Chef de Cuisine

Excelsior Pub

1132 4th St, San Rafael, CA 94901

Full Time

• Salary ($70k - $80k)

Expires:

Sep 30, 2026 Be an early applicant

Required Years of Experience 5 years Job Details

NOW HIRING

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MARIN COUNTY, CA

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Chef de Cuisine

Excelsior Pub | Hidden Splendor Fine Beer Co. | Opening Soon We're building something genuinely special in downtown San Rafael — Excelsior Pub, the first and flagship pub of Hidden Splendor Fine Beer Co. A lively, all-day gathering place and brewery, Excelsior channels the spirit of great pubs and taverns from London to Philadelphia, filtered through a Bay Area lens: beer-forward, craft-driven, rooted in comfort and warmth, with serious technique hidden under casual ease. We're looking for a talented Chef de Cuisine to help us bring it to life from the ground floor. About the Role As Chef de Cusine, you'll run the Excelsior kitchen. Working closely with our Culinary Director, you'll execute and uphold a food program that's as thoughtful and craft-driven as our beer. Your focus will be on building and mentoring a strong, cohesive BOH team, maintaining the highest standards of kitchen operations, and creating a culture of consistency, accountability, and genuine pride in the work — within a hospitality group that loves what it does and takes care of its people. What You'll Do Lead all BOH operations and set the standard for quality, consistency, and hospitality

Execute our menus with precision and care — seasonal, Bay-Area-sourced, with a globally-inspired pub soul

Develop specials that reflect the season, the brewery, and the moment

Build, train, and inspire a talented kitchen team from the ground up

Partner with local farms and vendors to source the best ingredients the Bay Area has to offer

Manage food costs, inventory, and ordering with care and efficiency

Collaborate closely with our Culinary Director, ownership, and FOH leadership to create a seamless guest experience

Coordinate with the brewery team to integrate beer into the food program at every turn

Represent the restaurant's values in every dish that leaves the kitchen What We're Looking For Minimum 5 years of experience in professional kitchens

At least 3 years in BOH management at Sous Chef, CDC, or Kitchen Manager level

Genuine passion for seasonal, ingredient-driven cooking with a pub sensibility

Deep understanding of and curiosity about beer — how it's made, how it pairs, how it shapes a menu

A collaborative, people-first leadership style — you lift your team up

Strong understanding of food costs, kitchen systems, and operational best practices

Familiarity with British pub cuisine, European tavern traditions, or American tavern cooking — a genuine plus

A good sense of humor and a team-first attitude Why Join Us Salary commensurate with experience, with room to grow as the company grows

A true ground-floor opportunity — you'll help build the kitchen, shape the culture, and leave your mark on something that's meant to last

A defined creative role with genuine influence — developing specials and collaborating on R D within a clear culinary vision led by our Culinary Director and ownership

A company that takes craft seriously across beer, food, bar, and guest experience — and values the people who bring it to life

Beautiful Marin County location with access to world-class local farms and producers, and 30 years of relationships to back it up

Compensation Details Compensation:

Salary ($70,000.00 - $80,000.00)

Benefits & Perks:

Health Insurance, Paid Time Off, Potential Bonuses Required Skills Leadership Team Building Mentoring Culinary Creativity Collaboration Ingredient Sourcing Operational Efficiency Guest Experience Enhancement