Required Years of Experience
0-1 years
Job Details
You may notice that we consistently have open positions posted... and that's intentional.
We're a growing hospitality group! We recently opened our second restaurant, Maria Isabel, and we're considering expanding operating days and hours. Plus! SF Summer is around the corner, expanding dinner service onto the patio would be a perfect setting for our dear guests.
While hiring timelines may vary, every position we post is a real opportunity to join our team. If you don't hear from us immediately, we'd still love to get to know you - we're always excited to meet talented people who are passionate about hospitality and may be a great fit as we continue to grow!
THE OPPORTUNITY
We are looking for a reliable, hardworking, and positive Prep Cook to join our kitchen team. This role helps keep our kitchen organized, and running smoothly while supporting the chefs with daily food preparation.
Ability to commit to a schedule is a must.
Essential Duties & Responsibilities-
- Prepare ingredients following recipes and chef instructions. Pastry experience is a plus.
- Help with daily food prep, and pastry manufacturing
- Follow all food safety and sanitation rules.
- Work well with the kitchen team.
- Keep a positive attitude and help wherever needed.
- Perform other duties as assigned.
Required Qualifications & Competencies
- Previous kitchen, prep, or utility experience preferred
- Strong work ethic, reliability, and attention to detail
- Willingness to learn and follow direction
- Ability to work independently and as part of a team
- Ability to remain focused and organized under pressure
- Knowledge of food safety practices, allergy protocols, and proper handling/storage procedures
- Reliability and flexibility to work varied schedules, including early mornings, late nights, weekends, and occasional support across sites
- California Food Handler Certification (or ability to obtain within required time frame)
Working Conditions & Physical Requirements
- Stand and walk 8-10 hours per shift
- Lift, carry, push, and pull up to 50 pounds
- Ability to focus and multitask in a fast-paced, high-pressure dining environment
- Flexible schedule required, including nights, weekends, and holidays based on business needs and event operations
- Work in hot, cold, and variable kitchen environments, including confined, busy, and noisy spaces
- Navigate stairs, slick surfaces, and all kitchen areas safely
- Travel between San Francisco locations as needed
Dalida’s Commitment to Equity & Inclusion
Dalida is an equal-opportunity employer. We welcome candidates from all backgrounds, experiences, and identities. We believe that diverse perspectives strengthen our team, enrich our hospitality, and deepen our connection to the community we serve.
Compensation Details
Compensation: Hourly ($19.61)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Dining Discounts
Required Skills
Culinary Skills
Teamwork
Time Management
Adaptability
Attention to Detail
Customer Service Orientation
Collaboration
Problem Solving Skills
Read more
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Part of Dalida & Maria Isabel
We built Dalida on the hospitality, culture, fresh ingredients and familiar flavors of the Eastern Mediterranean. Our food is best enjoyed shared across the table. The legacy of Istanbul, once Constantinople, is greater than meets the eye. It's the palace and the countryside, the business and cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. From the Eastern-most to the Western-most point of the Western world, we tell a story of an Istanbul that could have been, a story of the Eastern Mediterranean that manifests itself in San Francisco, a city also built on seven hills, one that welcomes, empowers and celebrates all that want to be here.
We invite guests to follow the principle of “little little in the middle,” savoring an assortment of mezes while enjoying lively conversation with companions.
In addition to sourcing responsibly from nearby farms and purveyors and collaborating with local artists to decorate the restaurant’s interior, the team also works to select products with the lowest ecological footprint. In particular, they are committed to building flexible and plant-forward menus that give diners the option of having a fully vegetable-driven experience. Dalida’s team also strives for full utilization of ingredients, candying spent walnuts from their homemade nocino or making stock from limes that have already been juiced. Products that don’t get used go back into the park’s compost structure and are ultimately used to enrich the community garden where the chefs grow a number of their ingredients. And because they are leasing the space from the Presidio, proceeds from the restaurant also go towards supporting a national park site.
Of course, we put a great deal of thought into the food, beverages, music, design, and all the other details. However, the business of restaurants is all about the people who make it happen, and we put our team at the heart of this concept.
Awards / Distinctions
2025
20252024
2023
