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

Employment Classification: Exempt

Position Reports To: General Manager

Department: Dining Division

Salary: $85,000 USD per year

Description

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 include maintaining full accountability for kitchen operations, staffing performance, and culinary standards; ensuring consistent attendance and availability aligned with business needs; maintaining a professional leadership presence; promoting a culture of respect, teamwork, and accountability; demonstrating flexibility to work varying schedules; supporting a safe, inclusive, and harassment-free workplace environment; and acting as a key liaison between the kitchen team and General Manager to ensure operational alignment and execution of business goals.