Executive Chef – Modern American Restaurant

San Diego, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $110,000.00 - $120,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical insurance

Unlimited PTO

bonus program

growth potential

Health Insurance

Paid Time Off

Career Development

Job Description

A growing San Diego hospitality group is at the forefront of the region's vibrant culinary scene, specializing in delivering exceptional dining experiences through a collection of upscale, high-volume establishments. Known for their commitment to quality, innovation, and guest satisfaction, this group has rapidly expanded its footprint while maintaining an unwavering focus on excellence and a dynamic team culture. As a leader in the hospitality industry, they blend traditional culinary craft with modern influences, creating memorable atmospheres that appeal to a wide range of clientele from locals to tourists. This progressive organization is not only about serving great food but also about fostering growth and development opportunities for their team members, making it a sought-after employer in the San Diego area.

The Executive Chef position at one of their flagship Modern American restaurants offers a unique chance for a motivated culinary professional to join a busy, upscale kitchen that values creativity, consistency, and operational success equally. This role is perfect for a hands-on, seasoned chef who thrives in a fast-paced yet refined environment, balancing the art of fine cooking with the science of business management. With a base salary ranging from $110,000 to $120,000, along with an attractive bonus program, the position promises both financial rewards and a dynamic work environment. The Executive Chef will lead a diverse culinary team, ensuring that every dish served meets the highest standards of quality and presentation. They will play a key role in menu development, cost control, and overall kitchen management while cultivating a positive, professional, and accountable workspace.

This opportunity is ideal for an executive culinary leader who understands the importance of seasonal, approachable cuisine that excites guests and elevates the dining experience. The group’s growing status offers significant career advancement potential, complemented by a comprehensive benefits package including unlimited paid time off, medical insurance, and a supportive culture focused on work-life balance. Joining this hospitality group means becoming part of a vibrant team dedicated to hospitality excellence, operational efficiency, and culinary innovation, all while maintaining the warm, welcoming atmosphere that keeps guests returning. Candidates should be ready to bring their full passion and expertise to a role that demands both leadership and hands-on engagement with daily kitchen operations.

Job Requirements

Bachelor's degree or equivalent culinary training preferred
Minimum of 3 years' experience in a senior culinary leadership position
Proven ability to manage high-volume kitchen operations
Strong knowledge of food safety regulations and sanitation standards
Demonstrated skills in budgeting, cost control, and inventory management
Excellent interpersonal and communication skills
Ability to work flexible hours including nights, weekends, and holidays
Physical stamina to thrive in a fast-paced kitchen environment

Job Qualifications

3+ years of experience as an executive chef, chef de cuisine, head chef, or similar senior culinary leadership role
Experience in a high-volume, polished casual, upscale casual, or full-service restaurant environment
Strong appreciation for quality ingredients, seasonality, and consistent execution
Excellent leadership, communication, and team-building skills
Fully fluent in profit and loss management, inventory, ordering, labor, and cost controls
Highly organized, hands-on, and comfortable leading from the floor
Strong standards for cleanliness, health, safety, and kitchen organization
Flexible schedule, including evenings, weekends, and holidays

Job Duties

Lead day-to-day culinary operations with a focus on quality, consistency, and execution
Create and maintain incredible food that is approachable, seasonal, and highly craveable
Manage food costs, labor, purchasing, inventory, and budgets proactively
Ensure all menu items are executed to the highest standards
Hire, train, schedule, mentor, and develop the culinary team
Foster a positive, professional, and accountable kitchen culture
Maintain strong systems for ordering, prep, production, and service
Uphold the highest standards for cleanliness, food safety, and sanitation
Collaborate with leadership on menu development, operational improvements, and overall guest experience