Delfina Restaurant Group is a passionate team of Hospitality professionals with the simple purpose of uniting our community through delicious food and meaningful guest connections. With six locations through-out the Bay Area (and counting!), we seek to elevate the cuisine of Northern California & Italy with craveable dining experiences featuring organic and sustainable ingredients from some of our oldest friends and purveyors. Owned by industry icon, Anne Stoll, and James Beard Award-winning Chef, Craig Stoll, DRG has been serving the Bay Area since 1998.

Description of Position

The Executive Chef will have complete oversight of the kitchen operations at Delfina in the Mission District of San Francisco. S/he will have flexibility to create menu items specific to his or her own style while maintaining Delfina signature dishes. 

The Executive Chef (Chef) is responsible for overseeing the day-to-day culinary operations of the restaurants.  This Department Head ensures the highest quality of food service for their guests.  The Chef achieves financial goals throughout the year, through proper forecasting, cost controls and labor management.  S/he coordinates the ordering and monitoring of all food and kitchen wares and engineering menu items to maintain the proper contribution margin.

The Chef is also responsible for hiring, training and development of all kitchen staff through education and creative instruction.  By ensuring standardization of recipes and plate presentation for a la carte venues and catered events, the Chef and his culinary team deliver a memorable dining experience for all guests. 

The Chef is an advocate and ambassador of Delfina Restaurant and understands the critical role that  exceeding expectations play in regards to the success of the operation. 

Why work with Delfina?

• Flexibility to be highly creative with the backing of a solid established company
• Work with an accomplished Chef in a collaborative community of culinary innovation where new ideas are welcomed and tested together
• Working with proven hospitality visionaries who are culinary focused - will never ask Chef's to downgrade their standards
• Opportunity to innovate and contribute your unique culinary expertise
• Upward mobility and location flexibility as the company continues to grow
• Virtually no admin time given the systems that they have in place. You can focus on what you do best - creating great food and leading your team. 

Reporting Structure

The Executive Chef will report to Craig Stoll, Chef/Owner.

ABOUT THE team

Delfina Restaurant Group has attracted top talent from a wide range of backgrounds that stay with the company for a long time. The team is a closely knit group of hospitality professionals that have found a home with the restaurant group.

qualifications

• Leadership positions in a Modern Italian influenced high volume restaurant
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• The ideal candidate will be decisive and persuasive but not be an “ego” driven individual. The person will need to lead by example and be “hands on”  with the ability to see the big picture.
• Passion for the concept, cuisine and success of the brand.

Interested in learning more or know the right person? Email mandeep@hhcsearch.com

About the Founders

Craig Stoll, Chef/Owner

James Beard Award Winner and critically acclaimed chef, Craig Stoll, might be a New York native and a San Franciscan at heart, but it's his love and respect for soulful Italian cooking that have come to define him. After graduating from the Culinary Institute of America and working through some of San Francisco's finest restaurants, Craig was awarded a scholarship to attend the ICIF cooking school in Torino, Italy. There it was an externship at Tuscany’s one-Michelin-star restaurant Da Delfina that paved his vision. He returned to San Francisco and in 1998, along with his wife Annie Stoll, opened Delfina, a relatively casual 50-seat restaurant located in the still up-and-coming Mission District, serving rustic Italian food infused with San Francisco’s local and sustainable values.

Delfina quickly became a major dining destination, bringing people from all over to try Craig’s cooking including signature dishes like the Fresh Grilled Calamari, Insalata di Campo and Spaghetti and demanding the restaurant's expansion to 85-seats. This ultimately garnered him a place as one of Food & Wine’s “Best New Chefs” in 2001 and Best Chef: Pacific from the James Beard Foundation in 2010. In 2005, the Stoll’s opened their first Pizzeria Delfina next door, following up with a second location in Pacific Heights in 2009 and two more down on the Peninsula in Burlingame and Palo Alto in 2014. And with the addition of Locanda, an upscale Roman Osteria & Bar complete with artisanal cocktails, Craig solidified his reputation as one of the country’s most dynamic and influential chefs.

Annie Stoll, Owner

A San Francisco restaurateur and hospitality icon, Annie Stoll’s passion for good service has long been the perfect complement to her husband Craig’s passion in the kitchen. After honing her front of the house skills at some of the city's top restaurants, Annie met Craig while working at restaurants across the street from each other in Mill Valley. They soon left to open Delfina, eloping weeks after opening its doors in 1998. Since then, she has secured the reputation for the Delfina style service that perfectly reflects its food: casual and urban, with a friendly but professional sophistication leading it to a 2003 “Best Waitstaff” Award by San Francisco Magazine. Annie has since overseen the hiring, training and management of all front-of house staff at the subsequent openings of Pizzeria Delfina on 18th in 2005, Pizzeria Delfina on California Street in 2008, Osteria Locanda in 2011, and Pizzeria Delfina Burlingame and Palo Alto in 2014.

Notable PR

SF Chronicle - Delfina

SF Chronicle - Locanda

instant interview

If you are excited about the position and know that you are right for the role, the easiest way to get to the top of the list is to submit a video interview. By clicking on the link below, you will be taken to a series of questions that will take less than 15 minutes to complete. It is a great way to stand out beyond your resume!

Up to $500 for referrals!

If you are not interested in this particular role but have people in your network that could be a good fit, we would love to help them. For any person we place at any of our clients that you refer to us, we send you a check for $500.

Each person is limited to only 3 referrals maximum so please only refer your best and help continue to build the best culinary network.