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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $83,300.00 - $114,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
performance bonuses
Employee Discounts
Training and Development
Job Description
The hiring establishment is a dynamic, high-growth fast-casual restaurant brand operating within the competitive U.S. market, specifically focused on delivering consistent, high-quality dining experiences with an emphasis on operational excellence. This company has carved a prominent niche in the fast-casual dining sector by combining efficiency, innovative cuisine, and customer satisfaction. With a strong presence in the San Francisco Bay Area, the brand is committed to expanding its footprint while maintaining a steadfast dedication to quality, safety, and streamlined kitchen operations. Known for its structured systems, standardized recipes, and clearly defined standard operating procedures (SOPs), the company caters to a high-volume... Show More
Job Requirements
- Fluent Mandarin Chinese (spoken and written) mandatory
- Fluent English (spoken and written)
- Minimum 2 years experience as an Executive Chef or Head Chef in a fast-casual or chain restaurant
- Proven high-volume kitchen management experience
- Strong knowledge of kitchen equipment and safety standards
- Demonstrated ability to control food costs, labor, and inventory
- Experience leading and developing BOH teams
- Comfortable in fast-paced, SOP-driven environments
Job Qualifications
- Fluent Mandarin Chinese (spoken and written)
- Fluent English (spoken and written)
- Minimum 2 years experience as an Executive Chef or Head Chef in a fast-casual or chain restaurant
- Proven experience managing high-volume kitchens
- Strong knowledge of kitchen equipment and safety standards
- Demonstrated ability to control food costs, labor, and inventory
- Experience leading and developing BOH teams
- Comfortable working in fast-paced, SOP-driven environments
Job Duties
- Execute all menu items strictly according to established recipes and brand standards
- Ensure full compliance with food safety, sanitation, and hygiene regulations (HACCP / ServSafe)
- Conduct regular kitchen safety checks and BOH training
- Lead daily kitchen operations during peak service periods
- Manage food purchasing, inventory levels, and waste reduction
- Monitor food and labor costs to meet margin targets
- Maintain consistency across all service periods
- Recruit, train, schedule, and supervise BOH staff
- Build a disciplined, performance-driven kitchen culture
- Coach team members on speed, consistency, and quality
- Maintain low BOH turnover through clear expectations and leadership
- Work closely with FOH leadership and store management
- Coordinate with suppliers and central operations teams
- Execute operational priorities set by senior management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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