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About the Role
The Executive Chef provides strategic and administrative leadership for all culinary operations at the Metropolitan Club, focusing on menu direction, financial oversight, team leadership, and operational standards rather than daily line cooking.
Responsibilities
- Develop and guide seasonal menus, recipes, and presentation standards
- Ensure consistency, quality, and alignment with Club standards and member expectations
- Collaborate on banquet, event, specialty, and themed dining offerings
- Provide oversight, coaching, and development of kitchen leadership (Sous Chef, Banquet Chef, etc.)
- Establish staffing structures, scheduling standards, and performance expectations
- Support a culture of professionalism, accountability, and continuous improvement
- Oversee food and labor cost controls, budgeting, and forecasting
- Approve purchasing, vendor selection, and product specifications
- Monitor inventory, waste reduction, and overall kitchen efficiency
- Partner with leadership on pricing strategy and financial performance
- Collaborate on enhancing the overall dining experience for members and guests
- Engage with members periodically and support special culinary events
- Contribute to Food & Beverage initiatives and long-term planning
- Ensure compliance with all health, safety, and sanitation regulations
- Maintain best practices in food safety, training, and kitchen procedures
- Oversee equipment standards, maintenance planning, and capital recommendations
Requirements
- 7+ years progressive culinary leadership experience; private club, hotel, or luxury hospitality preferred
- Prior Executive Chef or Executive Sous Chef experience required
- Strong financial acumen (food/labor cost control, budgeting)
- Proven ability to lead teams and implement systems rather than purely execute production
- ServSafe Manager Certification (or ability to obtain)
- Excellent communication and organizational skills
Skills
- Culinary Strategy
- Menu Development
- Recipe Development
- Presentation Standards
- Quality Assurance
- Event Planning
- Team Leadership
- Staffing
- Scheduling
- Performance Management
- Financial Management
- Budgeting
- Forecasting
- Purchasing
- Vendor Management
- Inventory Management
- Waste Reduction
- Pricing Strategy
- Member Engagement
- Food Safety
- Sanitation Regulations
- Equipment Maintenance
Location
- San Francisco
Work Type
- Fractional
- Full-time
Experience Level
- Executive Chef
- Executive Sous Chef
- 7+ years progressive culinary leadership
Education Level
- Culinary degree or equivalent training
- ServSafe Manager Certification
- American Culinary Federation certification (CEC or similar)
Salary/Compensations
- $90,000 – $100,000
Benefits
- 401(k) Retirement Plan
- Health, Dental, Vision, and Life Insurance Benefits
- Generous PTO plan
- Discretionary Annual Holiday Bonus
- Professional association dues and education reimbursement
About the Company
- Founded in 1915 with a commitment to tradition and refined social connection, the Metropolitan Club stands as a beacon of elegance in the heart of San Francisco.
- As a premier private club, we provide our more than 600 members with an unparalleled sanctuary for professional networking, fitness, fine dining, and social engagement.
- Our heritage is built upon a foundation of "membership by invitation," ensuring a community of distinguished individuals who value discretion and exceptional service.
- Joining our leadership team means becoming a steward of this legacy, fostering a culture where every member and guest is greeted with the highest standard of hospitality.
Equal Opportunity
- The Metropolitan Club is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristics.