Line Cook

1 year

Frances is hiring line cooks to join our team!

PLEASE APPLY HERE:

WHO WE ARE:

Frances is a James Beard Award nominated restaurant in San Franciscos Castro District, helmed by award-winning Chef Owner Melissa Perello. Frances elegantly understated decor reflects the restaurants commitment to a refined dining experience in a casual, neighborhood environment. The restaurants regularly changing menu resonates with customers and critics alike.

RESPONSIBILITIES:

• Knife skills including chopping and vegetable breakdown, fish and meat butchery
• Cookery: vegetables, meats, grill, fryer, saucier, pastry
• Contributing to the prep and development of new dishes
• Check in and confirm deliveries
• Cleaning and sanitizing work areas and equipment per sanitation guidelines set forth by Health Department
• Adherence to our standard cooking methods, quality standards and kitchen rules, policies and procedures
• Ownership of station(s), including prep, managing inventory/ counts, set up, and breakdown.
• Portioning ingredients prior to cooking according to recipe specifications
• Plating and garnishing of all dishes
• Handles, stores, and rotates all products properly
• Food prep assignments as needed
• Breakdown of stations/ the kitchen and completing duties as assigned. Assisting others in closing duties.
• Attendance at all required meetings
• ServSafe Certification required
• Performs other related duties as assigned by the Chef or manager-on-duty

SKILLS & REQUIREMENTS:

• At least 1 year cooking in a fast-paced, fine dining restaurant required
• Comfortable working in a fast paced, high traffic environment
• Interest in cooking with local, seasonal ingredients
• Effective time management
• Working knowledge of food cost optimization and inventory process
• Be clean and organized
• Have strong communication skills
• Have a positive attitude and willingness to learn
• Be a self-starter and enjoy working both autonomously
• Have an interest in working with local, seasonal ingredients

PHYSICAL DEMANDS: The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 50 pounds, standing for 4 to 8+ hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may occasionally change. Frances reserves the right to add or delete duties and responsibilities at the discretion of its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

BENEFITS AND PERKS:

• Medical Insurance:
  Base Plan: Kaiser Bronze 60HDHP HMO 7000/0% + Child Dental (Base Plan)
  Buy-Up Plan: Kaiser Silver 70 HMO 2500/55 + Child Dental (Buy-up Plan)
  Buy-up Plan: Kaiser Platinum 90 HMO 0/20 + Child Dental (Buy-up Plan)
• Vision and Dental upgrades are available
• Retirement Savings Program

COMPENSATION:
$22.56-$33.84 (includes tips)

PLEASE APPLY HERE:

Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

Compensation: Hourly ($22.00 - $33.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance

Advanced Knife Skills

Ability to Work Under Pressure

Knife Skills Including Chopping and Vegetable Breakdown, Fish and Meat Butchery

Teamwork and Collaboration

Basic Knife Skills

Attention to Detail

Cookery: Vegetables, Meats, Grill, Fryer, Saucier, Pastry

Adaptability to Changing Menus

Dressing Making

Problem Solving Skills

Contributing to the Prep and Development of New Dishes

Customer Service Orientation

Food Safety Knowledge

Ability to follow instructions

Check in and Confirm Deliveries

Physical Stamina

Safety Procedures Knowledge

Time efficiency

Cleaning and Sanitizing Work Areas and Equipment Per Sanitation Guidelines

Creativity in Dish Preparation

Family Meal Preparation

Knowledge of food safety practices

Adherence to Standard Cooking Methods, Quality Standards, and Kitchen Rules

Ability to Multitask

Fish Butchery

Willingness to Take Initiative

Ownership of Station(S), Including Prep, Managing Inventory/Counts, Set Up, and Breakdown

Interest in Culinary Trends

Food Handler Certification

Portioning Ingredients Prior to Cooking According to Recipe Specifications

Frying

Plating and Garnishing of All Dishes

Meat Butchery

Handles, Stores, and Rotates All Products Properly

Meat Cookery

Food Prep Assignments as Needed

Pasta Cooking

Breakdown of Stations/ the Kitchen and Completing Duties as Assigned

Pasta Dough Making

Assisting Others in Closing Duties

Portioning

Attendance at All Required Meetings

Vendor Management

ServSafe Certification Required

Receiving

Performing Other Related Duties as Assigned by the Chef or Manager on Duty

Sauce Making

Comfortable Working in a Fast Paced, High Traffic Environment

Sauteing

Interest in Cooking With Local, Seasonal Ingredients

ServSafe Certified

Effective Time Management

Sous Vide

Working Knowledge of Food Cost Optimization and Inventory Process

100 Covers Per Night

Being Clean and Organized

Prepping Ingredients

Having Strong Communication Skills

Vegetable Cookery

Having a Positive Attitude and Willingness to Learn

Cleaning / Sanitation

Being a Self Starter and Enjoying Working Both Autonomously

Costing

Having an Interest in Working With Local, Seasonal Ingredients

Grilling

Inventory Management

200 Covers Per Night

Dough Making

Fish Cookery

Ordering / Purchasing

Smoking

Vegan / Vegetarian Cooking

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