Executive Chef
$100,000–$120,000 year
On-siteSan Diego, California, United States
Job Summary
Lead all kitchen operations while preparing and delivering menu items according to standardized recipes and quality specifications. Ensure compliance with HACCP, ServSafe, and local health department regulations through regular sanitation audits and safety training. Develop daily production plans, oversee purchasing and inventory, and analyze food and labor costs to meet margin targets. Recruit, train, schedule, and supervise back-of-house staff while managing kitchen performance during peak service periods. Conduct regular meetings to align with company objectives and collaborate with front-of-house leadership and corporate purchasing teams.
Required Qualifications
- Minimum 2 years as a Head Chef in a chain restaurant environment
- Proven leadership and team management experience
- California Food Handler Certification (Manager Level)
- Strong understanding of kitchen equipment operation and maintenance
- Excellent organizational and problem-solving skills
- Fluent in English
- Ability to stand and walk for extended periods
- Ability to lift up to 30 lbs
- Comfortable working in hot, cold, and noisy kitchen environments
- Able to safely operate knives and kitchen equipment
Desired Qualifications
- Chinese cuisine preferred
- Spanish proficiency
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