Required Years of Experience
1 year
Job Details
Reports to: Sous Chef
Hourly rate: $22-24
Status: Full-time, Exempt
Prelude, 333 Battery Street, San Francisco, CA 94111
Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.
Prelude is hiring an eager culinary professional with a strong work ethic to join their back of house team. The ideal candidate is open to growth and learning, takes pride in their work, and can perform under pressure.
Primary Duties and Responsibilities:
Section Management
• Oversee the preparation, cooking, and presentation of dishes within your section.
• Ensure all dishes are prepared to the highest standards of quality and consistency.
• Coordinate with other kitchen sections to ensure a smooth and efficient workflow.
Food Preparation
• Prepare and cook ingredients according to recipes and the restaurant's high standards.
• Ensure all mise en place is ready for service and maintain cleanliness and organization in your section.
• Monitor and manage inventory levels within your section, ensuring timely ordering and minimal waste.
Quality Control
• Ensure all dishes are visually appealing and meet quality standards before serving.
• Conduct regular tastings and evaluations of dishes to ensure consistency and excellence.
• Adhere to food safety and sanitation guidelines, maintaining a clean and safe working environment.
Team Collaboration
• Work closely with other chefs and kitchen staff to coordinate production schedules and meet service demands.
• Train and mentor junior chefs and kitchen assistants, fostering a positive and collaborative work environment.
• Communicate effectively with the front-of-house team to ensure seamless service and guest satisfaction.
Menu Development
• Assist in the development of new recipes and menu items in collaboration with the Head Chef and Sous Chef.
• Stay updated on industry trends and bring fresh ideas to the kitchen.
Minimum Requirements:
● Proven experience as a Chef de Partie/line cook or in a similar role within a high-volume, fine dining, or prestigious restaurant group
● Strong knowledge of culinary techniques, ingredients, and cooking processes.
● Excellent attention to detail and artistic skills for food presentation.
● Ability to work efficiently in a fast-paced environment, managing multiple tasks and meeting tight deadlines.
● Strong communication and interpersonal skills.
● Flexibility to work evenings, weekends, and holidays as required.
Prerequisite for employment:
• ServSafe Food Handler Card
Physical Requirements:
• Be able to stand, walk, and bend for long periods of time throughout the day
• Be able to lift up to 50 lbs
The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.
Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.
Compensation Details
Compensation: Hourly ($22.00 - $24.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Dining Discounts
Required Skills
Leadership Skills
Time Management Skills
Problem Solving Skills
Creativity in Menu Development
Adaptability to Changing Environments
Teamwork and Collaboration
Customer Service Orientation
Stress Management
Read more
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Prelude’s cocktail program also builds on the nostalgia for beloved classics, while adding unexpected elements. Led by Franco Bilbaeno, the program allows guests to savor drinks steeped in tradition as well as innovative Southern-inspired creations. The wine offerings, curated by the team behind Maison Healdsburg, spotlight both under-the-radar producers and wines from established regions dating back to an era when they were still unknown, embodying the essence of being a “prelude” to something exceptional.
