Executive Chef, Blue Whale Restaurant & Lounge

Executive Chef, Blue Whale Restaurant & Lounge Omakase Restaurant Group San Francisco, CA Job Details Full-time $110,000 - $120,000 a year 9 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Qualifications Cost management Hospitality Line cook experience Operations management Supplier management Budget control Managing hospitality teams Team development Profit & loss Kitchen cost control Vendor relationship management Food Handler Certification Hospitality management

Full Job Description Job Title:

Executive Chef, Blue Whale Restaurant & Lounge Department:

BOH Operations Reports to:

Corporate Director of Operations Compensation:

$110,000-$120,000 annually

Location:

Marina District, San Francisco, CA Employment Type:

Full-time;

Exempt Schedule:

Minimum of 50 hours expected per week. May be required to work after business hours, weekends, and holidays as needed. Company Overview The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an-born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian. Job Summary We are seeking an exceptional Executive Chef to lead the culinary program at an exciting new fine dining concept coming soon to San Francisco's Marina District. This is a rare opportunity for a seasoned culinary leader with Michelin-starred or equivalent fine dining experience to shape a restaurant from the ground up. The Executive Chef will be responsible for all aspects of kitchen operations, menu development, and team leadership, delivering an uncompromising standard of excellence. Essential Functions (include but may not be limited to) Lead, manage, and inspire the entire back-of-house team, fostering a culture of precision, creativity, and excellence Develop, execute, and continuously refine menus reflective of the highest fine dining standards, incorporating seasonal ingredients and current culinary trends Oversee all kitchen operations including food production, quality control, plating standards, and service execution Manage food and labor costs on a daily basis; maintain budgetary targets without compromising quality Develop and enforce cleaning, sanitation, and food safety protocols in compliance with all local, state, and federal regulations Recruit, train, and mentor culinary staff at all levels; coordinate ongoing training activities across the BOH team Collaborate closely with FOH management and the Corporate Director of Operations on wine dinners, special events, and strategic initiatives Build and maintain strong relationships with purveyors and vendors; source the highest quality ingredients Ensure proper maintenance and care of all specialized kitchen equipment Assist in developing recipe and portion control specifications to ensure consistency and profitability Qualifications 3+ years of progressive culinary leadership experience, including a minimum of 1 year as Executive Chef or Chef de Cuisine Demonstrated experience in Michelin-starred, Michelin-recognized, or equivalent top-tier fine dining environments. In-depth knowledge and exprience in Asian cuisine is a plus. Deep expertise in fine dining food production, plating, and service standards Proven culinary management skills including P&L oversight, food cost control, labor management, and vendor relations Strong knowledge of back-of-house systems, ordering, and inventory management Thorough understanding of local, state, and federal food sanitation regulations Exceptional leadership, communication, and interpersonal skills Strong creative vision with the ability to translate concepts into memorable dining experiences Awareness of current and emerging food and hospitality trends Prerequisites for Employment California Food Handler's Card Work Environment This role primarily operates on-site during restaurant hours, with occasional travel required to attend meetings, events, or to fulfill other duties as needed. Physical Demands While performing the duties of this job, the Executive Chef is regularly required to stand, walk, sit, talk, or hear. Frequent use of hands and arms to reach, handle, or feel objects, tools, or controls is required. Occasional stooping, kneeling, crouching, or crawling may be necessary. Must be able to lift and/or move up to 50 pounds. The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at its discretion. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.

Job Type:

Full-time Pay:

$110,000.00 - $120,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance People with a criminal record are encouraged to apply

Work Location:

In person