Executive Chef

At Brucato’s flagship San Francisco distillery, we blend tradition and innovation to produce award-winning amaros and liqueurs. We believe amaro should be an expression of a place, and we take our inspiration from regional landscapes and source many ingredients directly from local producers. Each expression of Brucato Amaro captures a specific landscape: Orchards, Woodlands, and Chaparral. Building on our ethos of creativity and exploration, we continue to develop new and experimental releases. As a company, we honor the diversity of experiences, histories, and identities that make American craft production so vibrant, and we celebrate our community. In that spirit, Brucato Amaro is named after John Brucato, a Sicilian immigrant, who founded the San Francisco Farmers’ Market in 1943, and we hope to continue his legacy of community-building and connecting consumers with incredible products.

Brucato Amaro has launched Bar Brucato - a restaurant and craft cocktail bar - at our new distillery in the Mission district. The space consists of ~35 seats, plus private dining space, a full kitchen and bar, and a reception area for distillery tours and tastings. Our food program will be a continuation of the Brucato vision - a celebration of unique ingredients and flavors, born from the innovative spirit and diverse culinary traditions that define California. It will be elevated but without pretention, offering exquisite flavors to guests desiring a full meal or those wishing for a small bite alongside a craft cocktail. We are seeking an Executive Chef to join our leadership team and co-create the next chapter of Brucato Amaro as it occupies a new home in San Francisco.

Roles and responsibilities:

• Create, test, cost, and execute a comprehensive new food menu for Bar Brucato
• Execute menu changes in collaborative way with the management team
• Coordinate menu offerings with bar, distillery, and management teams to complement distillery releases and create a holistic approach to seasonality
• Hire, onboard and manage all kitchen staff, including but not limited to training, development and termination if required
• Work with the management team to implement initiatives, events, and modifications to programming
• Manage the scheduling of kitchen staff
• Manage ordering and deliveries
• Oversee pricing and cost control
• Oversee kitchen maintenance, sanitation, supplies, equipment, and organization
• Ensure quality of food facilities and adherence to code and company standards
• Adhere to all local state and federal workplace laws

• Experience and requirements:

  • Must be an exceptional tastemaker with a passion for creating delicious food
  • Minimum 5 years industry experience and 2 years management experience
  • Passion for hospitality and excellence in service
  • ·Servesafe manager certified
  • Good communication and collaborative attitude
  • Knowledge of scheduling, costing and financials (note: we have some capacity to teach these skills to otherwise qualified candidates)
  • Open availability for work, including nights and weekends
  • Lift over 50 lbs
  • This position Reports to the Director of Operations

  Benefits:

  • Paid Medical and Dental benefits
  • 2 weeks per year of paid vacation
  • Family meal on shift
  • Company product discounts