Chef De Cuisine (Upscale American, Banquets, Gaslamp)

Chef De Cuisine (Upscale American, Banquets, Gaslamp) KD sweetwater services San Diego, CA Job Details Full-time $78,200 - $95,000 a year 17 hours ago Benefits Health insurance Dental insurance Paid time off Vision insurance Qualifications Operations management Cost control Performance management Team development Hospitality management Full Job Description We are an established, high-volume, upscale American restaurant in Downtown San Diego known for our bold take on comfort cuisine, elevated presentation, and energetic dining atmosphere. Our menu blends rustic, seasonal ingredients with modern flair, complemented by a vibrant bar program and a high-energy service environment. We are seeking a Chef de Cuisine-level leader who is ready to take the next step toward an Executive Chef role. This position is ideal for a strong operator and natural leader who thrives in fast-paced environments and is passionate about building high-performing teams. Position Overview This role is responsible for the daily execution of all culinary operations, leading the kitchen team, and driving performance across food quality, cost control, and operational efficiency. You will work closely with senior leadership while owning the kitchen day-to-day. At this stage, the restaurant is focused on strengthening systems and execution. The ideal candidate is operations-driven, financially disciplined, and highly accountable. Key Responsibilities Lead all back-of-house operations, ensuring consistency, quality, and execution across all service periods Manage labor, food cost, and inventory to meet or exceed financial targets Implement and maintain kitchen systems including SOPs, prep pars, ordering, and recipe standardization Drive waste reduction, yield management, and purchasing discipline Oversee scheduling, productivity tracking, and team performance Conduct daily pre-shift meetings and maintain strong communication with FOH leadership Develop, mentor, and hold kitchen staff accountable to performance standards Ensure compliance with health, safety, and company policies Support menu execution, seasonal updates, and operational improvements Oversee banquet and private event execution as needed What We're Looking For Proven experience as a Chef de Cuisine, Executive Sous Chef, or similar leadership role in a high-volume environment Strong operational and financial acumen (labor, food cost, inventory control) Ability to build, lead, and develop high-performing teams Systems-driven mindset with attention to detail and accountability Experience with private events, banquets, or large-format service is a plus Calm, composed leadership style with strong communication skills Passion for hospitality, food quality, and guest experience Why This Role Opportunity to step into a high-impact leadership role with clear growth toward Executive Chef Be part of a well-established, high-energy restaurant group with multiple successful concepts Work in a dynamic environment that blends culinary creativity with operational excellence Competitive compensation, benefits, and growth potential Compensation Competitive salary based on experience Bonus potential Benefits and growth opportunities within the organization If you are a driven culinary leader ready to take ownership of a high-performing kitchen and grow into an Executive Chef role, we'd love to connect.

Pay:

$78,200.00 - $95,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person