Job Overview
Employment Type
Full-time
Compensation
Salary
Range $78,400.00 - $107,200.00
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Job Description
So Delicious Management Group is a premier boutique restaurant and caf Management Group is a premier boutique restaurant and caf Northern California serving clients who value innovative and customized culinary experiences. The organization designs outstanding culinary programs that combine exceptional food with gracious hospitality and meticulous attention to detail. With a seasoned yet agile team, So Delicious Management Group proactively responds to client needs, including budget requirements, sustainability objectives, and health and wellness goals. The company is committed to consistently delivering memorable, high-quality dining experiences in every venue it manages.
The Executive Chef is a full-time, on-site role based in Menlo Park, CA, responsible for overseeing all culinary operations. This role leads menu development, designs seasonal offerings, and ensures that dishes reflect the company focus on innovation, quality, and guest satisfaction. Day-to-day responsibilities include supervising kitchen staff, managing food preparation and presentation, monitoring food safety and sanitation standards, and coordinating with front-of-house leadership to deliver seamless service. The Chef manages inventory and purchasing, controls food and labor costs, and collaborates with management on budgets, sustainability initiatives, and health-focused menu items. This position also involves training and mentoring culinary team members, fostering a positive, inclusive workplace, and maintaining high standards for taste, consistency, and efficiency.
The Executive Chef is a full-time, on-site role based in Menlo Park, CA, responsible for overseeing all culinary operations. This role leads menu development, designs seasonal offerings, and ensures that dishes reflect the company focus on innovation, quality, and guest satisfaction. Day-to-day responsibilities include supervising kitchen staff, managing food preparation and presentation, monitoring food safety and sanitation standards, and coordinating with front-of-house leadership to deliver seamless service. The Chef manages inventory and purchasing, controls food and labor costs, and collaborates with management on budgets, sustainability initiatives, and health-focused menu items. This position also involves training and mentoring culinary team members, fostering a positive, inclusive workplace, and maintaining high standards for taste, consistency, and efficiency.
Job Requirements
- Culinary degree or equivalent professional training preferred
- prior experience as an Executive Chef, Head Chef, or Sous Chef in a high-quality restaurant or hospitality environment
- strong culinary expertise with advanced cooking techniques
- demonstrated leadership skills
- proficiency in kitchen operations including inventory management and cost control
- comprehensive understanding of food safety and sanitation regulations
- ability to collaborate effectively with diverse teams
- flexibility to work varied shifts including evenings, weekends, and holidays
Job Qualifications
- Strong culinary expertise including advanced cooking techniques and menu development
- demonstrated leadership and team management skills with experience supervising and training staff
- proficiency in kitchen operations including inventory management and cost control
- comprehensive understanding of food safety and sanitation regulations
- ability to collaborate effectively with management and front-of-house teams
- experience designing health-conscious and wellness-focused menu items
- prior experience as an Executive Chef, Head Chef, or Sous Chef in a high-quality hospitality environment
- culinary degree or equivalent professional training preferred
- ServSafe or similar food safety certification
- flexibility to work varied shifts including evenings and weekends
Job Duties
- Oversee all culinary operations
- lead menu development and design seasonal offerings
- supervise kitchen staff and manage food preparation and presentation
- monitor food safety and sanitation standards
- coordinate with front-of-house leadership to deliver seamless service
- manage inventory and purchasing
- control food and labor costs
- train and mentor culinary team members
- collaborate with management on budgets and sustainability initiatives
Job Criteria
Experience
No experience required
Job Location
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