Required Years of Experience
3 years
Job Details
Joujou is the highly anticipated new French-inspired dining destination in San Francisco's Design District, created by David Barzelay and Colleen Booth, the team behind the two Michelin Star Lazy Bear and renowned cocktail bar True Laurel.
JouJou brings French food to the table through the California lens of Chef David Barzelay. Seafood-focused but not exclusively so, offered through an à la carte menu of pristine ingredients, treated with care and classic technique.
We are seeking Back of House professionals to join a fine dining restaurant committed to culinary excellence and creativity. This is an opportunity to work in a thoughtful, detail-oriented environment where food is held to the highest standards. Ideal candidates will have the perfect combination of both fine dining, and higher volume experience. Minimum 3 years experience is ideal, but not required.
Positions include (but are not limited to):
- Chef de Partie / Line Cook
- Commis / Prep Cook
What We’re Looking For:
- A genuine passion for food
- Experience in fine dining or upscale, chef-driven restaurants preferred
- Professional demeanor, strong communication skills, and attention to detail
- Calm, organized, and collaborative under pressure
- Uphold the culture of respect, professionalism, and continuous improvement
We Offer:
- Variety of schedules
- Competitive compensation
- A professional, respectful, and education-driven environment
Compensation Details
Compensation: Hourly ($20.00 - $24.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Commuter Benefits, Dining Discounts
Required Skills
Culinary Excellence
Creativity in Cooking
Creativity
Ability to Work in a Team
Adaptability in a Fast Paced Environment
Time Management Skills
Problem Solving Skills
Time Management
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Californian, French, Seafood
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Part of JouJou, Lazy Bear & True Laurel
Inspired equally by great restaurants and louche lounges, JouJou brings French food to the table through the California lens of Chef David Barzelay. Seafood-focused but not exclusively so, our cuisine is centered around cooking great ingredients with every bit of the technique they need, and none that they don’t. No shortcuts, no garnishes, nothing avant garde. Just the food you want to eat again and again, prepared expertly à la carte with some unique and fresh touches. Sometimes it’s a splurge, sometimes it’s not, but it’s never fussy, never difficult.
The dining room spaces allow our guests to choose where they want to play, whether that is the glass-enclosed patio inspired by classic French orangeries and housing the lively main bar, the raw bar seating overlooking the chefs at work, a more intimate and secluded table in the sunken garden dining area, or seeing and being seen in the luxurious semi-circle booths that line the main dining room. JouJou pairs all of this with easygoing hospitality that feels effortless and cool while meeting every need with elegance and poise.
It is a place for a simple glass of Champagne with oysters and frites, or a spectacular night out feasting on pommes dauphine, a plate of chanterelles, an entree of king salmon with sauce Americaine, and bananas foster. It is the place for a timeout and intimate conversation, or a place to celebrate and party. It is a dining room for all of us who need an exciting respite from the reality and mundanity of adulthood. We’re bringing back the excitement of dining out in San Francisco. Come play with us.
