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Chef de Cuisine
Namu Gaji
499 Dolores Street, San Francisco, CA, United States
Namu Gaji hiring Chef de Cuisine in San Francisco, CA

Namu Gaji hiring Chef de Cuisine in San Francisco, CA

Namu GajiMore Info

Full Time • Salary (Based on Experience)
Expired: Jan 11, 2020

Sorry, this job expired on Jan 11, 2020. Below are other jobs that may be of interest to you.

Requirements

3 years


Job Details
 

Namu Gaji is hiring a Chef De Cuisine to lead our culinary team. This is a unique opportunity to explore creative cuisine with freedom and collaboration. Candidate must have strong communication, problem solving skills, organizational skills and an entrprenurial mindset.

Our restaurant has been a fixture in the SF dining scene since 2006 and has been evolving constantly with the ever-changing food and hospitality industry. We are making a transition to a bigger space with an shift to fine dining. The entire team, from the daytime and evening staff, FOH, BOH, and management, all work closely with a common goal to create and maintain a healthy, positive experience for anyone who enters our doors.

The candidate must have experience and a comprehensive understanding of seasonal, market driven cuisine. To create and foster a healthy culture of communication, teamwork, and a shared passion for food, with structure, is the main responsibility for the Chef De Cuisine. He or she will create, implement, and oversee systems of mentoring, training, evaluation, hiring, and disciplining.

Learn about us at: www.namusf.com and follow us on Instagram and Facebook: @namusf @namu_farm


Compensation details

parking, medical


Required Skills

Advanced Knife Handling

Culinary Menu / Recipe Development

Dough Making / Portioning

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Expediting

Family Meal

Fish Cookery

Fish butchery

Food / Beverage Pairing

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Frying

General knife handling

Gluten Free

Grilling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Meat Cookery

Menu development

Molecular gastronomy

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Over 300 covers a night

Pasta making

Portioning

Purveyor/Local Farmer Relationships

Receiving/Organizing

Saute

Scheduling

Servesafe Certified

Sous-vide

Staff education / motivation

Up to 300 covers a night

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Wood Fire Cooking

Read more

View Job Description

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GM
Full Time • Salary (Based on Experience)
Require min. 3 years of experience

Asian, Farm To Table, Organic, American, Californian, Korean

Fine Dining

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