Sous Chefs and Line Cooks passionate about Mexican Cuisine

Now hiring Sous Chefs and Line Cooks for Reposado San Mateo.

If you are serious about wanting to work and have an interview, please send your resume TODAY.

We are conveniently located 1 block from Caltrain.

Reposado features Mexican cuisine in a contemporary setting. Reposado is not a taqueria and we do not have burritos on the menu. The cuisine is rooted in Mexican cuisine and representative of the culinary Chef driven trends of Mexico today.

Our mission statement is "Simple food done well."

We are known for serving some of the best food and service on the Peninsula. We have achieved this by hiring hard-working people who share our commitment to excellence. We encourage individual growth and challenge ourselves to always improve ourselves.

All our success is dependent upon all parts of the restaurant.  It is more than the task alone; it is about the pride we take in making sure that what we serve is right, from the clean plate, to the prep, preparation, plating presentation, service, and thank you.

You will find that it is the emphasis on the tiniest detail that makes the difference.  The lipstick on the glass, the coffee-stained cup, unkempt dirty restroom, grease trail on the sidewalk, and improperly prepared, under/over seasoned food and beverage item will all cause us to lose a guest if we do not correct it before the guest sees it.  The lapse of attention or acknowledgement, texting in view of the guest, sloppy plates, and putting ourselves before the guest can cause a guest to not return.  They count on us to watch, listen, and take care of them.

Each one of us is entrusted by the guest to see and take care of these details.  Each of us plays a role in all our success and every job each of us does is as important as the other, from the front to the back, top to the bottom. 

All service positions require ability to maneuver around all areas of the restaurant and stairways, stand for periods for up to 4 hours, work in close quarters, bend, scoop, reach, push and pull, and lift trays up to 25 lbs. and bulk food products and cases up to 50 lbs.

All applicants should have:

-Guest focus approach to their positions

-Strong communication skills

-Pleasant demeanor and love working with people

-Available to work evenings and weekends including Sunday and holidays

-Have reliable transportation

-Ability to stay calm in high pressure situations

Line Cooks should have:

-Minimum of one-year line cooking experience

-Knowledge of basic cooking techniques and knife scales

Dishwashers, Pantry and Prep Cooks

-No experience necessary.

-Will train the person with the right attitude

SOUS CHEF RESPONSIBILITIES:

• Overseeing the daily operation of the kitchen
• Menu/event planning including recipe and product development
• Hiring/staffing
• Scheduling
• Staff training including support documentation
• Control profit and loss, food and labor costs
• Ensure safety and sanitation, and general maintenance of facilities.

Candidates should have:

• Chef de Cuisine, minimum of 2 years supervisory experience
• Sous Chef minimum 1 year supervisory experience
• Certification, AOS or equivalent in culinary a plus
• Strong organizational skills
• Proficient in Word and Excel
• Reliable transportation to and from work
• Authorized to work in the United States

Part of the interview process for Chefs and Sous Chefs is to prepare a 3-course menu.

www.reposadorestaurant.com