature dishes in all stations in the kitchen, Must follow the direction of Executive Chef, Executive Sous-Chef and Sous Chef in all aspects, including but not limited to portion control, station set up, mise en place, cleanliness, sanitation, food storage, break down and clean up. Must maintain good safety standards at all times. Must have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required by managing Chefs in a clean and timely manner

 

Responsibilities

 

·         Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

·         Report any unsafe and/or unacceptable occurrences to managing Chefs in a timely and concise fashion

·         Knowledgeable in all areas of the kitchen and to fill in where needed.

·         Knowledgeable in classic and modern cooking methods and techniques.

·         Assumes 100% responsibility for quality of products served.

·         Have workstation ready for service before service time, fully stocked and fresh

·         Comply with and enforces all safety and health department procedures as well as departmental policies/procedures.  Comply with all state and federal laws. Be trained in all fire, safety and emergency procedures.

 

Skills/Knowledge Required:

 

·         The ability to listen to, assess, and appropriately respond to information conveyed through speech

·         The ability to convey technical information through writing to a nontechnical audience so the recipients easily understand the information and can quickly and correctly apply it.

·         The ability to exercise the personal discipline and extra diligence to assure that projects are completed on timely basis.

·         The ability to subordinate one’s personal agenda in favor of working collaboratively with the team to achieve departmental goals

·         The ability to motivate and inspire others to work cooperatively to achieve a designated goal.

·         The ability to maintain confidentiality of guest information and pertinent data.

·         Flexible schedule - Willing and able to work shift duties that may include evenings, nights, weekends and holidays.

·         Must have a trained palate and be able to produce consistent and correct flavor profiles

·         Must be able to maintain consistent and correct plate presentation

·         Ability to operate designated machinery.

·         Ability to remain extremely alert while operating machinery.

·         Ability to exert physical effort in transporting equipment and wares.

·         Ability to withstand high temperatures, moisture and noise levels in work areas.

·         Ability to endure abundant physical movements in cleaning various work areas.

·         Respond quickly and positively to food orders and special requests

·         Must have intermediate or higher knife skills

 

 

Physical Requirements:

·         Must be able to bend, stoop, squat and stretch

·         Must be able to lift, push, and pull up to 50lbs. on a regular and continuing basis

·         Must be able to stand and exert well-paced mobility for up to 8 hours in length

·         Must be able to work

o   under variable temperature conditions (or extreme heat or cold)

o   under variable noise levels

o   around chemicals

 

Qualification Standards:

·         Education: High school graduate or equivalent education preferred

·         Experience:  Over 2 years previous experience in a similar position preferred

·         Licenses or Certificates: Serv Safe Preferred

 

 

Company Overview:

Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn’t Proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced, but rewarding above all.

Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

San Francisco Proper’s new Executive Chef is Jason Fox, former Chef/owner of Michelin Star restaurant Commonwealth. Chef Jason Fox leads the hotel’s three unique dining outlets: Villon, Charmaine’s, and La Bande. From fine dining to elevated bar snacks, Chef Fox brings his extensive knowledge of progressive California cuisine to the property and draws on local ingredients and worldly flavors.

Job Overview:

What follows is a general overview of some of the qualifications for, and duties associated with, this position, and certain expectations regarding job performance. This is not a comprehensive job description, and it does not identify all essential job functions or duties associated with this position. It is being provided as additional information to help you better understand the position.

Must love hospitality!

Must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties safely, quickly and efficiently. Responsible for the exact preparation of menu items and feature dishes in all stations in the kitchen, Must follow the direction of Executive Chef, Executive Sous-Chef and Sous Chef in all aspects, including but not limited to portion control, station set up, mise en place, cleanliness, sanitation, food storage, break down and clean up. Must maintain good safety standards at all times. Must have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required by managing Chefs in a clean and timely manner

 

Responsibilities

 

·         Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

·         Report any unsafe and/or unacceptable occurrences to managing Chefs in a timely and concise fashion

·         Knowledgeable in all areas of the kitchen and to fill in where needed.

·         Knowledgeable in classic and modern cooking methods and techniques.

·         Assumes 100% responsibility for quality of products served.

·         Have workstation ready for service before service time, fully stocked and fresh

·         Comply with and enforces all safety and health department procedures as well as departmental policies/procedures.  Comply with all state and federal laws. Be trained in all fire, safety and emergency procedures.

 

Skills/Knowledge Required:

 

·         The ability to listen to, assess, and appropriately respond to information conveyed through speech

·         The ability to convey technical information through writing to a nontechnical audience so the recipients easily understand the information and can quickly and correctly apply it.

·         The ability to exercise the personal discipline and extra diligence to assure that projects are completed on timely basis.

·         The ability to subordinate one’s personal agenda in favor of working collaboratively with the team to achieve departmental goals

·         The ability to motivate and inspire others to work cooperatively to achieve a designated goal.

·         The ability to maintain confidentiality of guest information and pertinent data.

·         Flexible schedule - Willing and able to work shift duties that may include evenings, nights, weekends and holidays.

·         Must have a trained palate and be able to produce consistent and correct flavor profiles

·         Must be able to maintain consistent and correct plate presentation

·         Ability to operate designated machinery.

·         Ability to remain extremely alert while operating machinery.

·         Ability to exert physical effort in transporting equipment and wares.

·         Ability to withstand high temperatures, moisture and noise levels in work areas.

·         Ability to endure abundant physical movements in cleaning various work areas.

·         Respond quickly and positively to food orders and special requests

·         Must have intermediate or higher knife skills

 

 

Physical Requirements:

·         Must be able to bend, stoop, squat and stretch

·         Must be able to lift, push, and pull up to 50lbs. on a regular and continuing basis

·         Must be able to stand and exert well-paced mobility for up to 8 hours in length

·         Must be able to work

o   under variable temperature conditions (or extreme heat or cold)

o   under variable noise levels

o   around chemicals

 

Qualification Standards:

·         Education: High school graduate or equivalent education preferred

·         Experience:  Over 2 years previous experience in a similar position preferred

·         Licenses or Certificates: Serv Safe Preferred

 

 

Company Overview:

Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn’t Proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced, but rewarding above all.

Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.


Details
Salary To be discussed
Schedule Full Time
Experience Minimum 1 year of experience
Location 1100 Market St, San Francisco, CA 94102, USA

Skills
Fine Dining Experience
Fast-Paced Experience
Knife Skills
Food Safety
Food Preparation
Grilling
Kitchen Safety
Sauteing
Searing
Seasoning
Classical Cooking Techniques
By applying you confirm you have these skills.

expired job post

1100 Market St, San Francisco, CA 94102, USA