Executive Chef

Executive Chef

Verjus is a French-inspired wine bar and restaurant from Quince & Co., located in San Francisco's Jackson Square. The restaurant combines a thoughtful, ingredient-driven culinary program with a dynamic wine experience in an intimate and energetic setting.

We are seeking an experienced and passionate Executive Chef to lead the culinary program at Verjus. This is an opportunity for a chef with strong culinary vision, leadership skills, and operational discipline to take ownership of a distinctive restaurant while working within the broader Quince & Co. organization.

The Executive Chef is responsible for the overall leadership and performance of the Verjus kitchen, including menu development, culinary execution, team development, food cost, purchasing, organization, and day-to-day kitchen operations.

The ideal candidate is a confident and collaborative leader who is equally comfortable developing food, mentoring a team, and managing the operational demands of a busy restaurant. A strong appreciation for French and European cooking, seasonality, and exceptional products is important to the role.

Key Responsibilities

• Lead all culinary operations and maintain consistently high standards of food quality, execution, and presentation.
• Develop and evolve seasonal menus that reflect the identity and culinary direction of Verjus.
• Recruit, train, mentor, and develop a high-performing culinary team.
• Establish a positive, professional, accountable, and collaborative kitchen culture.
• Oversee food cost, labor, purchasing, inventory, waste, and other key operational metrics.
• Maintain strong relationships with farmers, purveyors, and suppliers while sourcing exceptional seasonal ingredients.
• Ensure proper kitchen organization, preparation, sanitation, and compliance with health and safety standards.
• Work closely with the General Manager and restaurant leadership to create a cohesive guest experience.
• Collaborate with the broader Quince & Co. culinary and leadership teams while taking ownership of the day-to-day direction of Verjus.

Qualifications

• Previous experience as an Executive Chef, Chef de Cuisine, or senior culinary leader in a high-level, chef-driven restaurant.
• Strong foundation in French, European, or ingredient-driven cuisine preferred.
• Demonstrated ability to lead, mentor, and retain culinary teams.
• Strong understanding of food and labor costs, purchasing, inventory, and kitchen systems.
• Excellent organizational and communication skills.
• Ability to maintain composure, consistency, and attention to detail in a high-volume environment.
• Genuine enthusiasm for seasonality, sourcing, craftsmanship, and hospitality.
• A collaborative leadership style and desire to contribute to the continued growth of Verjus and Quince & Co.

Compensation: $125,000–$150,000 annually, commensurate with experience.

Quince & Co. is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Required Skills

• Ability to Work Under Pressure
• Strong Problem Solving Skills
• Attention to Detail
• Ability to Foster Team Collaboration
• Adaptability to Changing Environments
• Creativity in Menu Design
• Strong Communication Skills
• Ability to Build Relationships