Job description
We are a premium hospitality group seeking a highly skilled Executive Chef to lead our culinary team in San Francisco. This role combines creative menu development with operational excellence to deliver elevated dining experiences.
As the Executive Chef, you will set culinary direction, ensure consistency, maintain high-quality standards, and mentor a diverse team of cooks. The ideal candidate combines advanced technique with strong leadership, cost control, and a passion for sustainable, seasonal ingredients.
What you will do: lead menu ideation, oversee kitchen operations, uphold food safety and sanitation, manage inventory and costing, collaborate with front-of-house leaders, and inspire a culture of excellence.
Responsibility
- Lead and execute menu development based on seasonal ingredients and culinary trends.
- Oversee daily kitchen operations, including station management, timing, and quality control.
- Ensure compliance with food safety, sanitation, and HACCP programs.
- Develop and manage labor and food costs to optimize profitability.
- Recruit, train, and mentor kitchen staff; foster a collaborative, high-performance culture.
- Collaborate with procurement for sustainable sourcing and vendor relationships.
- Maintain plating standards and presentation across all dishes to ensure consistency.
Qualification
- Bachelor's degree in Culinary Arts or equivalent professional training; 8+ years in progressive culinary leadership roles.
- Proven track record of menu development, seasonal menus, and high-volume service.
- Exceptional knife skills and culinary technique; strong tasting and plating abilities.
- Strong knowledge of food safety, HACCP, and sanitation standards.
- Excellent leadership, communication, and team-building skills; ability to manage diverse teams.
- Experience with budgeting, cost control, and inventory management.
- Ability to work flexible hours, including evenings, weekends, and holidays as required.