POSITION DESCRIPTION

Executive Chef

Employment Classification: Exempt
Reports To: General Manager
Department: Dining Division

About the Role

At Bourbon Pub, we're creating more than just great meals—we're delivering memorable dining experiences for travelers from around the world. Located in the dynamic environment of San Francisco International Airport, our restaurants are often the first or last taste of the Bay Area for our guests. We are looking for an Executive Chef who thrives in a fast-paced, high-volume setting, inspires culinary excellence, and creates a welcoming atmosphere where both guests and team members feel at home.

As Executive Chef, you will lead all back-of-house operations, champion food quality and safety, develop a high-performing culinary team, and help create an inviting dining experience that reflects the energy, diversity, and hospitality of the Bay Area.

ESSENTIAL DUTIES

These essential functions represent the core responsibilities of the Executive Chef. Percentages are estimates and may vary based on business needs.

30% – Kitchen Leadership & Operations Oversight

Lead and oversee all back-of-house operations, ensuring consistent execution of recipes, food quality, presentation, and timely service in a high-volume airport environment where every guest interaction matters.

15% – Production Management & Prep Oversight

Direct all food production activities, including prep, and line execution, ensuring efficiency, consistency, and adherence to brand standards while supporting fluctuating traveler demand.

15% – Service Execution & Expediting Oversight

Oversee kitchen flow during service periods, ensuring accurate ticket execution, proper timing, and quality control of every dish served to guests traveling from around the globe.

10% – Training, Coaching & Staff Development

Recruit, train, coach, and develop sous chefs and kitchen staff while fostering a culture of accountability, teamwork, continuous learning, and hospitality.

10% – Food Safety & Compliance

Ensure strict compliance with all food safety, sanitation, HACCP standards, and local, state, and federal health regulations. Conduct regular inspections and enforce corrective actions.

5% – Inventory, Purchasing & Cost Control

Oversee ordering, inventory management, product rotation, vendor relationships, and cost-control initiatives to achieve food cost targets and operational efficiency.

5% – Equipment & Facility Management

Coordinate maintenance and repair of kitchen equipment while ensuring a clean, organized, safe, and efficient kitchen environment.

10% – Administrative & Financial Responsibilities

Manage scheduling, reporting, manager logs, invoice review, labor tracking, and support departmental P&L goals while partnering with leadership to drive operational success.

Primary Duties & Responsibilities

• Maintain full accountability for kitchen operations, staffing performance, culinary standards, and guest satisfaction.
• Lead by example with professionalism, integrity, and a hands-on leadership style that inspires excellence.
• Foster a welcoming, inclusive, and collaborative culture where every team member contributes to delivering exceptional hospitality.
• Partner closely with the General Manager to execute business goals and create memorable guest experiences.
• Ensure consistent attendance and availability based on operational needs, including early mornings, evenings, weekends, holidays, and peak travel periods.
• Promote a culture of respect, safety, teamwork, and accountability.
• Support a workplace free from discrimination, harassment, and unsafe practices.
• Embrace the excitement of serving a diverse, international community by helping create an enjoyable dining experience that reflects the spirit of San Francisco and its world-class airport.

Qualifications

• 2+ years of experience or equivalent combination of education and culinary leadership experience
• Strong knowledge of back-of-house systems, purchasing, inventory, and kitchen operations