Chef

Job Overview We are seeking an experienced Chef to lead Doppio Zero in Hayes Valley. As a key member of our kitchen team, you will craft exceptional dishes, oversee kitchen activities, and ensure the highest standards of food quality and safety. Your leadership will inspire your team to deliver memorable dining experiences while maintaining efficient kitchen management. This role offers an exciting opportunity to showcase your culinary expertise, manage diverse food production processes, and elevate our restaurant’s reputation for fine dining excellence. Responsibilities Lead and supervise all kitchen staff, fostering a collaborative and motivated team environment Oversee food preparation, ensuring consistency, presentation, and adherence to quality standards Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste Enforce strict food safety protocols and sanitation standards across all kitchen operations Coordinate catering events, banquets, and special functions with precision and professionalism Monitor shift operations, ensuring smooth workflow and timely service during busy periods Accommodate special dietary needs and restrictions Maintain accurate records of food production, inventory, and staff schedules Provide training and mentorship to junior staff members to develop their culinary skills Qualifications Proven experience in casual plus dining restaurants with banquet experience preferred Demonstrated supervising experience with strong leadership capabilities in a fast-paced environment Extensive Italian culinary experience including food preparation, cooking techniques, and menu planning Knowledge of food safety regulations and best practices in the food industry Experience managing inventory control, food handling, and kitchen operations effectively Strong team management skills with the ability to motivate staff and foster a positive work environment Excellent communication skills suitable for coordinating with multiple departments including catering and dietary services Ability to manage shift schedules efficiently while maintaining high standards of quality and service Background in restaurant management or hospitality is advantageous Pay: $90,000.00 - $100,000.00 per year Benefits: 401(k) Food provided Paid time off Experience: Italian cuisine: 3 years (Preferred) Language: English (Required) Ability to Commute: San Francisco, CA 94102 (Required) Work Location: In person