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The Pacific-Union Club is seeking an experienced Executive Sous Chef to join our culinary leadership team.

Located atop Nob Hill in San Francisco, the Pacific-Union Club provides a distinctive culinary environment combining à la carte dining, special events, and banquets. Our kitchen serves a membership that values quality, consistency, and thoughtful hospitality.

This is one of two Executive Sous Chef positions and is primarily responsible for afternoon and evening culinary leadership, including dinner service and the close of kitchen operations. Working closely with the Executive Chef and fellow Executive Sous Chef, this position provides hands-on leadership to an experienced culinary team while helping maintain exceptional standards across all aspects of the kitchen.

What You Will Be Responsible For

• Lead afternoon and evening kitchen operations, including preparation, production, dinner service, and closing.
• Maintain high standards of food quality, taste, presentation, consistency, and sanitation.
• Train, coach, and develop culinary and kitchen utility employees.
• Help execute à la carte dining, banquets, private events, Club functions, and employee meals.
• Contribute to menu development while respecting the Club's culinary traditions and introducing thoughtful contemporary ideas.
• Partner with the Executive Chef and fellow Executive Sous Chef to ensure strong communication and continuity across the operation.
• Support scheduling, staffing, purchasing, inventory, food safety, and other kitchen management responsibilities.

What We're Looking For

• Successful experience as a Sous Chef, Executive Sous Chef, Chef de Cuisine, Restaurant Chef, or comparable culinary leader required.
• Strong classical cooking foundation with an appreciation for contemporary and diverse cuisines desired.
• Experience successfully leading and developing a professional culinary team required.
• Experience with both à la carte dining and banquets or special events strongly desired.
• Private club, luxury hotel, fine dining, or other high-end hospitality experience is preferred.
• Experience working in a unionized culinary environment is helpful and desired.
• Culinary education, formal training, apprenticeship, or equivalent professional experience preferred. American Culinary Federation certification is desirable.
• Within six months of hire, the Executive Sous Chef must achieve and maintain certification as a food safety professional.
• Basic pastry knowledge is helpful and desired.

Schedule

This position is scheduled to provide culinary leadership during the afternoon and evening operation, including dinner service and the close of kitchen operations. Schedule flexibility is required based on the needs of the Club, including daytime hours, weekends, holidays, and special events. The Club does not offer regular lunch or dinner service on Saturdays, although special events are occasionally scheduled, and there is no regular Sunday service.