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1 month ago

San Francisco, United States Omakase Restaurant Group Full time
Job DescriptionJob Description

Omakase Restaurant Group is thrilled to announce the opening of our new restaurant, Prelude, and is seeking a dedicated and skilled Chef de Partie / Line Cook to join our culinary team. Located inside the Jay Hotel in downtown San Francisco, Prelude is a fine dining Southern concept that will have both a prix fixe and a la carte bar menu. The ideal candidate will have a passion for the culinary arts, a keen eye for detail, and the ability to work efficiently in a fast-paced, high-standard environment. The Chef de Partie will be responsible for overseeing a specific section of the kitchen, ensuring consistency and excellence in every dish served to our guests.

Qualifications:

  • Proven experience as a Chef de Partie/line cook or in a similar role within a high-volume, fine dining, or prestigious restaurant group.
  • Strong knowledge of culinary techniques, ingredients, and cooking processes.
  • Excellent attention to detail and artistic skills for food presentation.
  • Ability to work efficiently in a fast-paced environment, managing multiple tasks and meeting tight deadlines.
  • Strong communication and interpersonal skills.
  • Flexibility to work evenings, weekends, and holidays as required.



We offer competitive wages, medical benefits, 401k plan, dining discounts, and room for growth and development

We look forward to hearing from you

Company DescriptionThe Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi’an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian. The restaurants under Kash’s conscientious direction include Omakase, a Michelin one star edomae sushi bar; Okane, a Michelin Bib Gourmand offering refined Japanese comfort food; Niku Steakhouse, a Michelin one star American steakhouse with Japanese influence; The Butcher Shop, a certified purveyor of Kobe and Wagyu beef; Dumpling Time, a fast-casual restaurant offering imaginative handmade dumplings; Live Sushi, a family-friendly, neighborhood sushi bar; and Rosemary & Pine, a seasonally evolving Californian cuisine from Michelin-starred chef Dustin FalconCompany DescriptionThe Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi’an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian. The restaurants under Kash’s conscientious direction include Omakase, a Michelin one star edomae sushi bar; Okane, a Michelin Bib Gourmand offering refined Japanese comfort food; Niku Steakhouse, a Michelin one star American steakhouse with Japanese influence; The Butcher Shop, a certified purveyor of Kobe and Wagyu beef; Dumpling Time, a fast-casual restaurant offering imaginative handmade dumplings; Live Sushi, a family-friendly, neighborhood sushi bar; and Rosemary & Pine, a seasonally evolving Californian cuisine from Michelin-starred chef Dustin Falcon