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 produce and purveyors- 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. Our breakfast cook position will be responsible for executing our AM service, ensuring that all guest orders are thoughtfully prepared and packaged for pickup. 

Line Cook / ‘Chef de Partie’ 

Title: Line Cook / Chef de Partie

Wage: $19.00/hr + Tips

Job Type: Full - Time
Hours: AM ONLY 

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 breakfast 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 breakfast 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 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