Executive Chef

Compensation: $85,000–$110,000 annual salary, bonus, benefits & relocation

Relocation Assistance: Available

We are seeking an Executive Chef to lead the savory culinary program and oversee back-of-house operations for an upscale, high-volume bakery and café in San Jose. This role is ideal for a chef with Michelin-caliber training or similar fine-dining experience who is ready to step into a broader leadership role within a refined yet approachable café environment.

The Executive Chef will be responsible for menu development, kitchen operations, team leadership, cost control, and quality execution, with a strong focus on breakfast, brunch, and health-forward savory offerings. While prior bakery experience is not required, a high level of organization, attention to detail, and volume execution is essential.

• Develop and execute a refined savory menu featuring breakfast and brunch items, fresh and healthy salads, soups, and thoughtfully crafted open-faced sandwiches
• Create seasonal menu updates that align with an upscale café aesthetic and high-quality ingredient standards
• Maintain exceptional consistency in flavor, presentation, and portioning
• Drive recipe development, R&D, and production strategies to grow the café’s savory offerings
• Uphold the highest standards of freshness, quality, and execution across all savory items

• Lead all FOH & BOH operations with a hands-on, professional approach
• Hire, train, schedule, and mentor kitchen staff to ensure consistent execution and growth
• Provide clear expectations, ongoing feedback, and performance coaching
• Enforce standards around attendance, punctuality, cleanliness, and professionalism
• Support the pastry team as needed with finishing, decorating, or production assistance
• Foster a positive, collaborative kitchen culture while maintaining accountability

• Oversee day-to-day kitchen operations to ensure efficiency, safety, and organization
• Manage inventory, ordering, receiving, and accurate record-keeping
• Maintain strict compliance with California food safety and sanitation regulations
• Implement and manage food cost and labor cost controls
• Ensure BOH execution supports speed, accuracy, and a high-quality guest experience
• Maintain a clean, well-organized, and inspection-ready kitchen always

• Partner closely with pastry leadership and ownership to ensure seamless workflows
• Coordinate savory and pastry production schedules for optimal efficiency
• Support catering, special events, and seasonal initiatives
• Contribute to overall operational strategy and continuous improvement

• 5+ years of professional culinary experience; fine dining or French culinary background strongly preferred
• Proven experience leading BOH teams in a high-standard, high-volume environment
• Strong leadership, communication, and organizational skills
• Excellent attention to detail and commitment to quality
• Experience with menu development, cost control, inventory, and production planning
• Knowledge of California food safety and sanitation standards
• Culinary degree or equivalent professional experience preferred
• Bilingual English/Spanish strongly preferred
• Ability to reliably commute to San Jose or relocate

• Hands-on, organized, and detail-oriented
• Comfortable balancing creative development with operational discipline
• Motivated to grow with an upscale café brand and help elevate its savory program
• Able to handle volume without sacrificing quality
• Annual salary - $85,000 - $110,000 DOE
• Bonus & potential for future profit sharing