Executive Chef

Executive Chef

Verjus is a French-inspired wine bar and restaurant from Quince & Co., located in San Francisco's Jackson Square. The restaurant combines a thoughtful, ingredient-driven culinary program with a dynamic wine experience in an intimate and energetic setting.

We are seeking an experienced and passionate Executive Chef to lead the culinary program at Verjus. This is an opportunity for a chef with strong culinary vision, leadership skills, and operational discipline to take ownership of a distinctive restaurant while working within the broader Quince & Co. organization.

The Executive Chef is responsible for the overall leadership and performance of the Verjus kitchen, including menu development, culinary execution, team development, food cost, purchasing, organization, and day-to-day kitchen operations.

The ideal candidate is a confident and collaborative leader who is equally comfortable developing food, mentoring a team, and managing the operational demands of a busy restaurant. A strong appreciation for French and European cooking, seasonality, and exceptional products is important to the role.

Key Responsibilities

• Lead all culinary operations and maintain consistently high standards of food quality, execution, and presentation.
• Develop and evolve seasonal menus that reflect the identity and culinary direction of Verjus.
• Recruit, train, mentor, and develop a high-performing culinary team.
• Establish a positive, professional, accountable, and collaborative kitchen culture.
• Oversee food cost, labor, purchasing, inventory, waste, and other key operational metrics.
• Maintain strong relationships with farmers, purveyors, and suppliers while sourcing exceptional seasonal ingredients.
• Ensure proper kitchen organization, preparation, sanitation, and compliance with health and safety standards.
• Work closely with the General Manager and restaurant leadership to create a cohesive guest experience.
• Collaborate with the broader Quince & Co. culinary and leadership teams while taking ownership of the day-to-day direction of Verjus.

Qualifications

• Previous experience as an Executive Chef, Chef de Cuisine, or senior culinary leader in a high-level, chef-driven restaurant.
• Strong foundation in French, European, or ingredient-driven cuisine preferred.
• Demonstrated ability to lead, mentor, and retain culinary teams.
• Strong understanding of food and labor costs, purchasing, inventory, and kitchen systems.
• Excellent organizational and communication skills.
• Ability to maintain composure, consistency, and attention to detail in a high-volume environment.
• Genuine enthusiasm for seasonality, sourcing, craftsmanship, and hospitality.
• A collaborative leadership style and desire to contribute to the continued growth of Verjus and Quince & Co.

Quince & Co. is a San Francisco-based restaurant group founded by Chef Michael Tusk and Lindsay Tusk. The group includes Quince, Cotogna, Verjus, and additional culinary and hospitality projects. Across each concept, we are committed to exceptional ingredients, thoughtful hospitality, craftsmanship, and creating opportunities for continued learning and professional growth.

Compensation: $125,000–$150,000 annually, commensurate with experience.

Quince & Co. is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.