Wa-hoo! Bi Rite Market is hiring for their new Divisadero store, slated to open in March, and for the flagship Mission store & Creamery.
Here are the details:
Why do I want to work for Bi-Rite?
The Bi-Rite Family of Businesses is opening a second Market in San Francisco at the corner of Divisadero and Hayes, and we need passionate, hardworking, detail-oriented individuals who love food and feeding others. Both of our Markets (and our Creamery) are looking to fill a variety of positions including butchers, cooks, deli servers, grocery stockers and more.
Bi-Rite is a learning-community, with endless opportunity for on-the-job training and education about food and service. Our unique staff culture and generous benefits package sets us apart from other food businesses. We offer a 20% discount on purchases throughout the store, a medical and dental plan after 90 days, a meal with your shift, a 401K retirement plan after one year of employment, access to 18 Reasons classes (our educational non-profit) and the opportunity for career advancement.
Just like Bi-Rite Market on 18thStreet, which has been in the Mogannam family for 50 years, Bi-Rite Divisadero will serve its neighborhood and evolve over time to develop its own identity. We’re looking to hire a staff that wants to invest in building relationships in our new neighborhood. This is a great opportunity for anyone who loves a once in a life-time challenge.
What’s Bi-Rite Market Divisadero going to be like? When is it opening?
Like Bi-Rite Market 18th Street, Bi-Rite Market Divisadero will be a one-stop-shop neighborhood market with a full selection of fresh farm-produce, groceries, fresh meat & fish, prepared foods, a full-service butcher and deli counter, wine and spirits, a health and beauty section and more. It’s slightly bigger than 18th Street, allowing for the addition of an ice cream shop inside the Market as well as a full-service cheese counter. The new market is scheduled to open in early March 2013.
What positions are available?
We are looking for cashiers, ice cream scoopers, deli servers, service butchers, cooks, produce and grocery stockers, supervisors and a visual merchandising assistant. Please visit www.proven.com [and search for “Bi-Rite Market”] for an up-to-date list. We will have many open positions at both market locations, as well as the Creamery, to accommodate this exciting expansion.
When will I start?
It depends on the position. Most staff will start working at Divisadero two weeks before the store opens. Divisadero is scheduled to open around the first week of March.
Will I be able to advance from one position to another?
I’m interested, how do I apply?
To apply, please visit proven.com, search for Bi-Rite Market to find the available positions, and upload a cover letter and resume.
Staying at a hostel in the Asakusa district with mostly students & other young travelers.
For breakfast today, we had a chicken katsu sandwich, hard boiled eggs, bananas, broiled mackerel, a tuna/mayo onigiri (rice ball), and milk tea that we bought from the dollar store down the street.
I don’t know how, but we’ve got to bring this dollar store/convenience store culture to the U.S. At the 7/11 here, you can pay your rent & utilities, reload money on your cell phone, buy actually edible/decent food (including sushi grade sashimi), get shampoo and other toiletries, and buy housewares.
The Pasta Shop (Oakland/Berkeley) :: At both their 4th Street Berkeley and Rockridge locations.
Sacred Wheel Cheese Shop (Oakland) :: The meatloaf and Swiss on Texas toast is killer here. So is the tomato soup - just a touch spicy.
Avedano’s Holly Park Market (Bernal Heights, SF) :: I love their selection of condiments and sauces - heaven! When I’m here, I always get the chicken + bacon + jalapeno jam sandwich with a touch extra jalapeno jam.
Cheese Plus (Russian Hill, SF) :: Ray, the owner, used to be the director of cheese, wine, and specialty foods at Whole Foods. In addition to cheese, Cheese Plus also caries Northern California artisan produced charcuterie, chocolate, specialty condiments, oils and vinegars, and their own house made sandwiches, salads, and spreads.
Canyon Market (Glen Park, SF) :: The cold case here is to die for. So is the chicken + gruyere sandwich. The perfect little neighborhood grocery store.
Hollow (Inner Sunset, SF) :: Part coffee shop, part boutique, this place is a tiny little gem in the Inner Sunset. They carry Tokyo Milk perfumes, dishware, fancy pocketknives. Basically everything you need in life.
Oakville Grocery (Napa, Healdsburg) :: The Napa store has started setting a grill in the back where they do sausages & buns. Amazing! I love their breakfast burrito & house made pies.
Viva Cocolat (Petaluma) :: This store has chocolates, a chocolate cafe, and chocolate classes. A one-stop shop!
Sunshine Foods Market (Saint Helena) :: The perfect place to get picnicking supplies. I especially love their freezer aisle - all-natural gelato & ice cream as far as the eye can see.
Olives & Grace (Boston, MA!) :: This place takes the prize for new store I most want to visit. They feature emerging artists, gift producers, and small batch food makers from big cities and quiet neighborhoods across the country. Doesn’t that sound like heaven?
I made my first delivery today to The Candy Store, a lovely candy & sweets boutique in Russian Hill.
I’m making another delivery tomorrow to Atomic Garden, a place that is way too good at getting me to part with my money. Cute stamps & desk accessories, organic body products, kitchen accents, & clothing. All they need is lingerie & stuff for my cats, and it’d be about my favorite store on Earth.
I have been hip deep in product development for the last six or so months, and I am just starting to see the light at the end of the tunnel.
The bars I’m making still look a little clumsy, but tastes pretty freaking delicious.
Over the last week, I’ve been getting quotes from local printers for my packaging labels, and it’s like speaking a whole other language. I didn’t realize how ridiculously expensive labels can get. I want to support local printers, but some of the quotes I’m getting are just astronomical.
One Bay Area firm told me it would cost $496 to (laser) print 500 labels. Really? Does it make sense to use labels that cost $1 for bars that I’d only sell for a few dollars? Maybe they do great work, but that just can’t happen. I’m starting to understand why big companies get all their packaging made in China. I mean, man.
I’m looking for designers, too, to help with the labels, and other components of the packaging. If I have to make the labels myself, nobody will buy the product. They’ll be like, what is that ugly blobish thing by the register, and shield their eyes as they walk by.
"Though millions of candy makers have [melted chocolate with paraffin wax to give the candy a firm outer shell], we must now find other solutions, as the U.S. Food and Drug Administration does not consider paraffin wax safe for human consumption." Who Wants Candy by Jane Sharrock.
Paraffin wax? No thanks. Who said life was easier 100 years ago?