Chef de Cuisine

We're looking for a passionate Chef de Cuisine who is excited to be a part of a new restaurant in San Francisco. Seafood is at the core of the menu, meant to go hand in hand with the longstanding relationships built with the many farmers and purveyors in the Bay Area. It's a product-driven menu that will require technique and intuition to execute, meant to to offer an accessible and warm experience for guests to come and enjoy their company and the space. Our hourly kitchen employees will all be receiving a percentage of the tip pool.If working with fresh seafood, tasting the food you create, and being a part of the guest experience interest you, this could be the place. If you take pride in the work that you do and enjoy to spend your time with other passionate individuals that do the same, this could be the place. We're interested in individuals who want to continuously improve alongside others, to gain the skills and experience that will continue to grow their careers.Title: Chef de Cuisine Wage: $80,000 - $90,000 per year  Job Type: Full - TimeHours: PM  Job Summary The Chef de Cuisine will be responsible for overseeing the kitchen and kitchen team, ensuring that all dishes are prepared and presented to the highest standards. This role requires a skilled and creative individual who can work efficiently in a fast-paced environment, manage food preparation and inventories, and maintain a clean and organized workstation. The Chef de Cuisine will work closely with other team members to deliver a consistent and exceptional dining experience. Key Responsibilities Food Preparation: Prepare and cook dishes according to recipes and menu specifications, ensuring quality, presentation, and taste are consistently maintained. Station Management: Oversee and manage a specific section of the kitchen, including the preparation, cooking, and plating of dishes. Ensure that all food is prepared to order and meets our standards. Ingredient Handling: Monitor and manage ingredients and supplies for your section, ensuring that they are fresh, stored properly, and used efficiently. Assist with inventory control and ordering as needed. Quality Control: Conduct regular checks of dishes and ingredients to ensure they meet our high standards. Address any issues promptly and make adjustments as needed. Cleanliness & Organization: Maintain a clean and organized workstation, adhering to health and safety regulations. Ensure that all kitchen equipment and tools are properly cleaned and stored. Team Management: Mentor, Train and Work collaboratively with other kitchen staff to ensure smooth and efficient kitchen operations. Provide guidance and support to junior staff members as needed. Customer Interaction: Occasionally interact with guests to receive feedback and address any special dietary needs or requests. Ensure that guest satisfaction is a priority. Qualifications: Experience: Minimum of 2-3 years of experience as Kitchen Supervisor, Lead Line Cook or Sous Chef in a professional kitchen, preferably in a seafood-focused restaurant. Safety: Food handler’s certification required. Skills: Strong culinary skills with the ability to work efficiently under pressure. Excellent knife skills, attention to detail, and creativity in dish presentation. Knowledge: Understanding of food safety and sanitation practices. Familiarity with seafood principles and local, seasonal ingredients is a plus. Education: Culinary degree or equivalent experience in a professional kitchen setting. Physical Requirements: Ability to stand for long periods, lift heavy items, and work in a fast-paced environment. Job Benefits: 401k Eligibility Dining Discounts Vacation Pay More detail about Maritime SF part of Palisociety, please visit