Overview
Executive Chef – Up to $130,000 – San Francisco, CA
We’re partnering with a fast-rising, design-forward hospitality group to lead the kitchen at one of their standout San Francisco concepts. This is not a “keep-the-lights-on” role — it’s a chance to shape a serious food program, build a team, and leave your fingerprint on something that’s gaining real momentum.
The food is rooted in scratch execution, bold flavors, and clean, intentional cooking — no shortcuts, no autopilot.
What we’re looking for:
- Proven leadership at Chef de Cuisine or Executive Chef level
- Strong technical foundation (butchery, pasta, whole-animal, seasonal menu development)
- Someone who thrives in high-volume, high-standard environments
- Hands-on leader who builds teams, not just manages them
- Solid financial acumen (costing, labor, systems)
- A genuine passion for hospitality, growth, and pushing standards
If you’re the type who walks into a kitchen and immediately sees what could be better — and then actually makes it happen — this one’s worth a conversation.
Job Tenure: Permanent
