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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive base salary
performance-based bonus opportunities
flexible schedule
growth potential
paid parking
healthcare
Unlimited PTO plan
Job Description
KD Sweetwater Services is a renowned hospitality recruiting partner based in San Diego, specializing in collaborating with upscale casual, chef-driven, and fine-dining restaurant groups across the county. With a focus on high-caliber culinary talent acquisition, KD Sweetwater Services plays a pivotal role in connecting exceptional professionals with some of San Diego's most distinguished dining establishments. The company prides itself on fostering long-term relationships within the hospitality industry, prioritizing growth potential and cultural fit for both candidates and employers. This specialized approach ensures that the culinary teams they build are equipped to thrive in fast-paced, sophisticated dining environments that demand excellence... Show More
Job Requirements
- 3-5+ years of experience in a Chef de Cuisine, Executive Sous Chef, or Kitchen Manager role within high-volume upscale dining
- Culinary degree preferred or equivalent high-level experience
- Proven experience managing labor targets and food cost performance
- Strong expertise in inventory systems and purchasing processes
- Ability to implement and maintain standardized operating procedures
- Experience in waste reduction and yield management
- Leadership skills to manage and develop large culinary teams
- Flexibility to work evenings, weekends, and holidays
- Strong organizational and analytical skills
- Computer proficiency in kitchen management systems
Job Qualifications
- 3-5+ years of experience in a Chef de Cuisine, Executive Sous Chef, or Kitchen Manager role within high-volume upscale dining
- Proven experience managing labor targets, controlling prime cost, and overseeing food cost performance
- Strong experience with inventory systems, purchasing processes, and kitchen operational systems
- Demonstrated ability to implement SOPs, recipe standardization, and prep pars to improve efficiency
- Experience with waste reduction, yield management, and cost control strategies
- Background in private events, banquet execution, or high-volume service environments
- Proven ability to lead and develop large culinary teams
- Strong organizational, analytical, and leadership skills
- Calm, organized, and decisive under pressure
- Culinary degree preferred
- equivalent high-level experience considered
- Experience with kitchen management systems and general computer proficiency
- Flexible availability including evenings, weekends, and holidays
Job Duties
- Manage labor scheduling and staffing models to maintain targeted labor percentages and optimize productivity
- Oversee prime cost management, including food cost controls, waste reduction, and yield optimization
- Lead inventory systems, purchasing discipline, and vendor management to ensure cost efficiency and product consistency
- Implement and maintain standard operating procedures (SOPs), prep pars, and recipe standardization across all stations
- Track kitchen performance through forecast-based scheduling and productivity metrics
- Monitor purchasing, inventory, and cost controls to maintain profitability and operational efficiency
- Lead all daily back-of-house operations, ensuring consistency, precision, and elevated presentation
- Supervise and direct the preparation of premium steaks, seafood, and seasonally inspired menus
- Maintain strict standards for cleanliness, organization, and food safety compliance
- Ensure operational readiness for private events, banquets, VIP dining experiences, and holiday programming
- Act as the primary liaison between BOH and FOH leadership to ensure seamless service flow
- Develop, mentor, and manage sous chefs, supervisors, and hourly culinary staff
- Oversee hiring, training, coaching, and performance evaluations
- Build a culture of accountability, consistency, and operational excellence within the kitchen team
- Foster strong communication between culinary leadership, service teams, and ownership
- Collaborate with executive leadership on menu execution, operational improvements, and kitchen performance initiatives
- Support marketing initiatives and represent the restaurant during promotional events when needed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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