One Haus Recruiting

DESCRIPTION:

The Executive Chef position requires a culinary leader with a deep understanding of budgets and food costs, capable of meticulously managing kitchen operations to align with financial goals. This role involves overseeing cost control initiatives, negotiating with suppliers, and implementing efficient inventory management to optimize spending without compromising quality. The Chef will develop comprehensive training programs, fostering a culture of continuous learning and skill enhancement among the kitchen staff. With a focus on labor cost management, the Chef will strategically schedule and guide the team, ensuring productivity, minimizing idle time, and maintaining high service standards. By implementing data-driven decisions and promoting a positive work culture, the Executive Chef will play a vital role in achieving financial success for the restaurant while consistently delivering outstanding culinary experiences to guests.

THE RESTAURANT:

We are an iconic culinary destination nestled in the heart of San Francisco’s Financial District. Here we take immense pride in delivering an unparalleled dining experience that seamlessly fuses historic charm with contemporary elegance. Established 13 years ago, our restaurant was born out of a genuine dedication and love for hospitality. Rooted in classic American cuisine, many of our original menu items crafted by our award winning, opening chef remain guest favorites. As we continued to evolve over the years our executive chefs have skillfully preserved that opening menu essence while adding their own creative dishes.

RESPONSIBILITIES:

Culinary Excellence: Ensure high-quality dishes by overseeing food preparation, develop creative menu items, and foster teamwork and culinary excellence through staff training.

Menu Development: Create and update menus based on seasonal availability and customer preferences, collaborating on special event menus and tasting experiences.

Kitchen Operations: Maintain standardized recipes, optimize workflow, minimize waste, and ensure fresh supplies by monitoring inventory levels and ordering efficiently.

Food Safety and Hygiene: Uphold strict hygiene standards, oversee food handling procedures, and conduct regular inspections to comply with health and safety regulations.

Staff Management and Training: Recruit, train, and supervise kitchen staff, organizing regular training sessions to enhance skills and knowledge for professional development.

Cost Control: Monitor and minimize food and kitchen expenses, implement strategies to reduce wastage, and collaborate on budgeting, inventory management, and supplier negotiations.

Collaboration and Communication: Coordinate kitchen operations with restaurant objectives, ensuring seamless service through effective communication between kitchen and front-of-house staff. Menu

Presentation and Plating: Maintain visual and taste standards by overseeing dish presentation, ensuring consistency in plating techniques, and portion sizes.

Continuous Improvement: Stay updated with culinary trends, encourage creativity among staff, and promote the development of new dishes and concepts to infuse innovation into the menu. Team

Leadership: Provide strong leadership, guidance, and motivation to create a positive work environment, leading by example with professionalism, culinary expertise, and a strong work ethic

COMPENSATION & BENEFITS:

• Competitive salary- $130k-$135k
• Bonus Package
• Full Medical & Dental
• 401K
• PTO
• EOE (equal employment opportunity)