Sous Chef

Onsen is a unique Japanese-inspired bathhouse and restaurant located in the vibrant city of San Francisco. Known for its serene ambiance and thoughtfully curated experience, Onsen offers guests a harmonious blend of relaxation in its baths and exceptional dining inspired by Japanese culinary traditions. The restaurant's food program is carefully designed to complement the restorative time guests spend in the baths, emphasizing seasonal ingredients, refined technique, balance, and comfort that echoes the calm, soothing atmosphere of the bathhouse. At Onsen, every dish is crafted with restraint and purpose, creating a memorable and holistic experience that celebrates both flavor and function.

The establishment prides itself on maintaining a small, dedicated team focused on quality and collaboration, fostering a workplace where innovation and craftsmanship are equally valued. This is a place where culinary creativity meets cultural respect, and where a deep appreciation for fermentation and preservation processes figure prominently in the kitchen's offerings. Onsen’s commitment to quality food and guest experience makes it a memorable destination not only for its baths but also for its food.

The Sous Chef role at Onsen is a critical position for driving the evolution of the restaurant’s kitchen and food program. This hands-on role is ideal for a chef who enjoys working closely with a small group of likeminded culinary professionals to build strong systems and elevate the kitchen's overall operation. The Sous Chef will work alongside another sous chef and the ownership team to develop innovative menus that reflect Onsen’s unique fusion of Japanese inspiration and California influence. This involves both creative input and practical daily execution, including menu planning, food preparation, and service.

Key aspects of the role include overseeing the kitchen flow during prep and service, ensuring cleanliness and organization are meticulously maintained, and supporting dish flow by coordinating closely with the dishwasher and kitchen staff to hold high standards throughout. The Sous Chef will also contribute to the development and maintenance of Onsen’s fermentation program, which encompasses making misos, vinegars, pickles, preserves, and lacto-fermented products—essential elements that define the restaurant's culinary identity.

The role also emphasizes leadership, requiring the candidate to support and train the small team with a calm and consistent approach, fostering effective communication and teamwork. Collaboration with ownership is paramount, especially regarding menu development, operational efficiency, and execution of private dining experiences offered by Onsen, which often include both communal meals and food stations.

This position is full-time and salaried, with evening and weekend availability being a must. Compensation will be competitive and based on experience, reflecting the importance of the role within the company. Candidates looking to join Onsen should be passionate about building cohesive systems, have a strong interest in fermentation and preservation techniques, and appreciate a kitchen environment that prizes restraint, balance, and consistency rather than excess. Working in a small, intimate kitchen team will be a rewarding experience for cooks who thrive on collaboration, clear communication, and a shared commitment to excellence.

By joining Onsen, the successful candidate will become part of a distinctive culinary venture that seamlessly integrates traditional Japanese culinary arts with a contemporary California sensibility, contributing to a holistic guest experience that is as nourishing for the soul as it is for the palate. This is a unique opportunity to grow professionally and creatively in a supportive, thoughtful environment where food is honored as both craft and cultural expression.