SF, Silicon Valley | Opening Executive Chef | French-Vietnamese Fine Dining

DESCRIPTION:

We are seeking an exceptional Opening Executive Chef to launch a new, high-end yet approachable French-Vietnamese restaurant in Palo Alto, California. Set within a 175-seat venue projecting $10 million in annual sales across 12 weekly services, this landmark concept captures the vibrant spirit of Southeast Asian cuisine elevated by classical French technique. This concept will deliver an atmosphere defined by lush interiors, refined execution, and memorable dining experiences. Reporting directly to the General Manager and Ownership, the Opening Executive Chef will lead back-of-house operations, focusing on exceptional quality, consistent recipe execution, systems management, cost control, and team development for a BOH team of 30+ employees including several Sous Chefs.

Core Responsibilities —

• Leads the back-of-house through all pre-opening and operational launch phases, establishing kitchen systems, prep schedules, and line workflows.
• Recruits, hires, trains, and mentors a back-of-house team of 30+ culinary staff alongside a dedicated BOH management team.
• Ensures 100% consistent execution and quality control of an established, pre-designed menu blending French and Vietnamese culinary traditions.
• Manages kitchen financial systems, including food cost optimization, labor scheduling, waste reduction, and inventory control.
• Oversees all vendor relations, sourcing, and procurement to secure premium ingredients while maintaining target margins.
• Maintains strict kitchen sanitation, food safety, and equipment maintenance protocols in accordance with local, state, and federal laws.
• Collaborates with front-of-house leadership to ensure smooth service pacing across 12 weekly meal services.

Operational Involvement —

The Opening Executive Chef anchors daily kitchen operations and quality assurance by:

• Maintaining a hands-on presence on the line during peak services to expedite orders and enforce strict plating standards.
• Implementing structured training programs for line cooks and prep teams to master established recipes and techniques.
• Conducting daily line checks, temperature logs, and quality inspections of all prepped and raw ingredients.
• Executing minor seasonal menu adjustments and daily specials in alignment with ownership's core culinary vision.
• Leading daily pre-service briefings with BOH staff to review shift priorities, prep lists, and operational targets.

REQUIREMENTS:

• Proven experience as an Executive Chef in a high-volume, upscale dining environment.
• Recent opening experience as an Executive Chef.
• Strong background in systems management, kitchen logistics, and back-of-house financial controls ($10M+ sales experience preferred).
• Demonstrated ability to lead, mentor, and retain a large culinary team of 30+ staff members.
• Experience with or strong appreciation for Asian and French culinary techniques is preferred, though not strictly required.
• Focus on operational excellence, consistency, and execution over recipe creation.
• Stable employment history showing commitment and longevity across past roles.

BENEFITS:

• Competitive annual salary range of $140-165K depending on experience.
• Quarterly KPI-driven performance bonus structure.
• Comprehensive Medical, Dental, and Vision insurance options.
• Two weeks of Paid Time Off (PTO) plus paid holidays.
• Monthly phone stipend.
• Relocation assistance available for qualified national candidates (Visa sponsorship is not available).
• Path to multi-unit oversight as growth plans are already taking shape.
• We are an Equal Opportunity Employer (EOE) - We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, age, or any other characteristic protected by law.