Located in the heart of San Francisco's downtown financial district, Credo opened on Martin Luther King Jr. day in 2010 and has been a hub for business lunches, intimate dinners, corporate events and social gatherings for over a decade. Credo is the Latin word for “I believe.” We believe that good food and good company go hand-in-hand. We believe in authentic ingredients, creative preparation, and gracious hospitality. Our chef, Larry Finn, creates a menu that reflects his deep appreciation of Italian culinary traditions combined with Northern California sensibilities. Through this hard work, he is able to create robust and complex flavors from simple, seasonal ingredients. Chef Larry has had the privilege of working and training under many great chefs including Gray Kunz, Todd Humphries, and Masaharu Morimoto while also spending a number of years working as an Executive Chef for Danny Meyer's Union Square Hospitality Group.
Chef Larry and Credo are looking for an experienced, professional line cook to join our team. Someone with a "can do" attitude who is passionate about the industry and looking to hone her or his skills and learn from others. We believe that in order to grown and prosper, we have to hire well and find liked minded individuals who share our passion for creating a truly exceptional dining experience.
ESSENTIAL FUNCTIONS:
- Cook and prepare menu items in accordance with standards set by our Chef/Culinary Team
- Follow recipes, portion controls and presentation specifications as set by our Culinary Team
- Set up and maintain appropriate work station for duration of shift
- Stock and maintain sufficient levels of necessary ingredients for duration of shift
- Assist in food inventory and control while properly receiving and storing delivered items
- Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, hygiene, and other health and safety guidelines
- Other duties and responsibilities as assigned and/or required by our Chef, Sous Chef or Manager
QUALIFICATIONS & EXPERIENCE:
- Minimum of 3 years’ experience in a comparable position in a high-end restaurant or hotel
- Knowledge of food preparation, technique and presentation
- Able to prepare and execute multiple types of proteins, vegetables, pastas and pizza
- Good English verbal and reading skills
- A current California Food Handlers Certificate
- Knowledge of food safety and sanitation guidelines
- Attention to detail and highly organized
- High level of professionalism and a “can do” attitude
- Ability to work independently and as part of a team
- Have regular access to e-mail and the internet
QUALIFICATIONS & EXPERIENCE (continued):
- Available to work a flexible schedule that will include days, nights, weekends and holidays as dictated by the restaurants operational schedule and seasonal business
- Have the stamina to work up to 8+ hours - standing and walking the duration of the shift
- Ability to bend, stoop, lift up to 25lbs, reach overhead and perform repetitive motion
- May involve walking between departments and climbing stairs between floors
COMPENSTAION & BENEFITS:
- Compensation based on experience
- Paid sick leave
- Commuter Plan for transit and parking
Compensation Details
Compensation: Hourly ($20.00 - $25.00) plus tips
Benefits & Perks: Paid Time Off, Commuter Benefits, Dining Discounts, Signing Bonus