Executive Chef – Up to $130,000 – San Francisco, CA

We’re partnering with a fast-rising, design-forward hospitality group to lead the kitchen at one of their standout San Francisco concepts.

This is not a “keep-the-lights-on” role — it’s a chance to shape a serious food program, build a team, and leave your fingerprint on something that’s gaining real momentum.

The food is rooted in scratch execution, bold flavors, and clean, intentional cooking — no shortcuts, no autopilot.

What we’re looking for:

• Proven leadership at Chef de Cuisine or Executive Chef level
• Strong technical foundation (butchery, pasta, whole-animal, seasonal menu development)
• Someone who thrives in high-volume, high-standard environments
• Hands-on leader who builds teams, not just manages them
• Solid financial acumen (costing, labor, systems)
• A genuine passion for hospitality, growth, and pushing standards

If you’re the type who walks into a kitchen and immediately sees what could be better — and then actually makes it happen — this one’s worth a conversation.