Job Description
Nob Hill Dining Group is seeking an exceptional Executive Chef to lead the culinary program at our flagship modern American restaurant in San Francisco. We are looking for a passionate, creative leader with a deep commitment to seasonal ingredients, team development, and impeccable execution.
As Executive Chef, you will oversee all kitchen operations, menu innovation, food costing, and the mentorship of a brigade of talented cooks. This role is perfect for a seasoned Chef de Cuisine or Executive Sous Chef ready to take full ownership of a high-volume, prestigious kitchen.
We offer a competitive compensation package, a collaborative work environment, and the opportunity to make a significant mark on the San Francisco dining scene.
Responsibility
- Lead, mentor, and inspire a diverse kitchen team of 15-20 cooks, fostering a culture of excellence, respect, and continuous learning.
- Design and execute innovative, seasonal menus that reflect the restaurant's modern American concept, utilizing locally sourced and sustainable ingredients.
- Manage all back-of-house operations, including food preparation, plating standards, inventory management, and kitchen cleanliness (HAACP compliance).
- Develop and maintain food cost controls, labor budgets, and P&L accountability, ensuring profitability without compromising quality.
- Collaborate with the General Manager and Beverage Director on wine pairings, special events, and private dining menus.
- Conduct regular training sessions for kitchen staff on new techniques, equipment, and safety protocols.
- Maintain strong relationships with local purveyors and farmers to secure the highest quality seasonal products.
Qualification
- Minimum 5 years of experience as a Chef de Cuisine or Executive Sous Chef in a high-volume, fine dining environment.
- Culinary degree from an accredited institution (CIA, Le Cordon Bleu, or equivalent).
- Proven track record of menu development, creative plating, and maintaining a strong food culture.
- Deep knowledge of food costing, inventory systems (e.g., CHEF-TEC, Marketman), and budget management.
- ServSafe Manager Certification or equivalent food safety accreditation.
- Excellent leadership, communication, and interpersonal skills, with the ability to work collaboratively under pressure.
- Strong network within the local culinary community (Bay Area preferred).