Chef De Partie
$22 per hourFull-time
Breadbelly Pier 70
Breadbelly is hiring a full-time Chef de Partie (Production Cook) for our Dogpatch kitchen at 1070 Maryland St, San Francisco.
Responsibilities:
- Production kitchen mise en place (set in motion by Chef)
- Work in tandem with other production cooks to maintain efficient workflow
- AM BEO and catering planning and execution, in coordination with prep teams
- Staff meal execution daily, plus planning, forecasting and ordering
- Coordinate with Chef on daily tasks and priorities
- Assist the service team during busy periods
- Receiving and organizing raw products (quality control and rotation)
- Maintain walk-in organization: labeling, rotation, and inventory accuracy
- Inventory of produce, dry goods, spices, janitorial supplies, and paper goods
- Keep the production workspace clean, organized, and safe
- BEO & catering: review weekly BEOs to forecast production and prep needs; ensure catering components meet quality standards; stage catering mise en place in walk-in for AM execution; monitor catering inventory; accurate portioning and packing of catering orders; support handoff logistics; execute BEO changes and special requests
- Handle receiving of transfers from B12; stage and confirm transfers to B12
- Weekly deep cleaning and shelf resets
Compensation: $22/hour + tips. Tip factor ramps: 50% weeks 1-2, 75% weeks 3-4, 100% from week 5.
Benefits: San Francisco paid sick leave; $100/month staff meal credit; 50% health insurance match (Anthem Blue Cross Blue Shield) from day 91.
Schedule: 5 days/week, 7:00 AM - 3:30 PM. 30-day training period with progress review.
Schedule Days: Monday, Tuesday, Wednesday, Thursday, Friday Shifts: Early AM Baseline schedule: 5 days/week, 7:00 AM - 3:30 PM. 30-minute meal break on shifts over 6 hours. Up to 2 hours overtime may be available depending on workload.
Vacancy posted 1 day ago
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