Required Years of Experience
3 years
Job Details
Key responsibilities:
- Supervise, coordinate, and support the line during service, expediting as needed to ensure dishes go out simultaneously, at high quality, and on time
- Lead the kitchen in the Executive Chef's absence, directing staff and making decisions to keep service running smoothly
- Train, mentor, and develop cooks; assign stations, delegate prep, and hold the team to recipe, portion, and presentation standards
- Cook and plate menu items alongside the team; set up, stock, and break down stations as needed
- Prepare food for service – chopping vegetables, fabricating proteins, and making sauces and stocks – following recipes and chef specifications
- Follow and enforce proper plate presentation and garnish standards for all dishes
- Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation; taste and check food for quality and correct temperatures
- Manage inventory: receive, store, label, and rotate products (FIFO); monitor par levels, place or assist with ordering, and communicate shortages
- Help control food and labor costs through portioning, waste reduction, and efficient scheduling
- Enforce all nutrition, sanitation, food-safety, and health-code standards; keep stations clean, organized, and sanitary throughout the shift
- Assist the Executive Chef with menu development, specials, and recipe consistency
- Communicate clearly and professionally with kitchen and front-of-house team members, and report to the Executive Chef / Chef de Cuisine
Required
- 5+ years of culinary experience, including [1–2]+ years in a supervisory or lead role in a fine-dining environment
- Working knowledge of a wide range of cooking methods, ingredients, equipment, and procedures
- Solid knife skills and the ability to execute and oversee assigned tasks with accuracy and speed
- Demonstrated leadership: ability to train, motivate, and direct a team under pressure
- Food-safety knowledge and the ability to enforce sanitation and health-code standards
- Ability to work in a fast-paced environment and stay composed under pressure
- Strong communication, organizational, and teamwork skills with a positive, professional attitude
- Reliability, punctuality, and strong attention to detail
- Availability to work [weekends, evenings, and holidays] as scheduled
- [Food Handler's Card / ServSafe certification] – required, or must be obtained within [X] days of hire
Compensation Details
Compensation: Salary ($75,000.00 - $85,000.00)
Benefits & Perks: Health Insurance, Paid Time Off, Potential Bonuses
Required Skills
Ability to Multitask Effectively
Strong Problem Solving Skills
Adaptability to Changing Situations
Time Management Skills
Ability to Work Collaboratively in a Team
Conflict Resolution skills
Creativity in Menu Development
Attention to Food Presentation Aesthetics
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Built over a century ago, Julius Castle has long been one of San Francisco’s most iconic dining destinations, known for combining dramatic panoramic views with stunning historic architecture unlike any other restaurant in the city. For generations, visitors from across the San Francisco Bay Area Area and around the world have celebrated their most important occasions there, creating stories and memories that have lasted lifetimes. Its revival brings back a beloved landmark that represents the very best of San Francisco history.
