Required Years of Experience
2 years
Job Details
JOB DETAILS:
Verjus is a wine bar and restaurant in San Francisco’s Jackson Square, serving seasonally changing French-inspired cuisine, and eclectic wines.
Our weekly-changing menu features elevated small plates, house made charcuterie, artisanal cheeses, and organic produce from Fresh Run Farm, reimagining French bistro classics with the season’s best local ingredients. Our curated wine list spotlights small-scale, organic growers from around the world, featuring everything from unique cult bottles to celebrated vintages.
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:
- 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 stand 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
Compensation Details
Compensation: Hourly ($21.00 - $23.00) plus tips
Required Skills
Maintaining Orderly Station
Attention to Detail
Producing Food Appropriately During Service
Time Management
Completing Tasks Correctly and Consistently
Teamwork
Maintaining Kitchen Quality Standards
Adaptability
Read more
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Part of Quince & Co
Verjus is an exciting new concept from Michael and Lindsay Tusk owners of Quince and Cotogna Restaurant.
Verjus is a Cave á Manger; an unfamiliar concept in the landscape of the American food and beverage industry but one that has been popularized over the last 30 years throughout Parisian dining scene. The Cave á Manger merges both the traditional Bar á Vin and the cave or wine merchants. Born out of archaic Parisian licensing laws that forbade wine retailers to open and serve bottles of wine in their own stores without offering food to patrons these wine bars / shops now offer some of the most exciting drinking and dining experiences in Paris.
The Cave á Manger typically marries simply prepared high quality ingredients with wines sourced from a diverse array of wine regions with an emphasis on lesser encountered appellations, responsibly farmed terroir and vignerons on the vanguard of natural wine making.
