Top 296 Culinary services manager Jobs in San Francisco, Ca

Executive Chef
Press Club / Schroeder's / Pacific Cocktail Haven / Kona's —San Francisco, CA
- $100,000 - $120,000 a year
- Full-time
- 3 years
- Mentoring
- Recruiting
- Health insurance
- Dental insurance
Quick Apply
3d
Events Manager
Old Post Office —Burlingame, CA
- $110,000 - $130,000 a year
- Weekends as needed
- Management
- Culinary experience
- Customer service
- Health insurance
- Dental insurance
Quick Apply
DISTRICT SALES REPRESENTATIVE
BiRite Foodservice Distributors —San Francisco, CA
- $80,000 - $110,000 a year
- Full-time
- Mid-level
- Ability to lift 50 pounds
- Driver's License
- Profit sharing
- Mileage reimbursement
6d
Kitchen Manager
The Cheesecake Factory —San Mateo, CA
- $69,000 - $75,000 a year
- Email
- Ability to walk for extended periods
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Health insurance
Quick Apply
2d
General Manager (Michelin)
Hearth & Hire Hospitality Recruiting —San Francisco, CA
- $120,000 - $135,000 a year
- Full-time
- 5 years
- Continuous improvement
- In-person
- Paid time off
Quick Apply
9d
Prepared Foods Team Leader (Culinary & Deli Department Manager)
Whole Foods Market —San Francisco, CA
- $26.10 - $43.07 an hour
- 8 hour shift
- Merchandising
- Ability to lift 50 pounds
- Math
- Store discount
- Paid time off
6d
Food and Beverage Operations Manager
Marriott International, Inc —San Francisco, CA
- $82,000 - $101,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Food Service Manager
Legends Global —San Francisco, CA
- $70,000 - $760,000 a year
- Weekends as needed
- Microsoft Word
- Background check
- Customer service
F&B Manager
Bon Appetit —San Francisco, CA
- $90,000 - $100,000 a year
- Full-time
- Background check
- Bachelor of Science
- Mid-level
- Commuter assistance
- Paid parental leave
Quick Apply
Kitchen Manager
The Cheesecake Factory —San Francisco, CA
- $69,000 - $75,000 a year
- Email
- Ability to walk for extended periods
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Health insurance
Quick Apply
2d
Restaurant Manager
The Cheesecake Factory —San Francisco, CA
- $69,000 - $75,000 a year
- Email
- Ability to walk for extended periods
- Restaurant management
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
2d
Dining Services Manager
CCL Hospitality Group —Mill Valley, CA
- $80,000 - $85,000 a year
- Full-time
- Background check
- Microsoft Outlook
- Sales
- Commuter assistance
- Paid parental leave
Quick Apply
14d
Culinary Lead
sweetgreen —San Francisco, CA
- $21.43 an hour
- Part-time
- 18 years or older
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Wedding Venue General Manager
Wedgewood Weddings —Castro Valley, CA
- $80,000 - $87,550 a year
- Overtime
- Microsoft Outlook
- Mid-level
- Leadership
- Paid holidays
- Health insurance
Quick Apply
Cafe Manager AM
Bon Appetit —San Francisco, CA
- $85,000 - $95,000 a year
- Full-time
- Background check
- Bachelor of Science
- Mid-level
- Commuter assistance
- Paid parental leave
Quick Apply
Conference Services Manager
Four Seasons —San Francisco, CA
- $87,000 - $92,000 a year
- Full-time
- Mid-level
- Hotel
- Team management
- Paid holidays
- Health insurance
Culinary Services Manager
Windchime of Marin —Kentfield, CA
- $95,000 - $105,000 a year
- 5 years
- Computer literacy
- Bachelor's degree
- Paid holidays
- Health insurance
Quick Apply
21h
Cafe Manager
Bon Appetit —San Francisco, CA
- $85,000 - $95,000 a year
- Full-time
- Background check
- Bachelor of Science
- Mid-level
- Commuter assistance
- Paid parental leave
Quick Apply
Resident District Manager
Bon Appetit —San Francisco, CA
- $140,000 - $150,000 a year
- Full-time
- Background check
- Sanitation
- Bachelor's degree
- Commuter assistance
- Paid parental leave
Quick Apply
Culinary Services Director
Kisco Senior Living —Walnut Creek, CA
- $115,000 - $135,000 a year
- Weekends as needed
- Background check
- Current TB test
- ServSafe
- Health insurance
- Dental insurance
2d

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Executive Chef

Press Club / Schroeder's / Pacific Cocktail Haven / Kona's
San Francisco, CA

Quick Apply

Job Details

Full-time
$100,000 - $120,000 a year
3 days ago

Benefits

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

Qualifications

Vendor relationship building
Specialty dish recipe development
Managing catering events
Team development
Inventory tracking for food cost management
Mentoring
Materials management in food and beverage

Full Job Description

We are seeking an experienced Executive Chef to oversee culinary operations across multiple restaurant and event venues in San Francisco. Originally founded in 1893, Schroeder's longstanding history, friendly atmosphere and convenient downtown location has made the Bavarian inspired beer hall a favorite of San Francisco residents and business professionals for the past 30 years. Press Club, a wine bar and lounge, offers California’s finest wines and beers in a sophisticated, social atmosphere. Press Club’s menu of seasonal small plates and thoughtful pairings offers the ultimate wine experience in one of San Francisco’s most notable destinations.

This is an outstanding opportunity for a hands-on culinary leader with a strong background in both restaurant operations and catering who is ready to take the next step in leading multiple kitchens, developing teams, and driving operational excellence. This position requires a strategic leader capable of balancing creativity with operational discipline while supporting multiple culinary teams, high-volume events, and diverse dining concepts.

The Executive Chef is responsible for the overall culinary direction, execution, and financial performance of multiple kitchens. This includes overseeing daily restaurant operations, catering production, banquet execution, menu development, food quality, labor management, purchasing, food safety, and team development.

This leader will work closely with the operations team, event managers, and executive leadership to ensure consistency across all venues while continuously elevating the guest experience.

Primary Responsibilities

Culinary Leadership
Lead culinary operations across multiple restaurant and event venues.
Maintain exceptional standards for food quality, consistency, presentation, and execution.
Develop seasonal menus and special event offerings.
Create standardized recipes, with costing and preparation details and ensure recipe adherence.
Drive innovation while maintaining operational efficiency.

Catering & Events

Oversee production and execution of catered events ranging from intimate gatherings to large-scale events of 600+ guests.
Collaborate with Event Sales and Operations teams during planning and execution.
Develop scalable production systems for off-site and on-site catering.
Ensure seamless execution for weddings, corporate events, wine dinners, conferences, festivals, and private events.
Manage commissary production and event logistics when applicable.

Multi-Unit Management

Provide leadership and support across multiple kitchen teams.
Travel between locations to ensure operational consistency.
Develop standardized culinary systems across all properties.
Conduct regular kitchen audits for quality, cleanliness, organization, and food safety.
Implement continuous improvement initiatives.

Financial Management

Manage food cost and purchasing to meet company targets.
Develop labor schedules that maximize productivity while maintaining service standards.
Analyze P&L statements and implement strategies to improve profitability.
Oversee inventory, vendor relationships, ordering, and waste reduction initiatives.

Team Leadership

Recruit, hire, train, and develop culinary managers and kitchen staff.
Coach Sous Chefs and Kitchen Managers to build strong leadership teams.
Foster a positive, accountable, and collaborative kitchen culture.
Conduct performance reviews and provide ongoing coaching.

Operations

Ensure compliance with all health department regulations and food safety standards.
Maintain HACCP and sanitation procedures.
Oversee equipment maintenance and kitchen organization.
Support new restaurant openings and culinary initiatives.

Qualifications

3–5 years of experience as an Executive Chef or Executive Sous Chef, preferably in a high-volume restaurant, hotel, or hospitality group.
3–5 years of experience leading catering and banquet operations, including large-scale corporate, social, and private events.
Experience managing multiple restaurant locations or multiple kitchen teams is strongly preferred.
Proven success executing events ranging from intimate dinners to large-scale events serving hundreds or more guests.
Strong financial acumen including:
Food cost management, Labor management, Budgeting, Inventory control and Purchasing
Experience developing recipes, culinary standards, and kitchen operating procedures.
Demonstrated leadership with the ability to recruit, mentor, and develop high-performing culinary teams.
Excellent communication, organization, and problem-solving skills.
Ability to thrive in a fast-paced, high-volume environment while maintaining exceptional quality standards.

Preferred Experience

Experience leading culinary operations across multiple restaurant concepts, preferably including upscale casual, fine dining, wine-focused restaurants, gastropubs, breweries, or beer halls.
Proven success overseeing high-volume catering, banquet, and private event operations, with the ability to execute both à la carte service and large-scale events while maintaining exceptional quality and consistency.
Strong background in menu development, recipe standardization, production systems, and quality control across multiple kitchens, with an understanding of both elevated comfort food and wine-friendly cuisine.
Experience partnering with event sales and operations teams to execute corporate events, weddings, wine dinners, festivals, and other private functions.

The ideal candidate will:

Lead by example.
Inspire and develop high-performing culinary teams.
Balance creativity with operational excellence.
Build systems that create consistency across multiple locations.
Execute exceptional catering experiences of every size.
Drive profitability without compromising quality.
Partner effectively with operations, events, and leadership teams.

Compensation & Benefits: We offer a competitive compensation package including:

Competitive salary based on experience
Performance bonus opportunity
Health benefits
Retirement Benefits
Paid time off
Professional development opportunities

We are an equal opportunity employer and welcome diversity in the workplace. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment, qualified applicants with arrest and conviction records.

Pay: $100,000.00 - $120,000.00 per year

Benefits:

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

People with a criminal record are encouraged to apply

Work Location: In person

Quick Apply

Refine Your Search

culinary services manager jobs in san francisco, ca

Executive Chef

Events Manager

DISTRICT SALES REPRESENTATIVE

Kitchen Manager

General Manager (Michelin)

Prepared Foods Team Leader (Culinary & Deli Department Manager)

Food and Beverage Operations Manager

Food Service Manager

F&B Manager

Kitchen Manager

Restaurant Manager

Dining Services Manager

Culinary Lead

Wedding Venue General Manager

Cafe Manager AM

Conference Services Manager

Culinary Services Manager

Cafe Manager

Resident District Manager

Culinary Services Director

I want to receive the latest job alert for culinary services manager in san francisco, ca

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