Located in the heart of San Francisco’s historic Jackson Square neighborhood, Verjus is the newest destination from Michael and Lindsay Tusk, Inspired by the bistros and caves á manger of Paris, Verjus introduces a new style of dining to San Francisco’s gastronomic landscape.. This will be an accessible, informal, at times raucous drinking and dining experience.

As with Quince and Cotogna, the cuisine at Verjus will emphasize Chef Tusk’s twenty-year partnership with Peter Martinelli of Bolinas’ Fresh Run Farm.

Housed in the historic Eclipse Champagne Building dating back to the 1850’s — San Francisco’s Gold Rush and Barbary Coast eras — the Verjus property has a storied and fitting past for a cave à manger. The space will feature a mix of vintage, antique, and contemporary elements, united by their authenticity and craftsmanship

SUMMARY OF POSITION

As a line cook you are responsible for maintaining an orderly station at all times and producing food appropriately during service. Tasks are to be completed correctly and consistently from day to day. You are responsible for maintaining the quality standards of the kitchen and for working in compliance with health codes at all times.

RESPONSIBILITIES

As a line cook you are responsible for the daily mise-en-place, managing and executing a station during service, and practicing proper food storage and handling. These tasks should be completed in a timely manner and should reflect the quality standards of the kitchen.

• Prepare food following the standard procedures of the kitchen
• Follow all clock-in/clock-out rules, including those mandating meal breaks
• Clean and maintain all equipment and tools you use and keep your work area clean at all times
• Observe and maintain all health and hygiene standards according to county guidelines

EDUCATION AND EXPERIENCE:

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

 OTHER REQUIREMENTS:

• 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 8 hours (excluding breaks) at a time
• Must be able to move 50 pounds at time
• Must be able to comply with all health and safety standards