Job Description
Elevate Your Culinary Career in the Heart of San Francisco
The Gilded Fork, a cornerstone of San Francisco's Michelin-starred dining scene, is searching for a visionary Executive Sous Chef to join our world-class team. Operating in the historic Market Street district, we celebrate the rich tapestry of California's seasonal bounty through innovative cuisine.
As the Executive Sous Chef, you will be the operational powerhouse of the kitchen. You will collaborate directly with the Executive Chef to design menus, manage a brigade of 20+ chefs, and ensure every plate that leaves the pass meets our exacting standards. This role is perfect for a driven leader ready to take the final step towards earning their own Michelin star as an Executive Chef.
Why The Gilded Fork? Competitive salary ($85k - $110k), comprehensive medical/dental/vision, 401(k) matching, paid parental leave, and dining privileges at all Alta Group restaurants.
Responsibility
- Lead, mentor, and manage the entire culinary team, fostering a culture of excellence, accountability, and continuous improvement.
- Collaborate with the Executive Chef to design and execute innovative, seasonal menus that align with our Michelin-starred standards.
- Oversee all food preparation, presentation, and plating to ensure impeccable quality and consistency.
- Manage kitchen financials, including food cost, labor cost, and inventory, to meet or exceed budgetary goals.
- Maintain the highest standards of food safety, sanitation, and HACCP compliance.
- Cultivate strong relationships with purveyors to source the finest local, seasonal, and sustainable ingredients.
- Conduct regular training sessions on new techniques, recipes, and safety protocols.
- Collaborate with the front-of-house team to ensure a seamless, unforgettable guest experience.
Qualification
- Experience: Minimum 5+ years in high-end culinary roles (Fine Dining or Michelin-starred experience is mandatory).
- Leadership: Proven track record of managing a team of 10+ chefs in a high-volume kitchen.
- Education: Culinary degree from an accredited institution is highly preferred.
- Passion: Deep, unwavering passion for seasonal, farm-to-table, and contemporary American cuisine.
- Skills: Mastery of classical techniques, molecular gastronomy, and modern plating styles.
- Financial Acumen: Strong understanding of kitchen P&L, food costing, and labor management.
- Certification: ServSafe Manager Certification is required (or must be obtained within 30 days).
- Adaptability: Capacity to thrive under pressure in a fast-paced, ever-evolving environment.