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Chef de Partie
Verjus
San Francisco, CA
Verjus hiring Chef de Partie in San Francisco, CA

Verjus hiring Chef de Partie in San Francisco, CA

VerjusMore Info

Full Time • Hourly (Based on Experience)
Expired: Oct 13, 2019

Sorry, this job expired on Oct 13, 2019. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details

Verjus, the third destination from Michael and Lindsay Tusk, is now open and hiring a chef de partie to join our culinary team.   Inspired by the bistros and caves a manger of Paris, Verjus is a lively space that encompasses a “bar a vin” (wine bar) and adjoining “cave” (wine shop) and conserva bar. The  all-day menu features French bistro-inspired dishes and traditional house-made charcuterie such as pâtés en croûte, rilettes and terrines. All made with  impeccably sourced ingredients and products grown on the restaurant’s own Farm  in West Marin County.

Verjus, is a Values-Driven operation that is committed to creating rewarding experiences for our employees with growth opportunities for advancement. 

As an important member of our team, you’ll enjoy the following benefits: 

  • Full Medical, Dental, and Vision insurance coverage 
  • Retirement savings with 401 K matching employer contributions 
  • Commuter tax deferred benefits 
  • Employee discount at our QPA family of restaurants 
  • Complimentary participation in our community sponsored agriculture (CSA) program with Fresh Run Farm
  • Relais & Chateaux discount at participating hotels and restaurants 
  • Sponsorship of continuing education classes and professional training opportunities in food and beverage
  • Paid family meals provided

Key Responsibilities include:

  • Ownership of a station and its mise en place both through production and communication. Exposure and training on all the stations within the kitchen over time
  • Maintaining a clean, organized and sanitary work environment at all times
  • In addition to technical skill, the ideal candidate must have strong interpersonal and communication skills and the ability and drive to learn and contribute.
  • Participating in the ongoing development of our cuisine by exploring and sharing ideas and techniques that will improve our work.

Experience in a full-service restaurant is required.

Interested applicants please submit your resume to [email protected]

“We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

 

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


Compensation details

Full benefits, 401K

View Job Description

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French

Upscale Casual

Part of Chef Michael Tusk

Verjus is an exciting new concept from Michael and Lindsay Tusk owners of Quince and Cotogna Restaurant.

Due to open in Fall 2018, Verjus is a Cave á Manger; an unfamiliar concept in the landscape of the American food and beverage industry but one that has been popularized over the last 30 years throughout Parisian dining scene. The Cave á Manger merges both the traditional Bar á Vin and the cave or wine merchants. Born out of archaic Parisian licensing laws that forbade wine retailers to open and serve bottles of wine in their own stores without offering food to patrons these wine bars / shops now offer some of the most exciting drinking and dining experiences in Paris.

The Cave á Manger typically marries simply prepared high quality ingredients with wines sourced from a diverse array of wine regions with an emphasis on lesser encountered appellations, responsibly farmed terroir and vignerons on the vanguard of natural wine making.

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