Job description
Grove & Ember Culinary Group is seeking an Executive Chef to lead a dynamic, multi-outlet kitchen in the heart of San Francisco. You will craft seasonal menus, mentor a diverse culinary team, and partner with restaurant leadership to deliver exceptional dining experiences.
We offer competitive compensation, comprehensive benefits, and opportunities for creative growth in a modern, hospitality-forward environment.
Responsibility
- Lead kitchen operations with a focus on quality, consistency, and culinary artistry across all concepts.
- Develop and execute seasonal menus that highlight local producers and sustainable ingredients.
- Oversee menu engineering, food cost control, portioning, and waste reduction to drive profitability.
- Ensure strict adherence to food safety, sanitation, and HACCP protocols.
- Recruit, train, and mentor culinary staff; manage scheduling, performance reviews, and career development.
- Collaborate with front-of-house teams to deliver exceptional guest experiences and accurate timing during service.
- Set and monitor standards for plating, portioning, and kitchen mise en place; lead during peak service load.
- Manage inventory, vendor relationships, and procurement to maintain fresh, high-quality ingredients.
Qualification
- Minimum 8 years in professional kitchens with at least 3 years in a leadership role (Executive/Sous Chef).
- Culinary degree or accredited program preferred.
- Proven track record in menu development, cost control, and kitchen innovation.
- Strong leadership, communication, and team collaboration skills.
- In-depth knowledge of food safety, sanitation, HACCP, and ServSafe certification or equivalent.
- Experience with high-volume, multi-outlet operations and fast-paced service.
- Ability to work flexible hours including evenings, weekends, and holidays; residency in SF area or willingness to relocate.