Food Hall Executive Chef

Job Title : Food Hall Executive Chef

Reports to : Corporate Director of Operations

Compensation :   $100k-$125k annually, Medical, Dental , Vision, Cell Phone Stipend, Vacation, Sick, Holiday Pay, Meal Discounts

Employment Type :  Full-time; Exempt

Location (Job Location) :  San Francisco Bay Area

Schedule (Work Hours) : Minimum of 50 hours expected to work per week. May be required to work after business hours, weekends, and holidays as needed.

Company Overview

A Michelin-recognized restaurant group based in the San Francisco Bay Area is seeking a visionary Executive Chef to lead the culinary operations of a new, multi-concept food hall. With a track record of creating award-winning restaurants that blend Asian and American influences with California's best seasonal ingredients, this group is known for elevating casual and fine dining experiences alike.

This is a rare opportunity to join a growing, forward-thinking team as they take the helm of a high-profile property featuring a mix of established culinary brands and emerging concepts. The ideal candidate is a dynamic leader with a passion for innovation, operational excellence, and the ability to inspire and mentor chefs across multiple kitchens.

Job Summary

The Food Hall Executive Chef will provide support to cooks in maintaining Michelin-level culinary standards across multiple concepts in one food hall featuring established brands, and the development of new ones. The Food Hall Executive Chef will offer assistance in ensuring food consistency, menu development, cost control, effective team management and overall deliverables of kitchen standards.

Primary Duties and Responsibilities

• Responsible for new concept openings in the food hall, overseeing tasks such as kitchen design, opening orders, and the standardization of recipe templates, order guides, and prep lists.
• Responsible for participating and understanding financials of all properties and attending P&L meetings.
• Developing innovative strategies to reduce labor costs without compromising quality.
• Standardize production recipes to ensure consistent quality.
• Conducting regular visits to individual stores to maintain kitchen standards service and food quality consistency.
• Attending all P&L reviews and creating action plans for stores not meeting company standards.
• Collaborating closely with operational directors to address issues effectively.
• Spearheading the creation of new menu items.
• Assisting in the interviewing process for future executive culinary roles and participating in training new hires.
• Empowering current staff  to maintain creative control while providing necessary support for profitability and consistency.
• Offering guidance and training to future chefs to foster their development.
• Working closely with the ownership team, including concept development, menu planning, and build-outs.
• Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment
• Oversee product purchasing and manage culinary budget
• Develop recipes, plan menus, and design plate presentations
• Assist kitchen staff with food prep and creation
• Coordinate tasks for each back of house position and lead daily post and / or pre-shift lineups
• Assist in special function menu planning
• Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management
• Delegate as appropriate to develop sous chefs and executive sous chefs to accept responsibility and meet clearly defined goals and objectives
• Ensures compliance with food handling and sanitation standards
• Interacts with guests to obtain feedback on food quality, presentation and service levels
• Ensure sufficient staffing levels are scheduled to accommodate business demands
• Review weekly schedules to meet forecast and budget
• Attend the required meetings and other administrative sessions
• Ensures disciplinary procedures and documentation are completed according to Ownership policies
• Implement succession planning with each direct report to provide new opportunities as appropriate and develop "high potential" employees

The duties of this position may change from time to time. The company reserves the right to add or delete duties and responsibilities at the discretion of the company or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Minimum Requirements

Prerequisites for Employment

California Food Handler's Card

Physical Demands

The physical demands described here are representative of those that must be met by the Executive Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Executive Chef is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Executive Chef is occasionally required to stoop, kneel, crouch, or crawl.

The Executive Chef must be able to lift and / or move up to 50 pounds, be able to work in a sitting position for long periods of time.

The company provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal / state protected category.

The company will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.