Executive Chef
$100,000–$100,000 year
On-site · San Diego, California, United States
Job Summary
Executive Chef leading kitchen operations across multiple units with a focus on high-volume casual dining. Responsible for managing kitchen finances, producing quality food, and training junior staff. Must demonstrate leadership, be able to work without hand-holding, and drive growth with the company. Requires 3+ years of Executive Chef experience in a high-volume restaurant; experience in budgets, purchasing, inventory, and P&L. Key skills include leadership, financial management, and food quality assurance. Legal to work in the US; local candidates preferred.
Required Qualifications
- 3+ years of Executive Chef experience in a high volume restaurant
- Experience leading and supervising junior chefs
- Experience working within budgets, purchasing, inventory and P&L
- Legal to work in the US
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