POSITION:    Bar Brucato Chef de Partie

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 fall, 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:

• Running a station
• Following a recipe
• Communicating about inventory
• Working as a team
• Showing up on time
• Having sense of urgency
• Willing to help those around you
• Maintaining a professional appearance and good personal hygiene
• Completing tasks in a timely manner
• Cleaning, organizing, and consolidating as you go

Requirements:

• Positive attitude
• Open mind
• Great communication skills
• Minimum 2 years of industry experience (willing to be flexible here for otherwise qualified candidates)
• Passion for hospitality and excellence in service
• Servsafe certified 
• Work a set regular schedule
• Ability to be flexible with scheduling 
• Lift over 50 lbs.
• Work on your feet for hours at a time

Reports to: Executive Chef, Sous Chef

Compensation:  $22-$24/hr, plus tips, depending on experience

Benefits: 

Flexible Schedule

Employee Discounts