Head Chef & Kitchen Leader — Seasonal, Scratch Cuisine

Camper; Menlo Park (CA); On-site; USD 120,000 - 155,000; Full time

Job summary

Camper in Menlo Park, CA is seeking a Chef de Cuisine to lead our on-site kitchen operations and ensure exceptional, scratch-made dishes reflecting our evolving menu.

You will train and mentor the kitchen team, coordinate with front-of-house, manage inventory and costs, and uphold safety standards while delivering guest-focused hospitality.

This full-time role demands flexible hours, weekend availability, and a passion for seasonal, local ingredients.

Qualifications

• Effective communication with kitchen and front-of-house teams.
• Strong skills in food preparation and cooking in a scratch kitchen.
• Solid understanding of hygiene and food safety standards and local health regs.
• Customer-service mindset delivering memorable guest experiences.
• Supervisory/lead cook experience preferred for Chef de Cuisine or Sous Chef roles.
• Ability to manage inventory and control food and labor costs.
• Flexible hours including evenings, weekends, holidays as required.
• Culinary training or equivalent experience; seasonal, locally sourced ingredients a plus.

Responsibilities

• Oversee day-to-day kitchen operations and menu execution.
• Lead, train, and mentor kitchen staff.
• Coordinate with front-of-house leadership.
• Maintain high-quality dishes reflecting Camper's evolving menu.
• Manage inventory and uphold safety and sanitation standards.
• Support menu development and specials.
• Foster a positive, guest-centric hospitality environment.

Skills

Communication

Food prep & cooking

Food safety standards

Customer service

Leadership experience

Inventory management

Cost control

Flexible hours

Culinary training

Seasonal ingredients

Job description

Camper in Menlo Park, CA is seeking a Chef de Cuisine to lead our on-site kitchen operations and ensure exceptional, scratch-made dishes reflecting our evolving menu.

You will train and mentor the kitchen team, coordinate with front-of-house, manage inventory and costs, and uphold safety standards while delivering guest-focused hospitality.

This full-time role demands flexible hours, weekend availability, and a passion for seasonal, local ingredients.