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Sous Chef/Line Cook
Restaurant Gary Danko
800 North Point St, San Francisco, CA 94109
Restaurant Gary Danko hiring Sous Chef/Line Cook in San Francisco, CA

Restaurant Gary Danko hiring Sous Chef/Line Cook in San Francisco, CA

Restaurant Gary DankoMore Info

Full Time • Salary/Hourly ($68k - $78k)
Expired: Oct 25, 2022

Sorry, this job expired on Oct 25, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details
Come and join our staff and be part of a Kitchen Team

We are seeking experienced Lead Line Cooks who will meet the daily challenges of cooking and working the line.

Seeking exceptional, strong, focused Cooks to join the Team of this high quality Restaurant.

This is a great opportunity for the right individual to work with a young and talented Team.  
This position has tremendous growth potential.

Other attributes we are looking for:
  • Excellent People Skills.
  • Reliable, flexible and a Team player.
  • Ability to thrive in a fast paced environment.
  • Commitment to perfection with the passion to cook.
Qualifications:
  • A minimum of two years experience in kitchen management and have previous experience in fine dining.
  • Must be able to COMMUNICATE clearly with managers, kitchen team and dining room personnel in a calm and pleasant demeanor.
  • Be able to reach, bend, stoop, go up and down stairs and frequently lift up to 50 pounds.
  • Candidates will be asked to make a ONE year commitment.

Compensation Details

Compensation: Salary/Hourly ($68,000.00 - $78,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits


Required Skills

Advanced Knife Skills

Menu Development

Recipe Development

Food Safety Knowledge

Safety Procedures Knowledge

Kitchen Equipment Maintenance

Expediting

Fish Butchery

Fish Cookery

Budgeting

Costing

Food Handler Certification

Plating and Presentation

Frying

Basic Knife Skills

Inventory Management

Cleaning / Sanitation

Kitchen Management

Kosher Cooking

Meat Butchery

Meat Cookery

Events Management

Ordering / Purchasing

Receiving

Portioning

Vendor Management

Sauce Making

Sauteing

Scheduling

ServSafe Certified

Team Development and Training

100 Covers Per Night

Vegan / Vegetarian Cooking

Prepping Ingredients

Vegetable Cookery

Communication

Team Management

Cooking Methods

Leadership

Safety and Sanitation

Teamwork

Kitchen Equipment Use

Standing for Long Periods of Time

Quality Control

Bending / Kneeling / Reaching / Stooping

Can Lift Up to 50 Lbs

Fine Dining Service

Integrity

Listening

People Skills

Positive Attitude

Read more

View Job Description

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