Chef de Cuisine

Chef de Cuisine

Quince & Co. is seeking a Chef de Cuisine to lead the culinary team at one of our San Francisco restaurants. This is an exceptional opportunity for a chef who is passionate about ingredient-driven cuisine, thoughtful leadership, and delivering an extraordinary dining experience.

The Chef de Cuisine will oversee daily kitchen operations while mentoring and developing a high-performing team. Working closely with company leadership, this individual will uphold the culinary standards, operational excellence, and culture of craftsmanship that define Quince & Co.

Responsibilities

• Lead, mentor, and inspire a talented culinary team through hands-on leadership.
• Maintain exceptional quality, consistency, and execution across all food preparation and service.
• Foster a culture of professionalism, accountability, collaboration, and continuous improvement.
• Oversee all daily kitchen operations, ensuring smooth and efficient service.
• Manage scheduling, ordering, inventory, food cost, and labor to achieve operational goals.
• Recruit, train, coach, and develop team members while maintaining the highest culinary and sanitation standards.
• Partner with company leadership on seasonal menu development, sourcing, and culinary initiatives.
• Maintain a clean, organized, and safety-focused kitchen environment.
• Uphold Quince & Co.'s standards of excellence in hospitality, craftsmanship, and guest experience.

Qualifications

• 3+ years of leadership experience as a Sous Chef, Chef de Cuisine, or comparable culinary leadership role.
• Fine dining or Michelin-starred experience strongly preferred.
• Proven ability to lead, motivate, and develop high-performing kitchen teams.
• Strong knowledge of kitchen operations, inventory management, food cost controls, and labor management.
• Excellent organizational, communication, and problem-solving skills.
• Calm, composed leadership style with the ability to thrive in a fast-paced service environment.
• Passion for seasonal ingredients, continuous learning, and culinary excellence.

Compensation: $120,000–$140,000 annually, commensurate with experience.

Benefits & Perks: Medical, dental, and vision insurance, 401(k), paid time off, parking, dining discounts, professional development opportunities.