One Haus Hospitality

Executive Chef

Location: San Francisco, CA

Type: Full-Time, On-Site

Base Salary: $120k-$130k DOE

Position Overview

We are seeking an accomplished Executive Chef with fine dining and Michelin-starred experience to lead our kitchen team. The Executive Chef will oversee all aspects of culinary operations—from menu development to team leadership, administration, and execution—ensuring the restaurant maintains and exceeds world-class standards. This role requires creativity, precision, strong leadership, and financial accountability to shape a dining experience of international acclaim.

Key Responsibilities

Culinary Leadership

• Develop and execute innovative seasonal menus aligned with the restaurant’s vision.
• Maintain the highest standards of flavor, presentation, and consistency.
• Ensure all dishes meet fine dining and Michelin-level criteria for excellence.

Kitchen Management

• Lead, mentor, and inspire the culinary team to deliver peak performance.
• Oversee recruitment, training, scheduling, and professional development of kitchen staff.
• Foster a collaborative, disciplined, and growth-oriented work environment.

Operations & Standards

• Manage daily kitchen operations, ensuring efficiency, cleanliness, and safety.
• Control food and labor costs, inventory, and vendor relationships while maintaining premium quality.
• Uphold HACCP, health, and safety standards.

Creativity & Innovation

• Stay ahead of culinary trends while honoring classic techniques.
• Collaborate with leadership on special events, tasting menus, and pairings.
• Champion sustainability and seasonality in ingredient sourcing.

Guest Experience

• Maintain a professional presence to engage with guests when appropriate.
• Collaborate with FOH leadership and the sommelier team to ensure a seamless dining journey.

Qualifications

• Proven experience as an Executive Chef in a Michelin-starred or internationally recognized fine dining restaurant.
• Exceptional culinary expertise with a refined palate and innovative mindset.
• Strong leadership skills with the ability to motivate and manage a diverse team.
• Deep knowledge of global cuisines, classic techniques, and modern applications.
• Excellent organizational, financial, and communication skills.
• Passion for hospitality, sustainability, and continuous improvement.

Benefits

• Competitive salary and performance-based incentives ($120k-$130k DOE).
• Health coverage and options.
• Relocation assistance.
• Opportunities for travel, culinary research, and professional growth.
• A chance to lead one of the region’s most respected culinary teams.
• Discretionary incentive program.
• Two weeks paid annual vacation.
• Equal Employment Opportunity #AA