COMAL is hiring for Chef de Cuisine, Sous Chef and Line Cooks to lead and complete our team, now that we have returned to full operations.

Comal has been a community mainstay since opening in downtown Berkeley in 2012. Recognized for its excellence by Michelin Bib Gourmand & SF Chronicle Top 100, Comal serves delicious regional Mexican food specializing in masa-based dishes, wood-fired hearth cooking, craft cocktails and agave spirits. Comal’s food is seasonal, and ingredient driven. The simple, yet refined food is complemented by a stellar cocktail list, a well-priced wine list and a handpicked, seasonally changing beer list. We are a large restaurant and aim to have broad appeal. As such, our food is reasonably priced, especially given the quality of ingredients, and the menu is designed to be festive and encourage sharing.

The Comal culinary team, under Founding Executive Chef, Matt Gandin, is at the heart of our operations, bringing dedication and passion to our high quality, high volume kitchen.

Those who thrive in a fast-paced, team-oriented environment and are passionate about food & drinks will make excellent team members. Connect with us soon!

The Chef de Cuisine will have 2+ years of experience as an Executive Sous or CDC ideally in high volume, high quality operations.
The CDC will be responsible for overseeing daily kitchen operations and kitchen management, including:

* daily check-ins with sous chefs and leads on production, quality control and menu changes
* managing and training BOH staff (prep cooks, line cooks, porters and dishwashers)
* leading and developing BOH managers
* establishing and maintaining systems to ensure high standards of cleanliness and organization
* ensuring that all menu items are executed consistently and correctly on a nightly basis
* ingredient ordering
* food cost and inventory management
* menu planning and recipe collaboration
* lead and develop managers

The Sous Chef will have 1+ year of Sous Chef experience and 3+ years of line cook experience, ideally in high volume, high quality operations. The Sous Chef will oversee and assist with daily prep and dinner service, including:

*leading an efficient line service
*managing prep pars
*writing prep lists and communicating pars and needs to prep team
*training new employees
*managing employee breaks and proper staffing to meet service demands
*ingredient ordering
*kitchen organization and maintenance
*weekly menu planning and collaboration with Chefs
*tasting, quality control and consistency

*Comal is committed to a work environment free from discrimination and is an equal opportunity employer
* Excellent communication skills (both written and verbal)
* Collaborative, team-oriented approach
* Experience expediting in high volume situations
* Speaks Spanish at least conversationally, ideally fluently
* Ability to stand for 10 hours, able to lift 50 pounds and available to work 50-55 hours per week including nights, weekends and holidays.
* CA Food Manager Certified

Salary based on experience and qualifications.

Benefits include 10 days PTO (15 days after 5 years), Kaiser Silver health insurance, quarterly bonus program, employer matching 401(k)

Comal is also hiring for a Lead Bartender, Bartender and Cashier.
Special Instructions
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Comal Berkeley
2020 Shattuck Ave.
Berkeley, CA 94704
(510) 926-6300
Hours of operation
  • Mon: 5:30pm-10pm
  • Tue: 5:30pm-10pm
  • Wed: 5:30pm-10pm
  • Thu: 5:30pm-10pm
  • Fri: 5:30pm-11pm
  • Sat: 5:30pm-11pm
  • Sun: 5:30pm-10pm