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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,100.00 - $110,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
performance bonuses
Employee Discounts
Professional Development
Meal Allowances
Job Description
We are actively seeking a skilled Executive Chef for a vibrant and expanding fast-casual restaurant brand that operates within the United States market. This brand is recognized for its commitment to delivering high-quality culinary experiences while maintaining efficient and scalable kitchen operations. Based in the bustling San Francisco Bay Area, the establishment prides itself on fostering innovation, consistency, and excellence across all its locations. With a focus on serving premium menu offerings in a fast-casual setting, the company has carved out a prominent space within the competitive food service industry, driven by a passion for culinary excellence and customer satisfaction.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 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 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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