The Role
Looking for amazing restaurant staff for our new hotel! If you love shiny new objects,collaboration, growth, variety, flexibility, blowing people away with your personality, and working with a passionate team, then we got you.
All we need in return is for you to have a genuine desire to make people feel great, commit to learning and one day teaching, promote a team first mentality, stay humble, crush service with enthusiasm in a cool environment that is constantly changing.
We have space available in our 1st floor restaurant Tenderheart, our rooftop restaurant Rise Over Run, and Events. All offer indoor/outdoor environments with unique and exciting menus the reflect the awesomness of the Bay Area.
Why work with us?
- 3-5 Day Work Week
- Paid meal breaks
- Insurance (fully subsidized)
- Life Insurance
- 401k with matching program
- Vacation and Holiday Pay
- Referral bonus
- Career development, career training and the opportunity to work nationally
- Shift Meal
- Restaurant and Bar discounts
- Friends & Family rates at all LINE hotels
- Area gym discounts
- Commuter benefits
About Us
More than a group of hotels, The LINE is a creative community built around a sense of discovery — an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. LINE hotels are both reflective and responsive— shaped by the communities they are part of while also contributing something new to those places. LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.
About the Chef:
Joe Hou brings years of immersive and multidisciplinary experience to the forthcoming The LINE concepts. The former Pastry Chef cut his teeth at top kitchens in Michelin-starred and James Beard-award-winning restaurants, beginning with Per Se under Chef Elwyn Bowles, and later under Chef Anna Bolz. Hou went on to work at The Modern before becoming Pastry Sous Chef at the NoMad. In 2019, Joe moved to San Francisco to join Joshua Skenes team as Executive Pastry Chef at Angler. Hou later joined the Ceremonial Grade team as Executive Pastry Chef and eventually Culinary Director, overseeing both Bird Dog (Palo Alto) and Le Fantastique.
Our Doors Are Yours To Open…
The Line SF is proud to be an equal opportunity workplace that seeks to recruit, develop and retain the most talented people from a variety of backgrounds, perspectives, and skills. We therefore encourage applications from all genders, races, religions, ages and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business.
