Hello there!
We are a new restaurant that just opened on Dec. 19, 2024.
I am currently hiring for servers and kitchen chef and kitchen helpers.
I worked hard for over a decade and a half to open my own restaurant. I've worked at almost 30 restaurants and have seen thick and thin. I understand and feel what most of you feel or have felt. I promise to treat you as fair as I can, so long as you promise to strive to become a valuable part of my team. I understand hard work, and I promise to lead not by wrath, but by proving to you that I am always willing to put more effort, dedication, and hard work than anyone else to ensure our collective success.
A little bit more about me. I started working in this industry in 2009. I have over 15 years of experience. Many ask me, how did you save enough to open your own restaurant? My answer is: I worked max 116 hours a week, for 360 days a year, for 10 years.
As you all may be aware, post covid the world has changed. Construction costs have skyrocketed. Landlord requirements are higher than ever. It's becoming more and more impossible for normal people like us to open a restaurant, and actually build a future in such an unfair world. My goal in the future is to help as many of you as I can in creating a brighter future for everyone on my team. But that's another story.
Server
You will earn minimum wage, but obviously tips on top of that. I also have experience serving. As most of you know, it's usually saturated with unprofessional people who only sign up looking to earn tips and not able to do what it takes to earn it. I don't need those people. Only through your display of professionalism, will I offer shifts. As you become a more valuable part of the team, I will be more than happy to increase your hourly rate as well.
Kitchen personnel
I'm willing to negotiate on your hourly wage, as well as the potential to offer salary pay. I offer this under my personal belief that services provided to customers is a collection of overall teamwork. Good service and good food are both necessary to achieve overall success. Unlike most chefs, I am more than willing to pass on my knowledge and skill to anyone seeking to improve their skill and knowledgeable in Japanese Cuisine.
Kitchen helper / dishwasher
Maybe you think it's just washing dishes. And maybe you're right, at a large corporate establishment. However, we are not that. I'm looking to hire not just a dishwasher, but a dishwasher / kitchen helper who wants to become more than that. Everyday is an evaluation. If I see that you are improving and your skill is better than our kitchen personnel, I will offer you kitchen chef jobs. Hard work will always be met with appreciation, respect, and reward.
Sushi chef
Honestly, if your mindset is something along the lines of oh yeah I make roll and nigiri minimum effort/knowledge, this isn't going to be the position for you. I'm looking for someone with deeper knowledge of sushi, various fish, and respect for the art that it is. At bare minimum, I have tuna, salmon, albacore, shrimp, cuttlefish, snapper, mackerel, sweet shrimp, yellowtail, octopus, toro, cod, masago, ikura, eel, sea urchin, and seared tuna, just to name a few.
Please feel free to email me or call us to set up a time to come talk to me. I will not hire unless we have spoken in person and we both feel comfortable proceeding. Honestly, I am not too interested in where you worked at before, or which school you went to. Who you are, is all that matters to me.
Thank you for reading my overly long ad that some of you may feel like it just drags on and on. Personally, I don't like working with many different people; I'd prefer to work with a few, well understood people.
Hopefully, I will find great people that share similar values, and would fit right into my team.
Hope to hear from you soon and I look for to working with you
Scott
Sai Japanese Bistro
9978 Scripps Ranch Boulevard San Diego CA 92121