Brunch/lunch line Cook (Los Angeles)

Job Details Restaurant Naides is a Filipino fine-dining restaurant opening this November. We will be located in the previous location of Sons & Daughters on Bush Street. We are looking for highly motivated and committed individuals to be part of our opening team. As a small restaurant, we are invested in your growth both personally and professionally. We're seeking like-minded people who also want to help make an environment for all to thrive and grow in. We aim to change restaurant working culture while still maintaining high standards. If this sounds intriguing to you, come join us! Qualifications for Sous Chef: - Minimum 5 years of work experience - Experience at a Michelin-starred restaurant or of a similar level - Starting salary is $70k Qualifications for CdP: - Minimum 2 years of work experience - experience at a Michelin-starred restaurant or of a similar level recommended - $20/hr + tips Qualifications for Captain: - Minimum 2 years of work experience - experience at a Michelin-starred restaurant or of a similar level recommended - Competitive pay starting at 23/hr + tips We also offer health insurance and 50% dining discount to immediate family. Come meet us! We'd love to tell you more about our project. To apply, please respond with both a brief cover letter and resume.

Joodooboo is a California Dooboo & Banchan Shop. Our production is dynamic & constant. We work with the best of local & seasonal produce from our favorite farms, and do our best to provide our community with warmth, flavor pleasure, nutrition, and jiggles. We've been growing steadily and we're looking to hire the shop's first sous chef for the following: - Manage Banchan production in collaboration with Steve & Sarah and help lead our crew. - Manage food ordering & inventory, and making the occasional farmers market run. - Once learning the palate of the shop, being able to add to our ever-expanding Banchan repertoire. - Help plan and execute shop specials. We value: - character over talent (though talent is important) - curiosity over knowledge (though knowledge is important) - understanding over verboseness. (being verbose doesn't help anyone) - your particular weirdness (seriously- bring it) - dedication to doing good work and doing it with others (it's the through-line in our shop's crew) - love (see above) Your qualifications: - 5 years combined line-cook/leadership experience - Some background/working knowledge of Korean food AND NorCal farms & produce - Is familiar with our shop - Having 2nd and 3rd gears and knowing when & how to use them - Good teachability, and can teach others - Can design/write/execute a prep list while adapting to changing conditions and priorities - Can work well in collaboration with others, and also has the ability to execute production independently - Values clear communication and understands its difficulties and challenges The deets: - starting salary at $65-70k depending on experience and fit - 50-60 hrs per week - paid time off in alignment with the shop's break schedule - health benefits - if you have an independent dream, the shop will provide as much of a platform & support as much as it's possible For interested candidates, please respond to this post with a brief introduction and your resume. Thanks!

Sea Forager Seafood is looking for experienced commercial cutter for part time work. This situation is best for someone who is already working at a seafood company and might want a few extra hours a week at Fisherman's Wharf SF. Hours range from 1-6 per week, mostly on Tues and Thursdays. Do not apply unless you are skilled at cutting tuna, local halibut, blackcod, rockfish and swordfish. We are looking for someone with large-scale commercial fish cutting experience. Not a trainee and not someone with limited experience. The pay starts at $30.00 dollars but we will pay up to $35.00 per hour if you are professional, experienced, courteous and fast. Sea Forager Seafood (www.seaforager.com) is a community supported fishery (CSF) that partners with local, small-scale fishermen using ethical fishing practices to provide sustainable and delicious seafood to passionate home cooks. If this sounds like a good fit, please send an email with “Prickleback” in the subject line. Describe your interest, experience and references.

Hello there! We are a new restaurant that just opened on Dec. 19, 2024. I am currently hiring for servers and kitchen chef and kitchen helpers. I have so far managed to increase sales every month since opening, and so I'm looking for more people to join the constantly growing team. Servers: You will earn minimum wage, but obviously tips on top of that at first but I'll bump it up after training. I also have experience serving. As most of you know, it's usually saturated with unprofessional people who only sign up looking to earn tips and not able to do what it takes to earn it. I don't need those people. Only through your display of professionalism, will I offer shifts. As you become a more valuable part of the team, I will be more than happy to increase your hourly rate as well. Bonus points if you have knowledge with Japanese Cuisine or Sushi. Don't ask for more shifts; be the person that makes me ask you to work more shifts. Kitchen personnel: I'm willing to negotiate on your hourly wage, as well as the potential to offer salary pay. I offer this under my personal belief that services provided to customers is a collection of overall teamwork. Good service and good food are both necessary to achieve overall success. Minimum starting hourly pay for this position is $25. I'm willing to go much higher, but you have to do prove that worth. For example, if you work hard, make orders, prep during the slow time, help out with dishes etc. then I can definitely offer more than that per hour. I understand from personal experience that it's not an easy job, but if you show me that you can handle it, you will be compensated accordingly. Kitchen helper / dishwasher Maybe you think it's just washing dishes. And maybe you're right, at a large corporate establishment. However, we are not that. I'm looking to hire not just a dishwasher, but a dishwasher / kitchen helper who wants to become more than that. Everyday is an evaluation. If I see that you are improving and your skill is better than our kitchen personnel, I will offer you kitchen chef jobs. Hard work will always be met with appreciation, respect, and reward. Sushi chef Honestly, if your mindset is something along the lines of oh yeah I make roll and nigiri minimum effort/knowledge, this isn't going to be the position for you. I'm looking for someone with deeper knowledge of sushi, various fish, and respect for the art that it is. At bare minimum, I have tuna, salmon, albacore, shrimp, cuttlefish, snapper, mackerel, sweet shrimp, yellowtail, octopus, toro, cod, masago, ikura, eel, sea urchin, and seared tuna, just to name a few. And if I'm going to be even more honest, sushi isn't that difficult. Getting fish prepared is one thing, but just making rolls and nigiris is not hard at all. Plus, you'll be making tips. Therefore, I will not be offering anything above $25 per hour. I don't care if you have 30 years of experience. I doubt you have increased in speed or efficiency much after 10 years or so. Of course, if you can show me that you can manage the entire location, then that's a whole new story. Please feel free to email me or call us to set up a time to come talk to me. I will not hire unless we have spoken in person and we both feel comfortable proceeding. Honestly, I am not too interested in where you worked at before, or which school you went to. Who you are and what you can bring to the team, is what matters to me. Thank you for reading my overly long ad that some of you may feel like it just drags on and on. Personally, I don't like working with many different people; I'd prefer to work with a few, well understood, highly motivated, highly skilled, ambitious people. Hopefully, I will find great people that share similar values, and would fit right into my team. Hope to hear from you soon and I look for to working with you Scott Sai Japanese Bistro 9978 Scripps Ranch Boulevard San Diego CA 92121

Company: Micheline’s Pita House Location: Solana Beach, Del Mar and La Jolla Compensation: Starting at minimum wage + tips About Us: Micheline’s Pita House is a locally loved Middle Eastern restaurant known for fresh, authentic flavors and a friendly, welcoming atmosphere. We take pride in serving our community with delicious food and great service. Job Description: We’re looking for an experienced and reliable team member to join our staff. Ideal candidates will have restaurant experience and a strong work ethic. We’re currently hiring for both full-time and part-time positions. Key Responsibilities: Open or close the store, including cleaning duties Operate the cash register and handle customer transactions Build, complete, and cook customer orders accurately Prep ingredients and maintain a clean and organized kitchen Deliver excellent customer service with a positive attitude Requirements: Previous experience in a restaurant or food service setting Comfortable working in a fast-paced environment Punctual, responsible, and team-oriented Ability to follow food safety and sanitation guidelines Perks: Tips on top of hourly wage Flexible scheduling (full-time and part-time available) Friendly and supportive team environment How to Apply: If you're interested, reach out directly to John at 619-394-9038. We’d love to hear from you!

The Taco Stand Hiring for: General Managers + Assistant Managers + Shift Leaders + Kitchen Managers Looking for HANDS ON MGRs that are not afraid to work the kitchen to support team. Must Have Open Availability to apply.. 2 locations in San Diego: *Encinitas *Oceanside MUST Have Recent Restaurant Management Experience to Apply Text your Resume for an interview at 619-709-2593 *Day and Night Shifts Available (No Graveyard Shifts) Video Links: https://www.tiktok.com/@letstaco_ https://youtu.be/EjYR8gihoGU?si=QEeGlCWiBrYnnbhK https://www.instagram.com/letstaco_/?igsh=NTc4MTIwNjQ2YQ%3D%3D# https://www.letstaco.com/