Executive Kitchen Manager (Chef de Cuisine)

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 and innovation.

Currently, KD Sweetwater Services is seeking an Executive Kitchen Manager, also known as a Chef de Cuisine, for a flagship restaurant within one of San Diego's most respected restaurant groups. This role is especially suited for a culinary leader experienced in managing high-volume, banquet-sized kitchen operations. The position is urgent and offers an opportunity to step into a leadership role designed for growth, with the expectation of advancing to Executive Chef within the first year, either at this location or at one of the group's upcoming establishments in San Diego.

The Executive Kitchen Manager will report directly to the Executive Chef and ownership group, embodying a systems-driven, owner-operator mindset. This individual will take ownership of all back-of-house operations, with a strong emphasis on operational discipline, cost control, labor efficiency, and maintaining exceptional culinary standards. The role demands a polished leader who excels in upscale, fast-paced settings and who is committed to long-term career development within a stable and expanding restaurant group.

Key responsibilities include overseeing labor management and scheduling to optimize productivity and maintain targeted labor costs; managing food and prime costs through efficient inventory control, waste reduction, and vendor relations; implementing and standardizing operating procedures, recipes, and prep pars to enhance kitchen consistency and efficiency; and leading the kitchen team to execute premium menu items with precision and consistency. The Executive Kitchen Manager will also serve as a critical liaison between back-of-house and front-of-house teams, ensuring smooth service flow and operational harmony.

Leadership and team development are foundational to this role. The successful candidate will mentor and manage sous chefs, supervisors, and hourly staff, driving a culture of accountability and operational excellence. They will oversee hiring, training, coaching, and performance evaluations to build a cohesive and skilled culinary team. Additionally, collaborating with executive leadership on menu execution and operational initiatives will be necessary to support ongoing growth and innovation within the restaurant.

Qualified candidates will have at least 3 to 5 years of experience in leadership roles within high-volume upscale dining environments, with proven success in managing labor targets, food cost performance, and kitchen operational systems. A culinary degree is preferred but not mandatory if equivalent high-level experience is demonstrated. Flexibility to work evenings, weekends, and holidays is required, along with strong organizational, analytical, and leadership skills. Experience with banquet and private event operations is highly valued.

The offering includes a competitive base salary commensurate with experience, performance bonuses, a flexible work schedule, and opportunities for career advancement within the restaurant group's expanding portfolio. Additional benefits include paid parking, healthcare, and an unlimited paid time off plan.