Executive Chef, Fine Dining Restaurant

The Omakase Restaurant Group is a distinguished multi-concept dining establishment founded by Kash Feng, a Xi'an-born entrepreneur known for his passion for hospitality. The group has carved a prominent niche in the Bay Area's culinary scene by delivering exceptional Asian and American cuisine that embodies quintessential Californian flavors. Their commitment to excellence and innovation in hospitality has established them as a notable player in the competitive restaurant industry, continually striving to create remarkable dining experiences for their guests.

The opportunity at hand is for an Executive Chef position within a new fine dining concept set to debut in San Francisco's Marina District. This role is particularly suited for a seasoned culinary professional with experience in Michelin-starred or equivalent high-end dining environments. The Executive Chef will play a pivotal role in shaping the culinary direction and operational standards of this exciting venture from its inception. Reporting directly to the Corporate Director of Operations, the Executive Chef will oversee all back-of-house functions, ensuring impeccable quality, creativity, and leadership within the kitchen team.

Compensation for this full-time, exempt role ranges from $105,000 to $115,000 annually, complemented by a discretionary annual bonus and a sign-on bonus. The position demands a minimum commitment of 50 hours per week, including potential work beyond regular business hours, weekends, and holidays as operational needs require.

In this dynamic leadership position, the Executive Chef is responsible for developing and executing menus that reflect the highest fine dining standards while incorporating seasonal ingredients and contemporary culinary trends. They will manage kitchen operations encompassing food production, quality control, plating, and service execution with meticulous attention to detail. Budget management is also a critical element, involving daily oversight of food and labor costs to meet financial targets without sacrificing quality.

Maintaining rigorous sanitation and food safety protocols in compliance with all relevant regulations is paramount. The Executive Chef will lead the recruitment, training, and ongoing mentorship of culinary staff, fostering a collaborative and innovative kitchen culture grounded in excellence. Close collaboration with front-of-house management and the Corporate Director of Operations is essential for orchestrating special events and initiatives such as wine dinners.

Additionally, the Executive Chef will establish strong relationships with purveyors and vendors to source premium ingredients, ensure the proper care and maintenance of specialized kitchen equipment, and contribute to the development of recipe and portion control specifications that uphold consistency and profitability.

This role entails a significant leadership responsibility requiring exceptional culinary expertise, business acumen, and the ability to inspire and manage a talented team. Candidates must possess profound knowledge of fine dining standards, culinary trends, and regulatory compliance coupled with superior communication and interpersonal skills. The position promises an engaging and rewarding career growth opportunity within a respected and innovative restaurant group dedicated to redefining fine dining experiences in San Francisco.