Paradies Lagardre Bourbon Pub Executive Chef - San Francisco International Airport

Paradies Lagardre Bourbon Pub Executive Chef - San Francisco International Airport

Job Category: F&B Management Requisition Number: PARAD019390

Full-Time On-site Salary: $85,000 USD per year

South San Francisco, CA 94080, USA

Job Details

Description

POSITION TITLE: Executive Chef

EMPLOYMENT CLASSIFICATION: Exempt

POSITION REPORTS TO: General Manager

DEPARTMENT: Dining Division

Essential Duties

These essential functions represent the core responsibilities of the Executive Chef. Percentages are estimates and may vary based on business needs.

• 30% Kitchen Leadership & Operations Oversight Lead and oversee all back-of-house operations, ensuring consistent execution of recipes, food quality, presentation, and timely service in a high-volume environment.
• 15% Production Management & Prep Oversight Direct all food production activities including prep, mise en place, and line execution to ensure efficiency, consistency, and adherence to brand standards.
• 15% Service Execution & Expediting Oversight Oversee kitchen flow during service periods, ensuring proper ticket execution, timing, and quality control of all dishes leaving the kitchen.
• 10% Training, Coaching & Staff Development Recruit, train, coach, and develop sous chefs and kitchen staff. Foster a culture of accountability, performance, and continuous improvement.
• 10% Food Safety & Compliance Ensure strict compliance with all food safety, sanitation, HACCP standards, and local/state/federal health regulations. Conduct regular inspections and enforce corrective actions.
• 5% Inventory, Purchasing & Cost Control Oversee ordering, inventory management, product rotation, and cost control measures to support food cost targets and operational efficiency.
• 5% Equipment & Facility Management Coordinate maintenance and repair of kitchen equipment and ensure the facility remains clean, safe, and operationally efficient.
• 10% Administrative & Financial Responsibilities Manage administrative functions including scheduling oversight, manager log entries, reporting, invoice review, labor tracking, and support of P&L goals.

Other Responsibilities

• Maintain full accountability for kitchen operations, staffing performance, and culinary standards.
• Ensure consistent attendance and availability aligned with business needs; failure to meet attendance expectations may result in disciplinary action up to and including termination.
• Maintain a professional leadership presence, setting the standard for behavior, performance, and appearance across the kitchen team.
• Promote a culture of respect, teamwork, and accountability at all times.
• Demonstrate flexibility to work varying schedules including early mornings, evenings, weekends, holidays, and peak operational periods.
• Support a safe, inclusive, and harassment-free workplace environment.
• Act as a key liaison between the kitchen team and General Manager to ensure operational alignment and execution of business goals.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.