Executive Chef

Position Overview
The Executive Chef is the culinary leader of Kilgore Hospitality Group’s San Francisco operations, overseeing all restaurants, catering, and special event culinary functions across the Transamerica Pyramid property footprint. Working in close collaboration with Chef Brad Kilgore and the Director of Food & Beverage, the Executive Chef ensures consistent excellence in food quality, menu development, and kitchen operations while maintaining the innovative and refined culinary identity of the company.

Key Responsibilities

• Provide overall culinary leadership for all outlets, including Café Sebastian, ama, Bar 48, Redwood Park activations, and catering operations.
  
  
• Partner with Chef Brad Kilgore and the Director of F&B to establish strategic goals, menus, and initiatives that align with Kilgore Hospitality Group’s vision.
  
  
• Work directly with Chef Brad Kilgore to develop and refine culinary concepts, ensuring innovation and excellence are central to each outlet.
  
  
• Lead, inspire, and mentor the culinary management team, ensuring consistent training, development, and succession planning.
  
  
• Oversee all BOH operations including food production, recipe execution, sanitation, and compliance with California health codes.
  
  
• Manage food cost, labor cost, purchasing, vendor relations, and inventory control systems.
  
  
• Collaborate with FOH management to ensure seamless guest experiences, aligning service and culinary standards.
  
  
• Drive innovation in menu programming for both restaurant dining and large-scale catering activations, balancing creativity with operational efficiency.
  
  
• Represent the company in media, tastings, industry events, and partnership collaborations.
  
  

Qualifications

• 10+ years of progressive culinary leadership experience, preferably with luxury hotels or multi-outlet restaurant groups.
  
  
• Proven ability to oversee diverse culinary teams across multiple concepts.
  
  
• Strong financial acumen with expertise in cost management, P&L oversight, and vendor negotiations.
  
  
• Advanced knowledge of food safety, sanitation, and California labor/health regulations.
  
  
• Strong communication and leadership skills, capable of working closely with ownership, F&B leadership, Chef Brad Kilgore, and SHVO partners.