Paradies Lagardère Bourbon Pub Executive Chef

Executive Chef

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

At Bourbon Pub were creating more than just great mealswere 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.

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

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.

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

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.

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

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

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

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

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

• 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.

• 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
• Comprehensive knowledge of local state and federal food safety and sanitation regulations
• Knowledge of current culinary trends and menu development
• Excellent communication leadership and organizational skills
• Ability to prioritize multitask and meet deadlines in a fast-paced environment

• California Food Handlers Card

This position operates primarily on-site during restaurant hours within the exciting and fast-paced environment of San Francisco International Airport. Flexibility is essential as business levels fluctuate with flight schedules and seasonal travel.

The physical demands described here are representative of those that must be met by the Executive Chef to successfully perform the essential functions of this position. Reasonable accommodations may be made for qualified individuals with disabilities. The position requires the ability to lift and/or move up to 50 pounds and remain standing for extended periods while actively leading kitchen operations.

The duties of this position may change from time to time. Bourbon Pub reserves the right to modify or assign additional responsibilities as business needs evolve. This job description is intended to describe the general nature and level of work being performed and is not intended to be an exhaustive list of all duties.

Bourbon Pub is an Equal Opportunity Employer and provides equal employment opportunities to all employees and applicants without regard to race color religion sex national origin age disability gender gender identity or expression genetics or any other protected status under applicable federal state or local law.

Job Type: Full-time

Pay: $85000$90000 per year