Summary: Rintaro is seeking a line cook with a serious desire to learn, a love of cooking, and a commitment to developing culinary skills in a strong kitchen team. Highlights: 1. Opportunity to learn a wide range of techniques and stations 2. Commitment to extensive training and culinary development 3. Join a strong kitchen team with low turnover POSITION Rintaro is looking for a line cook to join our kitchen as we expand our team. We are looking for someone with a serious desire to learn, a love of cooking, and an understanding of the hard work and attention to detail it takes to do something well. Experience with Japanese food is a plus, but it is not required. More important is curiosity, commitment, and the desire to develop as a cook. We put a great deal of time into training, and cooks have the opportunity to learn a wide range of techniques and stations. Because of this commitment to training, we ask for a minimum 18-month commitment to the kitchen. Our kitchen team is very strong, and we have been fortunate to have little turnover. Line shifts are generally 10–11 hours, and a full schedule is four shifts per week. Pay is competitive, ranging from $26–$36/hour (wage + service charge), depending on experience and the number of stations on which a cook has been trained. Health benefits are provided. If you are serious about learning and interested in joining us, please send your resume along with a short cover letter telling us why you are interested in cooking at Rintaro. We will only consider applications that include both a resume and a cover letter. ABOUT US Rintaro is a Japanese izakaya with a strong following among chefs and cooks in San Francisco and beyond. The restaurant is owned and operated by Kyoto-born Sylvan Mishima Brackett, the former creative director of Chez Panisse and founder of Peko Peko. He trained at Soba Ro in Saitama and at a ryotei in Aoyama, Tokyo. Rintaro’s menu changes often. We work with organic produce and meats from farms and ranches around the Bay Area, along with high-quality dried goods imported directly from Japan. We do almost everything the old way. We shave our own katsuobushi from Kagoshima for dashi, and knead, hand-roll, and cut our own udon. We make our own tofu, umeboshi, umeshu, and pickles. We make the satsumaage base for the fishcakes in our oden, and buy whole heritage chickens that we break down in-house for yakitori. All our rice is cooked in a clay pot, several times during service to keep it fresh. For a cook who wants to learn, there is a great deal to learn here. The restaurant itself was built by Sylvan’s father, who apprenticed as a temple carpenter in Kyoto for six years. Rintaro has been included in the Michelin Guide, Eater’s Essential 38 and The New York Times’ list of the 25 best restaurants in San Francisco, and has been featured by NHK, Food & Wine, Saveur, and Bon Appétit. Chef Brackett was a 2024 James Beard Award semifinalist for Outstanding Chef and is the author of Rintaro: Japanese Food from an Izakaya in California, which The New York Times named one of the best cookbooks of the year. Visit our website: izakayarintaro.com New York Times: Best Restaurants in San Francisco https://www.nytimes.com/article/best-san-francisco-restaurants.html Bon Appétit: Rintaro https://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/rintaro-no-8
Craigslist · HR
Craigslist · HR
