Executive Chef

We are a high-growth, fast-casual restaurant brand making significant strides in the U.S. market, particularly in the San Francisco Bay Area. Our brand is known for its innovative menu offerings, commitment to quality, and a customer-centric approach that offers both efficiency and a premium dining experience. As an expanding company, we take pride in our structured systems and standardized operating procedures that guarantee consistency and excellence across all locations. Our fast-casual concept caters to a dynamic and diverse clientele, seeking both convenience and exceptional food quality.

We are currently seeking an Executive Chef to join our vibrant team in the San Francisco Bay Area. This is a full-time, permanent role with a competitive salary of up to USD 120,000. The Executive Chef will take on a hands-on and operational leadership position responsible for overseeing kitchen performance in a busy, high-volume environment. This role requires an individual who is not only skilled in culinary arts but is also adept in managing food safety, quality assurance, cost control, and team leadership within a fast-paced, system-oriented kitchen setting. A unique and mandatory requirement for this position is fluency in Mandarin Chinese (both spoken and written), as it is essential for effective communication within our team and to meet the operational demands of the restaurant.

The successful candidate will thrive in chain or fast-casual environments, demonstrating extensive experience with structured recipes, SOPs, and operational consistency. The Executive Chef will ensure the strict execution of all menu items according to established brand standards and recipes, maintaining high food safety, sanitation, and hygiene standards in compliance with HACCP and ServSafe regulations. They will be responsible for conducting regular kitchen safety checks, BOH training, and overseeing daily kitchen operations, particularly during peak times, ensuring seamless and efficient service.

Additionally, this role involves comprehensive management of food purchasing, inventory control, waste reduction, and monitoring food and labor costs to meet margin targets. The Executive Chef will build and lead a disciplined and performance-driven back-of-house team, recruiting, training, scheduling, and coaching staff to uphold high standards of speed, consistency, and quality while fostering low turnover through effective leadership. Coordination with front-of-house leadership and store management is essential, along with collaboration with suppliers and central operations teams. The role demands operational execution aligned with senior management directives, further ensuring the brand's reputation and operational excellence. This is an excellent opportunity for a driven culinary professional to lead in a thriving fast-casual concept and contribute to its continued growth and success.