San Diego, California, United States · On-site
The Grass Skirt is looking for a reliable team-oriented Bartender to join the team. Full December availability is required. Bartender's responsibilities include but are not limited to: Verify identification and age requi…
Skills: Mixology, Cocktail Preparation, Cash Handling, Customer Service, Inventory Management
San Diego, California, United States · On-site
$70k–$75k/yr
Kettner Exchange is currently seeking a Sous Chef with the ability to support, lead, and inspire the kitchen team. This includes but not limited: Ordering and inventory support.Support the Chef De Cuisine in daily tasks.…
Skills: Kitchen Leadership, Inventory Management, Sanitation Standards, Expediting, Food Production
Encinitas, California, United States · On-site
$17/hr–$24/hr
Line Cook ( Lead Line Cook would require 2+ years of experience): Waverly is currently looking for all BOH Part time / Full time positions. Ideal Candidates will be: -Passionate and hardworking, -Has an attitude of conti…
Skills: Cooking, Sanitation Guidelines, Teamwork, Professionalism, Reliability
San Diego, California, United States · On-site
$17/hr–$18/hr
The host plays a critical role in the guest experience, as he/she is the first and last person whom will interact with our guests. You are responsible for setting the tone of the restaurant - responsibilities including b…
Skills: Guest Relations, Customer Service, Conflict Resolution, Tock System, Professional Communication
Encinitas, California, United States · On-site
$70k–$73k/yr
The Waverly is currently seeking a Sous Chef with the ability to support, lead, and inspire the kitchen team. This includes but not limited: Ordering and inventory support.Support the Chef De Cuisine in daily tasks.Consi…
Skills: Kitchen Leadership, Inventory Management, Sanitation Standards, Expediting, Food Production
San Diego, California, United States · On-site
$17/hr–$19/hr
The newly reimagined Whaling Bar is looking for a reliable team-oriented Expo to join the team. Previous expo experience is a must. Responsibilities include, but are not limited to: It will be crucial to ensure smooth co…
Skills: POS Systems, Kitchen Communication, Quality Control, Food Safety, Allergy Protocols
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The bartender is responsible for preparing classic and modern cocktails while maintaining a clean and stocked bar environment. They must manage guest payments, verify identification, and build positive relationships with regular customers.
Candidates must have full December availability and the ability to work flexible hours, including days and late nights. Physical requirements include the ability to stand for 8+ hours and lift items up to 160lbs.
SDCM prides itself on bringing innovative design, events, entertainment and great hospitality to San Diego
SDCM is a nationally acclaimed, San Diego based restaurant group. Owned and operated by Matthew Spencer, SDCM was founded on Spencer’s 20 years of hospitality industry experience. Spencer began the group with the opening of oceanfront restaurant and lounge, FIREHOUSE American Eatery + Lounge in 2007. Quickly thereafter, he partnered with the Cohn Restaurant Group to open Downtown San Diego’s hottest wine bar, Vin De Syrah, followed by the throwback restaurant Analog Bar. In 2014 SDCM opened Kettner Exchange, to local and national acclaim, including receipt of the prestigious 2015 Orchid Award for Architecture. A year to the day after opening Kettner Exchange, SDCM opened Devil’s Dozen—a creative, chef-driven donut concept offering high-quality donuts and coffee. SDCM’s latest ventures include, The Grass Skirt, an adventurous tiki-concept and Good Time Poke, which serves San Diego’s freshest and most innovative poke dishes. Award-wining Corporate Executive Chef Brian Redzikowski, formerly of Le Cirque 2000, Nobu Matsuhisa Aspen, and Joel Rubuchon at the Mansion in Las Vegas, leads menu development for all five of SDCM’s creative concepts and is responsible for sustaining and elevating culinary offerings for all current and future projects. Highly acclaimed Bar Manager Steven Tuttle leads the beverage program across all SDCM venues; the winner of the 2015 San Diego Star of the Bar Competition, Tuttle was also named Eater.com San Diego Bartender of the year 2015. Redzikowski and Tuttle work in tandem with Spencer and his partners Jillian Donovan & Kristine Duehren to ensure SDCM remains on the leading edge of innovation in food, beverage and hospitality concepts in San Diego.
Offices: 2045 Kettner Blvd, San Diego, California 92101, US
SDCM prides itself on bringing innovative design, events, entertainment and great hospitality to San Diego
SDCM is a nationally acclaimed, San Diego based restaurant group. Owned and operated by Matthew Spencer, SDCM was founded on Spencer’s 20 years of hospitality industry experience. Spencer began the group with the opening of oceanfront restaurant and lounge, FIREHOUSE American Eatery + Lounge in 2007. Quickly thereafter, he partnered with the Cohn Restaurant Group to open Downtown San Diego’s hottest wine bar, Vin De Syrah, followed by the throwback restaurant Analog Bar. In 2014 SDCM opened Kettner Exchange, to local and national acclaim, including receipt of the prestigious 2015 Orchid Award for Architecture. A year to the day after opening Kettner Exchange, SDCM opened Devil’s Dozen—a creative, chef-driven donut concept offering high-quality donuts and coffee. SDCM’s latest ventures include, The Grass Skirt, an adventurous tiki-concept and Good Time Poke, which serves San Diego’s freshest and most innovative poke dishes. Award-wining Corporate Executive Chef Brian Redzikowski, formerly of Le Cirque 2000, Nobu Matsuhisa Aspen, and Joel Rubuchon at the Mansion in Las Vegas, leads menu development for all five of SDCM’s creative concepts and is responsible for sustaining and elevating culinary offerings for all current and future projects. Highly acclaimed Bar Manager Steven Tuttle leads the beverage program across all SDCM venues; the winner of the 2015 San Diego Star of the Bar Competition, Tuttle was also named Eater.com San Diego Bartender of the year 2015. Redzikowski and Tuttle work in tandem with Spencer and his partners Jillian Donovan & Kristine Duehren to ensure SDCM remains on the leading edge of innovation in food, beverage and hospitality concepts in San Diego.
Offices: 2045 Kettner Blvd, San Diego, California 92101, US
