Head Chef - San Francisco - Old Skool Cafe

Description

Company Description

Old Skool Cafe is a faith-based social enterprise founded on principles of grace, redemption, and

community service. While our organizational values are rooted in Christian faith, we serve

youth from all religious, cultural, and socioeconomic backgrounds without requiring

participation in religious activities.

We seek team members who align with our core values of dignity, excellence, accountability, and

compassion - regardless of personal faith tradition. Staff are expected to create an inclusive,

respectful environment where all youth feel safe and valued.

Reports To: Head of Operations

Direct Reports: Back-of-House Staff (adult and youth)

Employment Type: Full-Time, Exempt

Hours: Minimum 40 hours/week, schedule aligns with dinner service and catering events

Location: On-site at Old Skool Cafe; off-site for catering/events as needed

Position Overview

The Head Chef & Training Lead is responsible for leading Old Skool Cafe's kitchen as both a

high-performing culinary operation and a structured training environment for youth

development. This is a dual-mandate role: you do not choose between running a professional

kitchen and teaching youth. You do both, simultaneously, at the highest level.

This role is designed for a leader who is strong in either culinary excellence or training

leadership and is ready to grow into full dual-mandate mastery through support, structure, and

partnership with OSC leadership.

You will lead a "live culinary classroom" where every shift, every plate, and every interaction

serves as a teaching moment. The Head Chef & Training Lead models professional excellence,

mentors youth in real time, drives menu innovation, ensures operational and financial

performance, and builds BoH systems that allow youth to learn by doing in a high-stakes

environment.

Key Responsibilities

These responsibilities and metrics are guides for success and growth, not punitive quotas. We

believe in developing leaders through support, structure, and partnership.

1. Mission-Critical Culinary Training & Youth Mentorship

Structured Skills Development: Lead hands-on training for youth in knife skills, cooking

techniques, food safety, station management, and professional kitchen behavior. Develop and

track youth progression through BoH skill milestones, from prep cook basics to line readiness to

leadership opportunities.

• Live Mentorship: Maintain an active kitchen presence during all service hours, providing

real-time coaching on teamwork, time management, accountability, and problem-solving.

• Create a kitchen culture where mistakes are learning opportunities, questions are encouraged, and excellence is the standard.
• Program Integration: Partner with the Program Manager to align kitchen schedules, training

calendars, and youth readiness assessments. Participate in quarterly IPS reviews, youth

orientations, training sessions, graduations, and celebrations.

• Values-Based Accountability: Hold youth to professional kitchen standards while providing

the grace and coaching needed to help them succeed; model how to recover from mistakes with

dignity.

Success Metrics:

● At least 75% of youth demonstrate measurable skill progression within 6 months,

documented in training records and workbooks.

● Submit quarterly training documentation to the Program Team.

● Participate in at least 90% of scheduled leadership and program alignment meetings

annually.

● Youth report positive learning experiences and professional growth in exit interviews.

2. Kitchen Operations, Service Excellence & Financial Management

• Daily Operations & Service Leadership: Oversee all BoH activities including prep, line

setup, service execution, breakdown, and sanitation. Lead dinner service with consistency and

precision; ensure every plate meets OSC quality standards while creating teaching moments for

youth. Lead or support off-site catering events.

• Staff & Systems Management: Manage and develop adult BoH staff; provide daily guidance,

assign responsibilities, and foster professional growth. Implement and maintain efficient

workflows that integrate youth participation without compromising service quality or safety.

• Ensure kitchen equipment is functional, safe, and well-maintained; coordinate repairs within 48

hours.

• Financial Oversight & Inventory: Monitor and manage food costs to stay within plus or

minus 2% of approved budget. Complete monthly ordering and inventory processes; maintain

par levels that support service without excess waste. Keep food waste below 10% through

portion control, proper storage, and staff training. Build and maintain vendor relationships;

negotiate pricing and ensure timely deliveries.

• Compliance: Maintain 100% adherence to health department regulations, food safety

protocols, and organizational policies.

Success Metrics:

● Achieve at least 95% of dinner services executed on time with consistent plate quality

and presentation.

● Maintain at least 95% positive guest feedback on food quality across all platforms.

● Zero unresolved service disruptions within a shift.

● 100% compliance with health, safety, and sanitation inspections.

● No critical equipment or safety issues unresolved beyond 48 hours.

● Maintain food cost within plus or minus 2% of approved budget.

● Complete 100% of monthly and weekly ordering and inventory processes on time.

● 100% of BoH staff complete required certifications and training.

3. Menu Development & Culinary Innovation

• Seasonal Menus: Design and update seasonal menus that balance guest appeal, operational

feasibility, and youth training opportunities. Work with FOH Leadership, Program Team, and

GM to ensure menus align with OSC's mission, guest expectations, and training goals.

• Youth Involvement & Innovation: Engage youth in at least one menu development project

per season (recipe testing, costing, plating design) to spark creativity, engagement, and

ownership. Develop and implement 2 to 3 new scratch recipes or seasonal specials each quarter;

ensure all recipes are documented with recipes and costing sheets.

• Special Events: Create and execute holiday menus, catering offerings, and special event dishes

consistently and on schedule.

Success Metrics:

● Complete seasonal menu updates and special event menus on schedule.

● Implement at least 1 youth-involved menu project per quarter.

● Develop and cost 2 to 3 new scratch recipes or specials each quarter.

● 100% of menu items are documented with standardized recipes and costing sheets.

Qualifications

Required:

● 5+ years professional kitchen leadership experience (Head Chef, Sous Chef, or

equivalent)

● Strong knowledge of culinary techniques, BoH operations, inventory management, and

food costing

● ServSafe Manager Certification (or ability to obtain within 30 days of hire)

● Experience supervising and mentoring diverse teams

● Proven ability to maintain high standards under pressure

● Valid CA Driver's License; ability to pass background check aligned with youth safety

policies

Compensation & Benefits 

Annual salary: $90,000–$95,000, commensurate with experience

Full-time, exempt position (minimum 40 hours/week) 

Comprehensive benefits package including health insurance, paid time off, and professional development opportunities