Chef de Cuisine

Chef de Cuisine

Sutro Hall More Info

140 New Montgomery Street, San Francisco, CA Full Time • Salary ($100k - $120k)

Required Years of Experience

3 years

Job Details

About Us

Our new restaurant will be a neighborhood restaurant rooted in San Francisco - an everyday gathering place where great food, genuine hospitality, and memorable celebrations come together. Our goal is to become the kind of place guests return to week after week: equally suited for a casual dinner at the bar, a milestone celebration, or a memorable evening with friends.

We're building a team that believes hospitality is personal. Every interaction should feel warm, thoughtful, and effortless, creating experiences that are both polished and approachable.

Overview

The Chef de Cuisine will lead the day-to-day culinary operations of the restaurant, working closely with the Executive Chef to bring the restaurant's culinary vision to life. As a member of the opening leadership team, this role will help establish the kitchen systems, service standards, and team culture that support a successful opening and long-term operation.

This is a hands-on leadership position responsible for overseeing daily preparation and service, developing and mentoring the culinary team, and ensuring consistency, organization, and excellence throughout the kitchen.

What You'll Do

• Partner closely with the Executive Chef to implement the restaurant's culinary vision, standards, systems, and opening procedures.
• Lead daily kitchen operations, including preparation, production, line setup, service execution, and closing procedures.
• Maintain a consistent presence during service, leading line checks, overseeing the pass, and ensuring quality, timing, presentation, and portioning across every station.
• Support menu development, seasonal changes, tastings, and the creation and maintenance of standardized recipes, plating guides, and production systems.
• Help to recruit, onboard, train, mentor, and develop cooks, sous chefs, and other culinary team members.
• Create clear prep lists, production schedules, station assignments, and daily priorities that support efficient, organized service.
• Support kitchen scheduling and staffing decisions based on anticipated business levels, events, and operational needs.
• Partner with the Executive Chef to manage food cost, labor, purchasing, inventory, and other kitchen operating expenses.
• Oversee culinary preparation and execution for private dining, special events, and seasonal programming, ensuring consistency across events and a la carte service.
• Work closely with front-of-house leadership to communicate menu changes, ingredients, allergens, service notes, and other information necessary to provide a seamless guest experience.
• Maintain the highest standards of food safety, sanitation, cleanliness, equipment care, and kitchen organization.
• Lead by example, fostering a respectful, accountable, collaborative, and positive kitchen culture.

Who You Are

• You are a hands-on culinary leader who enjoys being present in the kitchen and actively involved in preparation and service.
• You believe exceptional kitchens are built through consistency, teamwork, organization, and mutual respect.
• You communicate expectations clearly and provide thoughtful, constructive feedback.
• You are passionate about training others and helping cooks develop their skills and confidence.
• You have high standards and understand that excellence comes from disciplined preparation and attention to detail.
• You remain calm, adaptable, and solutions-oriented during busy services.
• You take ownership of problems and follow through until they are resolved.
• You enjoy collaborating with both culinary and front-of-house leaders.
• You are excited by the opportunity to open a restaurant and help establish its systems, standards, and kitchen culture from day one.

Knowledge, Skills & Abilities

• Minimum three (3) years of culinary leadership experience in an upscale, high-volume restaurant.
• Previous experience as a Chef de Cuisine, Executive Sous Chef, or Senior Sous Chef preferred.
• Restaurant-opening experience is strongly preferred.
• Demonstrated success training, supervising, and developing culinary teams.
• Experience managing daily kitchen operations, including prep, production, service, scheduling, purchasing, inventory, and sanitation.
• Working knowledge of food cost, labor management, portion control, waste reduction, and kitchen financial performance.
• Excellent communication, leadership, organizational, and problem-solving skills.
• Ability to remain calm and make thoughtful decisions in a fast-paced environment.
• California Food Handler Certification (or ability to obtain before employment).
• Availability to work evenings, weekends, and holidays.

Work Environment

• Involves standing and walking throughout the entire shift.
• Involves frequent reaching, bending, stooping, lifting, and carrying up to 50 pounds.
• Requires the ability to work safely and effectively in a fast-paced kitchen environment.

Bonus Eligibility: Performance-based incentive program.

Benefits

• Medical, Dental, & Vision Insurance
• CalSavers Retirement Program
• Generous Paid Time Off Policy
• Dining Discounts
• Staff Meals
• Cell Phone Stipend

EOE: We are an equal opportunity employer committed to creating an inclusive workplace. We celebrate diversity and prohibit discrimination and harassment of any kind based on any characteristic protected by applicable federal, state, or local law.

Compensation Details

Compensation: Salary ($100,000.00 - $120,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Required Skills

Team Leadership

Mentoring

Quality Control

Time Management

Attention to Detail

Adaptability

Problem Ownership

Collaboration