Executive Chef

Job Description

Job DescriptionBenefits:

• Competitive salary
• Employee discounts
• Flexible schedule
• Health insurance
• Opportunity for advancement
• Training & development

Department: Back of House Reports To: General Manager -> Culinary Director
Location: Tiburon, California Pay: $120,000 - $135,000 per year


Position Overview


The Executive Chef is the culinary leader responsible for setting the vision, standards, and execution of the kitchen, ensuring a consistent, high-quality dining experience that aligns with the overall concept and brand. This role requires a balance of creativity, leadership, and operational discipline, with full ownership of food quality, kitchen culture, and financial performance. The Executive Chef leads by example, working closely with the front-of-house leadership team to ensure alignment between the kitchen and dining room. From menu development to team development and cost control, this position is accountable for building a kitchen that is efficient, inspired, and consistently delivering at a high level.

Culinary Leadership & Vision

• Lead the culinary direction of the restaurant, ensuring all food reflects the concept, quality standards, and guest expectations
• Develop and evolve menus, including seasonal updates, specials, and new concepts
• Maintain consistency, creativity, and attention to detail across all dishes

Kitchen Leadership & Team Development

• Hire, train, and develop all back-of-house team members, creating a strong and accountable kitchen culture
• Set clear expectations and hold the team accountable to performance, cleanliness, and execution standards
• Lead by example through professionalism, work ethic, and culinary expertise
• Partner with leadership to build a cohesive and high-performing team environment

Quality Control & Execution

• Oversee all food preparation and execution, ensuring consistency in taste, presentation, and timing
• Maintain strict quality control standards for all ingredients and finished dishes
• Ensure proper communication and coordination between kitchen and front-of-house teams

Financial & Operational Management

• Manage food cost, labor, and overall kitchen budget to meet financial targets
• Oversee purchasing, inventory, and vendor relationships
• Minimize waste and optimize product usage while maintaining quality standards
• Analyze performance metrics and adjust operations as needed to improve efficiency and profitability

Operational Excellence

• Ensure the kitchen operates in a clean, organized, and efficient manner at all times
• Oversee prep, line execution, and overall kitchen readiness for service
• Maintain proper systems, procedures, and standards across all kitchen operations

Compliance & Safety

• Ensure compliance with all health, safety, and sanitation regulations
• Maintain proper food handling, storage, and labeling standards
• Enforce all safety protocols to create a secure working environment

Collaboration & Communication

• Work closely with the General Manager and leadership team to align on goals and execution
• Support menu training and education for front-of-house staff
• Maintain clear and consistent communication across all departments