Chef de Cuisine and Sous Chef - Fine Dining Italian Restaurant

Chef de Cuisine and Sous Chef – Fine Dining Italian Restaurant

$80,000 - $130,000 + Bonus

This well-known and highly regarded restaurant group is looking for a passionate and experienced Chef de Cuisine and Sous Chef for their fine dining Italian concept, offering outstanding compensation, excellent training, and career growth opportunity.

About the Company:

• Award-winning San Francisco restaurant group known for its refined approach to modern Italian cuisine and exceptional hospitality
• Multi-location hospitality group with a strong reputation for quality, consistency, and a guest-first culture across every location

What We Offer You:

• Medical, Dental, and Vision insurance
• PTO and vacation
• 401k with company match
• Bonus potential
• Commuter benefits
• Relocation assistance

Your Role with the Company:

The Chef de Cuisine oversees all back-of-house operations of the restaurant. Your responsibilities will include:

• Lead the culinary team with passion and professionalism, inspiring excellence and upholding the highest standards of food and hospitality
• Oversee all back-of-house operations, including inventory management, ordering, COGS control, and adherence to standard operating procedures
• Ensure consistency and refinement in every dish, maintaining exceptional quality, flavor, and presentation across all menu items
• Collaborate with leadership on menu development, seasonal changes, and special offerings that reflect creativity and ingredient integrity
• Foster a culture of learning and teamwork through coaching, mentoring, and hands-on training
• Maintain full compliance with health, safety, and sanitation standards, ensuring a clean, efficient, and organized kitchen environment
• Partner with the management team to achieve operational goals, control costs, and uphold the restaurant’s reputation for excellence

The Sous Chef supports daily back-of-house operations and execution. Responsibilities will include:

• Lead and motivate the kitchen team with a hands-on, service-focused approach, fostering excellence in food quality, teamwork, and daily execution
• Execute and maintain all recipes, preparation methods, and plating standards to ensure consistency in flavor, presentation, and overall guest experience
• Oversee daily prep, production, and station readiness to support efficient operations and a smooth, well-paced service
• Manage ordering and inventory of food and kitchen supplies, maintaining proper product levels while minimizing waste and controlling costs
• Ensure compliance with all food safety, sanitation, labeling, and storage standards to maintain a clean, organized, and health department-ready kitchen
• Work alongside the line and prep teams during service, providing coaching, direction, and support to help drive strong performance
• Partner with culinary leadership and management to communicate product needs, prep priorities, and operational updates for seamless shift execution

Your Qualifications:

Chef de Cuisine:

• 3+ years as a Chef de Cuisine, Executive Chef, or Executive Sous Chef for a high volume ($8M+) fine dining restaurant
• 2+ years of upscale/fine dining Michelin-starred experience
• Proven ability to lead and develop high-performing culinary teams
• Strong command of kitchen systems and operational efficiency
• Emotionally intelligent, humble, and composed under pressure
• Italian or Mediterranean experience   highly desired
• Spanish speaking skills   highly desired

Sous Chef:

• 2+ years of experience as a Sous Chef for a $8M+ upscale or fine dining restaurant
• Michelin guide/star experience is a plus
• Italian culinary skills preferred
• Strong knowledge of kitchen systems and the ability to implement processes that drive consistency and efficiency
• Passion for food and hospitality, with a curiosity to keep learning, exploring, and growing
• Holds high standards for quality, cleanliness, organization, and overall kitchen execution
• Experience with scheduling, ordering, and inventory management in a high-volume kitchen
• Solid understanding of labor cost management and staffing decisions that support business needs
• Spanish speaking a plus

EOE – EQUAL OPPORTUNITY EMPLOYER