We are launching a new restaurant in Central Marin County that features wood-fired grill and pizza oven, along with housemade pasta, farmer’s market-driven salads and sides, and focaccia made in-house. The menus will be based on our experience creating and operating some of the Bay Area’s finest Italian restaurants combined with a new interpretation of what the dining experience in Marin can be.
Opportunity:
We’re seeking a dynamic, experienced, and creative Executive Chef to lead the opening of restaurant in Spring/Summer 2026. This is a rare opportunity to build and shape the culinary direction of a concept from the ground up — from menu development and kitchen leadership to execution and guest experience.
Responsibilities:
Lead all back-of-house operations and oversee kitchen team from pre-opening through service and close.
Help develop and refine a pasta-forward menu highlighting fresh pasta made in-house at a display station in view of the entire dining room. Plus fresh fish and premium steaks from the wood grill, wood-fired pizza, seasonal sides, and signature sauces.
Oversee daily baked focaccia and dough prep, production, storage and rotation.
Ensure consistent execution of high-quality dishes and an exceptional guest experience by training and interacting with FOH staff regarding ingredients, allergens and guest delight.
Recruit, train, and manage kitchen staff, fostering a collaborative and professional team culture.
Oversee food purchasing, inventory management, and cost controls to meet profitability goals.
Maintain the highest standards of cleanliness, safety, and compliance with health regulations and supervision of outside janitorial company and crew.
Collaborate with ownership and FOH leadership to align culinary operations with beverage program and brand vision.
What We’re Looking For:
Minimum 3–5 years of experience as an Executive Chef or Head Chef in a high-volume, full-service restaurant (Italian experience strongly preferred).
Proven ability to lead a restaurant opening, including menu creation, hiring, training, recipe development, costing and operational setup.
Strong leadership skills with a focus on mentorship, collaboration, and team development.
Deep understanding of pasta prep, cooking and finishing. Butchery, steak preparation, and classic cooking techniques are helpful.
Excellent organizational and communication skills, with a passion for hospitality and guest satisfaction.
Availability and understanding that nights and weekends are core to the job responsibility as well as working on the line during key shifts.
Why Join Us:
Be the culinary face of a new flagship restaurant in one of Marin’s high-visibility locations.
Creative collaboration to shape menus and culinary identity from day one.
Competitive compensation package and performance-based bonus potential.
Opportunity for future growth into partnership and new location opportunities.
Interested? Please send a resume as a pdf attachment or in the body of the email response. Thanks!
