Executive Chef

About Us

Via Aurelia is an immersive journey into the heart of Tuscany delving deeply into its traditions, presenting flavors shaped by the region’s centuries of trade and vast coastline. It’s these traditions we have distilled into a modern San Francisco setting, as the anchor tenant of the VISA’s global headquarters. In this 8,500 square foot restaurant, you take an immersive journey into the heart of Tuscany, blending traditions of California’s vibrant produce and dynamic spirit. 

Our Team

We value our employees, community, and the restaurant culture above all else and are seeking fun, professional and likeminded individuals to join our team. We are outgoing, positive hospitality professionals with passion for learning and growth. We provide exceptional guest experiences and continually strive to exceed guest's expectations with every opportunity. We highly encourage people of all backgrounds with varied experience levels to apply. We are an Equal Opportunity Employer and consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

Position Summary

We are looking for a strong leader in the kitchen who can provide guidance and coaching to our kitchen team. The Chef de Cuisine role will be responsible for leading line ups, providing support in the kitchen during service, upholding and elevating our service standards, providing strong communication with the dining room and private events team.

Qualities Required:

• 4 years fine dining experience
• Ability to thrive in a high-pressure environment
• Excellent communication skills and leadership qualities
• Exceptional standards for cleanliness, health, and safety
• Attention to detail
• Ability to hold others accountable for following company standards and procedures
• Proven ability to create exceptional guest experiences

Duties, Expectations & Responsibilities

• Responsible for the daily operations of culinary service to ensure that all quality standards are met.
• Conducts quality assurance for receiving, storage and production of all ingredients.
• Responsible for enacting seasonal menu updates
• Scheduling of culinary team, audit daily punches and ensure breaks are taken
• Maintain adequate staffing levels and assist with interviewing candidates
• Provides daily coaching and develops performance improvement plans in partnership with HR
• Oversees and ensures compliance with all Areas of Responsibility (including Budgets, Food Cost, Labor Cost & Controllable Operating Expenses) on a Daily, Weekly, Monthly, Quarterly and Annual basis.
• Provides financial reporting to ownership on including: labor, food costs, declining balance and P&L
• Ensure work areas are routinely cleaned and appliances are well maintained

Physical Requirements:

• Ability to continuously stand or walk
• Ability to bend, squat, climb stairs and lift frequently
• Ability to lift up to 50 pounds occasionally.