FOH Floor Supervisor needed at Horsefeather! (Palo Alto, CA)

ABOUT US Located in Nopa, Early to Rise is one of San Francisco's fantastic most loved brunch spots, featuring an old-school menu, but with all of our major staples made in the house. We are proud to make all of our own breakfast meats (bacon, ham, sausage, etc.), breads (bagels, English muffins and so on) as well as butter, hot sauce, jam ... you name it. We treat every job in the restaurant as a craft to be proud of and seek to create a positive, energetic work culture. We have an immediate opening for a seasoned Executive Sous Chef to oversee all back-of-house operations. The ideal candidate will have a passion for hospitality, a keen eye for detail, an ability to forecast, as well as lead and inspire a team while being fiscally mindful. Do you have at least 2 years’ experience as Kitchen Manager or Sous Chef? Are you highly organized and possess stellar leadership and cooking skills? Are you ready to embrace the frenetic energy of a popular brunch spot? If yes, we would like to meet you! Early to Rise offers competitive salary, medical benefits, a loyal customer base, and amazing food experiences! ABOUT YOU: Proven experience in professional kitchens with a minimum of five (5) years on a busy line and at least two (2) years as a Kitchen Manager, Sous Chef or similar role in a restaurant or hospitality environment. Excellent kitchen line skills. Excellent communication, conflict resolution, and interpersonal abilities. Strong leadership skills with the ability to motivate and manage a team in a high-pressure environment. Ability to manage multiple priorities. Interest in learning about restaurant operations, budgeting, and financial management. Passion for food, hospitality, and creating exceptional guest experiences. Google Workspace experience required; excel a plus Conversational Spanish required. Key Responsibilities: Kitchen Operations Management Oversee daily kitchen activities, ensuring high standards of food quality, safety, and cleanliness. Maintain food preparation schedules, ensuring all dishes are executed with precision and consistency. Manage kitchen inventory, including ordering ingredients, tracking waste, and controlling food costs. Menu Development and Innovation Collaborate with Chef|Owner to innovate and introduce new menu items. Experiment with seasonal ingredients to create specials that keep the menu seasonal and relevant. Maintain and adjust recipes to enhance flavor profiles and improve operational efficiency. Team Leadership and Development Train, mentor, supervise, discipline kitchen staff, fostering a positive and collaborative work environment always with the focus on increasing staff knowledge and compliance. Schedule kitchen staff shifts and manage labor costs, adapting to business needs. Conduct performance reviews and help identify opportunities for team members to grow. Quality Assurance and Safety Enforce food safety and sanitation regulations, maintaining health department standards. Conduct regular inspections of kitchen equipment and utensils to ensure proper operation. Implement efficient work processes to minimize waste and optimize workflow. Cost Management and Financial Accountability Monitor food and labor costs, making strategic adjustments to stay within budget. Negotiate with vendors for the best prices and maintain good supplier relationships. Prepare and analyze kitchen performance reports, prep lists, order guides with focus on identifying areas for improvement. Guest Experience Enhancement Work closely with FOH management to accommodate special dietary requests and ensure guest satisfaction. Handle guest complaints related to food quality, taking immediate steps to resolve issues. Benefits: Medical Insurance Apply Here

Work Schedule: Full Time, Monday – Sunday, Hours and Days vary, 12 p.m. to 6 p.m. & 6 p.m. – 2 a.m. • • ESSENTIAL DUTIES AND RESPONSIBILITES: • Clean glasses, utensils, and bar equipment. • Collect money for drinks served. • Balance cash receipts. • Check identification of customers to verify age requirements for purchase of alcohol. • Clean bars, work areas, and tables. • Other duties as assigned. QUALIFICATIONS: Experience is a plus but not a must. Willing to train. Must have TABC card. Bilingual English/Spanish preferred.

Restaurant owner is looking for serious and responsible staff for a restaurant in East El Paso. GENERAL HELP, FOR CLEANING, WASHING DISHES, AND SOME PREPARATIONS. Send a text message to schedule an appointment or call the number on the REPLY button. Documents required to work in the United States are necessary. 7 am to 3 pm 40+ hours $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ GOOD SALARY IS BASED ON POSITION, EXPERIENCE AND SKILLS $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ WORK DOCUMENTS ARE REQUIRED $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ SALARY STARTS AT $10.25 PER HOUR OR ACCORDING TO YOUR EXPERIENCE $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$

Los Pueblos Mexican Restaurant is looking for a reliable Dishwasher and Food Prep. Training Available. Capable of being a team player.

Los Pueblos Mexican Restaurant esta buscando un planchero/cook con experiencia. empezando 11.50/hr dependiendo de experiencia. negociable

We are hiring food prep and dishwasher. Will promote to manager kitchen for a right candidate.