R&P - Kitchen Lead

Rosemary & Pine a neighborhood gem offering a comforting dining experience with seasonal California cuisine that include elevated breakfast classics, soups, salads, and sandwiches, served for breakfast, lunch, and weekend brunch.

Hiring a Kitchen Lead

We are looking for passionate and like-minded individuals to join our team The Third Floor. .we celebrate relationships with the highest caliber Bay Area farmers and purveyors. The highest quality ingredients, advanced techniques and a focus on sound cooking skills. This is a great kitchen to hone your craft and develop yourself as a culinary professional and leader.

WE OFFER:

- Competitive hourly rates plus tips

- Medical, Dental and Vision for Full Time employees

- 401k with company match

- Sick time

- Dining discounts at most Omakase Restaurant Group locations

- Room for growth

Essential Functions include but may not be limited to:

CULINARY:

Assist Chef in oversight of all aspects of daily kitchen operation. Must know all areas of station prep, and teach other station members correct methods.

Ensure quality, speed, accuracy and presentation of finished dishes during service.

Teach and inspire the cooks. Create a positive environment that encourages teamwork. Help prep and plate as necessary

Assist Chef in ordering and obtaining of products from farms, farmer’s markets and vendors Help develop new menu items

Help write and proofread daily menus and ingredients lists


Help to conduct daily lineups and contribute to server’s education.

Monitor quality of raw ingredients, ensure that product coming into the kitchen is of the highest quality.

MAINTENANCE:

Responsible in assisting Chef in overall organization and cleanliness of kitchen

Maintain clean and orderly working conditions on all cooks’ stations

Responsible for the safe working order of all equipment. Arrange for equipment maintenance as necessary. Ensure that all health codes are observed

Assist Chef to ensure that the restaurant is in compliance with all applicable safety laws. This includes filling out, filing or mailing any relevant paperwork

Update recipe records as necessary

Maintain kitchen records

Ensure that purveyor invoices are correct

Qualifications

The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations.

Must have the ability to relate positively and effectively to both kitchen and dining room personnel.

Work Environment

While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. The employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floors may be slippery and wet at certain times during the day. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work area is usually moderate to loud.

Physical Demands

The physical demands described here are representative of those that must be met by the Lead Line Cook to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Lead Line Cook is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Lead Line Cook is occasionally required to stoop, kneel, crouch, or crawl.

Must be able to lift and/or move up to 60 pounds, be able to work in a standing position for long periods of time.