Chef de Cuisine

About SSAL

• One Michelin-star Korean fine-dining restaurant in Russian Hill, San Francisco
• Opened in 2019 by Chef Junsoo Bae and Hyunyoung Bae
• Single tasting menu, dinner service only, Wednesday through Sunday
• Cooking rooted in Korean tradition, centered on fermentation and jang

The Role

• Run the kitchen day to day
• Menu direction and final creative decisions rest with the Chef-Owner
• Own execution, consistency, and the BOH team
• Working chef position, on the line and at the pass every service

Responsibilities

• Lead dinner service, running the pass and supporting stations as needed
• Execute the tasting menu to exact specification, every plate, every night
• Train, mentor, and manage the BOH team, including J-1 trainees
• Own ordering, inventory, vendor relationships, and food cost control
• Care for the fermentation program (jang, kimchi, long-cycle ferments)
• Uphold hygiene and food safety to San Francisco health code standards
• Work with FOH on service flow, dietary requests, and guest experience

Requirements

• Fine dining tasting menu experience (Michelin-level kitchen preferred)
• 2 to 3 years or more as a Sous Chef or Chef de Cuisine
• A genuine interest in Korean cuisine and some foundational knowledge of it (deep Korean expertise is not required)
• Respect for fermentation and a willingness to learn SSAL's program
• Calm, organized leadership and clear communication during service
• English required; Korean is a plus
• ServSafe or equivalent food safety manager certification, or willingness to obtain
• Authorized to work in the United States

Schedule and Compensation

• Wednesday through Sunday, dinner service only
• Salary $90,000 to $120,000 depending on experience

Benefits

• Health insurance
• Paid time off (PTO)
• Dining discount at SSAL and Monami

To Apply

• Send a resume and a brief note to [email protected]