Executive Chef | Multi Venue | San Francisco

OverviewThe Executive Chef establishes and oversees culinary programs, plans and directives, financial and operational goals and initiatives to be executed by all culinary teams in the Northern CA Region, which includes three music venues. This role is responsible for providing leadership and accountability with an aim at operational excellence, financial success and a systematic approach to company-wide policy and procedure.Base pay range: $110,000.00/yr - $115,000.00/yrDirect message the job poster from One HausResponsibilitiesSets consistent expectation for culinary programs, policies and procedures; coaches all culinary management to administer programs, policies, procedures and guidelines including operational efficiencies, health, safety, loss prevention and human resources standardsOversees onsite teams and food programDevelops culinary programs, menus, initiatives and goals; leads culinary leadership in execution of goals and programsEnforces food-service budgets and financial goals for all company businesses; works with Directors of Finance and Operations to track and analyze resultsRegularly reviews operational standards and performance; works with team to develop action plans for improvement or continued successApproves account expenditures to ensure maximum utilization of resources (within procedurally-defined limits)Oversees culinary recruitment and development; ensures that culinary teams keep a developmental pipeline for future growth; create and review training and development plans and keep a forward eye on business needsVisits all client accounts as needed; support important events and meetings; maintains positive client relationships and provides coaching to culinary teamsSupports new unit openings; works with executive team to complete all areas of the opening punch list opening and ongoing support as neededRegularly meets with team of directors to keep company values, vision and initiatives alignedAttends business-related conferences, meetings and conventions as needed to develop the growth of the companyWorks with the executive team to run the operations in a consistent manner, with all departments and venues working toward the same goalsWorks with the catering department to support special event businessDevelops, reviews and supports special projects and initiatives (approved by the Regional Director)Performs related duties and special projectsQualificationsMust have experience directly managing multiple teams, businesses or departments in different locationsMust have 5+ years of culinary leadership experience in a high-level roleMust be able to effectively present information and respond to questions from groups of multi-level managers, clients, executives and industry leadersAbility to write reports, business correspondence and procedure manualsAbility to write, price and cost menus for multiple demographic and geographical situationsAbility to write prep and line recipes, as well as training team members to execute proper portion controls, procedures and presentationMust be able to act as a mediator and resolve conflict in the workplace and with external partiesMust be adept at Change Management and have the ability to communicate change and the benefits of change, as well as, demonstrate the vision for the future that the change representsExpert knowledge of health department and safety standardsMust be prepared to travel 50% of a full-time schedule.DetailsSeniority level: Mid-Senior levelEmployment type: Full-timeJob function: ManagementIndustries: Hospitality #J-18808-Ljbffr

Created: 2025-09-17