The Red Door is seeking an accomplished Executive Chef to lead and evolve our culinary program in the San Francisco Bay Area. This role is designed for a chef with a strong creative voice, deep technical foundation, and proven experience executing high-volume, high-quality cuisine in a catering or large-scale event environment.
Our philosophy is simple: event food should never feel like catering. We strive to deliver restaurant-quality cuisine with thoughtful presentation, seasonal ingredients, and exceptional hospitality, whether we are serving an intimate dinner for 20 or a gala for 1,000.
This is an opportunity to shape the culinary identity of a growing, chef-driven events company working at some of the most iconic venues in the Bay Area.
Our Work
The Red Door produces elevated culinary experiences for weddings, corporate events, galas, and private celebrations across the Bay Area. Our team regularly executes events at renowned venues including:
Filoli Historic House & Garden
San Francisco City Hall
The Exploratorium
Chabot Space & Science Center
Villa Montalvo
Premier corporate campuses and private estates throughout the Bay Area
Our goal is to bring the creativity, seasonality, and precision of fine dining into the dynamic world of luxury events.
The Role
The Executive Chef will lead the culinary team and oversee all kitchen operations, menu development, and BOH event production.
Key Responsibilities
Culinary Vision & Menu Development
Lead the culinary direction of The Red Door
Design seasonal menus with strong attention to flavor, technique, and presentation
Develop creative offerings for weddings, private events, and corporate clients
Collaborate with sales and management teams on custom menu development for proposals
Support tastings as needed through menu execution and refinement
Continually evolve the menu to reflect Bay Area ingredients and culinary trends
Create signature dishes and presentation styles that differentiate the brand
Event Production & Execution
Oversee food production and execution for events ranging from intimate gatherings to large-scale celebrations
Ensure consistency, quality, and presentation across all events
Translate restaurant-level culinary standards into scalable event execution
Oversee execution across multiple simultaneous events and complex production schedules
Manage complex event logistics and production timelines
Problem-solve in real time during live events
Kitchen Leadership
Lead, mentor, and develop a high-performing culinary team
Build and maintain a strong leadership structure, including sous chefs and event leads
Train teams for high-volume and off-site event execution
Foster accountability, communication, and operational discipline
Operational Management
Own food cost targets, purchasing, inventory, and recipe costing systems
Contribute to menu pricing strategy in collaboration with leadership
Develop staffing models for multi-event operations, including freelance and event staff
Oversee commissary kitchen operations and production flow
Build and manage relationships with farmers, purveyors, and vendors, with a focus on quality and cost efficiency
Maintain compliance with all health, sanitation, and safety standards
Implement SOPs and quality control systems to ensure consistency at scale
Conduct post-event reviews to drive continuous improvement
Ideal Candidate
Proven experience as an Executive Chef or equivalent senior culinary leadership role
8+ years of professional kitchen experience, including multiple years leading teams in a high-volume environment
Bachelor s degree, or equivalent professional experience
Experience in catering, events, hotels, or high-volume multi-unit culinary operations
Direct experience with off-site catering and multi-event execution environments strongly preferred
Background in chef-driven or fine dining kitchens preferred (not required)
Strong understanding of seasonal ingredients and modern culinary techniques
Demonstrated ability to build, lead, and scale culinary teams and systems
Highly organized with strong communication and leadership skills
Comfortable balancing creativity with operational discipline
Solidly proficient in Excel and the Google Suite
Working knowledge of Spanish preferred (not required)
Compensation & Benefits
Salary Range:
$105 - $115K annually (depending on experience)
Benefits Package Includes:
Performance-based bonus opportunities
Health, dental, and vision insurance
Paid time off and holidays
Flexible scheduling during non-peak seasons
Opportunity to build and lead a culinary program with creative influence
Professional development and industry networking opportunities
A collaborative leadership team committed to growth and innovation
Why This Role is Unique
This position offers the opportunity to shape a culinary program in one of the most exciting food regions in the world while working on events that take place in extraordinary environments, from historic estates to iconic San Francisco institutions.
For the right chef, this is a chance to bring fine-dining standards, Bay Area ingredients, and creative leadership into a company where food truly defines the guest experience.
Location
The Red Door Group is headquartered in West Oakland, providing easy access to San Francisco and the greater Bay Area event landscape.
How to Apply
Please submit:
Resume
A brief statement about your culinary philosophy
Optional: sample menus, photos of work, or notable events you have executed
We are looking for a chef who believes that great food deserves care and creativity, whether it s served in a restaurant or at a once-in-a-lifetime event.