Head Chef

Elevated Tavern near Oracle Park, San Francisco

We are an elevated Cocktail bar and Tavern steps from Oracle Park that celebrates approachable, craveable food and beverage with serious intention. This is a bar-forward concept where the kitchen is equally essential to the guest experience. We want to specialize in elevated tavern fare featuring seasonal ingredients, craft cocktails, and an expertly curated selection of wines, beers, and spirits. Our guests come for the drinks, but they stay for the food. Every dish that leaves this kitchen should be as memorable as the experience our beverage program delivers.

We are seeking a talented and passionate Chef to lead our kitchen as we launch this new concept. You will be the culinary visionary who develops and executes a menu designed to pair seamlessly with our bar program. You will manage all aspects of daily kitchen operations while mentoring a dynamic team, launching systems from the ground up, and ensuring every plate represents our commitment to quality and creativity.

•      Develop and execute an elevated small plates/bar food menu that complements and enhances our beverage program

•      Partner with ownership to establish culinary vision, kitchen systems, and operational standards for a new restaurant opening

•      Lead daily kitchen operations, maintaining consistency, speed, and quality during all service periods

•      Oversee food preparation, cooking techniques (including wood-fired and spit-roasted preparations), plating, and presentation

•      Build and mentor a cohesive kitchen team from the ground up, fostering a culture of excellence and continuous improvement

•      Manage inventory, food costs, ordering, and vendor relationships to support profitability while maintaining ingredient quality

•      Collaborate with the beverage program to create food and drink pairings that elevate the guest experience

•      Maintain the highest standards of food safety, cleanliness, and health compliance

You are a creative, organized, and charismatic leader with a genuine passion for food and hospitality. You have experience opening and launching new restaurants and thrive in the dynamic, collaborative energy that comes with building something from scratch. You think quickly, seamlessly balance creativity with operational excellence, and possess strong leadership and project management skills. You are detail-oriented, innately curious about ingredients and techniques, and genuinely invested in building a team you can be proud of. Most importantly, you are kind, approachable, and collaborative.

•      5+ years of professional kitchen experience, with at least 2 years in a lead or sous chef role

•      Proven experience opening and launching a new restaurant or significant culinary concept

•      Proven experience with elevated bar/tavern cuisine or gastropub concepts

•      Proficiency in a range of cooking techniques: grilling, spit-roasting, wood-fire cooking, and more

•      Experience developing and costing small plates, tapas, or bar-focused menus

•      Banquet and catering experience is highly valued

•      Strong understanding of food and beverage pairing principles

•      Demonstrated ability to lead, train, and inspire kitchen staff

•      Culinary degree or equivalent professional training preferred

•      Competitive salary: $90,000 – $100,000 (based on experience)

•      Health insurance

•      Paid time off

We are an Equal Opportunity Employer committed to creating an inclusive workplace where everyone can bring their authentic selves to work. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, veteran status, or any other legally protected characteristic. We foster a culture of respect, collaboration, and excellence where our team members can thrive.

Ready to make your mark? We’d love to hear from you.