Executive Chef- Rosso

Silver Ventures LLC•San Antonio, TX

1d•Onsite

About The Position

The Executive Chef leads the culinary program at Rosso, a modern Italian-American steakhouse at Pearl in San Antonio. This role carries full accountability for kitchen operations, culinary standards, team development, and financial performance, in alignment with La Unión's concept direction. This is a public-facing leadership role. The Executive Chef represents Rosso in media, press, and community contexts and maintains an active presence as a brand ambassador for the restaurant.

Requirements

Demonstrated experience leading an Italian kitchen with a fresh pasta and extruded pasta program at service volume
Experience in a high-end steakhouse beef program: butchery, best-in-class broiler execution, portioning, and yield management
Financial literacy: ability to manage food cost, labor cost, and operating expenses; sales-driven mindset with an understanding of how culinary decisions affect the top line
HACCP certification
Experience with high-volume sauce, stock, and production programs
Experience with precision time and temperature cooking and other modern production techniques
Working knowledge of AI tools applied to kitchen efficiency and operations
Documented tenure: consistent track record in prior roles is a meaningful factor in our evaluation

Responsibilities

Lead and execute the fresh pasta and extruded pasta program at production volume
Manage a best-in-class beef program: butchery, portioning, yield management, and broiler execution consistent with high-end steakhouse standards
Develop and maintain all stocks, sauces, and production systems
Own recipe development and seasonal menu transitions in partnership with La Unión culinary direction
Maintain precision time and temperature cooking and other modern production techniques as part of standard kitchen workflow
Build and maintain all kitchen systems: order guides, par levels, prep schedules, and production documentation
Manage food cost at or below budget without compromising quality; labor cost and operating expenses managed to targets in partnership with the General Manager
Maintain a sales-driven mindset, understand how menu mix, portion standards, and purchasing decisions connect to revenue performance
Utilize AI tools to drive kitchen efficiency and operational consistency
Maintain full HACCP compliance; ensure all food safety standards meet or exceed applicable health department requirements
Oversee smallwares, equipment maintenance, and BOH supply accountability
Participate in monthly P&L review with La Unión partners
Hire, train, and develop a BOH team from pre-opening through sustained operations
Manage Sous Chefs (x2) as direct reports; conduct structured performance reviews and ongoing development conversations
Make retention a priority, build a team that stays, grows, and performs consistently
Lead with a modern kitchen culture: positive, healthy, and built on accountability and craft
Model and maintain the kind of environment that reflects well on the restaurant publicly as well as internally
Serve as the culinary face and brand ambassador of Rosso in press, local media, and community events
Maintain an active and professional social media presence as an advocate for the restaurant and its culinary program
Participate in dinner series, chef collaborations, and PR initiatives as scheduled
Work with La Unión's PR partners on media appearances and editorial opportunities