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Service Director Restaurant

Open Palette Hospitality San Francisco, CA
  • Expired: 27 days ago. Applications are no longer accepted.

Palette is hiring an experienced Service Director for our NEW luxurious fine dining restaurant OPENING SOON! We are seeking a professional and driven candidate to lead FOH operations for our concept that includes a tasting menu dining room with 72 seats, busy cocktail bar, private dining and event spaces.

The SD will be instrumental in running service daily, building and training our team, creating new and lasting guest relationships, and upholding Palette's standard of excellence in all areas of the restaurant. Candidates MUST be passionate about food, wine, the art of service and throwing a great party!

Palette provides the opportunity to work with some of the industry leaders and to make a significant impact on the success of the business.

Open Palette Hospitality

Why Work Here?

Unique concept and creative colleagues! Quickly growing and redefining the industry!

Palette is a dynamic fine-dining and art destination in SOMA, San Francisco that playfully explores the relationship between food, art and community. Chef Peter J. Hemsley’s food tells a story. Harnessing his love of art, music, history and the natural environment, his pairing of traditional and modern techniques are an embodiment of creative expression. Part restaurant, art gallery, artist studio and shop, Palette partners with local artisans to create unique wares that integrate beauty, craft and functionality. Palette Gallery provides artists of all disciplines the opportunity to create and showcase work that highlights concepts related to the infinitely complex and ever-evolving food culture. About Chef Peter J. Hemsley A chef by trade and artist by passion, Peter J. Hemsley is the chef-proprietor of Palette, a dynamic fine-dining and art destination in San Francisco that explores the relationship between food, art and community. Food is a multifaceted creative medium for Peter—from penning his creations in illustration, watercolor or ink on paper, to his modern interpretation of traditional fare and unique approach to plating, which at times may consist of one-of-kind tableware designed specific to a single dish—the entire process is a vibrant and evolving exploration. After graduating from Le Cordon Bleu Academy in Paris, Peter practiced his craft in the esteemed kitchens of Daniel Boulud, Mike Tusk of Quince and the mythic L’Arpege with chef-proprietor Alain Passard. Peter credits his return to France in 2011 and time working with Passard, who renders his recipes in paper collage, for confirming that the pairing of food and art was his future.


155 12th Street, San Francisco, California 94103
San Francisco, CA