Joujou is the new French-inspired dining destination in San Francisco's Design District, created by David Barzelay and Colleen Booth, the team behind the two Michelin Star Lazy Bear and renowned cocktail bar True Laurel. JouJou brings French food to the table through the California lens of Chef David Barzelay. Seafood-focused but not exclusively so, offered through an à la carte menu of pristine ingredients, treated with care and classic technique. We are seeking Back of House professionals to work our Oyster Bar/ Raw Bar, to join a fine dining restaurant committed to culinary excellence and creativity. This is an opportunity to work in a thoughtful, detail-oriented environment where food is held to the highest standards. Ideal candidates will have the perfect combination of both fine dining, and higher volume experience. Minimum 1 year experience is ideal, but not required.

What We're Looking For:

A genuine passion for food Experience in an Oyster Bar Chef-driven restaurants preferred Professional demeanor, strong communication skills, and attention to detail Calm, organized, and collaborative under pressure Uphold the culture of respect, professionalism, and continuous improvement

We Offer:

Variety of schedules Competitive compensation A professional, respectful, and education-driven environment