Chef de Cuisine
The Morris – San Francisco, CA
Full-Time
The Morris, an acclaimed restaurant in San Francisco known for its elevated yet approachable fare and focus on curated wines, is seeking an experienced, dedicated, and creative Chef de Cuisine to join our team. This role is ideal for a culinary professional with a deep commitment to hospitality, a passion for fine food, and a love for creating memorable dining experiences.
About Us:
The Morris is a restaurant where warmth and precision meet. Founded on the principles of excellent food, great wines, and genuine service, we offer a welcoming dining experience that reflects our commitment to quality and innovation. We pride ourselves on a menu that celebrates seasonal ingredients and carefully crafted dishes, enhanced by a beverage program known for its distinct and thoughtful selection of wines.
Job Summary:
The Chef de Cuisine will lead our culinary team, overseeing all aspects of the kitchen, including menu development, sourcing, and daily operations. This role requires someone with strong culinary skills, an ability to lead and inspire a team, and a keen eye for detail and consistency. You will collaborate closely with ownership and management to uphold The Morris’s standards of excellence and innovation in every dish we serve.
Key Responsibilities:
Menu Development: Design and execute a seasonally-driven menu that aligns with The Morris’s vision, using high-quality, local ingredients.
Team Leadership: Recruit, train, and manage kitchen staff, fostering a positive work environment that promotes teamwork, discipline, and continuous learning.
Quality Control: Ensure consistency and quality in food preparation, presentation, and service; maintain high standards of taste, appearance, and customer satisfaction.
Inventory and Sourcing: Manage inventory and source ingredients, collaborating with local vendors and farmers to support our commitment to sustainable sourcing.
Budget Management: Oversee food cost management, labor costs, and other kitchen-related expenses to align with financial goals.
Health and Safety Compliance: Ensure adherence to all health, safety, and sanitation regulations, maintaining a clean and organized kitchen environment.
Qualifications:
Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a leadership role (Sous Chef or Chef de Cuisine).
Strong understanding of and passion for seasonal, local ingredients and a commitment to sustainability.
Demonstrated ability to manage a high-performing kitchen team, with strong leadership and communication skills.
Expertise in a range of culinary techniques and familiarity with food cost management.
Ability to work well under pressure, with a focus on maintaining consistency and quality.
Collaborative and open to feedback, able to work closely with the restaurant’s ownership and front-of-house team.
A deep appreciation for hospitality and the guest experience, with a passion for creating a warm, welcoming environment through food.
Benefits:
Competitive salary based on experience
Health insurance
Paid time off
Opportunities for professional growth and development
Collaborative, positive work environment
If you are a dedicated culinary professional ready to take the next step in your career, we invite you to apply to become part of The Morris family.
