Job Details
We're looking for an Executive Chef for an established San Diego hospitality group to lead culinary operations for a new high-end beachside concept delivering elevated sushi and Asian-fusion cuisine, slated for a mid-Summer 2024 opening.
Our ideal candidate is a chef-leader experienced in fine dining who's innovative, passionate about the total guest experience, and loves creating insanely good food with the highest quality, freshest ingredients available.
In this role, you ll have:
- Competitive compensation commensurate with experience + healthcare stipend
- Creative autonomy to execute an evolving menu reflective of California s incredible produce and seafood offerings
- Support from an experienced team of SD-based investors and restaurateurs
- A beautiful, newly renovated restaurant just steps from the beach
- A high-end kitchen with ample workspace
- Leadership responsibilities and the opportunity to hire, train, and inspire your team
- Long-term career stability and growth opportunities
Responsibilities:
- Be the kitchen and BOH leader - set the tone for the team, bring energy and passion, and lead by example everyday to deliver an unrivaled guest experience
- Lead menu design, development and execution
- Source and manage food vendor relationships; oversee ordering, budgets, cost management
- Set and maintain the highest standards of food quality, kitchen service, organization, cleanliness and safety, cost management, and employee/kitchen culture
- Set high standards for kitchen conduct, appearance, attitude, and treatment of others - staff and customers
- Stay on the pulse of the industry to continuously improve the overall guest experience
- Adhere to company standards and service levels to increase sales and minimize costs including food, beverage, supply, utility and labor costs
- Mentor and manage your team, provide real time feedback
- Fully understand and comply with all federal, state, county, and municipal regulations pertaining to the restaurant, employees, and guests' health, safety, labor, and documentation requirements
- Prepare kitchen schedules
- Manage and adhere to standard allergy protocols, alcohol, and food safety policies
- Coordinate with the General Manager as needed on any items relating to enhancing the overall guest experience
- Be waste-conscious - estimate food costs, supervise portion control and quantities of preparation to minimize waste to every extent possible
- Represent the company at the highest level both in the restaurant and at public events and promotional opportunities
- Always be growing, testing, and working to improve the guest experience
Requirements:
- Minimum of 5+ years leadership experience in high-volume, high-end/fine dining kitchens
- Sushi and seafood expertise
- Ability to create and continuously evolve an Asian-fusion driven menu with regular specials
- Must live in or relocate to San Diego asap (relocation assistance possible)
- Have a California Food Handler s Card; Current food safety management certification is mandatory. Assistance with training and certification can be provided if necessary
- Highly adept in managing kitchen costs, reporting, and budgeting (good with numbers)
- Demonstrated success motivating, mentoring, and leading teams to deliver exceptional guest service - multi-location management experience a plus
- A passion for hospitality and great food, with an unwavering commitment to excellence in every aspect of the restaurant experience
- Exceptional interpersonal and communication skills - written and verbal
- Self-motivated and takes great pride in cultivating healthy relationships with staff, leading by example, and continuously raising the bar in our industry
- Born leader energy. Able to rally a team, instill trust, and motivate others to be their best
- Dependable, and extremely punctual
Physical Requirements:
- Ability to perform the essential job functions consistently, safely, and successfully adhering to federal, state, and local standards
- Must be able to lift, push, pull, and carry up to 50 pounds
- Ability to stand and walk for prolonged periods of time
- Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment