Head Chef

Elevated Tavern near Oracle Park in San Francisco is a premier cocktail bar and tavern that offers a unique blend of approachable, craveable food and beverages with serious intention. This establishment focuses on delivering an exceptional guest experience, where the bar is front and center but the kitchen plays an equally essential role. The concept centers around elevated tavern fare with an emphasis on seasonal ingredients, craft cocktails, and an expertly curated selection of wines, beers, and spirits. Guests come for the drinks but stay for the food, with every dish crafted to be as memorable as the beverage program, making it a popular destination for both locals and visitors alike.

The role of Chef at this newly opening Elevated Tavern is a unique opportunity for a talented, passionate culinary professional to lead and shape the kitchen from the ground up. As the culinary visionary, the Chef will be responsible for developing and executing an elevated small plates and bar food menu designed to perfectly complement the beverage offerings. This role requires not only culinary creativity but also operational leadership, as the Chef will manage all aspects of daily kitchen operations, from food preparation and cooking techniques such as wood-fired and spit-roasting, to plating and presentation. The position entails launching and maintaining kitchen systems, managing inventory and food costs, and establishing vendor relationships to support profitability and ingredient quality.

Beyond operational duties, the Chef will build and mentor a cohesive and dynamic kitchen team, fostering a culture of excellence, creativity, and continuous improvement. Collaboration with the beverage program is vital to creating innovative food and drink pairings that elevate the overall guest experience. Maintaining the highest standards of food safety, cleanliness, and health compliance are also key responsibilities.

The ideal candidate embodies creativity, organization, and charisma, with a genuine passion for food and hospitality. Experience opening and launching new restaurants or culinary concepts is highly valued, as is the ability to thrive in a fast-paced, collaborative environment. This role requires a balance of creativity and operational excellence, along with strong leadership and project management skills. Attention to detail, a deep curiosity about ingredients and techniques, and a commitment to building and leading a formidable kitchen team are essential. Above all, the candidate must be kind, approachable, and collaborative, capable of inspiring and fostering a positive workplace culture.

The ideal candidate will bring at least five years of professional kitchen experience, with a minimum of two years in a leadership role such as lead or sous chef. Proven success in launching new restaurants or culinary concepts, especially in elevated bar or tavern cuisine or gastropub environments, is a must. Proficiency in diverse cooking techniques like grilling, spit-roasting, and wood-fire cooking is required, along with demonstrated experience in developing and costing bar-focused menus such as small plates and tapas. Experience in banquet and catering services and a strong understanding of food and beverage pairing principles are highly regarded. A culinary degree or equivalent professional training is preferred.

The position offers a competitive salary ranging from $90,000 to $100,000 based on experience, along with health insurance and paid time off. This is a full-time opportunity located in the vibrant San Francisco area, providing a platform for ambitious chefs to make a significant impact in a new, exciting culinary venture. The establishment is committed to creating an inclusive workplace where diversity is celebrated, and everyone can bring their authentic selves to work. The culture fosters respect, collaboration, and excellence, enabling team members to thrive and grow.