Chef de Cuisine | Upscale Restaurant | $100K-$105K + Bonus

Job Title: Chef de Cuisine
Location: San Diego, CA
Compensation: $100,000 – $105,000 Base Bonus (Total Compensation $110,000 – $115,000)
Status: Full-Time | Exempt
Reports To: General Manager

About the Opportunity

We are seeking a talented and driven Chef de Cuisine to lead the kitchen operations of a highly respected, chef-driven restaurant in San Diego. This role is ideal for a culinary leader who thrives in a high-level, creative environment and is passionate about menu innovation, team development, and operational excellence.

The Chef de Cuisine will oversee all aspects of kitchen management including culinary execution, team leadership, cost control, and maintaining exceptional food quality and presentation standards.

This is an excellent opportunity for a culinary professional ready to take ownership of a dynamic kitchen while working with a collaborative leadership team.

Key Responsibilities

Kitchen Leadership & Operations

• Oversee all daily kitchen operations including food preparation, execution, and service.
• Ensure all dishes are prepared consistently according to recipes, quality standards, and presentation guidelines.
• Work closely with the leadership team to maintain operational excellence and guest satisfaction.
• Maintain a clean, organized, and sanitary kitchen environment.

Team Development & Management

• Recruit, train, coach, and mentor kitchen staff.
• Create schedules and manage staffing to align with business levels and control labor costs.
• Conduct performance reviews and support ongoing professional development of team members.
• Foster a positive, professional kitchen culture.

Menu & Culinary Innovation

• Collaborate with the culinary leadership team to develop seasonal menu changes and market-driven specials.
• Support creative menu development while maintaining strong cost controls.
• Ensure all menu changes follow proper procedures and maintain operational efficiency.

Cost Control & Administration

• Manage food purchasing based on projected sales.
• Monitor and analyze food cost and labor cost.
• Maintain daily prep lists and kitchen production plans.
• Complete all required administrative tasks including inventory, reports, and schedules in a timely manner.

Qualifications

• Bachelor’s degree in Culinary Arts or related field preferred.
• 8 years of progressive culinary experience, including management leadership.
• Strong experience with:
• • Food & labor cost control
  • Menu development
  • Team leadership and training
  • High-volume or chef-driven kitchens
• Proven ability to lead and develop a diverse culinary team.
• Strong organizational and communication skills.
• High level of professionalism, efficiency, and motivation.

Physical Requirements

• Ability to stand for extended periods (up to 8 hours).
• Ability to work in a hot, humid, and fast-paced kitchen environment.
• Ability to lift up to 60 pounds as required during service and kitchen operations.

What We Offer

• Competitive base salary ($100K – $105K)
• Performance bonus potential
• Total compensation $110K – $115K
• Opportunity to work in a high-level culinary environment
• Strong leadership support and growth opportunities

If you are a passionate culinary leader ready to take the next step in your career, we encourage you to apply.