Burlingame, California
We are seeking an experienced and driven Executive Chef to lead the culinary vision and kitchen operations. This key leadership role is responsible for the creative direction of our vegan program while maintaining operational excellence in a high-volume environment. You will oversee all back-of-house operations, mentor a diverse kitchen team, and have significant ownership over menus and kitchen systems.
Responsibilities
– Lead all kitchen operations, ensuring excellence in food quality, presentation, and execution.
– Develop and execute seasonal, globally inspired plant-based menus.
– Recruit, train, and mentor staff to foster a collaborative and high-performing culture.
– Manage food and labor costs, inventory, and vendor relationships.
– Implement systems to reduce waste and support sustainability initiatives.
– Ensure compliance with health, safety, and sanitation regulations.
– Collaborate with front-of-house leadership to deliver seamless guest experiences.
Qualifications
– Proven experience as an Executive Chef, Chef de Cuisine, or in a comparable leadership role.
– 5+ years of progressive kitchen leadership experience, ideally in upscale or high-volume dining.
– Strong knowledge of plant-based ingredients and techniques.
– Exceptional leadership, communication, and organizational skills.
– Food safety certification required.
– Spanish language proficiency is a plus (not mandatory).
– Relocation to the Bay Area is required.
Benefits
401(k) with employer matching
Health, dental, and vision insurance
Paid time off
Employee meals and dining discounts