Cotogna is the quintessential neighborhood spot featuring seasonally and daily changing Italian cuisine with house-made pasta, spit-roasted and grilled meat, wood-oven pizza, local seafood, and produce coming from the restaurant’s own farm. In keeping with Chef Michael Tusk’s cuisine, Cotogna showcases the best of Italian viticulture with an emphasis on organic, small scale wines true to their terroir.

WHAT WE OFFER YOU:

• Consistent scheduling with 2 days off in a row
• Competitive compensation

• 100% paid Medical, Dental, and Vision, 401K with up to 4% match
• Deep retail-cost wine discounts, Cotogna Farmer’s Market & restaurant dining discount
• Trips to our Fresh Run Farm in Marin and participation in our Employee Purchasing Program
• Tax deferred commuter benefits for parking or public transportation
• Personalized development plan, advancement opportunities, wine education curriculum
• Sponsorship of continuing education classes in food and beverage
• Supplemental relocation expenses possible and assisted housing search as needed

WHO YOU ARE:

A motivated, organized, charismatic individual. You are passionate about food and beverage, people and hospitality. A quick thinker who possesses the ability to simultaneously be creative and organized. Inherently hospitable, infinitely curious and KIND. You strike up a conversation with anyone, perform well under pressure and have an insatiable desire to learn. You want the opportunity to make your mark and contribute!

WHO WE ARE:

Situated in San Francisco’s historic Jackson Square, Lindsay and Chef Michael Tusk own and operate Quince & Co Hospitality; a collection of unique restaurant concepts ranging from a Three Starred Michelin flagship to more casual, volume-based concepts, all unified in a commitment to exemplary hospitality, creativity, and a desire to innovate and continually reinvent. Quince & Co is a values-driven company committed to creating rewarding experiences for all team members with growth opportunities for advancement. 

POSITION REQUIREMENTS, KNOWLEDGE, AND ABILITIES

As an expeditor you are responsible for ensuring the smooth and timely flow of food preparation and delivery to our guests. You act as the link between service and management to the kitchen to ensure guest satisfaction. Tasks are to be completed correctly and consistently from day to day. You are responsible for maintaining the quality standards of Cotogna and for working in compliance with health codes at all times.

RESPONSIBILITIES

This position entails daily section set up, managing and executing food expo during service, and proper organizational and communication skills.

• Collaborate with the kitchen staff to prioritize and coordinate food preparation activities, ensuring orders are prepared accurately and in a timely manner.
• Monitor food production and presentation to ensure adherence to recipe guidelines, quality standards, and guest expectations.
• Inspect dishes for accuracy, portion control, proper plating, and overall presentation before they are delivered to guests.

EXPECTED BEHAVIORS:

1. Reflected in the Q&Co mission statement, model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role.
2. Represent Q&CO professionally through your personal appearance, communication, and respect for others and follow through. Strive to exceed the standards of cleanliness.
3. Demonstrate ownership of job responsibilities though focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
4. Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention.
5. Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
6. Display trust in your actions, having confidence in knowing that we are all looking out for each other’s best interest.
7. Strive to elevate your personal performance and maintaining the standards of quality.
8. Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safely.
9. Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
10. Anticipate and respond to guest needs in a respectful and timely manner.
11. Strive to establish a benefit for our guests, each other, the restaurant, and the overall industry into the future.

EDUCATION AND EXPERIENCE:

• High school diploma or equivalent
• Previous restaurant experience required
• Food Handler’s certification

OTHER REQUIREMENTS:

• Fluent In English
• Availability to work every day of the week including holidays
• Ability to traverse all parts of the restaurant quickly and safely
• Must be able to work in a stationary position for 7-8 hours (excluding breaks) at a time
• Must be able to move 40 pounds at time
• Must be able to comply with all health and safety standards

We are an Equal Opportunity Employer committed to inclusion and diversity. We ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.