Executive Chef

We are recruiting an Executive Chef for a high-growth, fast-casual restaurant brand operating in the U.S. market. This company is known for its innovative approach to quick-service dining, focusing on delivering high-quality meals efficiently in a fast-paced environment. With an expanding footprint across various locations, this restaurant brand emphasizes excellent customer experiences underpinned by strict operational standards and exceptional kitchen performance. The team culture values disciplined operations, consistency, and continuous improvement, making it an appealing employer for professionals seeking to thrive in the hospitality industry. As part of its commitment to food safety, quality, and innovation, the company prioritizes experienced leaders who can uphold its high standards while fostering team growth and resource management.

The Executive Chef role is a hands-on, operational leadership position that takes charge of the kitchen's overall performance. It requires a professional who can manage food safety, quality assurance, cost controls, and the back-of-house (BOH) team operations in a high-volume setting. This role is best suited for chefs with experience in fast-casual or chain restaurants, where structured systems, standardized recipes, and clearly defined standard operating procedures (SOPs) are essential to daily operations. The Executive Chef will ensure that all menu items are executed flawlessly, maintaining brand consistency and customer satisfaction. Food safety adherence through compliance with standards such as HACCP and ServSafe is critical in this role, alongside regular kitchen safety audits and staff training initiatives.

Operational success in this position depends on effective management of kitchen processes during peak periods, including inventory control, food purchasing, and labor cost management. The Executive Chef must consistently achieve margin targets by balancing quality and cost-efficiency. Leadership responsibilities include recruiting, training, scheduling, and supervising BOH staff, building a performance-driven kitchen culture focused on speed, consistency, and quality. This role also aims to reduce staff turnover by fostering a supportive environment with clear expectations and strong leadership. Cross-functional collaboration is vital, requiring close coordination with front-of-house leadership, store management, suppliers, and central operations teams to execute strategic priorities set by senior management.

This full-time, permanent position is located on-site in the San Francisco Bay Area, offering a competitive salary of up to USD 120,000. A key requirement for applicants is fluency in both spoken and written Mandarin Chinese, which is mandatory for success in this role. Additionally, candidates must be fluent in English and possess at least two years of experience as an Executive Chef or Head Chef in a fast-casual or chain restaurant environment. The company values candidates with proven expertise managing high-volume kitchens and demonstrated skills in controlling food costs, labor, and inventory. Strong knowledge of kitchen equipment, safety standards, and the ability to thrive in fast-paced, SOP-driven environments are essential attributes. Joining this team means becoming part of a dynamic and growth-focused restaurant brand where your culinary expertise and leadership will directly impact operational excellence and guest satisfaction.