Job Description

Located in the heart of San Jose’s Cupertino area, just south of San Francisco, Alexander’s Steakhouse in Cupertino is the original restaurant that started the world famous “Alexander’s” brand! A master-class in both quality of service, creativity, and taste, Alexander’s Steakhouse in Cupertino is a distinctly unique blend of Californian flavors with a dash of Japanese inspiration added into many of the restaurants dishes. Featuring private dining options for a more intimate setting, a comprehensively thorough wine list, “Certified Angus Beef” corn-fed from the American heartland, and a remarkable chef’s menu, the restaurant has offerings of all kinds. Alexander’s also has the distinction of being one of the only restaurants in The United States to import and serve dishes made with wagyu beef, a Japanese type of beef often considered one of the finest in the world, making wagyu steaks nothing short of legendary in their quality. 

Don’t take our word for how incredible Alexander’s is though, as Alexander’s held a Michelin Star for a number of years, has held a AAA four diamond rating for nearly a decade, received Wine Spectator’s Award of Excellence again for nearly a decade, and they received The Metro Best of Silicon Valley Award every year since 2014. 

Training Plan:

• Orientation (0,5 months): You will receive orientation to the company and local community and includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes and transportation options; meet key contacts and other employees; receive computer training on company systems; receive orientation to local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes places concurrently with the first phase of training.
• Entremetier (3,5 months): You will learn classical vegetable cuts, stock production, preparing thickening agents, station organization, palate development, culinary French terms, and food costing; learn vegetable cookery by color and family, potato cookery, grain cookery, rice cookery, fresh pasta cookery, dry legumes, production of stews from vegetables and grains, broth/bouillon, and advanced soup cookery.
• Garde Manger Demi Chef (2 months): You will learn to prepare and coordinate the production of cold food items in order to maintain high standards of quality; learn American contemporary styles of presenting food and preparation; learn to prepare all cold food items according to standard recipes, visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal; prepare requisitions for supplies and food items for production in work stations; check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.
• Fish Station Demi Chef (3 months): You will learn to prepare and coordinate the production of all fish/seafood menu items in order to maintain high standards of quality; learn American contemporary styles of presenting food and preparation; learn to prepare all menu items according to standard recipes, visually inspect appearance of all food for proper color combination and overall presentation to maintain appeal; prepare requisitions for supplies and food items for production in work stations; check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.
• Restaurant Chef de Partie (3 months): You will learn supervisor skills by managing the performance of cooks in restaurant kitchen; learn to coordinate work assignments and ensure kitchen is prepared for service; learn to take appropriate action to correct deficient conditions; evaluate, counsel and provide leadership support; monitor set up and maintenance of stations to ensure it is up to standard; assist with traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, service; organizing the preparation, storage, and delivery of small volume production for a la carte service.

Job Requirements

• A hospitality or culinary degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education
• Recent relevant work experience in fine dining restaurants preferred
• Comfortable in a fast paced environment

Skills