Executive Chef

We are a rapidly expanding fast-casual restaurant brand operating in the competitive U.S. market, dedicated to delivering high-quality, consistent dining experiences to a diverse and growing customer base. Our brand is recognized for its commitment to culinary excellence, operational efficiency, and a culture that prioritizes teamwork and innovation. With a focus on structured systems, standardized recipes, and clearly defined standard operating procedures (SOPs), we aim to maintain the highest standards of food safety, quality, and customer satisfaction at every location we serve.

We are currently seeking a highly skilled and motivated Executive Chef to join our leadership team at our San Francisco Bay Area location. This full-time, permanent role offers a salary of up to USD 120,000 and is tailored for culinary professionals with a strong background in chain or fast-casual dining operations. The Executive Chef will play a hands-on, operational leadership role, overseeing kitchen performance, food safety compliance, quality assurance, cost control, and the nurturing and management of the back-of-house (BOH) team in a high-volume environment.

The ideal candidate will possess fluency in both spoken and written Mandarin Chinese as well as English, a mandatory requirement for this position, facilitating clear communication and collaboration across diverse teams and with suppliers. Our Executive Chef will lead by example, executing menu items strictly according to established recipes and brand standards to ensure consistency and customer satisfaction. Additionally, this role requires a strong commitment to food safety and sanitation, with responsibilities including regular kitchen safety checks and BOH training to ensure compliance with HACCP and ServSafe standards.

Operationally, the Executive Chef will manage day-to-day kitchen activities during peak service periods, oversee food purchasing, inventory management, and implement waste reduction strategies. Monitoring food and labor costs to meet margin targets will be critical to sustaining profitability while upholding quality standards. The chef will maintain consistent service quality across all meal periods, fostering an environment where efficiency and discipline are paramount.

Team leadership is a core aspect of this position. The Executive Chef will recruit, train, schedule, and supervise BOH staff, building a performance-driven kitchen culture that prioritizes speed, consistency, and quality. The successful candidate will demonstrate a proven ability to retain talent and reduce turnover by setting clear expectations and providing strong mentorship.

Collaboration beyond the kitchen is equally important; the Executive Chef will work closely with front-of-house leadership and store management to ensure smooth operation flow and customer satisfaction. Coordination with suppliers and central operations teams will also be essential to support operational priorities established by senior management. This role offers an exciting opportunity for culinary professionals who thrive in structured, high-energy environments and are eager to contribute to the growth and success of a prominent fast-casual restaurant brand.