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Line Cook
Izakaya Rintaro
82 14th Street, San Francisco, CA 94103, United States
Izakaya Rintaro hiring Line Cook in San Francisco, CA

Izakaya Rintaro hiring Line Cook in San Francisco, CA

Izakaya RintaroMore Info

Full Time • Hourly ($25.00 - $34.00)
Expired: Mar 18, 2024

Sorry, this job expired on Mar 18, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details
POSITION
Rintaro is looking for an *experienced* line cook to join our kitchen. We are looking for a cook with a serious desire to learn and an understanding of the hard work it takes to do something well. Experience with Japanese food is a plus, but is not required. Given our commitment to training new cooks, we ask for a one year commitment in the kitchen. The team is very strong, and we've been lucky to have little turnover. The line shifts are 10-11 hours/day and a full schedules is four shifts/week. Pay is competitive-- between $26-$34/hour (wage + service charge)-- depending on the number of stations on which the cook has been trained. Health benefits provided. Please email us if interested. If you are serious, please let us know why you are interested in cooking at Rintaro as well as your resume in the body of the message. We will not open any attachments. -- PLEASE INCLUDE A COVER LETTER.

ABOUT US
We are a Japanese Izakaya with a strong following among chefs and cooks around San Francisco. Rintaro is owned and operated by Kyoto-born Sylvan Mishima Brackett. Sylvan is the former creative director at Chez Panisse and owner of Peko Peko. He trained at Soba Ro in Saitama and at a ryotei in Aoyama, Tokyo. Rintaro's menu changes often and we use mostly organic produce and meats from the farms and ranches around the Bay Area and high quality dried goods imported directly from Japan. We shave our own katsuobushi (from Kagoshima) for dashi and knead, hand roll and cut our own udon. We make our own tofu, umeboshi, umeshu, kimchi and other fresh pickles. The restaurant was built by Sylvan's father, who apprenticed as a temple carpenter in Kyoto for six years.

We were included in Bon Appetit's 2015 Top 10 new restaurants in the US, in the Michelin Guide, Eater's Essential 38 Spring 2024, New York Times Top 25 for San Francisco in 2023, and featured on NHK, Food and Wine, and Saveur magazines. Chef Brackett is a 2024 semifinalist for the James Beard National Outstanding Chef. Visit our website: izakayarintaro.com

https://www.nytimes.com/article/best-san-francisco-restaurants.html
https://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/rintaro-no-8

Compensation Details

Compensation: Hourly ($25.00 - $34.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Potential Bonuses, Dining Discounts

View Job Description

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Japanese, Californian

Casual Dining

Rintaro is an izakaya in the Mission. The menus are short and flexible to take advantage of the best of the season. We use super fresh California fish, heirloom vegetables and the great meats available here. We’ve painstakingly developed relationships with individual farmers who grow specialized Japanese vegetables and fisherman who can delivery fish as pristine as what we used in Japan. We’ve dug bamboo shoots in Livermore, picked ume plums in Winters, get soy milk from America’s best Tofu maker Gardena and fresh wasabi root from Half Moon Bay. We import whole katsuobushi from a generations-old factory in Kagoshima, kombu from Hokkaido, handmade soy sauce from Kyoto, etc. And we make everything from scratch: udon, umeshu, umeboshi and tofu.

Our hope with Rintaro is to translate the experience of a Tokyo izakaya to San Francisco. We want the restaurant to be comfortable and fun and fresh. It should be a place with exciting but simple food that tastes both like Japan and Cali- fornia.