Job description
We are a premier fine-dining restaurant in San Francisco seeking an Executive Chef to lead our culinary program with creativity, precision, and guest-first hospitality. This is a rare opportunity to shape the menu and mentorship culture of a high-volume, award-winning kitchen.
As Executive Chef, you will oversee every aspect of kitchen operations, ensure outstanding plate presentation, maintain the highest standards of food safety, and drive financial performance through effective menu engineering and cost control.
The ideal candidate combines visionary menu development with hands-on leadership, a passion for sustainability, and a collaborative spirit with front-of-house and suppliers.
Responsibility
- Direct and oversee all kitchen operations, ensuring consistency in quality and service during peak hours.
- Lead menu development, seasonal specials, tasting menus, and menu engineering to optimize food cost and guest satisfaction.
- Mentor and manage culinary team, recruit top talent, schedule shifts, and promote professional growth.
- Maintain rigorous food safety, sanitation, and HACCP compliance across the kitchen.
- Control food and labor costs through accurate forecasting, inventory management, and purchasing with suppliers.
- Collaborate with Front-of-House on timing, plating, and guest experience, including special events and private dining.
- Establish and uphold brand standards for plating, portion sizes, and consistency across all outlets.
- Champion sustainability, local sourcing, and seasonal ingredients while minimizing waste.
Qualification
- Minimum 7+ years of progressive culinary leadership in fine dining or high-volume luxury settings.
- Formal culinary degree or equivalent professional training from an accredited program.
- Proven track record in menu development, cost control, and kitchen profitability.
- Strong leadership, communication, and mentoring skills; ability to inspire teams under pressure.
- In-depth knowledge of food safety, HACCP, allergen management, and sanitation standards.
- Excellent palate, creativity, and plating artistry; familiarity with modern technique and classic flavor pairings.
- Ability to thrive in a fast-paced environment, adapt to seasonal changes, and manage vendor relationships.
- Proficiency with kitchen management software, inventory systems, and restaurant POS interfaces.