Executive Chef

EXECUTIVE CHEF – BROAD STREET OYSTER CO. - SAN FRANCISCO 

Location: San Francisco, CA
Compensation: $120,000 – $145,000 DOE + Benefits + Growth Opportunity
Reports To: Ownership Team (Los Angeles)

Company Overview:

Broad Street Oyster Co. is known for its fresh, fun, and modern approach to seafood — an elevated yet approachable celebration of coastal dining. The San Francisco location will evolve the brand’s experience into a more refined, full-service concept, showcasing the lively energy of a bustling bar restaurant with the intentionality and consistency of an elevated service model.

As the company expands its footprint and culinary ambitions, Broad Street Oyster Co. is seeking an Executive Chef who can lead this evolution — steering the kitchen and culture with creativity, structure, and authority, while maintaining the spirit of Broad Street’s foundations, brand, standards, and culture.

Position Overview:

The Executive Chef at Broad Street Oyster – San Francisco will serve as the operational and creative leader of the kitchen, responsible for evolving the menu, defining culinary identity, and building a team culture grounded in trust, communication, and excellence.

Reporting to the ownership team in Los Angeles, this person will act as the on-site representative of ownership who is empowered to lead with autonomy while ensuring consistency, quality, and operational integrity.

The ideal candidate is a culinary leader with a voice and vision who is eager to refine and build a concept, mentor a team, and elevate an already-beloved brand into a memorable dining experience.

Key Responsibilities:

1. Culinary Leadership & Menu Development

• Support and help develop the creative evolution of Broad Street Oyster’s culinary program, developing a menu that bridges approachability with elevation.
• Collaborate with ownership to translate brand vision into a fully realized, full-service culinary experience.
• Stay current on regional and national dining trends to keep the concept innovative yet grounded.
• Oversee menu costing, product sourcing, and pricing strategy to align with financial targets and guest expectations.

1. Team Management & Kitchen Culture

• Build, train, and mentor a team that mirrors the brand’s values of professionalism, curiosity, and creativity.
• Lead by example with clear communication, structure, and respect, ensuring trust and accountability across all levels of the kitchen.
• Foster a workplace where chefs feel honored, engaged, and excited to express their creativity.
• Implement regular pre-shift meetings, tastings, and post-service recaps to keep the team aligned and inspired.
• Conduct regular evaluations and development conversations to promote growth and retention.

1. Kitchen Operations & Consistency

• Oversee all day-to-day kitchen operations, including production flow, inventory, and scheduling.
• Maintain the highest standards of cleanliness, safety, and food handling in compliance with state and local regulations.
• Ensure precision in prep, plating, and service timing, building a reliable and repeatable operation that delivers excellence every service.
• Work closely with the GM to align BOH and FOH communication, ensuring seamless guest experience and operational flow.
• Manage food costs, waste control, and vendor relationships efficiently.

1. Ownership Representation & Communication

• Act as the on-site culinary representative for the ownership group, maintaining clear, honest, and timely communication with LA leadership.
• Provide operational updates, financial insights, and menu performance feedback in a streamlined and transparent manner.
• Uphold the brand’s reputation and vision with professionalism, consistency, and care.
• Serve as a bridge between ownership and the San Francisco team, reinforcing the culture, expectations, and values of the organization.

Qualifications & Experience:

• 5+ years in a leadership role (Executive Chef or Executive Sous Chef) within high-volume, full-service or upscale casual dining.
• Proven ability to oversee menu development, culinary operations, and team leadership.
• Experience managing food cost, vendor relations, and kitchen financials.
• Strong culinary technique with understanding of modern American seafood or coastal cuisine preferred.
• Excellent communication, time management, and organizational skills.
• Deep respect for hospitality, craftsmanship, and the team-driven nature of restaurant work.
• Based in the Bay Area (with established local network and presence).

Core Traits & Leadership Style:

• Authoritative yet empathetic: Able to command respect through clarity and fairness.
• Creatively disciplined: Balances innovation with operational practicality.
• Entrepreneurial mindset: Treats the restaurant as an owner would — taking full accountability for its success.
• Transparent communicator: Keeps ownership and team informed, engaged, and aligned.
• Culturally intentional: Builds trust, stability, and pride in the workplace.