Quince is a Three Michelin Star and Michelin Green Star restaurant serving California contemporary cuisine grounded by Italian culinary principles and Chef Michael Tusk’s lifelong respect for seasonality, terroir and artisanal producers, highlighting produce from the restaurant’s farm in West Marin. The restaurant’s daily menus are fiercely seasonal, with the ingredients informing and inspiring all creations from the culinary team

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
• Relais & Chateaux discount at participating hotels and restaurants 
• Tax deferred commuter benefits for parking or public transportation

• Personalized structured career development plan and advancement opportunities

• Wine education curriculum
• Sponsorship of continuing education classes in food and beverage

We are dedicated to setting new restaurant standards in hospitality, cuisine, and the employment experience. Our goal is to collaborate with talented professionals and offer opportunities to learn and grow. 

WHO YOU ARE:

A career-minded, motivated, organized, and charismatic individual seeking a rewarding position in the restaurant industry. You are inherently hospitable, infinitely curious, and most importantly KIND. Your restaurant experience is varied and you are passionate about food and beverage, people and hospitality. You 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. 

SUMMARY OF POSITION 

• In general, you will be responsible for all Quince off site events, including food preparation, production and logistics. You will be implementing and/or co-writing event menus with the Event Chef, ordering ingredients for, coordinating staffing for prep and day of event as well allocating equipment and any materials needed for successful implementation. You will work with the Events Planning Team to tailor food, dietary restrictions, and style of service in accordance with the wishes of the guest. Between events, if necessary, you will assist the kitchen with service, prep and/or special projects. You will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. Assists and supports the Quince Event Chef and effectively communicates their goals for the kitchen department and overall vision for the restaurant.

OPERATIONS

• Work with sous chef and Event Chef in coordinating offsite BOH operations, staffing, ordering and menu design.
• Responsibilities as needed and directed by Chefs- Complete Quince prep lists as needed for each event.
• Maintain an accurate and reasonable timeline and work schedule
• Filling in on cooking stations as necessary (injury, illness, emergency, breaks) for all venues of Quince & Co should there be no ongoing Events
• Breaking employees for mandated rest and break periods
• Responsible for the storage and rotation of food items in the walk ins and dry storage
• Assist in the enforcement of health and safety standard in the kitchen, walk ins and dry storage
• Responsible for checking and recording the temperature of all refrigeration units and the checking and recording of the dishwasher chemicals
• Responsible for the cleanliness and organization of dish room. Enforcing daily sweep times.
• Participate in staff meal planning and execution
• Participate in new menu development under the direction of the CDC
• Assist in executing special projects, if necessary.

FOOD INVENTORY

1. Assist in the daily inventory controls: meat, fish, pasta, vegetable

1. Work with the Event Planning Team and Event ProForma to hit target budget for individual events.

EXPECTED BEHAVIORS:

1. Reflected in the QPA mission statement, model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role.
2. Represent QPA 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
• Culinary Degree a plus
• Must be able to work independently and trouble shoot in unfamiliar and new environments while maintain company standards
• Food Handler’s certification

OTHER REQUIREMENTS:

• Availability to work every day of the week including holidays
• Ability to work well and maintain composure in fast paced and high demand working situations.
• Ability to traverse all parts of the restaurant quickly and safely
• Must be able to work standing 7-8 hours (excluding breaks) at a time
• Must be able to lift 40 pounds at time
• Must be able to comply with all health and safety standards

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to 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.

Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

Quince & Co is committed to complying with the requirements and guidance from our government authorities and to protecting our customers and colleagues. As such, all positions require COVID-19 vaccination. If hired, as a condition of employment, you will be required to submit proof that you have been fully vaccinated for COVID-19, unless you request and are granted a medical or religious accommodation for exemption from the vaccination requirement.