We are in search of a Chef de Cuisine who has a passion for creating exceptionally delicious food executed and served with care and consistency. In this position, you will work collaboratively with Chef Brandon Rice to mentor and develop a top-notch team and uphold a culture of teamwork and excellence.
Named after his grandfather and nurtured through the pandemic, Ernest is an elevated neighborhood restaurant with intense global influences. Drawing from his travels and experiences, Rice has created a market-driven menu that is innovative yet familiar. A journey through Rice’s love of cooking and how he himself likes to eat. With the bounty of California farms at his fingertips, Rice is constantly evolving in the kitchen; playing with ingredients and flavors to create dishes that are both innovative and approachable.
We Offer: An opportunity to work with and learn from a skilled team that supports career advancement and professional growth. Additionally, a compensation package that is above-market standards, a quarterly bonus program, paid vacation, comprehensive benefits coverage, and 401k options.
Desired candidates will be:
• Driven towards consistency and service excellence
• Energetic and enthusiastic and possess strong communication and organizational skills
• Effective at managing a large diverse hourly staff
Desired candidates will have:
• 1-3 years of experience as a Chef de Cuisine, Exec Sous Chef or Sr. Sous Chef in a culinary-driven restaurants
• A true appreciation for hospitality
• Prior success in running expo in a high-volume kitchen
Ernest is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
At just 13 years old, Rice started cooking in professional kitchens in his hometown of Roanoke, Virginia. He realized early on that he wanted to make cooking his lifelong career and received an Associate’s Degree in Culinary Arts from the prestigious Culinary Institute of America. Rice went on to work under the tutelage of Ken Oringer at Boston’s Clio. Working closely with Ken, Rice had the opportunity to travel to Europe where he staged in three Michelin-starred kitchens such as Quique Dacosta in Spain and Noma in Copenhagen. After his year abroad, Rice came back to work with Ken at Clio before moving to the Bay Area. Moving across the country was Rice’s introduction to Northern California cuisine, with an emphasis on local, fresh produce. He first worked at Coi before spending over five years as the Chef de Cuisine at Rich Table; Rice earned the Contemporary California restaurant its Michelin star. After nearly 18 years in esteemed fine-dining restaurants, Rice was able to establish his own voice and develop his distinct culinary style. It’s no question the natural progression for Rice was to open his own restaurant.
