Join our team at the opening of Maritime SF!
With a menu meticulously crafted to showcase the ocean's bounty, we celebrate the best of local seafood, sourcing ingredients responsibly and supporting our coastal communities. Yet, while we take pride in our commitment to quality, we remain accessible to all, offering a menu that is both approachable and fairly priced. Our focus is on creating a sense of community and belonging, where guests feel remembered, looked after, and valued. Whether it's reserving 'their' favorite bar seat, being ready with a warm towel after finishing their seafood tower, or sending occasional drinks across the bar to our cherished regulars, we embrace the classic art of hospitality while modernizing it to feel fresh and genuine.

Line Cook / ‘Chef de Partie’ 

Title: Line Cook / Chef de Partie

Wage: $18.67/hr + Tips

Job Type: Full - Time
Hours: PM 

Job Summary

The Chef de Partie will be responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared and presented to the highest standards. This role requires a skilled and creative individual who can work efficiently in a fast-paced environment, manage food preparation, and maintain a clean and organized workstation. The Chef de Partie will report to the Supervisor and Executive Chef and work closely with other team members to deliver a consistent and exceptional dining experience.

Key Responsibilities

• Food Preparation: Prepare and cook dishes according to recipes and menu specifications, ensuring quality, presentation, and taste are consistently maintained.
• Station Management: Oversee and manage a specific section of the kitchen, including the preparation, cooking, and plating of dishes. Ensure that all food is prepared to order and meets our standards.
• Ingredient Handling: Monitor and manage ingredients and supplies for your section, ensuring that they are fresh, stored properly, and used efficiently. Assist with inventory control and ordering as needed.
• Quality Control: Conduct regular checks of dishes and ingredients to ensure they meet our high standards. Address any issues promptly and make adjustments as needed.
• Cleanliness & Organization: Maintain a clean and organized workstation, adhering to health and safety regulations. Ensure that all kitchen equipment and tools are properly cleaned and stored.
• Team Collaboration: Work collaboratively with other kitchen staff, including chefs and cooks, to ensure smooth and efficient kitchen operations. Provide guidance and support to junior staff members as needed.
• Menu Contribution: Contribute ideas and suggestions for menu development and special dishes, incorporating seasonal and local ingredients to enhance our seafood offerings.
• Customer Interaction: Occasionally interact with guests to receive feedback and address any special dietary needs or requests. Ensure that guest satisfaction is a priority.

Qualifications:

• Experience: Minimum of 2-3 years of experience as a line cook or Chef de Partie in a professional kitchen, preferably in a seafood-focused restaurant.
• Safety: Food handler’s certification required.
• Skills: Strong culinary skills with the ability to work efficiently under pressure. Excellent knife skills, attention to detail, and creativity in dish presentation.
• Knowledge: Understanding of food safety and sanitation practices. Familiarity with seafood principles and local, seasonal ingredients is a plus.
• Education: Culinary degree or equivalent experience in a professional kitchen setting.
• Physical Requirements: Ability to stand for long periods, lift heavy items, and work in a fast-paced environment.

Job Benefits:

• Full Time employees are eligible for partially sponsored Health Insurance with additional Vision, Dental and Chiropractic Available
• 401k Eligibility
• Dining Discounts
• Future Commuter Benefits
• PTO