Chef de Cuisine

4 years

Arquet is a new, ingredient-driven California restaurant opening in San Franciscos Ferry Building in late summer 2025, from the team behind Michelin-starred Sorrel. This large-format lunch and dinner concept will feature wood-fired cooking, seasonal locally sourced produce from the Ferry Plaza Farmers Market, and a refined yet casual waterfront dining experience.

Were looking for a motivated and experienced CDC to help lead our back-of-house team and play a key role in shaping the identity and culture of Arquet. This is a unique opportunity to build and lead a brand-new restaurant from the ground upworking alongside an accomplished, creative team in one of the citys most iconic locations.

We are seeking an experienced and passionate Chef de Cuisine to lead the kitchen operations and overall workflow of our restaurant. The ideal candidate thrives under pressure, demonstrates exceptional culinary and leadership skills, and is committed to creating a high-performing kitchen environment that emphasizes both excellence and well-being.

Requirements:

• Minimum of 4 years of experience at the Sous Chef or Chef de Cuisine level.

• Step confidently into a leadership and mentorship role within the kitchen team.

• Oversee daily kitchen operations in alignment with company standards and expectations.

• Provide ongoing mentorship and training to all kitchen staff, fostering professional growth.

• Lead the line and manage all kitchen employees effectively.

• Handle scheduling, daily ordering, and labor cost control.

• Facilitate clear and consistent communication, including meetings, feedback sessions, and scheduling.

• Train new and existing staff on food preparation, plating, and presentation.

• Collaborate closely with the front-of-house management team to ensure smooth and efficient restaurant operations.

• Lead the development, costing, and implementation of seasonal and core menus.

• Execute dishes from start to finish, maintaining consistency and the highest quality.

• Manage inventory and food costing to meet budgetary goals while minimizing waste.

• Enforce strict compliance with food safety, handling, and sanitation standards to protect the health and safety of both staff and guests.

• Monitor and uphold all sanitary protocols and employee health checks.

• Ensure all culinary staff adhere to company policies, kitchen standards, and regulatory requirements.

We are an equal opportunity employer . We celebrate diversity and are dedicated to creating an inclusive, respectful, and supportive work environment for all team members.

Please submit your resume along with a brief statement (24 sentences) outlining why you would be an excellent fit for this position. We look forward to learning more about you!

Compensation: Salary ($90,000.00 - $100,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses

Ability to thrive under pressure

Team Management

Professional Growth Facilitation

Effective Line Management

Scheduling Management

Labor Cost Control

Collaboration With Front of House

Consistency in Culinary Execution

Waste minimization

Health and Safety Protection

Adherence to Company Policies

Culinary Creativity

Adaptability in a New Environment

Commitment to Excellence

Supportive Work Environment Promotion

Read more