Executive Chef

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.

The Executive Chef will lead the culinary vision and daily operations of the new restaurant. As a member of the opening leadership team, this role will help establish the standards, systems, and kitchen culture that define the restaurant for years to come.

Working closely with ownership and the front-of-house leadership team, the Executive Chef will build a kitchen rooted in craftsmanship, consistency, collaboration, and genuine hospitality. This role is responsible for developing and mentoring the culinary team, executing a seasonal menu with excellence, and ensuring every dish reflects the quality and care that guests will come to expect from our restaurant.

What You'll Do

• Establish culinary standards, kitchen systems, opening procedures, and training processes that support quality, efficiency, cleanliness, communication, and strong service execution.
• Recruit, hire, train, mentor, and retain a high-performing culinary team, including direct oversight of sous chefs and kitchen leaders.
• Develop and execute seasonal menus that reflect the restaurant's philosophy, local ingredients, and commitment to quality.
• Collaborate closely with the Pastry Chef to develop and execute a cohesive pastry and dessert program aligned with the restaurant’s culinary vision and operational needs.
• Ensure consistency, quality, and presentation across every service.
• Partner closely with the General Manager, Assistant General Manager, Bar Lead, and ownership to deliver a seamless guest experience.
• Oversee all kitchen operations, including purchasing, inventory, food cost, labor management, scheduling, and production.
• Oversee culinary planning and execution for private dining, special events, and seasonal programming, ensuring consistency across events and a la carte service.
• Continuously evaluate kitchen systems and identify opportunities for improvement.
• Maintain the highest standards of food safety, sanitation, cleanliness, and organization.
• Lead by example, fostering a respectful, collaborative, and positive kitchen culture.

Who You Are

• You are a thoughtful leader who believes exceptional kitchens are built through consistency, teamwork, and mutual respect.
• You lead from the front, setting the standard through your actions every day.
• You are passionate about mentoring others and creating opportunities for your team to grow.
• You care as much about building a healthy kitchen culture as you do about the food leaving the pass.
• You have high standards and understand that excellence comes from attention to detail and disciplined execution.
• You are calm, adaptable, and solutions-oriented under pressure.
• You enjoy collaborating across departments and recognize that great hospitality is created by the entire restaurant working together.
• You are excited by the opportunity to help open a restaurant and shape its culinary identity from day one.

Knowledge, Skills & Abilities

• Minimum five (5) years of culinary leadership experience in an upscale, high-volume restaurant.
• Previous experience as an Executive Chef, Head Chef, or Executive Sous Chef preferred.
• Restaurant-opening experience is strongly preferred.
• Strong knowledge of seasonal California cuisine, menu development, and ingredient sourcing.
• Demonstrated success hiring, training, and developing kitchen teams.
• Experience managing food cost, labor, purchasing, inventory, and kitchen financial performance.
• Comprehensive understanding of food safety, sanitation, and California health regulations.
• 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.

• 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.