DESCRIPTION:

Small, food-focused restaurant in the heart of San Francisco is seeking a talented Executive Sous Chef or Chef de Cuisine who's ready to move into the drivers seat. Serving dinner-only five days a week, this role offers rare but substantial work/life balance. Our ideal candidate will honor the tenets of classic culinary techniques, local sourcing and beautiful plating while also bringing the fun! This role requires someone who can check their ego at the door and support a healthy, cohesive kitchen culture. This is a great opportunity for a creative chef to make their mark and grow with a burgeoning brand.

Reports to: Director of Operations and Partners.

Job duties include but are not limited to: 

• Menu creation, development and execution 
• Hire, onboard, and manage employees including, but not limited to, training, development, and termination 
• Cost control 
• Kitchen maintenance 
• Kitchen sanitation and organization
• Ensure quality of food facilities and adhere to company standards
• Scheduling of kitchen staff
• Executing menu changes collaboratively with the management team 
• Adhere to all local state and federal workplace laws
• Working with the management team to implement changes and initiatives

REQUIREMENTS:

• Must be an exceptional tastemaker with a passion for creating delicious food
• Minimum 5 years of industry experience and 2 years of BOH management experience 
• Passion for hospitality and excellence in service
• ServSafe manager certified 
• Good communication and collaborative attitude 
• Knowledge of scheduling, costing, and financials (willing to teach these skills to otherwise qualified candidates) 
• Open availability Wednesdays - Sundays
• Lift over 50 lbs.

BENEFITS: 

• Base Salary: $95-105k
• Medical / Dental / Vision
• 2 weeks PTO
• Dining and companywide discounts
• EOE