Rintaro is looking for friendly, hardworking and organized candidates for our SERVER and BACK SERVER positions! We at Rintaro pride ourselves on our positive, upbeat and professional work environment. Our ideal candidates are passionate about offering gracious and intelligent service in a casual fine dining atmosphere.
For the BACK SERVER position, we are looking for the following qualifications:
-Previous restaurant experience in a fine dining restaurant
-Strong organizational skills, attention to detail and a sense of urgency
-Must be able to work at least 3 times/week including weekends. Flexible schedule is a must.
For the SERVER position, we are looking for the following qualifications:
- A minimum of two years serving experience is required
-Knowledge of Japanese cuisine and sake (ingredients, prep styles, names, etc) is required
-Candidates must be able to work at least three shifts a week including availability for weekends and lunch shifts. Flexible schedule is a must.
Please reply with your RESUME in the body of the email and include a brief message telling us about yourself. Do not send resume as an attachment- attachments will NOT be opened.
Rintaro is owned and operated by Chef Sylvan Mishima Brackett, former creative director at Chez Panisse and founder of Peko Peko Catering. We source all of our ingredients from small Japanese operations, local farmers who specialize in unique Japanese produce and local sustainable fishermen.
Rintaro is owned-and-operated by Sylvan Mishima Brackett. Sylvan was born in Kyoto and raised in Northern California. He is the former creative director at Chez Panisse, and trained at Soba Ro in Saitama, and at a ryotei in Aoyama, Tokyo. Upon returning to California, Sylvan started Peko Peko—a Japanese catering company.
In 2015, 6 months after opening, Bon Appetit named Rintaro as one of its Top 10 New Restaurants. Rintaro has been Michelin recommended since 2016. Rintaro has also been covered by NHK Japan, The New York Times, Wall Street Journal, and many others.