DESCRIPTION: 

We are looking for a dynamic, hardworking, thoughtful leader to oversee a notable, high volume restaurant as well as all event and production for this restaurant group. With upwards of 400 covers a day, this location remains on the list of SF’s best restaurants year after year. We are looking for an Executive Chef with high-volume experience, knowledgeable of multi-regional Italian cuisine and on and offsite events and banquet experience. This Chef must enjoy mentorship, management, collaboration and have a "roll with the punches attitude." Strong focus on seasonality.

Relocation is available.

Must be authorized to work in the US.

Job duties include, but are not limited to:

• Promote, work, and act in a manner consistent with the mission and values of the restaurant
• Develop seasonal, product-driven menus in collaboration with Chef/Owner. 
• Ensure that all food and products are consistently documented, prepared, and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Instruct culinary team in the preparation, cooking, garnishing, or presentation of food.
• Check the quantity and quality of all received products.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Check and maintain proper food holding and refrigeration temperature control points.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Work with restaurant GM to plan and price menu items, establish portion sizes, and prepare standard recipe/dish documentation for all new menu items.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Coordinate planning, budgeting, or purchasing for all the food operations.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on internal system with BOH management team.
• Implementing all personnel policies/decisions as outlined in the Employee Handbook
• Provide orientation of company and department rules, policies, and procedures to new kitchen employees. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.

REQUIREMENTS:

• Culinary Degree preferred
• Proven ability to lead a team - no short tenures
• Must have strong attention to detail and a calm/cool demeanor (no yelling)
• Proven experience in a comparable role
• Strong seasonal food and beverage knowledge
• Computer proficiency using Microsoft Suite and MICROS POS
• ServSafe Food Handler Manager certification

BENEFITS: 

• Competitive Salary ($120-130K)
• Full medical/dental/vision
• PTO
• Dining Discounts
• Wine Discounts
• Commuter Discounts
• Closed Sunday/Monday
• Relocation assistance possible
• EOE