Chef de Cuisine | New American | San Francisco, CA

7 days ago

San Francisco, United States One Haus Full time
Job DescriptionJob Description

Job Title: Chef de Cuisine or Executive Sous Chef

Salary: $85-95K

Location: San Francisco, CA


Position Overview:

We are in search of a talented and visionary Chef de Cuisine with a background in a variety of cuisines and culinary operations to join our team. The ideal candidate will possess a passion for culinary arts, along with demonstrated expertise in menu development, food costing and kitchen management. The Chef de Cuisine will be responsible for leading culinary innovation, ensuring exceptional food quality, and managing kitchen operations. This is an exciting opportunity for a skilled culinary professional to showcase leadership abilities and contribute to creating remarkable dining experiences.


Join Our Team:

If you are a dynamic and innovative Chef de Cuisine with a passion for culinary excellence, we invite you to apply for this position and become an integral part of our culinary team. Join us in delivering extraordinary culinary experiences and fostering a culture of creativity and excellence. Competitive health benefits, salary, and opportunities for career growth await those who seek to advance their culinary career with us.


Responsibilities:

Menu Development:

  • Design innovative and seasonally inspired menus that meet the needs and preferences of our clientele.
  • Collaborate with management and culinary team members to develop menu concepts that reflect culinary trends and guest preferences.
  • Ensure menu offerings are financially viable and aligned with budgetary constraints.
  • Immediate goals: open lunch service, open Mondays and shift menu to an All-Day menu format

Kitchen Operations:

  • Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.
  • Maintain high standards of food quality, consistency, and presentation.
  • Manage kitchen staff scheduling, training, and performance evaluations.
  • Monitor inventory levels and coordinate with suppliers to ensure timely procurement of ingredients and supplies.
  • Immediate goal: restructure prep team, make cuts where needed
  • Ongoing: train Kitchen Manager to better delegate to prep team

Quality Assurance and Compliance:

  • Ensure compliance with food safety regulations and sanitation standards.
  • Conduct regular inspections to uphold cleanliness and hygiene in the kitchen and food preparation areas.
  • Implement and enforce proper kitchen procedures and protocols to maintain a safe and efficient working environment.

Leadership and Team Development:

  • Lead by example and inspire culinary team members to achieve excellence.
  • Provide mentorship, guidance, and training to kitchen staff to enhance their culinary skills and professional growth.
  • Foster a positive and collaborative work environment that encourages creativity, teamwork, and open communication.

Guest Satisfaction:

  • Monitor guest feedback and respond promptly to address any concerns or issues.
  • Strive to exceed guest expectations by delivering exceptional culinary experiences.
  • Collaborate with front-of-house staff to ensure seamless coordination and service delivery.

Qualifications:

  • Proven experience as a Chef de Cuisine, Executive Sous Chef or similar leadership role in an upscale casual culinary environment.
  • Strong culinary skills and creativity, with a passion for culinary arts and innovation.
  • Excellent leadership and communication abilities, with a track record of effectively leading and motivating culinary teams.
  • In-depth knowledge of culinary techniques, food safety standards, and kitchen management best practices.
  • Ability to thrive in a fast-paced environment and manage multiple priorities effectively.
  • Flexibility to work evenings, weekends, and holidays as required by operational needs.


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