Chief Culinary Officer

Chief Culinary Officer Fluency in Mandarin Chinese (spoken and written) is a strict requirement for this role. Applications lacking Mandarin proficiency will not be considered. Our high-growth, fast-casual restaurant brand is seeking a Chief Culinary Officer to lead our kitchen teams in delivering exceptional culinary experiences. This position entails operational leadership, focusing on kitchen performance, food safety, quality assurance, cost control, and building a strong back-of-house (BOH) team in a fast-paced environment. This role is ideal for culinary professionals with chain or fast-casual experience who excel in following structured systems, standardized recipes, and defined Standard Operating Procedures (SOPs). Key Responsibilities Food Safety & Quality Prepare and execute menu items consistently according to established recipes and brand standards. Maintain full compliance with food safety, sanitation, and hygiene regulations (HACCP / ServSafe). Conduct regular kitchen safety audits and comprehensive BOH training. Kitchen Operations & Cost Control Oversee daily kitchen operations, especially during peak hours. Manage food purchasing, inventory control, and minimize waste. Monitor food and labor costs to meet targeted profit margins. Ensure consistency in food quality across all service periods. Team Leadership Recruit, train, schedule, and supervise BOH staff effectively. Create a disciplined, high-performance kitchen culture. Mentor team members to enhance speed, consistency, and quality. Reduce BOH turnover by establishing clear expectations and strong leadership. Cross-Functional Coordination Collaborate closely with front-of-house (FOH) leadership and store management. Coordinate with suppliers and central operations teams. Implement operational priorities set forth by senior management. Requirements Fluency in Mandarin Chinese (spoken and written) is mandatory. Fluent in English (spoken and written). Minimum of 2 years' experience as an Executive Chef or Head Chef in a fast-casual or chain restaurant. Demonstrated success managing high-volume kitchens. Strong knowledge of kitchen equipment and safety protocols. Proven ability to manage food costs, labor, and inventory effectively. Experience in leading and developing high-performing BOH teams. Comfortable working in fast-paced, SOP-compliant environments. Compensation & Role Details Salary: Up to USD 120,000 Employment Type: Full-time, permanent Location: San Francisco Bay Area (on-site)

Created: 2026-03-10