Che Fico Alimentari in the Divisadero Corridor is seeking a morning pastry cook interested in
becoming responsible for all types of Italian baking and dessert production, with potential to grow into a management role.
Our ideal candidate will have at least several years’ experience in high quality restaurants and/or bakeries. Learn how to make all types of traditional and unconventional Italian pastries, confections, gelati, sorbetti, chocolates and breads. Become part of shaping the direction of an evolving program!
We offer competitive wages and two days off in a row. Che Fico Alimentari is open 7 days a week. Flexibility in scheduling is a must, as we continue to adapt to regulations pertaining to public health and safety.
Candidates must have a great attitude, a good sense of humor, drive, dedication to their craft, and a true willingness to learn. We will provide a safe and positive working environment where you can grow as a cook and a human. We also offer health insurance and benefits.
WE HIGHLY ENCOURAGE PEOPLE OF ALL BACKGROUNDS TO APPLY. WE SEEK DIVERSITY AMONGST OUR TEAM.
About Che Fico:
Chef David Nayfeld (Eleven Madison Park, Robuchon) partnered with operator Matt Brewer (Hogsalt Hospitality) to bring Che Fico to San Francisco’s Nopa neighborhood in early 2018, followed by Che Fico Alimentari a year later. We feature housemade pasta, naturally leavened pizza, charcuterie, wood-fired meats and other dishes utilizing local California ingredients as if the Bay Area were a region in Italy. Che Fico was named one of Bon Appetit’s Top Ten Hottest Restaurants in 2018 and continues to make waves in the San Francisco dining scene and across the United States. We use the highest quality ingredients, and source only from the best producers and growers whose standards are in line with our own. We encourage learning and growth within our team and pursue excellence in a casual environment.