Culinary Candidate needed to train under James Beard Award Winning and Michelin Rated chef

Detailed description

The Bistro at ONE65, located on the third floor, serves lunch and dinner menus that showcase local, seasonal fare minimally prepared to allow the ingredients to shine. An open kitchen, featuring a Josper charcoal oven imported exclusively for ONE65 from Spain and the only one of its kind in San Francisco, services the entire building and connects guests to the food preparation. The Bistro menu features contemporary California/French “comfort” food. New restaurant in the heart of San Francisco is looking for dedicated and passionate cooks to train under the direction of Chef Claude Le Tohic who is James Beard Award-winning and Michelin Star Executive Chef! San Francisco is a great city to explore! Go visit Union Square, Fisherman's Wharf, the Golden Gate Bridge, go wine tasting in Napa Valley or take a tour to see Whales!

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Placement Remarks

The pay rate will be $16 per hour and 40 hours per week.

One staff meal per day is offered.

We offer jackets to our cooks and they will be responsible to maintain clean the uniform. Please bring your own pants, aprons, non-skid shoes, and your own knives.

You will need to secure housing upon your arrival. Airport pick up is not provided.

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Salary

$16.00

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Local attractions

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Apply for this job?

Once you click the apply button, one of our wonderful career consultants will be notified of your interest in this position and will get back to you within two business days. When you qualify for the placement, the next step will be an introductory call to see if we can meet your expectations.
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Details

ONE65
San Francisco, CA
June 1, 2020
16 per hour
Once you click the apply button, one of our wonderful career consultants will be notified of your interest in this position and will get back to you within two business days. When you qualify for the placement, the next step will be an introductory call to see if we can meet your expectations.
Job Rotations
Department Position Duration
Orientation Orientation 1 Months
Garde Manger Cook/demi chef 3 Months
Culinary Hot Appetizer Station Trainee 4 Months
Meat/Grill station (hot line) Cook/demi chef 4 Months

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