Executive Chef - Brucato Amaro - Bar Brucato

At Brucato’s flagship San Francisco distillery, we blend tradition and innovation to produce award-winning amaros and liqueurs. We believe amaro should be an expression of a place, and we take our inspiration from regional landscapes and source many ingredients directly from local producers. Each expression of Brucato Amaro captures a specific landscape: Orchards, Woodlands, and Chaparral. Building on our ethos of creativity and exploration, we continue to develop new and experimental releases. As a company, we honor the diversity of experiences, histories, and identities that make American craft production so vibrant, and we celebrate our community. In that spirit, Brucato Amaro is named after John Brucato, a Sicilian immigrant, who founded the San Francisco Farmers’ Market in 1943, and we hope to continue his legacy of community-building and connecting consumers with incredible products.

Brucato Amaro will launch Bar Brucato - a restaurant and craft cocktail bar - in Spring 2025 at our new distillery in the Mission district. The space consists of 35 seats, plus private dining space, a full kitchen and bar, and a reception area for distillery tours and tastings. Our food program will be a continuation of the Brucato vision - a celebration of unique ingredients and flavors, born from the innovative spirit and diverse culinary traditions that define California. It will be elevated but without pretention, offering exquisite flavors to guests desiring a full meal or those wishing for a small bite alongside a craft cocktail. We are seeking an Executive Chef to join our leadership team and co-create the next chapter of Brucato Amaro as it occupies a new home in San Francisco.

Roles and responsibilities:

Create, test, cost, and execute a comprehensive new food menu for Bar Brucato

Execute menu changes in collaborative way with the management team

Coordinate menu offerings with bar, distillery, and management teams to complement distillery releases and create a holistic approach to seasonality

Hire, onboard and manage all kitchen staff, including but not limited to training, development and termination if required

Work with the management team to implement initiatives, events, and modifications to programming

Manage the scheduling of kitchen staff

Manage ordering and deliveries

Oversee pricing and cost control

Oversee kitchen maintenance, sanitation, supplies, equipment, and organization

Ensure quality of food facilities and adherence to code and company standards

Adhere to all local state and federal workplace laws

Experience and requirements:

Must be an exceptional tastemaker with a passion for creating delicious food

Minimum 5 years industry experience and 2 years management experience

Passion for hospitality and excellence in service

·Servesafe manager certified

Good communication and collaborative attitude

Knowledge of scheduling, costing and financials (note: we have some capacity to teach these skills to otherwise qualified candidates)

Open availability for work, including nights and weekends

Lift over 50 lbs

This position Reports to the Director of Operations

Benefits:

Paid Medical and Dental benefits

2 weeks per year of paid vacation

Family meal on shift

Company product discounts