Offres sous chef à San Diego, CaliforniaCréer des alertes d'emploi

About the Company An elite hospitality group is looking for an Executive Chef to lead culinary operations for a premier, high-volume dining destination in San Diego. This is a chance to build and refine one of the most disciplined culinary teams in the city within a sophisticated system that prioritizes quality at scale. Compensation & Benefits: $110,000 - $115,000 (Commensurate with experience) +performance-based bonus (paid monthly, $15k+anuualy), comprehensive health benefits, 401k with company match, PTO, dining discounts, relocation assistance, and more. Responsibilities • Lead and oversee all aspects of nightly dinner service in a high-intensity environment., • Manage and develop a large culinary team, including Sous Chefs and line cooks., • Drive seasonal menu development and recipe standards that align with the establishment's identity. Qualifications • Proven experience as an Executive Chef in a high-volume, high-revenue setting., • Deep technical knowledge and strong culinary instincts for polished dinner service., • Proven ability to hire, coach, and hold a large team accountable to exacting standards., • Sharp financial acumen regarding inventory and granular food cost management. If you are interested in learning more about this career-defining opportunity, please ___. Only qualified candidates will be considered.

KD Sweetwater Services is a San Diego–based hospitality recruiting partner working with a select group of upscale, high-volume, chef-driven, and fine-dining restaurant groups throughout the county. We are currently recruiting an Executive Kitchen Manager, (sometimes called a Chef de Cuisine) with experience in high-volume, banquet-sized back of house operations. This is an urgent opening for one of San Diego's most respected restaurant groups in San Diego. A candidate with strong back of house management and systems-driven concept knowledge is desirable. The expectation is to grow into Executive Chef by your first year at this location, or one of the groups current and upcoming locations in San Diego. This is an exciting opportunity that doesn't come around often!! The ideal candidate is a polished culinary leader who thrives in refined, high-expectation environments and is seeking a long-term leadership role within a stable and growth-oriented organization. About the Role This role reports directly to the Executive Chef and ownership group. We are seeking an Executive Kitchen Manager to lead all back-of-house operations for a flagship restaurant concept. At this stage of the business, the kitchen requires a systems-driven operator with strong financial and operational discipline, focused on labor efficiency, cost control, and operational consistency. This role is responsible for strengthening kitchen infrastructure, including inventory systems, labor management, purchasing processes, and standardized operating procedures, while ensuring consistent culinary execution in a fast-paced, upscale dining environment. The ideal candidate brings an owner-operator mindset, combining strong leadership with operational accountability. Key Responsibilities: Operational & Financial Leadership • Manage labor scheduling and staffing models to maintain targeted labor percentages and optimize productivity, • Oversee prime cost management, including food cost controls, waste reduction, and yield optimization, • Lead inventory systems, purchasing discipline, and vendor management to ensure cost efficiency and product consistency, • Implement and maintain standard operating procedures (SOPs), prep pars, and recipe standardization across all stations, • Track kitchen performance through forecast-based scheduling and productivity metrics, • Monitor purchasing, inventory, and cost controls to maintain profitability and operational efficiency Kitchen Operations • Lead all daily back-of-house operations, ensuring consistency, precision, and elevated presentation, • Supervise and direct the preparation of premium steaks, seafood, and seasonally inspired menus, • Maintain strict standards for cleanliness, organization, and food safety compliance, • Ensure operational readiness for private events, banquets, VIP dining experiences, and holiday programming, • Act as the primary liaison between BOH and FOH leadership to ensure seamless service flow Leadership & Team Development • Develop, mentor, and manage Sous Chefs, supervisors, and hourly culinary staff, • Oversee hiring, training, coaching, and performance evaluations, • Build a culture of accountability, consistency, and operational excellence within the kitchen team, • Foster strong communication between culinary leadership, service teams, and ownership Strategic Collaboration • Collaborate with executive leadership on menu execution, operational improvements, and kitchen performance initiatives, • Support marketing initiatives and represent the restaurant during promotional events when needed Qualifications & Experience: • 3–5+ years of experience in a Chef de Cuisine, Executive Sous Chef, or Kitchen Manager role within high-volume upscale dining, • Proven experience managing labor targets, controlling prime cost, and overseeing food cost performance, • Strong experience with inventory systems, purchasing processes, and kitchen operational systems, • Demonstrated ability to implement SOPs, recipe standardization, and prep pars to improve efficiency, • Experience with waste reduction, yield management, and cost control strategies, • Background in private events, banquet execution, or high-volume service environments, • Proven ability to lead and develop large culinary teams, • Strong organizational, analytical, and leadership skills, • Calm, organized, and decisive under pressure, • Culinary degree preferred; equivalent high-level experience considered, • Experience with kitchen management systems and general computer proficiency, • Flexible availability including evenings, weekends, and holidays What Is Typically Offered: • Competitive base salary (commensurate with experience, for the right candidate, a higher base salary than the maximum listed budget may be offered), • Performance-based bonus opportunities, • Flexible schedule, depending on business needs, • Growth potential within an established and expanding restaurant group, • Paid Parking in Downtown Structure, • Healthcare, Unlimited PTO plan Why Apply Through KD Sweetwater Services • We work directly with ownership, executive chefs, and hospitality groups, • We advocate for culinary leaders and prioritize long-term fit and growth, • We provide guidance on interview preparation and compensation conversations, • One application can connect you to multiple aligned opportunities, • All conversations are strictly confidential How to Apply Apply here with your resume and a brief note about: • Your current role and kitchen volume, • The type of restaurant environment where you perform best, • What you’re seeking in your next leadership opportunity Even if timing isn’t perfect, we’re always open to connecting with strong culinary professionals for upcoming roles within San Diego’s hospitality community.

Location: Downtown San Diego Employment Type: Part-time (2 Days ONLY) Reports To: Head Chef Pay: $25.00 per hour CASH Hours: Sunday 10:00AM-6:00PM, Monday 5:30AM-2:30PM DO NOT APPLY WITHOUT RELEVANT EXPERIENCE. See requirements below. About Us: Macro Meal Prep San Diego is a fast-growing meal prep company committed to providing healthy, chef-crafted meals to busy individuals and families. We pride ourselves on quality, consistency, and innovation, and we’re looking for a passionate and detail-oriented Prep Supervisor to help lead our kitchen team and scale our operations. Job Summary: The Prep Lead is responsible for supporting the Head Chef in the weekly operations of the kitchen. You’ll help lead food preparation and packaging for large-scale production, ensure consistency in food quality, and maintain strict food safety and sanitation standards. The ideal candidate has a passion for healthy food, thrives in a fast-paced environment, and can balance creativity with structure. Key Responsibilities: -Assist the Head Chef in planning weekly meal prep menus and testing new recipes. • Oversee daily kitchen operations and prep line., • Manage and train kitchen staff, ensuring all food is prepared and portioned to spec., • Monitor production timelines to ensure efficient meal prep and packaging, • Enforce food safety, cleanliness, and sanitation procedures in accordance with health codes., • Assist in quality control – from taste to presentation to packaging., • Support special dietary accommodations and allergen management., • Fill in for the Head Chef as needed Requirements: -DO NOT APPLY WITHOUT KITCHEN SUPERVISORY OR MANAGEMENT EXPERIENCE. • Speed and Sense of Urgency is a MUST., • 2+ years of experience as a Sous Chef, Kitchen Supervisor, Kitchen Manager or similar role in high-volume kitchens a MUST., • Experience in meal prep or catering operations preferred., • Strong understanding of food safety, kitchen organization, and batch cooking., • Leadership and team management skills., • Excellent time management and multitasking abilities., • Culinary degree or equivalent experience is a plus., • ServSafe Food Manager certification preferred. Perks: Consistent schedule Opportunities for growth and leadership Free meals, paid breaks and employee meal discounts • Collaborative and supportive team environment

Sycuan Casino Resort is currently hiring for Chef de Cuisine position for our Bull & Bourbon Steakhouse! We offer competitive pay, free transportation to work, employee discounts, and much more. Our Chef de Cuisine position start at $85,000 annually and varies depending on experience. Job Purpose: The Chef de Cuisine is primarily responsible for managing all aspects of multiple kitchens, such as menu plans, operations, recipes, financial responsibility, portion and inventory control, and food quality. The Chef de Cuisine will lead the team to operate as effectively and efficiently as possible while not sacrificing quality of service and also create a positive and engaging work environment. Duties will be carried out in accordance with all policies, procedures and applicable laws, ordinances and compacts. Job Duties and Responsibilities: (Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) • Maintains the efficiency of kitchen operations, • Table hop and build relationships with guests, • Assigns duties to kitchen staff, and monitors schedules and performance, • Communicates pertinent departmental information to staff, • Performs Cook duties as needed, • Insures departmental and casino-wide policies and procedures, as well as state food handling guidelines are followed, • Creates, develops and implements menus, • Develops and trains team members, • Monitors team member performance and provides coaching, guidance, performance feedback, and discipline when necessary, • Ensures product and labor costs are within established guidelines, • Establishes and maintains quality standards, • Places food orders, • Coordinates and executes off site events, • Hires qualified kitchen personnel Job Specifications: • High School Diploma or G.E.D., • ServSafe Manager Certification, • 5 years chef experience, • Culinary degree Essential: • Ability to create recipes and menus, • Ability to prepare a wide range of food products, • Ability to apply creative concepts to food preparation and presentation, • Ability to interact effectively with team members and guests, • Ability to provide leadership and guidance to staff, • Ability to appear for work on time, • Ability to communicate effectively in the English language, • Ability to maintain professionalism and composure, • Ability to complete forms and documents, • Ability to perform simple mathematical calculations, • Excellent English writing skills, • Working knowledge of MS Word and Excel, • Ability to understand and follow verbal directives and written directions, • Ability to accept constructive criticism, • Ability to lift up to 25 lbs., • Ability to stand for up to eight hours at a time, • Ability to bend and stoop, • Ability to train and motivate subordinates, • Multi-lingual Supervisory/Managerial Accountability: Direct: Sous Chef, Cook III, Cook II, Cook I, Steward I Full Time positions offer FULL BENEFITS: (Medical, Dental, Vision, 401k with Match, 30K in Life Insurance paid by Sycuan- no cost to employees, PTO and More!) Competitive Pay, Annual Bonuses, Annual Reviews with merit increases.

Annual Hiring Range: • $ 90,000 - 100,000 Benefits • Paid time off, • 401k, with company match, • Company sponsored life insurance, • Medical, dental, vision plans, • Voluntary short-term/long-term disability insurance, • Voluntary life, accident, and hospital plans, • Employee Assistance Program, • Commuter benefits, • Employee Discounts Main Duties and Responsibilities: • Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change., • Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques., • Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints., • Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces., • Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes., • Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends., • Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans., • Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls., • Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases., • Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports., • Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments., • Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures., • Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses., • Assists in the development and training of cooks as required., • Prepares administrative reports as required., • Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention., • Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage., • Works with management staff to improve performance of the unit., • Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance., • Maintains labor requirements, food costs, overtime, and all productivity requirements., • Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit., • Ensures all products are cooked at required temperature according to airline and food safety specification, etc., • Responsible for coaching, counseling and preparing corrective action for employees., • Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications Education: • Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role Work Experience: • Minimum 10 years of experience as a Chef required, • Minimum of 4 years of experience as an Executive Chef required., • Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required., • In-flight catering experience or experience in a high-volume food service environment required. Technical Skills: (Certification, Licenses and Registration) • Ability to cook meals according to detailed specifications., • Ability to work in a fast paced, deadline driven environment., • Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks., • Current or previous labor relations experience is a plus, but not required., • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change., • Ability to train others required., • Must have the ability to give negative and positive feedback to employees on a daily basis., • Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities., • Strong organizational, analytical, communication and leadership skills required., • Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance., • Experience with menu design a plus, • Basic computer skills required. Working knowledge of Microsoft Office products preferred Technical Skills: (Certificates, Licenses and Registration) • ServSafe Certified preferred. Language / Communication Skills: • Must have excellent written and oral communication skills., • Multi-lingual a plus.