Chef de Cuisine

Location: 300 Precita Ave, San Francisco, CA 94110 Position: Chef de Cuisine (Full-Time) Compensation: $80,000 - $110,000 Annual Salary Experience Required: 3+ years in a comparable role

Precita Social, a cherished neighborhood bistro in Bernal Heights, is seeking an experienced and passionate Chef de Cuisine to lead our kitchen team. As the sister restaurant to the Michelin-recognized 3rd Cousin, we offer a creative, global-inspired menu focused on Modern American dishes with French, Japanese, and Italian influences. The ideal candidate will have a strong foundation in high-quality, ingredient-driven cuisine and a proven ability to lead and mentor a professional kitchen staff.

• Culinary Excellence & Execution:

  • Oversee all daily culinary operations, ensuring consistent quality, presentation, and adherence to established recipes and standards.

  • Lead the kitchen team during all prep and service periods, maintaining a high-volume, fast-paced, and high-quality environment.

  • Ensure all food is executed properly, from mise en place to plating, maintaining cost controls and minimizing waste.

• Team Leadership & Development:

  • Directly supervise, mentor, and train all Back-of-House (BOH) staff, fostering a positive, respectful, and growth-oriented kitchen culture.

  • Manage BOH scheduling, performance reviews, and adherence to all labor and HR requirements.

  • Maintain clear and effective communication between the BOH and Front-of-House (FOH) teams.

• Operations & Administration:

  • Manage all ordering, receiving, and inventory control for food and supplies, focusing on cost efficiency.

  • Uphold the highest standards of cleanliness, hygiene, and organization, ensuring strict compliance with all local, state, and federal food safety and sanitation regulations.

  • Assist in maintaining all kitchen equipment and facilities.

• Menu Collaboration:

  • Collaborate closely with Chef/Owner Greg Lutes on menu development, seasonal changes, and creating daily specials that reflect our unique blend of global and local flavors.

• Minimum of 3+ years of progressive kitchen leadership experience (Chef de Cuisine, Senior Sous Chef, or equivalent).

• Strong technical culinary skills, with a background in fine dining or high-quality, full-service restaurant environments.

• Expert knowledge of sanitation principles, food preparation, and inventory management systems.

• Exceptional leadership and communication skills, with a commitment to maintaining composure and professionalism under pressure.

• Ability to work in a collaborative and creative environment.