Job description
Pacific Crest Kitchen is seeking a passionate and visionary Chef de Cuisine to lead our kitchen team in San Francisco. The role blends creative menu development with rigorous operational excellence in a high‑volume, fine dining setting. You will shape seasonal menus, mentor a talented staff, uphold impeccable quality, and partner with the front of house to deliver an outstanding guest experience.
We offer a competitive compensation package, comprehensive benefits, and a culture that rewards creativity, collaboration, and professional growth.
Responsibility
- Lead menu development and seasonal menus focused on technique, ingredients, and presentation.
- Oversee all kitchen operations during service across multiple dining rooms, maintaining consistency and speed.
- Recruit, train, and mentor cooks, sous chefs, and line cooks; conduct performance reviews and succession planning.
- Maintain rigorous food safety and sanitation standards; enforce HACCP protocols and allergen controls.
- Monitor inventory, ordering, and vendor relationships; manage food costs and waste reduction.
- Collaborate with procurement for sustainable sourcing and seasonal ingredient selection.
- Partner with the Front of House leadership to ensure guest satisfaction and seamless service.
- Lead by example in plating, portion control, and quality assurance during plating and service.
Qualification
- Minimum 5 years of experience as a chef at sous chef or head chef level in fine dining or high-volume concepts.
- Proven track record in menu development, plating, and seasonal execution.
- Strong leadership with the ability to train, motivate, and manage a diverse kitchen team.
- Excellent knowledge of food safety and sanitation; ServSafe or equivalent certification preferred.
- Experience with cost control, inventory management, and vendor relations.
- Creative palate, attention to detail, and strong communication skills.
- Bachelor of Culinary Arts or equivalent culinary training preferred; culinary leadership certification a plus.