Chef de Cuisine

San Francisco, CA | Full-Time

Scout is a new live-fire restaurant opening in San Francisco’s Marina District, from the team behind Norcina and Frankie’s.

Rooted in California cooking, Scout is centered around the wood-fired grill—seasonal ingredients, thoughtful sourcing, bold flavors, and food that is refined without being fussy. We’re building a restaurant that feels distinctly Northern California while pulling inspiration from the places, techniques, and flavors we love from around the world.

We’re looking for an experienced Chef de Cuisine to lead the kitchen and help bring Scout to life.

This is a hands-on leadership position for a chef who wants to have a meaningful role in shaping a new restaurant—not simply step into an existing system. You’ll work closely with ownership on menu development and culinary direction while taking responsibility for the day-to-day leadership, organization, consistency, and culture of the kitchen.

The Chef de Cuisine will oversee all aspects of Scout’s culinary operations, including:

• Leading, training, and developing the BOH team

• Executing and continuing to develop a seasonal, live-fire-driven menu

• Maintaining exceptional standards for food quality, consistency, and presentation

• Managing prep, production, ordering, inventory, and kitchen organization

• Managing food and labor costs while maintaining the quality of the program

• Developing recipes, systems, pars, and kitchen procedures

• Building relationships with farmers, ranchers, fishermen, and purveyors

• Working closely with FOH leadership to create a cohesive restaurant and strong service culture

• Maintaining a clean, organized, efficient, and accountable kitchen

• Recruiting and developing a strong culinary team

• Creating a kitchen culture built around professionalism, communication, respect, and pride in the work

We’re looking for someone who is both a strong cook and a strong leader .

The right candidate is organized, calm under pressure, detail-oriented, and genuinely enjoys developing people. You should be comfortable running a busy kitchen while still caring deeply about the small things—the seasoning of a dish, the quality of an ingredient, the cleanliness of a station, and the way your team communicates with one another.

Experience with live-fire or wood-fired cooking is highly valued, as is a strong understanding of seasonal California ingredients.

Ideal candidates will have:

• Previous Chef de Cuisine, Executive Sous Chef, or comparable leadership experience in a high-quality, high-volume restaurant

• Strong culinary fundamentals and excellent palate

• Experience managing food cost, labor, inventory, ordering, and scheduling

• Strong organizational and communication skills

• A collaborative approach to menu development

• The ability to lead with high standards without creating a toxic kitchen environment

• Genuine curiosity about food, ingredients, technique, and hospitality

• The desire to help build something from the ground up

Scout is part of a growing independent San Francisco restaurant group that includes Norcina , our Italian restaurant and spritz bar, and Frankie’s , our neighborhood cocktail bar.

Scout is our next chapter: a larger, ambitious restaurant built around live-fire cooking and the ingredients of California.

We want to build a kitchen where talented cooks can learn, grow, and stay—and we’re looking for a CDC who wants to play a major role in creating that culture.

Compensation: Competitive salary based on experience
Position: Full-time Chef de Cuisine
Location: Marina District, San Francisco

To apply, please send your resume along with a short introduction telling us about yourself, the kitchens that have shaped you, and what you’re looking for in your next restaurant.