Corporate Executive Chef

One Haus; San Francisco (CA); On-site; USD 125,000 - 130,000; Full time

Benefits offered by this job

401K with company matching

Employee Discount

Company Growth Opportunities

Job summary

A restaurant company is seeking a Corporate Executive Chef to lead culinary operations across multiple locations in San Francisco. The ideal candidate will have over 5 years of experience in high-volume dining and strong leadership skills. Responsibilities include menu development, training staff, and ensuring food quality and safety. The position offers a salary range of $125,000 - $130,000 annually, a discretionary bonus, and opportunities for professional growth.

Qualifications

• 5+ years of kitchen leadership experience in high-volume, full-service restaurants.
• Multi-unit or corporate culinary oversight experience strongly preferred.
• Strong knowledge of purchasing, inventory, and cost control.

Responsibilities

• Oversee culinary operations across all restaurant locations.
• Lead menu development and recipe creation.
• Hire, train, and supervise all back-of-house leadership and staff.

Skills

Kitchen leadership experience

Menu development

Cost control

Communication

Food safety knowledge

Job description

Salary

$125,000 - $130,000 annually + discretionary annual bonus + signing bonus

Employment Type

Full-time, Exempt

Position Overview

The Corporate Executive Chef provides strategic and operational leadership across all culinary programs within a growing multi-unit restaurant portfolio. This role is responsible for maintaining brand consistency, food quality, and operational excellence across all locations while driving menu innovation, profitability, and team development.

This leader oversees all back-of-house functions including purchasing, preparation standards, training, food safety, sanitation, and culinary systems. The Corporate Executive Chef partners closely with operations leadership to ensure consistency, scalability, and performance across both existing restaurants and new openings.

The ideal candidate brings a balance of hands‑on kitchen leadership and high‑level operational strategy, with experience managing high‑volume, full‑service concepts and building strong culinary teams.

Key Responsibilities

Culinary Leadership & Standards

• Oversee culinary operations across all restaurant locations, ensuring consistency in food quality, presentation, and execution
• Lead menu development, recipe creation, costing, and implementation
• Maintain and evolve culinary standards, systems, and SOPs
• Conduct regular kitchen inspections to monitor quality, cleanliness, sanitation, and equipment maintenance
• Ensure compliance with all food safety and health regulations

Operations & Financial Management

• Manage product purchasing and vendor relationships
• Oversee food costs, inventory, and culinary budgets
• Ensure invoices are accurate and submitted in a timely manner
• Monitor and improve profitability through cost controls and operational efficiencies

Team Development & Training

• Hire, train, mentor, and supervise all back‑of‑house leadership and staff
• Develop training programs to ensure consistent performance across locations
• Coach and evaluate managers through ongoing feedback and performance reviews
• Create a positive, professional, and accountable kitchen culture
• Ensure appropriate staffing levels based on business demands

New Openings & Growth

• Support new restaurant openings including construction planning, kitchen setup, and operational readiness
• Assist with recruiting and training opening teams
• Implement systems and workflows that scale efficiently across locations

Service & Execution

• Serve as culinary lead for special events, catering, and high‑volume functions as needed
• Support day‑to‑day operations, including assisting with prep and service when required
• Lead daily pre‑shift and post‑shift lineups to align teams

Administrative & Compliance

• Attend required meetings and complete reporting and administrative tasks
• Ensure compliance with company policies and all local, state, and federal regulations
• Partner cross‑functionally with operations, catering, and leadership teams

Qualifications

• 5+ years of kitchen leadership experience in high‑volume, full‑service restaurants
• Multi‑unit or corporate culinary oversight experience strongly preferred
• Strong knowledge of purchasing, inventory, and cost control
• Deep understanding of food safety and sanitation regulations
• Proven experience with menu development and culinary innovation
• Excellent communication and leadership skills
• Ability to manage multiple priorities and meet deadlines

Requirements

• Ability to stand, walk, bend, and work on the floor for extended periods
• Ability to lift up to 50 lbs
• Valid manager‑level Food Safety Certification

This role primarily operates in active kitchen environments with regular time spent on the restaurant floor. Occasional travel may be required to support multiple locations, new openings, meetings, or special events.

Physical Requirements

While performing the duties of this job, the Corporate Executive Chef is regularly required to stand, walk, sit, talk, hear, reach, and handle equipment. The role may require stooping, kneeling, crouching, and lifting up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• 401K with company matching
• Employee Discount and Company Growth Opportunities

Equal Opportunity Employer

We are committed to providing equal employment opportunities to all employees and applicants and do not discriminate based on race, color, religion, sex, national origin, age, disability, gender identity, or any other protected status under applicable laws.