Chef De Cuisine

Golden Bear Station is an Italian American restaurant that offers a unique perspective through the lens from the owners of Animo and Mu Ramen.

Mu Ramen and Animo owners Joshua Smookler and Heidy He have received exceptional recognition, including a prestigious 2-star review from the New York Times in 2015. The New York Times also dubbed them as the best ramen in NYC, while Eater named them the best ramen in America in 2016. Animo, on the other hand, has been praised by the San Francisco Chronicle and recognized as one of Esquire's Best New Restaurant in America in 2022. Both restaurants have earned a place in the Michelin guide, with Mu Ramen being honored as a bib gourmand from the moment it opened until its closure, and Animo being acknowledged as a Michelin Guide restaurant.

Golden Bear Station strives to encompass the essence of a local establishment and a haven for aficionados of wine and gastronomy. It serves as a gathering place where individuals flock to savor pizzas, pastas and seasonal delicacies. Drawing inspiration from the rich culinary traditions of Italy, Golden Bear Station blends the imaginative interpretations and distinctive ideals of both Joshua and Heidy, resulting in an unparalleled dining experience.

The restaurant is located in a building that holds a rich history spanning over 90 years in Kenwood. Initially, the building served as a gas station alongside a bar called Golden Bear Service Station. in 2017, a comprehensive renovation was undertaken to modernize the building while paying upmost respect and gratitude to the Schuckler family, who have owned the property since its inception. Thus today the name Golden Bear Station is a tribute to the original neighborhood establishment
Key Responsibilities:
• Responsible for kitchen labor, budget, and costs.
• Oversee production, and manage inventory and food waste with other Chefs.
• Ensure schedules are being maintained and respected.
• Manage P&L, food cost, and inventory.
• Ability to partner and build relationships with management, colleagues, and vendors
while demonstrating leadership and integrity and promoting team success.
• Promote a positive and professional approach with coworkers and guests.
• Motivate, mentor, and train all BOH members.
• Ability to develop and maintain an empowering culture.
• Train and coach the staff to perform at optimum standards
• Perform daily line checks and FOH service line-ups.
• Maintain kitchen operations and upkeep, hood vents, grease traps, refrigeration, and
other contracts.
Qualifications:
• Culinary/Hospitality degree or certificate is preferred.
• 5+ years of culinary/kitchen management experience.
• Previous experience as a CDC is preferred.
• Plating and presentation skills are highly preferred.
• Working knowledge of all aspects of the kitchen.
• Strong expediting skills and ability to work all stations.
• Excellent knowledge of all sanitation and DOH standards and regulations.
• Experience in managing food and labor costs.
• Exceptional leadership skills.
• Experience of working in a high-volume kitchen.
• Fine dining experience is a preference.
• Have experience with catering and events.
• Fluent in English, working knowledge of Spanish is required.
• California Food Handlers Certificate is a must.
Availability must include days, nights, weekends, and holidays.
Benefits & Perks: Paid Time Off Dining discounts.
Required Skills
Team Development and Training
Kitchen Management
Advanced Knife Skills
Food Safety Knowledge
Ordering / Purchasing
Menu Development
Inventory Management
Recipe Development