We are seeking a passionate, detail-oriented Chef to lead our kitchen operations, uphold culinary excellence, and deliver an exceptional guest experience. This role requires strong leadership, creativity, and operational discipline to ensure our menu is executed to the highest standards while meeting cost, safety, and labor targets in compliance with California and San Francisco regulations.

• Develop, plan, and execute seasonal menus that reflect the restaurant’s culinary vision and brand.

• Ensure all recipes, portion sizes, and plating standards are followed consistently.

• Oversee daily kitchen operations, from prep to service, ensuring efficiency and quality.

• Recruit, train, schedule, and supervise all BOH staff in alignment with SF labor laws, including meal/rest breaks and overtime rules.

• Foster a positive and collaborative kitchen culture that encourages professional growth.

• Monitor staff performance and provide ongoing coaching and feedback.

• Manage food cost targets, portion control, and waste reduction.

• Order and maintain inventory, ensuring freshness and quality while minimizing overstock.

• Work closely with management to align purchasing with sales forecasts.

• Ensure compliance with all SF Department of Public Health (DPH) food safety regulations.

• Maintain a clean, organized, and hazard-free kitchen environment.

• Oversee proper storage, labeling, and rotation (FIFO) of all products.

• Ensure staff adhere to all allergy and dietary restriction protocols.

• Partner with FOH leadership to ensure smooth service flow and menu knowledge.

• Contribute to marketing initiatives such as seasonal specials, events, and media features.

• Minimum 3–5 years of experience as a Chef or Sous Chef in a high-volume, quality-driven restaurant.

• Strong leadership skills with the ability to inspire and manage a diverse team.

• In-depth knowledge of kitchen operations, cost control, and seasonal menu development.

• Food Safety Manager Certification (required by SF DPH).

• Ability to work evenings, weekends, and holidays as needed.

• Passion for hospitality and delivering a world-class guest experience.

• Competitive salary based on experience

• Paid sick leave in accordance with San Francisco Paid Sick Leave Ordinance.

• Opportunities for professional development and advancement.

We are seeking a passionate, detail-oriented Chef to lead our kitchen operations, uphold culinary excellence, and deliver an exceptional guest experience. This role requires strong leadership, creativity, and operational discipline to ensure our menu is executed to the highest standards while meeting cost, safety, and labor targets in compliance with California and San Francisco regulations.

• Develop, plan, and execute seasonal menus that reflect the restaurant’s culinary vision and brand.

• Ensure all recipes, portion sizes, and plating standards are followed consistently.

• Oversee daily kitchen operations, from prep to service, ensuring efficiency and quality.

• Recruit, train, schedule, and supervise all BOH staff in alignment with SF labor laws, including meal/rest breaks and overtime rules.

• Foster a positive and collaborative kitchen culture that encourages professional growth.

• Monitor staff performance and provide ongoing coaching and feedback.

• Manage food cost targets, portion control, and waste reduction.

• Order and maintain inventory, ensuring freshness and quality while minimizing overstock.

• Work closely with management to align purchasing with sales forecasts.

• Ensure compliance with all SF Department of Public Health (DPH) food safety regulations.

• Maintain a clean, organized, and hazard-free kitchen environment.

• Oversee proper storage, labeling, and rotation (FIFO) of all products.

• Ensure staff adhere to all allergy and dietary restriction protocols.

• Partner with FOH leadership to ensure smooth service flow and menu knowledge.

• Contribute to marketing initiatives such as seasonal specials, events, and media features.

• Minimum 3–5 years of experience as a Chef or Sous Chef in a high-volume, quality-driven restaurant.

• Strong leadership skills with the ability to inspire and manage a diverse team.

• In-depth knowledge of kitchen operations, cost control, and seasonal menu development.

• Food Safety Manager Certification (required by SF DPH).

• Ability to work evenings, weekends, and holidays as needed.

• Passion for hospitality and delivering a world-class guest experience.

• Competitive salary based on experience

• Paid sick leave in accordance with San Francisco Paid Sick Leave Ordinance.

• Opportunities for professional development and advancement.