Onsen Executive Chef (tenderloin)

About Onsen Onsen is a Japanese-inspired bathhouse and restaurant located in the Tenderloin. Guests come to enjoy our communal bath and then enjoy a set menu after their time in the bathhouse. We're looking for a talented chef to create seasonal, thoughtful menus paired with sake, tea, and beer. Our mission is to offer both locals and visitors a 3rd place where they can unwind and enjoy a one of a kind experience. The Role We are seeking an Executive Chef to lead Onsen’s restaurant. This is a hands-on position for a chef who thrives in a small, focused kitchen environment, enjoys working with high-quality ingredients, and wants to shape the identity of a restaurant with Japanese inspiration but inherently Californian. Responsibilities - Design and execute seasonal menus that complement Onsen’s bathhouse experience - Create menus for our private dining room events and dinners - Lead, train, and inspire a small kitchen team - Oversee all aspects of kitchen operations: ordering, prep, service, inventory, and sanitation - Manage food cost, portioning, and waste - Foster relationships with local purveyors and maintain high standards of sourcing - Work closely with ownership and front-of-house to create a seamless guest experience - Uphold health and safety standards Qualifications - Proven experience as an Executive Chef or strong Sous Chef ready for the next step - Knowledge of Japanese flavors and techniques; interest in seasonal Californian and global ingredients - Strong leadership and organizational skills; ability to manage a lean, efficient team - Comfort with high-touch, intimate service - Financial acumen: experience with budgeting, food cost analysis, and vendor management - Commitment to sustainability, consistency, and hospitality What We Offer - Competitive salary - Paid time off - 4 day work schedule - Creative autonomy in developing and rotating menus - Opportunity to work with a unique concept blending communal bathing and dining - Supportive ownership and a chance to build a lasting culinary program in San Francisco