Chef de Cuisine

We are seeking an experienced Chef de Cuisine to lead day‑to‑day kitchen operations at Tu Tập. This role is responsible for executing the culinary vision, maintaining the highest standards of flavor and consistency, and building a strong, collaborative kitchen culture aligned with our values of hospitality, craftsmanship, and community. The Chef de Cuisine reports to Culinary Director

Justine

Kelly, former Corporate Chef de Cuisine of The Slanted Door Group and Culinary Director at Tu Tập, who brings more than three decades of professional cooking experience and a celebrated tenure at San Francisco’s iconic The Slanted Door.

Key Responsibilities Lead all daily kitchen operations, including prep, service, and closing procedures.

Execute and refine a menu of Vietnamese dishes that balance tradition and modernity, with a strong emphasis on seasonality and local sourcing.

Maintain impeccable standards for flavor, presentation, consistency, and food safety.

Collaborate closely with the Culinary Director on menu development, specials, systems, and long‑term culinary direction.

Hire, train, schedule, and mentor kitchen staff; cultivate a positive, respectful, and teaching‑forward environment.

Manage food and labor costs, ordering, inventory, and vendor relationships in line with financial goals.

Ensure rigorous adherence to health department regulations and best practices in sanitation and HACCP.

Foster strong communication with the front‑of‑house team to deliver a seamless guest experience.

Support the development of offerings beyond dinner service, such as brunch, takeaway, grab‑and‑go, and retail products, as the concept grows.

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Qualifications 5+ years of professional cooking experience with at least 2 years in a leadership role (Sous Chef, CDC, or similar) in a high‑caliber restaurant.

Deep familiarity with, or strong interest in, Vietnamese cuisine; experience with wok cookery, live fire, and/or claypot techniques is a plus.

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Demonstrated commitment to seasonal, farm‑driven cooking and working directly with local producers.

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Strong leadership skills with a track record of building cohesive, high‑performing kitchen teams.

Excellent organizational and communication skills; calm and solutions‑oriented under pressure.

Proven ability to manage costs while maintaining quality and standards.

ServSafe (or equivalent) certification and thorough understanding of food safety regulations.

What We Offer Opportunity to help shape the opening and growth of a values‑driven Vietnamese restaurant rooted in the San Anselmo community.

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Direct mentorship and collaboration with Culinary Director Justine Kelly.

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Competitive compensation (salary + benefits, DOE).

A supportive, professional environment that values creativity, respect, and genuine hospitality.

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