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SubCulture Dining is Building an Army...
The time has come for us to start the next step of our rEvolution...
If you or someone with talent in the industry is interested in enlisting with us to evolve to next step...
Resumes and Information are currently being accepted...
Our fine dining restaurant seeks passionate & dedicated service staff of all levels to join our team in 20098!
The rEvolution has an opportunity for a General Manger, servers, Runners, a sommelier, kitchen Brigade Captain, Sous Chefs, Chef de Partie, Commis and more.
If you are committed to hospitality and want to take your career to the next level this year, come grow with us...
We currently have the following positions open:
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General Manger
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Seeking dynamic General Manager for an contemporary fine dining Northern California Restuarant.. This person must:
1) Preferably, Live and work in San Francisco currently.
2) Have a proven track record as a GM or AM in a fine dining restaurant. This includes all financial management, hiring, training and guest service.
3) Focus on guest service and satisfaction.
4) Appreciate wine and good food.
5) Have a hospitality focus
The Ideal Candidate
- 5-9 years Management experience in a high volume upscale environment.
- Stable work history.
- Strong customer service and employee satisfaction.
- Sound financial management.
- Demonstrated positive operations.
- Work history in Northern California
Please Send Your Resume to:
Staff@ControlSF.com
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Back of the House Management
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Executive Sous Chef
Responsiblities include: Ordering, recruiting,
expediting and supervising the staff and culinary operations of a high
volume, fine dining establishment which includes an upscale full
service restaurant, catering, and hospitality
events.
Requirements include:
* 3 to 5 years culinary experience in a high volume, full service, fine dining establishment
* minimum 2 years of SOUS CHEF experience in a high volume, full service, fine dining establishment
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must have strong knowledge of kitchen inventory and ordering process,
staffing, expediting and ability to supervise the staff and kitchen
operations under the direction of the Executive Chef and Executive Sous
Chef
* ability to work in a high volume, high pressure, fine dining kitchen environment
* Knowledge of all San Francisco sanitation laws and ability to enforce, train and maintain
* Outstanding work ethic
* Strong administrative skills
* Excellent culinary technique and ability to work the line during all meal periods
* Professional appearance and ability to meet the company grooming standards
* Exceptional customer service orientation, complying with company service culture
SOUS CHEF / Chef de Partie
Supports the Executive Chef in back-of-the-house restaurant operations,
including staffing, training, and managing costs. In our company, the
path to General Manager runs through the Kitchen.
REQUIREMENTS
Minimum 2 years full service Sous Chef experience in FINE DINING
Experience lunch, and dinner concepts 100% Scratch menu preferred
Demonstrated ability to manage inventory, labor & food costs, presentation, and food quality
Ability to manage rotating specials, fresh food, and just-in-time ordering
Training and development of staff for internal promotion
Excellent work history and references, with a record of career progression
Pastry Chef / Chef de Partie
Commis
Please Send Your Resume to:
Staff@ControlSF.com
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