Freelance Menu Development Jobs (NOW HIRING)

The Red Door is seeking an accomplished Executive Chef to lead and evolve our culinary program in the San Francisco Bay Area. This role is designed for a chef with a strong creative voice, deep technical foundation, and proven experience executing high-volume, high-quality cuisine in a catering or large-scale event environment.

Our philosophy is simple: event food should never feel like catering. We strive to deliver restaurant-quality cuisine with thoughtful presentation, seasonal ingredients, and exceptional hospitality, whether we are serving an intimate dinner for 20 or a gala for 1,000.

This is an opportunity to shape the culinary identity of a growing, chef-driven events company working at some of the most iconic venues in the Bay Area.

Our Work

The Red Door produces elevated culinary experiences for weddings, corporate events, galas, and private celebrations across the Bay Area. Our team regularly executes events at renowned venues including:

• Filoli Historic House & Garden
• San Francisco City Hall
• The Exploratorium
• Chabot Space & Science Center
• Villa Montalvo
• Premier corporate campuses and private estates throughout the Bay Area

Our goal is to bring the creativity, seasonality, and precision of fine dining into the dynamic world of luxury events.

The Role

The Executive Chef will lead the culinary team and oversee all kitchen operations, menu development, and BOH event production.

Key Responsibilities

Culinary Vision & Menu Development

• Lead the culinary direction of The Red Door
• Design seasonal menus with strong attention to flavor, technique, and presentation
• Develop creative offerings for weddings, private events, and corporate clients
• Collaborate with sales and management teams on custom menu development for proposals
• Support tastings as needed through menu execution and refinement
• Continually evolve the menu to reflect Bay Area ingredients and culinary trends
• Create signature dishes and presentation styles that differentiate the brand

Event Production & Execution

• Oversee food production and execution for events ranging from intimate gatherings to large-scale celebrations
• Ensure consistency, quality, and presentation across all events
• Translate restaurant-level culinary standards into scalable event execution
• Oversee execution across multiple simultaneous events and complex production schedules
• Manage complex event logistics and production timelines
• Problem-solve in real time during live events

Kitchen Leadership

• Lead, mentor, and develop a high-performing culinary team
• Build and maintain a strong leadership structure, including sous chefs and event leads
• Train teams for high-volume and off-site event execution
• Foster accountability, communication, and operational discipline

Operational Management

• Own food cost targets, purchasing, inventory, and recipe costing systems
• Contribute to menu pricing strategy in collaboration with leadership
• Develop staffing models for multi-event operations, including freelance and event staff
• Oversee commissary kitchen operations and production flow
• Build and manage relationships with farmers, purveyors, and vendors, with a focus on quality and cost efficiency
• Maintain compliance with all health, sanitation, and safety standards
• Implement SOPs and quality control systems to ensure consistency at scale
• Conduct post-event reviews to drive continuous improvement

Ideal Candidate

• Proven experience as an Executive Chef or equivalent senior culinary leadership role
• 8+ years of professional kitchen experience, including multiple years leading teams in a high-volume environment
• Bachelor s degree, or equivalent professional experience
• Experience in catering, events, hotels, or high-volume multi-unit culinary operations
• Direct experience with off-site catering and multi-event execution environments strongly preferred
• Background in chef-driven or fine dining kitchens preferred (not required)
• Strong understanding of seasonal ingredients and modern culinary techniques
• Demonstrated ability to build, lead, and scale culinary teams and systems
• Highly organized with strong communication and leadership skills
• Comfortable balancing creativity with operational discipline
• Solidly proficient in Excel and the Google Suite
• Working knowledge of Spanish preferred (not required)

Compensation & Benefits

Salary Range:
$105 - $115K annually (depending on experience)

Benefits Package Includes:

• Performance-based bonus opportunities
• Health, dental, and vision insurance
• Paid time off and holidays
• Flexible scheduling during non-peak seasons
• Opportunity to build and lead a culinary program with creative influence
• Professional development and industry networking opportunities
• A collaborative leadership team committed to growth and innovation

Why This Role is Unique

This position offers the opportunity to shape a culinary program in one of the most exciting food regions in the world while working on events that take place in extraordinary environments, from historic estates to iconic San Francisco institutions.

For the right chef, this is a chance to bring fine-dining standards, Bay Area ingredients, and creative leadership into a company where food truly defines the guest experience.

Location

The Red Door Group is headquartered in West Oakland, providing easy access to San Francisco and the greater Bay Area event landscape.

How to Apply

Please submit:

• Resume
• A brief statement about your culinary philosophy
• Optional: sample menus, photos of work, or notable events you have executed

We are looking for a chef who believes that great food deserves care and creativity, whether it s served in a restaurant or at a once-in-a-lifetime event.