Brucato Amaro is an independently owned and operated spirits company based in San Francisco. We
believe amaro should be an expression of a place. While using traditional Italian methods, we take our
inspiration from regional landscapes and source many ingredients directly from local producers. Each
expression of Brucato Amaro captures a specific landscape: Orchards, Woodlands, and Chaparral.
Building on our ethos of creativity and exploration, we continue to develop new and experimental
releases of amaros, aperitifs, and gins, some of which will be sold DTC, while others will utilize our
distribution channels. As a company, we honor the diversity of experiences, histories, and identities
that make American craft production so vibrant, and we celebrate our community. In that spirit,
Brucato Amaro is named after John Brucato, a Sicilian immigrant, who founded the San Francisco
Farmers’ Market in 1943, and we hope to continue his legacy of community-building and connecting
consumers with incredible products. Brucato Amaro will launch Bar Brucato this spring, a craft cocktail
bar, and restaurant at our flagship distillery in the Mission district. This concept will be a continuation of
our brand identity and expressions. The space will allow us to connect with our community through
regular restaurant, bar services, and public and private events.

Roles and responsibilities:
o Menu collaboration and execution
o Assist in hiring, onboarding, and managing employees. including but not limited to:
training, development, and termination
o Maintain a positive mo
o Cost control
o Kitchen maintenance
o Kitchen sanitation and organization
o Ensure the quality of food facilities and adhere to company standards
o Executing menu changes collaboratively with the management team
o Adhere to all local state and federal workplace laws
o Working with the management team to implement changes and initiatives
Requirements:
o Must be an exceptional tastemaker with a passion for creating delicious food
o Minimum 3 years of industry experience and 1 years of management experience
o Passion for hospitality and excellence in service
o Servesafe certified
o Good communication and collaborative attitude
o Knowledge of scheduling, costing, and financials (willing to teach these skills to
otherwise qualified candidates)
o Open availability
o Lift over 50 lbs.
Reports to: Executive Chef

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