One Haus Hospitality

Chef de Cuisine

Cuisine: Cal-Italian

Base Salary: $120,000/yr

Location: San Francisco, CA

Relocation Assistance: Yes, case by case

Visa Sponsorship: Yes, case by case

Position Overview

We are seeking an experienced, hands-on Chef de Cuisine to lead the daily culinary operations of a highly respected, chef-driven restaurant known for its seasonal, ingredient-focused "Cal-Italian" cuisine and commitment to exceptional hospitality. This role is ideal for a passionate culinary leader who thrives in a collaborative environment and is excited to work closely with ownership on menu development, operational excellence, and team leadership.

The Chef de Cuisine will oversee all back-of-house operations while helping evolve a menu rooted in seasonal ingredients, thoughtful technique, and consistent execution. This individual will be a visible leader in the kitchen, balancing creativity with financial discipline and maintaining the highest standards of quality, organization, and hospitality.

Key Responsibilities

Culinary Leadership

• Partner with ownership to develop and refine seasonal, market-driven menus.
• Create holiday, private event, and special tasting menus.
• Maintain recipe standards, menu consistency, and culinary excellence across every service.
• Continually evaluate dishes and introduce new menu ideas using seasonal ingredients.
• Foster a culture of creativity, accountability, and continuous improvement.

Operations & Financial Management

• Oversee all purchasing, inventory, vendor relationships, and product quality.
• Monitor and manage food cost, labor cost, and overall kitchen financial performance.
• Maintain accurate inventory, invoice processing, and cost reporting.
• Identify opportunities to reduce waste while maximizing product utilization.
• Ensure kitchen organization, cleanliness, and operational efficiency at all times.

Team Development

• Recruit, hire, train, mentor, and develop a high-performing culinary team.
• Lead scheduling, performance reviews, coaching, and career development.
• Create a positive, collaborative kitchen culture built on professionalism and respect.
• Conduct regular menu education for both kitchen and front-of-house teams.
• Work closely with restaurant leadership to maintain strong communication across departments.

Daily Kitchen Operations

• Direct daily production, prep, and service execution.
• Maintain the highest standards for food quality, consistency, sanitation, and organization.
• Oversee receiving, ordering, production planning, and daily kitchen workflow.
• Lead service while remaining an active, hands-on presence in the kitchen.
• Support private events, catering, and special dining experiences as needed.

Health & Safety

• Ensure compliance with all food safety, sanitation, and health department regulations.
• Maintain food safety records, temperature logs, and staff certifications.
• Promote a safe, clean, and organized working environment.

Qualifications

Required Experience

• Minimum of 5 years of progressive kitchen leadership, including experience as an Executive Sous Chef or Chef de Cuisine.
• Strong background in high-volume, scratch kitchens emphasizing seasonal, ingredient-driven cuisine.
• Strong background in Italian cuisine & technique and knowledge of — pasta, pizza, butchery, fish, seasonal Cal-Italian cooking
• Experience with menu development, recipe costing, purchasing, inventory management, and labor planning.
• Proven success managing food cost, labor cost, and overall kitchen financial performance.
• Demonstrated ability to recruit, mentor, and develop culinary talent.
• Excellent communication, organizational, and leadership skills.
• Proficiency with inventory systems, scheduling software, and Microsoft Office or Google Workspace.

Preferred Qualifications

• Experience with house-made pasta, whole-animal butchery, fermentation, curing, and other traditional scratch-cooking techniques.
• Strong relationships with local farmers, fisheries, ranchers, and specialty purveyors.
• Current ServSafe Food Protection Manager Certification (or ability to obtain upon hire).

Ideal Candidate

The successful candidate is an inspiring culinary leader who enjoys mentoring others, thrives in a collaborative environment, and leads from the front. They possess exceptional organizational skills, a strong financial mindset, and an unwavering commitment to quality. They are equally comfortable developing new menu ideas, coaching a young team, and working shoulder-to-shoulder with their staff during busy services. Above all, they value hospitality, professionalism, and continuous improvement.

Compensation & Benefits

• Base Salary: $120,000 annually
• Bonus opportunity based on restaurant profitability
• Relocation assistance package (case by case)
• Comprehensive medical, dental, and vision insurance
• Paid Time Off plus paid sick leave
• Ongoing collaboration and professional development opportunities
• Opportunity to work with exceptional seasonal ingredients and an accomplished culinary team

Equal Opportunity Employer

We are an Equal Opportunity Employer committed to creating an inclusive workplace where all qualified applicants receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other status protected by applicable law. #AA