Executive Chef
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Job Location:
San Diego, CA - USA
Monthly Salary:
Not Disclosed
Posted on:
15 hours ago
Vacancies:
1 Vacancy
Job Summary
Executive Chef
Salary: $100000 $120000
Location: San Diego CA
Global HighGrowth Restaurant Group No Visa Sponsorship
Are you a culinary leader with a passion for excellence innovation and building highperforming kitchen teams This is your opportunity to join one of the worlds fastestexpanding international restaurant groups and take the helm of a dynamic highvolume kitchen in San Diego.
About the Organisation
This global restaurant group has rapidly become one of the worlds most influential fastcasual brands known for elevating authentic Asian cuisine through modern scalable and highefficiency kitchen less than a decade the company has grown from a local concept to a global powerhouse with over 2500 locations across North America Europe the Middle East and Asia.
The organisation stands out for:
- Cuttingedge kitchen operations and high service consistency
- Innovative culinary engineering and streamlined production systems
- Strong training programs and clear growth pathways for culinary leaders
- A values-driven culture focused on collaboration respect and excellence
- Massive global momentum and continuous market expansion
Joining this brand means joining a company deeply committed to quality innovation and building future industry leaders.
About the Role
As the Executive Chef you will be the driving force behind kitchen operations food quality safety team development and culinary consistency. Youll lead a skilled BOH team oversee production planning manage costs and uphold the highest standards of taste presentation and efficiencyall while fostering a positive safe and performancedriven kitchen culture.
What Youll Do
Food Quality & Safety Leadership
- Ensure every dish is executed precisely according to recipes and brand standards delivering consistent flavor presentation and speed.
- Enforce strict food safety and sanitation protocols (HACCP ServSafe) conducting regular audits and hygiene checks.
- Lead ongoing kitchen safety and sanitation training to ensure compliance and protect team health and operational integrity.
Kitchen Operations & Cost Management
- Develop daily production plans and assign stations to maximize efficiency and workflow.
- Oversee ingredient purchasing storage and inventory control to minimize waste prevent shortages and meet targeted kitchen margins.
- Analyze kitchen cost structures and implement initiatives to reduce waste and improve profitability.
Team Leadership & Development
- Recruit train develop and supervise all BOH staffincluding line cooks prep cooks and dishwashers.
- Monitor workflow and performance during peak hours to maintain speed accuracy and consistency.
- Foster a cohesive motivated team through coaching skill development and a positive work environment.
- Hold regular BOH meetings to reinforce goals expectations and performance standards.
Collaboration & Cross-Department Support
- Work closely with the FOH leadership team to maintain smooth communication service timing and overall guest satisfaction.
- Participate in management meetings and execute tasks assigned by senior leadership.
- Communicate effectively with suppliers and purchasing teams to ensure uninterrupted supply chain operations.
What Were Looking For
2 years of experience as a Head Chef or Executive Chef in a high-volume or chain restaurant environment
Proven track record of leading productive engaged kitchen teams
Strong understanding of food safety sanitation and kitchen workflow
California Food Handler Manager Certification required
Strong knowledge of kitchen equipment maintenance and operational safety
Excellent organizational communication and problemsolving skills
Fluent in English; Spanish is a plus
Mandarin proficiency required for internal communication
Interview Process
Three rounds:
- HR Screening
- Operations Leader Interview
- Senior Management Interview
Key Skills
- Culinary Experience
- Restaurant Experience
- Kitchen Management Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Management Experience
- Cooking
- Cost Control
- Menu Planning
- Sanitation
- Leadership Experience
