Top 91 Executive chef Jobs in Half Moon Bay Ca

Executive Chef - Dirty Habit
Sage Hospitality —San Francisco, CA
- Up to $115,000 a year
- 8 hour shift
- Background check
- 5 years
- Hotel
- AD&D insurance
- Health insurance
Quick Apply
Executive Chef 2
Sodexo —Atherton, CA
- $77,605 - $100,430 a year
- Weekends as needed
- University
- Experience equivalent to degree accepted
- Senior level
- Paid holidays
- Health insurance
7d
Director of Culinary
Starbird Chicken —San Francisco, CA
- $150,000 - $170,000 a year
- Full-time
- Hybrid work
- ServSafe
- Databases
- Travel
Quick Apply
Executive Chef Task Force
Bon Appetit —Redwood City, CA
- $100,000 - $120,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef - Catering
Stanford University —Stanford, CA
- $105,000 - $115,000 a year
- Full-time
- 7 years
- ServSafe
- English
- Health insurance
- Tuition reimbursement
Executive Chef
Bon Appetit —Foster City, CA
- $110,000 - $120,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Independent Restaurant Culinary Director
Bon Appetit —South San Francisco, CA
- $130,000 - $140,000 a year
- Full-time
- Background check
- Bar
- ServSafe
- Commuter assistance
- Paid parental leave
Quick Apply
Lead Line Cook / Sous Chef
Confidential —San Francisco, CA
- Part-time
- Cooking
- Mid-level
- Restaurant
- Paid training
Quick Apply
Chef Manager
Novela —San Francisco, CA
- $75,000 - $134,586 a year
- Overnight shift
- ServSafe
- Customer service
- Writing skills
- Health insurance
- Dental insurance
Quick Apply
Kitchen Lead / Chef Team Member
Foodhall —San Francisco, CA
- From $22 an hour
- Part-time
- Serving
- No background check
- Merchandising
- Flexible schedule
Quick Apply
4d
Chef de Cuisine
Aramark —Palo Alto, CA
- $70,304 - $90,000 a year
- Spanish
- English
- Mid-level
- Disability insurance
- Health insurance
7d
Executive Sous Chef
Vi Living —Palo Alto, CA
- $99,355.05 - $124,209.77 a year
- Full-time
- CPR Certification
- 5 years
- Sanitation
- Tuition reimbursement
- Paid time off
Quick Apply
Executive Sous Chef
Gate Gourmet —Burlingame, CA
- $100,000 - $105,000 a year
- Full-time
- Bilingual
- ServSafe
- Computer literacy
- Commuter assistance
- Disability insurance
Quick Apply
Regional Executive Chef
ISS —South San Francisco, CA
- $121,000 - $141,000 a year
- Weekends as needed
- Sales
- Cleaning
- Senior level
- Disability insurance
- Health insurance
Quick Apply
Executive Sous Chef
Hyatt Regency San Francisco Airport —Burlingame, CA
- $83,600 - $125,500 a year
- Full-time
- Customer service
- Computer literacy
- Cooking
Executive Chef, Clark's Menlo Park
MML Hospitality —Menlo Park, CA
- $125,000 - $130,000 a year
- Weekends as needed
- Background check
- Bar
- Cooking
- Disability insurance
- Health insurance
Executive Chef
The Peninsula Golf & Country Club —San Mateo, CA
- $185,000 - $200,000 a year
- Extended hours
- Background check
- 7 years
- ServSafe
- Continuing education credits
- Health insurance
Quick Apply
1h
Executive Chef
Atria Senior Living —Foster City, CA
- $98,000 - $112,700 a year
- Full-time
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Paid holidays
- Health insurance
Executive Chef - MML Hospitality - Menlo Park
MML Hospitality - Menlo Park —Menlo Park, CA
- $105,000 - $115,000 a year
- Weekends as needed
- Background check
- Spanish
- English
- Health insurance
- Dental insurance
Quick Apply
Executive Chef and Culinary Director For Mediterranean Restaurant Group
Farm To Table LLC —San Francisco Bay Area, CA
- $145,000 - $200,000 a year
- Full-time
- Mentoring
- Organizational skills
- In-person
- Health insurance
- Food provided
Quick Apply

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executive chef jobs near half moon bay ca

Executive Chef - Dirty Habit

Sage Hospitality -
San Francisco, CA

Quick Apply

Job Details

Full-time
Up to $115,000 a year

Benefits

AD&D insurance
Health insurance
Unlimited paid time off
Dental insurance
401(k)
Flexible spending account
Tuition reimbursement
Paid time off
Employee assistance program
Vision insurance
401(k) matching

Qualifications

Operations management
Employee retention
Hiring
Forecasting
Training & development

Full Job Description

Why us?

Join Dirty Habit as our Executive Chef!

Work Where You Belong!

Hotel Zelos, a futuristic, fashion-forward oasis that fuses sleek lines and sophisticated style. Crisp, cool, and clean design and stylish onsite dining create a craveable retreat in the heart of the city. Indulge your vices in Hotel Zelos’ acclaimed fifth-floor sanctuary, Dirty Habit , where craft cocktails pair perfectly with light bites. Lounge in the expansive dining room or outside on the heated rooftop patio.

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Job Overview

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities

This location regularly executes high-volume and high-level banquet events, including both buffet and plated service, requiring strong organizational skills, attention to detail, and the ability to lead multiple service styles simultaneously.
Must maintain a flexible schedule based on business demands, including breakfast and dinner restaurant operations as well as banquet events that may occur on any day of the week and at varying hours.
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
Recommends menu and procedural changes.
Recommends the budget and manages food and labor costs within approved budget constraints.
Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

More than two years of post high school education, but less than a degree from a four-year college.

Experience

Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Requires oral and written communication skills.
Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.
Must have excellent vision, for safety reasons.
Must have moderate speech communications skills to communicate with other employees.
Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).
Carrying, (ranging from clipboard to food products to small equipment).
Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
Full mobility is required in order to usually inspect and monitor the kitchen environment.
Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

Medical, dental, & vision insurance
Unlimited Paid Time Off
Health savings and flexible spending accounts
Basic Life and AD&D insurance
Eligible to participate in the Company’s 401(k) program with employer matching
Employee Assistance Program
Tuition Reimbursement
Great discounts on Hotels, Restaurants, and much more.

ID: 2026-31443

Position Type: Regular Full-Time

Property : Hotel Zelos

Outlet: Hotel

Category: Culinary

Max: USD $115,000.00/Hr.

Tipped Position: No

Address : 12 4th St

City : San Francisco

State : California

EOE Protected Veterans/Disability

Job Type: Full-time

Pay: Up to $115,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

executive chef jobs in half moon bay ca

Executive Chef - Dirty Habit

Executive Chef 2

Director of Culinary

Executive Chef Task Force

Executive Chef - Catering

Executive Chef

Independent Restaurant Culinary Director

Lead Line Cook / Sous Chef

Chef Manager

Kitchen Lead / Chef Team Member

Chef de Cuisine

Executive Sous Chef

Executive Sous Chef

Regional Executive Chef

Executive Sous Chef

Executive Chef, Clark's Menlo Park

Executive Chef

Executive Chef

Executive Chef - MML Hospitality - Menlo Park

Executive Chef and Culinary Director For Mediterranean Restaurant Group

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