Chef Partner

Hako Hakoは、今年9月〜10月にサンディエゴでオープン予定の新しいカフェ／弁当コンセプトです。Hako Hako is a new cafe/bento concept that is launching in San Diego October/September of this year. 現在、実店舗は許認可申請の段階にあり、成長著しいヒルクレストエリアにあるホテル「Uptown Inn by Vantaggio」の前に出店予定です。The physical storefront is currently in the permitting phase and will be built in front of Uptown Inn by Vantaggio, a up-and-coming hotel in the booming Hillcrest neighborhood. 現在、週5日で弁当の製造をリードしていただけるシェフパートナーを募集しています。We are currently looking for a chef partner to spearhead the bento production 5 days a week.

All bentos will be cooked next door in an existing restaurant’s kitchen, and will be sold at the cafe storefront where we will also sell coffee/tea and Japanese retail goods. 最初の1年間は、1個あたり$5（＋チップ）の出来高制となります。For the first year, payment is based on a per bento basis at $5/bento (+ tip) with an expectation of an average of ~30 bentos per day for the first few months (which comes out to $3K/month).

As the business grows and we expand catering and delivery orders, the goal is to average 50 bentos per day.

Once we can sustain this traction for a few months, we would shift from per-bento payment to salary + % of net bento profits.

Profit share may increase as we expand to other locations. 本ポジションでは、基本的な家庭的な和食調理に精通している方、整理整頓ができる方、自身の仕事に責任とオーナーシップを持てる方を求めています。This position requires someone who is well versed in basic Japanese home cooking, organized, and takes ownership in their work. 理想の候補者は、長期的な成長に意欲があり、立ち上げ初期の出来高制の報酬体系に柔軟に対応できる方です。事業の成長に応じて、収入の向上、リーダーシップポジション、利益分配へと明確なステップアップの機会があります。The ideal candidate is someone who is motivated by long‑term growth, is open to a production-based compensation structure in the early stages, and has a clear path toward increased earnings, leadership, and profit share as the business scales. 勤務地

819 University Ave, San Diego, CA 92103 USA 給与

See Description 必要条件 Background in Japanese home-style cooking – doesn’t need to be traditionally trained or have specific chef experience.

Ability to execute consistent, high-quality food at volume (30–50+ bentos/day) Organized and clean; understands kitchen systems, prep flow, and food safety Comfortable working independently and managing a small-scale production operation Able to work early mornings and maintain a reliable 5‑day/week schedule Some experience with prep planning, ordering, and minimizing food waste Physically able to handle standing for extended periods and standard kitchen demands Valid food manager's certification (or willingness to obtain) #J-18808-Ljbffr