Job description
We are seeking a results driven Chef de Cuisine to lead culinary operations at our premier dining venue in San Francisco.
As a key member of the culinary leadership team, you will shape menus, mentor a skilled team, and ensure exceptional guest experiences.
We value seasonal ingredients, bold flavors, and precise execution. The ideal candidate blends culinary artistry with strong leadership and business acumen.
Join us to influence culinary direction, grow your team, and elevate dining experiences in a fast paced, guest focused environment.
Responsibility
- Lead daily kitchen operations ensuring consistency, quality, and safety across all service periods.
- Design seasonal menus in collaboration with the culinary leadership team and pastry program.
- Oversee inventory management, ordering, and cost controls to meet budgets while minimizing waste.
- Mentor, train, and supervise cooks, line cooks, and prep staff; conduct performance reviews.
- Maintain HACCP compliance and sanitation standards with regular audits.
- Oversee plating and presentation to deliver exceptional guest experiences.
- Collaborate with front of house to optimize service flow and guest satisfaction during events and peak hours.
- Lead menu engineering initiatives and gather guest feedback to drive continuous improvement.
Qualification
- Minimum 5 years as a chef in fine dining or high volume environment.
- Formal culinary education or equivalent professional training.
- Strong leadership, communication, and team-building skills.
- Deep knowledge of seasonal ingredients, flavor profiles, and modern techniques.
- Experience with menu design, costing, and inventory management.
- Proficiency in food safety, HACCP, and sanitation standards.
- Ability to work flexible hours including nights and weekends.
- Fluent English with excellent interpersonal communication