Cal-Italian Chef de Cuisine: Lead Menu and Team

One Haus; San Francisco (CA); Presencial; USD 102.000 - 138.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Relocation assistance

Health insurance

Bonus program

Professional development opportunities

Seasonal ingredients & team

Descripción de la vacante

Frey Consulting Group is seeking an experienced, hands-on Chef de Cuisine to lead the daily culinary operations of a chef-driven restaurant known for seasonal, ingredient-focused Cal-Italian cuisine and hospitality excellence.

This role collaborates with ownership on menu development, oversees back-of-house operations, balances creativity with financial discipline, and serves as a visible leader in a high-volume kitchen, ensuring quality, organization, and exceptional service.

Formación

• Minimum of 5 years of progressive kitchen leadership.
• Experience as Executive Sous Chef or Chef de Cuisine.
• Strong Italian cuisine background with seasonal Cal-Italian focus.
• Experience with menu development, costing, purchasing, inventory, and labor planning.
• Proven ability to manage food and labor cost.
• Proven track record recruiting and mentoring culinary staff.
• Excellent communication and leadership skills.
• Proficiency with inventory systems and scheduling software.

Responsabilidades

• Lead culinary operations and menu development with ownership.
• Oversee purchasing, inventory, vendor relations, and product quality.
• Manage food cost, labor cost, and kitchen financial performance.
• Recruit, hire, train, mentor, and develop a high-performing team.
• Direct daily production, prep, and service; ensure safety and sanitation.
• Collaborate with restaurant leadership and front-of-house.

Conocimientos

Culinary Leadership

Menu Development

Costing & Budgeting

Purchasing

Inventory Management

Team Leadership

Communication

Organizational Skills

Herramientas

Inventory systems

Scheduling software

MS Office

Google Workspace

Descripción del empleo

Frey Consulting Group is seeking an experienced, hands-on Chef de Cuisine to lead the daily culinary operations of a chef-driven restaurant known for seasonal, ingredient-focused Cal-Italian cuisine and hospitality excellence.

This role collaborates with ownership on menu development, oversees back-of-house operations, balances creativity with financial discipline, and serves as a visible leader in a high-volume kitchen, ensuring quality, organization, and exceptional service.