What are the responsibilities and job description for the Chef de Cuisine | $100K-$105K + Bonus | San Diego position at The Restaurant Zone?
Chef de Cuisine | San Diego, CA
Compensation: $100,000 – $105,000 Base Bonus
Status: Full-Time | Exempt
Reports To: General Manager
About the Opportunity
We are seeking a highly skilled culinary leader to oversee kitchen operations for a chef-driven, high-level dining concept in San Diego.
This role is designed for a Chef de Cuisine who thrives in a fast-paced, standards-driven, and creatively engaged kitchen environment, where execution, leadership, and consistency are equally critical.
The ideal candidate is both a strong operator and a hands-on culinary leader, capable of balancing seasonal creativity, financial discipline, and team development at a high level.
This is a rare opportunity to take full ownership of a dynamic, high-volume kitchen while working alongside a collaborative and performance-focused leadership team.
Key Responsibilities
Kitchen Leadership & Operations
- Oversee daily kitchen operations including prep, execution, and service
- Ensure consistent culinary standards across all menu items
- Maintain a clean, organized, and highly disciplined kitchen environment
- Partner with leadership to ensure smooth, efficient service flow
Team Leadership & Development
- Recruit, train, coach, and develop kitchen staff
- Build structured schedules aligned with business volume and labor targets
- Conduct ongoing performance feedback and professional development
- Foster a culture of accountability, consistency, and respect
Menu Development & Culinary Execution
- Collaborate on seasonal menu development and limited-time offerings
- Support innovation while maintaining cost efficiency and execution standards
- Ensure all menu updates are implemented with operational precision
Cost Control & Operational Management
- Manage food purchasing aligned with sales forecasts
- Monitor and maintain food and labor cost targets
- Oversee inventory management, prep systems, and ordering processes
- Ensure timely completion of reporting, inventory, and administrative tasks
Qualifications
- 8 years of progressive culinary experience in professional kitchens
- Prior leadership experience in Chef de Cuisine or Executive Sous Chef roles
- Strong background in:
- Food and labor cost management
- High-volume or chef-driven kitchen operations
- Menu development and execution
- Team leadership and training
- Ability to lead and develop diverse culinary teams
- Strong organizational, communication, and leadership skills
- High level of professionalism, discipline, and operational awareness
Physical Requirements
- Ability to stand for extended periods (up to 8 hours)
- Ability to work in a fast-paced, high-temperature kitchen environment
- Ability to lift up to 60 lbs as needed during operations
What We Offer
- Competitive base salary: $100K – $105K
- Performance-based bonus opportunity
- Opportunity to lead a high-caliber, chef-driven kitchen
- Strong operational support and leadership collaboration
- Growth-oriented culinary environment
Application Encouragement
We welcome experienced culinary leaders who are ready to take ownership of a high-performance kitchen operation and contribute to a culture of excellence, creativity, and consistency.
Salary : $100,000 - $105,000