Executive Sous Chef

Company Description

Quince is a Three-star Michelin star restaurant that features California contemporary cuisine. The restaurant in 2020 was one of the first recipients in the Country to be awarded a Green Star from Michelin for its work with local farmers and suppliers with much of the produce coming directly from our own Farm located in nearby West Marin County. As such, the restaurant’s menus are fiercely seasonal, with the ingredients informing and inspiring all creations from the culinary team.

Job Description

Quince, the three-Michelin-starred flagship restaurant of Quince & Co. Hospitality, is seeking an Executive Sous Chef to join our culinary leadership team.

Quince is grounded in a deep respect for seasonality, artisan producers, and the agricultural richness of Northern California. Working closely with Chef Michael Tusk and Chef de Cuisine, the Executive Sous Chef plays a critical leadership role in guiding daily kitchen operations, mentoring the culinary team, and upholding the precision and creativity that define the Quince dining experience.

This role is ideal for a disciplined and passionate leader who thrives in a collaborative, high-performance environment and is committed to excellence in craft, hospitality, and team development.

Key Responsibilities

Culinary Leadership

• Support the Chef de Cuisine in overseeing all daily kitchen operations at Quince

• Ensure the highest standards of food quality, consistency, and presentation

• Lead service with calm, precise execution in a Michelin-level environment

• Assist in the development and refinement of seasonal menus and tasting menus

• Maintain strong relationships with local farmers, ranchers, and purveyors

Team Leadership & Development

• Mentor and develop cooks, externs, and interns through hands-on training

• Foster a positive, respectful, and collaborative kitchen culture

• Assist with scheduling, staffing, and performance management

• Lead pre-service meetings and support continuous culinary education

Operational Excellence

• Maintain strict adherence to sanitation, safety, and kitchen organization standards

• Support inventory management, ordering, and cost control

• Ensure all systems and procedures are followed consistently

• Assist in maintaining efficient prep and production workflows

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What We Offer

• Competitive salary (commensurate with experience)

• Medical, dental, and vision benefits

• Paid time off

• 401(k) with employer match (after one year)

• Dining discounts within Quince & Co. Hospitality

• Opportunities for professional growth within a respected hospitality group

About Quince & Co. Hospitality

Quince & Co. Hospitality includes Quince, Cotogna, and Verjus, along with our private events program. Our philosophy is rooted in craftsmanship, hospitality, and a deep connection to the land through our partnerships with local farms and producers.

We are committed to fostering a thoughtful and supportive workplace where culinary professionals can grow, learn, and contribute to something meaningful.

Qualifications

Qualifications

• 5 years of experience in a leadership role within fine dining or Michelin-recognized kitchens

• Strong foundation in classical technique and modern culinary practices

• Experience working with seasonal, farm-driven ingredients

• Proven ability to lead and mentor high-performing kitchen teams

• Excellent organization, communication, and problem-solving skills

• A collaborative mindset and commitment to hospitality

Additional Information

All your information will be kept confidential according to EEO guidelines.