Executive Chef | Onsen | Now Hiring (tenderloin)

Onsen is a Japanese inspired bathhouse and restaurant in San Francisco. Our food program is designed to complement time spent in the baths through thoughtful, seasonal cooking grounded in technique, restraint, and hospitality. We are seeking an Executive Chef to lead the culinary direction of the restaurant while helping shape the next chapter of Onsen's growth.

This is a hands on leadership role for a chef who enjoys building systems, mentoring a small team, developing menus, and creating a dining experience that feels deeply connected to the overall guest journey. The Role

• Lead the culinary vision and execution of Onsen's Japanese inspired, California driven menu
• Develop seasonal menus for the restaurant, chef's counter, private dining room, and special events
• Oversee all kitchen operations including purchasing, inventory, scheduling, prep, service, and food cost management
• Build and maintain systems that support consistency, organization, cleanliness, and efficiency throughout the kitchen
• Create and oversee private dining experiences ranging from intimate dinners to larger event formats
• Lead and expand Onsen's fermentation and preservation program including misos, vinegars, pickles, preserves, and lacto fermented products
• Train, mentor, and develop a small culinary team through clear communication, accountability, and positive leadership
• Establish cleaning schedules, maintenance procedures, and organizational standards for kitchen and storage areas
• Work closely with ownership on business strategy, menu development, staffing, events, and long term growth
• Maintain a strong presence in the kitchen during prep and service while leading by example

• A chef with strong leadership experience who enjoys both managing and cooking
• Someone who values thoughtful, ingredient driven food and understands the balance between creativity and consistency
• A chef with a deep interest in fermentation, preservation, and traditional culinary techniques
• Someone who thrives in a small, collaborative environment and enjoys building culture alongside their team
• A leader who can create systems, train others, and maintain high standards while remaining calm and approachable

• Previous experience as an Executive Chef, Chef de Cuisine, or Senior Sous Chef in a high quality restaurant environment
• Strong understanding of food costing, inventory management, scheduling, and kitchen administration
• Experience developing seasonal menus and leading culinary teams
• Excellent organizational and communication skills
• Ability to work evenings, weekends, and holidays as needed

• Full time salaried position
• Competitive compensation based on experience
• Opportunity to help shape the future of a unique bathhouse and restaurant concept in San Francisco

To apply, please send your resume along with a brief note about yourself, your cooking background, and what interests you about Onsen.