Executive Sous Chef

Legendary Historic Restaurant – San Francisco, CA

Base Salary up to $95,000 (commensurate with experience) + benefits, potential bonus

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We are seeking a passionate, skilled, and leadership-driven Executive Sous Chef to help lead the kitchen at one of San Francisco’s most legendary dining institutions. With a rich history spanning over a century, our restaurant is renowned for exceptional seafood, classic California cuisine with modern touches, impeccable service, and its role in the city’s culinary heritage. This is a rare opportunity to work in a high-volume, high-profile environment where tradition meets excellence every service.

Role Overview

As Executive Sous Chef, you will serve as the right hand to the Executive Chef, overseeing daily kitchen operations, maintaining the highest standards of food quality and consistency, and mentoring a talented team. You will play a key role in upholding our reputation for outstanding dishes while contributing to menu innovation and operational efficiency in a fast-paced, prestigious setting.

Key Responsibilities

• Collaborate closely with the Executive Chef on menu development, recipe refinement, seasonal specials, and culinary innovation while preserving signature classics.
• Lead day-to-day kitchen operations, including food preparation, execution during peak service, plating, and presentation to ensure exceptional quality and timeliness.
• Supervise, train, and mentor kitchen staff (line cooks, prep cooks, etc.), fostering a positive, high-performance team culture focused on excellence, safety, and professional growth.
• Manage inventory, food costs, ordering, and vendor relationships to control expenses and minimize waste without compromising quality.
• Enforce strict adherence to health, sanitation, and food safety standards (ServSafe or equivalent), including proper handling, storage, and allergen protocols.
• Step in as needed during service, support special events/private dining, and assist with scheduling, labor cost management, and P&L responsibilities.
• Maintain kitchen equipment, organization, and cleanliness to support smooth operations.

Qualifications & Requirements

• Experience: 4+ years as a Sous Chef or Executive Sous Chef in high-volume, upscale, or fine-dining environments (hotel, restaurant, or similar). Experience in seafood and classic American/California cuisine is highly preferred.
• Leadership: Proven ability to manage and develop kitchen teams, lead by example, and handle high-pressure services with composure.
• Technical Skills: Strong culinary technique, knowledge of kitchen operations, cost control, inventory management, and menu execution. Culinary degree or formal training is a plus.
• Certifications: Current ServSafe Food Handler or equivalent food safety certification.
• Availability: Flexibility for evenings, weekends, and holidays as required in a restaurant setting.
• Passion for hospitality, attention to detail, strong communication skills, and a collaborative team-oriented mindset.
• Must be authorized to work in the United States.

What We Offer

• Competitive base salary up to $95,000, depending on experience and qualifications.
• Comprehensive benefits package (health, dental, vision, PTO, etc.).
• Opportunity to work in a historic, high-visibility San Francisco landmark with a loyal following and strong reputation.
• Professional growth in a supportive environment that values culinary excellence and tradition.
• Employee perks including meals and potential performance incentives.

This position is ideal for a driven chef ready to take the next step in a celebrated SF institution. If you have the experience, creativity, and leadership to help deliver unforgettable dining experiences, we want to hear from you.