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Chef
The Table
1110 Willow St, San Jose, CA 95125, United States
The Table hiring Chef in San Jose, CA

The Table hiring Chef in San Jose, CA

The TableMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 15, 2022

Sorry, this job expired on Jun 15, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

The Table in Willow Glen is a high-volume restaurant located in a quaint neighborhood.  This establishment has operated successfully for ten years.  We are looking for a new Chef.  The ideal candidate will be versed in every station (pantry, pastry, grill, sauté).  The Chef is expected to take inventory and place accurate orders based on the needs of the restaurant.  The Chef is responsible for training and coaching kitchen staff.


The Chef is responsible for maintaining consistency in food quality and execution according to the Executive Chef, Jim Stump.  The Chef will maintain company systems and standard operating procedures.  Chef de cuisine has the human resource, financial and administrative responsibilities as they pertain to his/her direct reports.  In addition, she/he is also responsible for working closely with executive chef to assure standards are being met in all other aspects of the commissary operation. Must be capable of fulfilling all areas of executive chef’s responsibilities in his/her absence. Must work closely with executive chef in promoting company’s culture, mission and philosophy.

 The Chef Responsibilities Include:

  • Adhere to all service standards and procedures as outline for each position.
  • Act as lead trainer for kitchen staff or supervise training of all new kitchen staff entering the restaurant
  • Ensure proper set up and break down of cooking stations
  • Ensure that sanitation standards as set forth by THE TABLE, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
  • Ensure proper maintenance of all reach ins and walk ins according to Santa Clara Valley Health Department Standards and company Standards
  • Maintain Clean kitchen and prep areas
  • Maintain safety standards to ensure staff works safely in the restaurant and kitchen
  • Clean and Maintain kitchen equipment according to company standards
  • Report any kitchen equipment maintenance issue to owner or Executive Chef – You may need to contact approved vendor for service
  • Create recipes for all menu items (All recipes will be the property of THE TABLE)
  • Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.
  • Supervise staff when making recipes to ensure quality and consistency
  • Monitor quality and consistency of menu items and inventory
  • Purchase quality products in line with company budget
  • Seek approval from Executive Chef to purchase new ingredients not listed on inventory
  • Manage Inventory by keeping inventory reports current with products in house and changing counting units and cost
  • Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
  • Create, monitor, and post weekly schedule. Schedule should be posted 2 weeks in advance.  Hotschedules must be used to create weekly schedule.  A physical paper copy must be posted where employees can view the schedule inside the restaurant.
  • Control labor and operating expenses (kitchen labor 18% based on kitchen labor to food sales) through effective scheduling, budgeting, purchasing decisions, (food cost must be maintained at 27% or below) and inventory control.
  • Manage daily staffing ensuring proper staffing for anticipated service, note tardiness in hotschedules, phase staffing and communicate changes, prevent overtime, etc.
  • Note & Report any service failures, customer or staff issues to in hotschedules
  • Note & Report any safety hazards
  • Guide employees according to employee manual
  • Hire and terminate employees in accordance with the employee manual
  • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met
  • Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.
  • Work harmoniously and professionally with co-workers and supervisors
  • Create Family meal for each services
  • Minimum growth of 3% per year
  • Two Special Event dinners a year that partner with a winery, guest chef, or spirit distributor
  • Daily Summary of Events with Sous Chefs and management
  • Breaks to be Scheduled and monitored for kitchen staff and BOH staff
  • Weekly Specials
  • All menu changes to be approved by Jim Stump
  • Soup changes with every batch (can’t always be a puree)

 Non-Negotiable Standards

  • Purchase log for all items
  • Kitchen must be properly ready and set for each service
  • Health Inspection must score 85% or higher
  • Basic Recipe Book of All menu items
  • Kitchen inventory entered by chef
  • Kitchen Inventory must be kept up-to-date

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance

View Job Description

Open Jobs From The Table


Chef de Cuisine
Full Time • Salary ($100k - $120k)
Require min. 5 years of experience

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American

Upscale Casual, Bar / Lounge, Restaurant Group

(408) 638-7911

Open Jobs From The Table
Chef de Cuisine