Some of our currently open positions as of February 24,2010:
Executive Sous Chef Oakland.
Large corporate structure seeks Executive Sous Chef with background in cafe management and catering or high volume events (- 200 seated, 2,000 standing). Answers to offsite chef, so will have full responsibility for on site cafe, will be responsible for hiring, training, costing, sourcing and execution. Little or no menu development, but excellent culinary skills required. Good hotel or multi outlet experience a plus. Exceptionally stable position with Salary of $53,000 plus health, 9% bonus possibility and 401K matching.
Executive Chef
Peninsula Pan Latino Concept, busy newer restaurant seeking a professional chef with top production skills, knowledge of various Mexican, Central and South American Cuisines, staff management, budgeting and menu development. Must be able to both develop items and give and take direction. Spanish knowledge necessary. Attractive compensation, insurance contribution.
Executive Chef
Southern California upscale, contemporary Mexican restaurant. Independent ownership, not chain. Will have full ordering, kitchen responsibilities. Salary to be determined. Must have excellent knowledge of the cuisine and fluent Spanish.
Chef/manager
Chef Manager for Berkeley restaurant. This is a highly casual, self serve restaurant serving exclusively organic and sustainable fare. The Kitchen and Front manager will be responsible for sourcing, ordering, preparation oversight. The items are sandwich, salad, and tray, refreshed frequently. Salary from $50 to $60K negotiable.
Ownership or Lease Opportunity
East Contra Costa Restaurant in terrific location seeks a "Gerant" chef or restaurateur for a white table cloth restaurant. Can rent, lease to own, or employment.
Pastry Chef/Head Baker/Cake Baker
And Production Manager for new retail bakery with substantial catering input in the greater Miami area. The Head Baker will be in charge of developing recipes for and designing cupcakes, cakes and wedding cakes for retail and catering sales, bakery production management, product sourcing, waste management. This location requires a combination of traditional items as well as cutting edge flavors. A track record in wedding and event cake creation is a must, and well developed cake decorating preferred. Future development includes expansion to other items. This pastry chef will have the opportunity to determine some of the equipment in the plant. This is a national search, but local candidates will be preferred.
Head Chef and Kitchen Manager for High Volume East Bay Icon.
This established high volume East Bay Restaurant lends a highly organic, modern twist to casual classics. The Executive Chef will be in charge of training, setting up new systems, working with existing menu while developing new items over time, purchasing, training, hiring and back of the house staff management, storage, financial product oversight, food safety and waste control. The position will pay in the 60K range with the chance of considerable bonus. Ownership wishes to train chef in front of the house management as well and is prepared to considered full vesting in time. Benefits.
Seasonal Chef for South Tahoe Restaurant:
This chef may eventually take on year round responsibilities, but for the moment we seek a chef for the summer season 2010 for a South Tahoe restaurant. The restaurant group is considering opening at least one other food outlet, for which the chef will develop recipes. The nature of the cuisine is American continental. A food cost of about 30 will be targeted. Chef will staff, work on specials and see if changes are needed for the popular established menu, be responsible for procurement and storage, food safety, cost and waste containment.
Exciting new project in the South Bay seeks an Executive Chef, Sous Chef.
Restaurant, lounge serving highly trend driven small plate dishes to a vibrant young crowd needs a chef to concept the menu, assist owners in setting up kitchen, developing systems, costing, hiring staff and taking over production on opening. We seek a level head with at least six years experience, preferably more. Two must be at least as Executive Sous chef. The Salary will be a combination of base and bonus. A menu for late diners and a crew to execute it are part of the plan.
Executive Chef for Sacramento Restaurant with takeout
We seek an experienced chef with volume restaurant background and some knowledge of takeout or commissary production for an expanding opportunity in the Sacramento area. This new concept will expand to offer retail and shelved goods. The attractive salary with benefits and the possibility of working with a ground up concept in an area makes this a highly attractive chef position. Chef will work with the development of property, staffing, menu, costing and all executive responsibilities. We require as always a stable job history in a professional environment.
Sous Chef for intimate San Francisco French Bistro serving classic French dishes.
Small kitchen, high quality.Salary to be determined.
Sous Chef for high volume Mediterranean bistro style restaurant.
Works under chef to head production. Compensation depends on experience.
Chef/Kitchen Manager, Manager and full staff for innovative East Bay casual concept focusing on organic, sustainable and local ingredients, some vegetarian, possibly vegan offerings.
Executive Chef for San Francisco Bay Area Private
Country Club
This intimate country club with about 500 members lies about half an hour outside of San Francisco. The food is a combination of classic club comfort and forward thinking San Francisco regional, seasonal and adventurous. The chef will be in charge of developing changing menus and integrating them with favorites, working with existing staff and maintaining amicable relationships in the kitchen. This property requires a professional with a profound knowledge of contemporary trends as well as classic and casual production. Full executive responsibilities in partnership with a highly developed food and beverage staff.
West Coast Executive Chef for high volume, high quality and high visibility location.This urban flagship restaurant requires and executive chef who is able to produce quality cuisine featuring current trends and classics in a volume environment. The chef must develop menu, test, cost and price, train staff, work with management to develop and maintain systems, work with corporate culinary director to maintain food quality and ratings. In short, we seek a full professional with a background attesting to focus on food and management abilities. This chef must have experienced no less than three years in a high volume environment in a management position, have been in full charge of the back of the house as Executive for at least two years. We require a history of good staff and management relations, acknowledged food excellence, ability to organize and work under pressure. This position will include a full background check including possible drug testing, criminal and DMV. The urban setting is in an area which offers fair employment opportunities for partners and decent schools. Attractive salary plus base relocation possible. Benefits are good.
Top Chef Driven San Francisco Restaurant: Chef de Cuisine
American bistro, for want of a better term, will describe the relaxed but perfectly prepared fare of this desirable location. We seek a sous chef, chef de cuisine or executive sous (or chef, for that matter) of a property with recognized 3 star quality cuisine and mid to mid high level volume. Culinary skills, a verifiable history of civil relations with kitchen and management, professionalism, culinary rigor and a background covering no less than six years are absolutely requirements for this position, as is a history of a pristine kitchen and perfectly kept storage facilities. Good financial sense and integrity are part of the package. The candidate needs to be currently employed, as the position will not be available for a few months. Understanding of butchery, absolute mastery of sauces and fire, ability to listen and follow directions to a t are more items we seek. If you have four years of six month stints at the best restaurants we will not consider you for this job (three two year stays, however, may be possible.) The pay would be generous but not stupidly high.
Baker, American Pastry BakerTight but fully equipped bakery space with assistants putting out a mid level volume of bread, American scratch pastries, savory baked goods. This is not a pastry chef position, but a bakery position. We need a fully qualified baker to produce hand thrown and form breads, cakes, pies, cookies, American proofed and non proofed items for several outlets. New items will be appreciated, but the American Canon is the core of production. Candidate will have at least five years in bakeries, hotels or retail market situation, have excellent organizational and supervisory skills. Expansion plans suggest that the candidate needs to have knowledge of equipment and some vision. The salary for this is over $60K negotiable depending on background. Health. Europeans with American knowledge welcome to apply. As always, some knowledge of Spanish is extremely useful. Hours can be set by the candidate, but about 7:00 am to 4:00 pm would be normal, less if the work can be effected in less time. Location about half an hour outside of San Francisco.
Just need a job? The East Coast West Deli on Polk near Clay is seeking two line cooks with diner style skills. Resumes may be left at the counter.
Management Positions:
Chefs professional Agency has spun off a second group for management search. For our management positions please see our sister site, ProHospitality Search. Resumes for these may be sent to Howard Cumins, Director of Management Placement