Executive Chef
Full-Time
Dirty Habit Restaurant
San Francisco, CA
Posted June 4, 2026 by Hotel Zelos San Francisco
Join Dirty Habit at Hotel Zelos as our Executive Chef! Lead a bold, creative culinary experience in the heart of San Francisco. At Sage Hospitality Group, we value innovation, individuality, and unforgettable guest experiences while investing in your personal and professional growth.
Compensation: Up to $115,000
Perks: Medical, dental, & vision insurance, Unlimited Paid Time Off, Health savings and flexible spending accounts, 401(k) program with employer matching, Employee Assistance Program, Tuition Reimbursement, Discounts on Hotels, Restaurants, and much more.
Why us?
Join Dirty Habit as our Executive Chef!
Work Where You Belong!
Hotel Zelos, a futuristic, fashion-forward oasis that fuses sleek lines and sophisticated style. Crisp, cool, and clean design and stylish onsite dining create a craveable retreat in the heart of the city. Indulge your vices in Hotel Zelos’ acclaimed fifth-floor sanctuary, Dirty Habit , where craft cocktails pair perfectly with light bites. Lounge in the expansive dining room or outside on the heated rooftop patio.
As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.
We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!
Job Overview
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Responsibilities
- This location regularly executes high-volume and high-level banquet events, including both buffet and plated service, requiring strong organizational skills, attention to detail, and the ability to lead multiple service styles simultaneously.
- Must maintain a flexible schedule based on business demands, including breakfast and dinner restaurant operations as well as banquet events that may occur on any day of the week and at varying hours.
- Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
- Recommends menu and procedural changes.
- Recommends the budget and manages food and labor costs within approved budget constraints.
- Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
- Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
- Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
- Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
- Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
- Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
- Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Qualifications
Education/Formal Training
More than two years of post high school education, but less than a degree from a four-year college.
Experience
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
- Requires oral and written communication skills.
- Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.
- Must have excellent vision, for safety reasons.
- Must have moderate speech communications skills to communicate with other employees.
- Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).
- Carrying, (ranging from clipboard to food products to small equipment).
- Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
- Full mobility is required in order to usually inspect and monitor the kitchen environment.
- Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.
Environment
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
Benefits
- Medical, dental, & vision insurance
- Unlimited Paid Time Off
- Health savings and flexible spending accounts
- Basic Life and AD&D insurance
- Eligible to participate in the Company’s 401(k) program with employer matching
- Employee Assistance Program
- Tuition Reimbursement
- Great discounts on Hotels, Restaurants, and much more.
ID:2026-31443
Position Type:Regular Full-Time
Property:Hotel Zelos
Outlet:Hotel
Category:Culinary
Max:USD $115,000.00/Yr.
Tipped Position:No
Address:12 4th St
City:San Francisco
State:California
EOE Protected Veterans/Disability
Dirty Habit Restaurant
| Address | 12 Fourth Street, San Francisco, CA 94103 |
|---|---|
| Property Type | Restaurant |
| # Jobs | 1 |
About Hotel Zelos San Francisco
About Sage Hospitality Group
OUR MISSION
Sage Hospitality is on a mission to break new ground, and not just the dirt on our newest projects.
We’re talking figuratively, progressively and aggressively breaking the mold of the hospitality industry. As one of the U.S’s top hospitality management, investment and development companies, Sage is on a fast trajectory of growth and performance. Building upon what we do best—establishing some of the best hotels and restaurants in the world.
Two divisions, hundreds of industry experts and more than 30 years in business. We are headquartered in Denver, Colorado, surrounded by high-performing investments from coast to coast. With the advantage of hands-on experience, we’re also changing the way luxury in the hotel world looks. Developing modern, independent hotels with unique style, artistry and branding—creating places that people go to, not through. Similarly, Sage Restaurant Group creates the best restaurants in the world, building high-design, chef-driven concepts that are game changers in the industry.
CAREERS
Sage has moved beyond cookie cutter to light the way—not for what our hotels “should be”, but “could be”. At Sage Hotels and Sage Restaurant Group, we’re looking for people who aren’t afraid to step a little outside of the box. Our associates are the best in the business: smart and calculated, authentic and different, creative and independent.
Sage is looking for independent thinkers with their own entrepreneurial spirit. We’re not asking you to fit the mold, we’re hoping that you break it.
Risk takers and creative spirits with a penchant for numbers are welcome. We are a results-driven company creating places that are more than just heads in beds, so we’re looking for more than just a person behind a desk.
Achieving personal and professional growth is one of our values at Sage Hospitality. We believe it’s not just about the work you do, but it’s about who you are. We give back to the community, look challenges dead in the eye. We manage and lead and we leave our environments better than we found them. Interested?
