Executive Chef - Rollati Ristorante

Vinehospitality; San Jose (CA); On-site; USD 95,000 - 110,000; Full time

Job summary

Vinehospitality is seeking an Executive Chef for Rollati, a modern Italian-American restaurant in San Jose. This pivotal role involves leading kitchen operations, redefining culinary identity, and building a strong team. The ideal candidate will have extensive kitchen leadership experience, particularly in high-volume environments, and be fluent in English and Spanish.

Benefits

Performance-based incentives

Comprehensive benefits package

Qualifications

• 8–10+ years of progressive kitchen leadership experience.
• Background in high-volume, chef-driven restaurants.

Responsibilities

• Lead kitchen operations and elevate the menu.
• Build a strong BOH team and maintain operational excellence.

Skills

Leadership

Communication

Team Building

Operational Discipline

Education

Culinary Degree

Job description

About Rollati
Rollati is a modern Italian-American restaurant located in the heart of San Jose. As part of the Vine Hospitality portfolio, Rollati offers a unique blend of elevated comfort food, regional Italian classics, and warm, welcoming service. We’re now entering a new chapter - reenergizing our culinary identity and raising the bar for guest experience.

This is a pivotal moment for Rollati, and we’re seeking an Executive Chef to lead this transformation. If you’re a bilingual (English/Spanish) culinary leader who thrives on innovation, operational discipline, and team building - this is your opportunity to shape a concept with real growth potential.

We’re Looking for a Chef Who Can:

• Elevate the menu to new heights by bringing regional Italian comfort foods together with a refined, modern culinary experience that defines Rollati’s next chapter.
  
• Lead kitchen operations with a balance of hands-on leadership and system-minded thinking.
  
• Build a strong, stable, and skilled BOH team that takes pride in every dish.
  
• Partner cross-functionally with FOH, operations, and ownership to build a high-performing culture and consistent guest experience.

Key Responsibilities:

• Rebuild and Lead the Kitchen Team
  Recruit, train, and inspire a motivated, cohesive team. Set the tone for professionalism, accountability, and pride. Lead daily preps, service, and kitchen meetings.
  
• Redefine Culinary Identity
  Lead a full menu evolution, drawing from regional Italian traditions, fresh California ingredients, and modern techniques. Collaborate with leadership to ensure alignment with brand goals.
  
• Implement Systems and Standards
  Create and maintain BOH systems: prep sheets, recipe cards, portion controls, inventory management, cleaning schedules, and daily logs.
  
• Manage Food & Labor Performance
  Own food cost, labor efficiency, and vendor relationships. Analyze reports, address variances, and ensure margins align with financial targets.
  
• Maintain Operational Excellence
  Ensure food safety, cleanliness, kitchen organization, and health code compliance. Lead by example and coach for daily excellence.
  
• Be a Strategic Partner
  Partner with the GM, and restaurant leadership to align culinary direction with business goals - driving innovation, consistency, and growth.

What You Bring:

• 8–10+ years of progressive kitchen leadership, with recent experience as an Executive Chef or Chef de Cuisine.
  
• Background in high-volume, chef-driven restaurants—ideally with Italian, Mediterranean, or fine-casual influences.
  
• Experience in turnaround or growth-stage restaurant environments preferred.
  
• Track record of building strong teams and coaching for performance.
  
• Fluent in English and Spanish, with strong interpersonal and communication skills.
  
• Hands-on, organized, and detail-oriented, with a commitment to quality and consistency.
  
• Culinary degree or equivalent training is a plus.

What to Expect:

• Full-time, exempt position with flexible availability (evenings, weekends, holidays).
  
• On-site leadership presence required - this is a kitchen-first role.
  
• Must be able to stand for extended periods and lift up to 40 lbs.

Compensation & Growth
This full-time, exempt role offers a competitive salary range of $95,000–$110,000, along with performance-based incentives and a comprehensive benefits package. This is a key leadership opportunity to shape the culinary direction of a flagship concept within the Vine Hospitality group.