You're Viewing 1 Of 95,000+ Jobs On OysterLink
New hospitality jobs added daily. Browse by role, pay, or location.
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $105,000.00 - $115,000.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
401(k)
401(k) matching
Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance
Job Description
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 Franc... Show More
The opportunity at hand is for an Executive Chef position within a new fine dining concept set to debut in San Franc... Show More
Job Requirements
- California Food Handler's Card
- ability to work a minimum of 50 hours per week including after business hours, weekends, and holidays as needed
- ability to stand, walk, sit, talk, and hear for extended periods
- frequently use hands and arms to reach, handle, or feel objects, tools, or controls
- occasional stooping, kneeling, crouching, or crawling
- ability to lift and/or move up to 50 pounds
- willingness to operate primarily on-site during restaurant hours with occasional travel
- full-time employment status
- exempt classification
Job Qualifications
- 3+ years of progressive culinary leadership experience including a minimum of 1 year as Executive Chef or Chef de Cuisine
- demonstrated experience in Michelin-starred, Michelin-recognized, or equivalent top-tier fine dining environments
- deep expertise in fine dining food production, plating, and service standards
- proven culinary management skills including P&L oversight, food cost control, labor management, and vendor relations
- strong knowledge of back-of-house systems, ordering, and inventory management
- thorough understanding of local, state, and federal food sanitation regulations
- exceptional leadership, communication, and interpersonal skills
- strong creative vision with the ability to translate concepts into memorable dining experiences
- awareness of current and emerging food and hospitality trends
Job Duties
- Lead, manage, and inspire the entire back-of-house team fostering a culture of precision, creativity, and excellence
- develop, execute, and continuously refine menus reflective of the highest fine dining standards incorporating seasonal ingredients and current culinary trends
- oversee all kitchen operations including food production, quality control, plating standards, and service execution
- manage food and labor costs on a daily basis
- maintain budgetary targets without compromising quality
- develop and enforce cleaning, sanitation, and food safety protocols in compliance with local, state, and federal regulations
- recruit, train, and mentor culinary staff at all levels
- coordinate ongoing training activities across the BOH team
- collaborate closely with FOH management and the Corporate Director of Operations on wine dinners, special events, and strategic initiatives
- build and maintain strong relationships with purveyors and vendors
- source the highest quality ingredients
- ensure proper maintenance and care of all specialized kitchen equipment
- assist in developing recipe and portion control specifications to ensure consistency and profitability
Job Criteria
Experience
Expert Level (7+ years)
Job Location
Don't Stop At One Job - There's More
Create a free profile
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
More Jobs Like This: