Head Chef/Manager

About the Role

Sugoi Brewing is looking for an entrepreneurial, visionary Head Chef to lead the culinary launch of our first flagship tasting room and restaurant, Sugoi Station, opening in 2026 in the heart of San Francisco’s Mission District.

Departing from the traditional taproom model, Sugoi Station will feature a creative, seasonal izakaya-inspired tapas menu designed specifically to pair with our Asian-inspired craft beers.

As a core member of our small founding team, you will work directly with the founder to shape the identity of a new culinary destination from the ground up, enjoying a level of creative freedom and ownership rarely found in larger corporate kitchens.

Core Responsibilities

• Menu Innovation: Design and execute an evolving, seasonal menu that highlights Japanese influences, sushi offerings, California ingredients, and thoughtful beer pairings.
• Kitchen Leadership: Recruit, train, and mentor a close-knit, high-performing back-of-house team from scratch.
• Operations Management: Oversee all BOH operations, including food prep, service execution, quality control, and strict sanitation standards.
• Financial Stewardship: Manage food and labor costs, inventory, and purchasing to meet financial targets without compromising quality.
• Sourcing: Build and maintain relationships with local farms, fishmongers, and specialty purveyors.
• Strategic Collaboration: Partner directly with the brewing team to develop pairing experiences, special events, and private programming.

Who You Are

• Experienced Leader: 5+ years of professional kitchen experience, with at least 2 years in a leadership role (Head Chef, Chef de Cuisine, or Sous Chef).
• Cuisine Expert: A strong background in Japanese cuisine, sushi experience, izakaya-style cooking, or Asian-influenced California dining.
• Launch-Ready: Experience opening or launching new restaurant concepts is highly preferred.
• Operationally Sharp: Demonstrated ability to build kitchen systems, manage high-volume service, and maintain P&L health.
• Language Skills: Japanese language skills are a strong plus.
• Collaborative: A leadership style rooted in teamwork, professional development, and clear communication.
• Certified: Current ServSafe Kitchen Manager or equivalent food handler certification required.

Pay: $85,000.00 - $105,000.00 per year

Benefits

• Food provided
• Health insurance
• Paid time off
• Relocation assistance

Work Location: In person