We are seeking an experienced Executive Chef to oversee culinary operations across multiple restaurant and event venues in San Francisco. Originally founded in 1893, Schroeder's longstanding history, friendly atmosphere and convenient downtown location has made the Bavarian inspired beer hall a favorite of San Francisco residents and business professionals for the past 30 years. Press Club, a wine bar and lounge, offers California’s finest wines and beers in a sophisticated, social atmosphere. Press Club’s menu of seasonal small plates and thoughtful pairings offers the ultimate wine experience in one of San Francisco’s most notable destinations.

This is an outstanding opportunity for a hands-on culinary leader with a strong background in both restaurant operations and catering who is ready to take the next step in leading multiple kitchens, developing teams, and driving operational excellence. This position requires a strategic leader capable of balancing creativity with operational discipline while supporting multiple culinary teams, high-volume events, and diverse dining concepts.

The Executive Chef is responsible for the overall culinary direction, execution, and financial performance of multiple kitchens. This includes overseeing daily restaurant operations, catering production, banquet execution, menu development, food quality, labor management, purchasing, food safety, and team development.

This leader will work closely with the operations team, event managers, and executive leadership to ensure consistency across all venues while continuously elevating the guest experience.

Primary Responsibilities

• Culinary Leadership
• Lead culinary operations across multiple restaurant and event venues.
• Maintain exceptional standards for food quality, consistency, presentation, and execution.
• Develop seasonal menus and special event offerings.
• Create standardized recipes, with costing and preparation details and ensure recipe adherence.
• Drive innovation while maintaining operational efficiency.

Catering & Events

• Oversee production and execution of catered events ranging from intimate gatherings to large-scale events of 600+ guests.
• Collaborate with Event Sales and Operations teams during planning and execution.
• Develop scalable production systems for off-site and on-site catering.
• Ensure seamless execution for weddings, corporate events, wine dinners, conferences, festivals, and private events.
• Manage commissary production and event logistics when applicable.

Multi-Unit Management

• Provide leadership and support across multiple kitchen teams.
• Travel between locations to ensure operational consistency.
• Develop standardized culinary systems across all properties.
• Conduct regular kitchen audits for quality, cleanliness, organization, and food safety.
• Implement continuous improvement initiatives.

Financial Management

• Manage food cost and purchasing to meet company targets.
• Develop labor schedules that maximize productivity while maintaining service standards.
• Analyze P&L statements and implement strategies to improve profitability.
• Oversee inventory, vendor relationships, ordering, and waste reduction initiatives.

Team Leadership

• Recruit, hire, train, and develop culinary managers and kitchen staff.
• Coach Sous Chefs and Kitchen Managers to build strong leadership teams.
• Foster a positive, accountable, and collaborative kitchen culture.
• Conduct performance reviews and provide ongoing coaching.

Operations

• Ensure compliance with all health department regulations and food safety standards.
• Maintain HACCP and sanitation procedures.
• Oversee equipment maintenance and kitchen organization.
• Support new restaurant openings and culinary initiatives.

Qualifications

• 3–5 years of experience as an Executive Chef or Executive Sous Chef, preferably in a high-volume restaurant, hotel, or hospitality group.
• 3–5 years of experience leading catering and banquet operations, including large-scale corporate, social, and private events.
• Experience managing multiple restaurant locations or multiple kitchen teams is strongly preferred.
• Proven success executing events ranging from intimate dinners to large-scale events serving hundreds or more guests.
• Strong financial acumen including:
• Food cost management, Labor management, Budgeting, Inventory control and Purchasing
• Experience developing recipes, culinary standards, and kitchen operating procedures.
• Demonstrated leadership with the ability to recruit, mentor, and develop high-performing culinary teams.
• Excellent communication, organization, and problem-solving skills.
• Ability to thrive in a fast-paced, high-volume environment while maintaining exceptional quality standards.

Preferred Experience

• Experience leading culinary operations across multiple restaurant concepts, preferably including upscale casual, fine dining, wine-focused restaurants, gastropubs, breweries, or beer halls.
• Proven success overseeing high-volume catering, banquet, and private event operations, with the ability to execute both à la carte service and large-scale events while maintaining exceptional quality and consistency.
• Strong background in menu development, recipe standardization, production systems, and quality control across multiple kitchens, with an understanding of both elevated comfort food and wine-friendly cuisine.
• Experience partnering with event sales and operations teams to execute corporate events, weddings, wine dinners, festivals, and other private functions.

The ideal candidate will:

• Lead by example.
• Inspire and develop high-performing culinary teams.
• Balance creativity with operational excellence.
• Build systems that create consistency across multiple locations.
• Execute exceptional catering experiences of every size.
• Drive profitability without compromising quality.
• Partner effectively with operations, events, and leadership teams.

Compensation & Benefits: We offer a competitive compensation package including:

• Competitive salary based on experience
• Performance bonus opportunity
• Health benefits
• Retirement Benefits
• Paid time off
• Professional development opportunities

We are an equal opportunity employer and welcome diversity in the workplace. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment, qualified applicants with arrest and conviction records.

Pay: $100,000.00 - $120,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

People with a criminal record are encouraged to apply

Work Location: In person