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Pastry Chef de Partie
Lazy Bear
3416 19th Street, San Francisco, CA 94110, United States
Lazy Bear hiring Pastry Chef de Partie in San Francisco, CA

Lazy Bear hiring Pastry Chef de Partie in San Francisco, CA

Lazy BearMore Info

Full Time • Hourly (Based on Experience)
Expired: Dec 20, 2019

Sorry, this job expired on Dec 20, 2019. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details

Lazy Bear is currently looking for a Pastry Chef de Partie or a Pastry Sous Chef to join our BOH team under Chef Kim Conroy, Executive Chef/Owner David Barzelay and Chef de Cuisine, Chris Johnson


Qualified candidates should have a minimum 2 years of experience in a fine dining kitchen, with some Michelin background preferred. We're looking for career-minded individuals that can grow with us. We expect great attitudes, personal integrity, attention to detail, dedication to cleanliness, strong organization, and a team mentality. 


We strive to offer our guests a unique experience in our style of service and cuisine, and we are looking for focused individuals who are committed to what it takes to deliver a special experience. 


We offer highly competitive market pay of up to $17-$20 per hour for Chef de Partie based upon experience. We also offer full health benefits after 90 days, and opportunities to learn directly from the farms, ranches, wineries and breweries that provide us with all of our ingredients and beverages. All cooks WILL be paid for ALL hours worked. A typical work week consists of 50+ hours.


You will be joining a restaurant that is constantly in flux, pushing hard, and constantly getting better, with a very skilled and motivated team.


Compensation details

Will pay for relocation

View Job Description

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Chef de Partie
Full Time • Hourly (Based on Experience)
Require min. 2 years of experience

New American

Fine Dining

We think that the best dining experiences are the ones in which we’re seated around a table sharing food and stories with others. Lazy Bear started as a dinner party in 2009, and now in our permanent location, it is still a dinner party. We hope it’s the best dinner party you’ve ever attended.

Our food is modern American, in the sense that we try to serve flavors that are intrinsically delicious and familiar to our American palates, in a format that calls to mind those great American shared eating experiences that we love. It’s communal and social, but the food and drinks are refined.

We are interested in people with passion and integrity, and the desire to not only help us achieve a high level of cuisine but to push the level of our creativity, experimentation, and standards on a daily basis.

(415) 874-9921

Awards
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Chef de Partie