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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $72,700.00 - $90,200.00
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive base salary
performance-based bonus
flexible schedule
growth potential
paid parking
healthcare
Unlimited paid time off
Job Description
KD Sweetwater Services is a distinguished hospitality recruiting partner based in San Diego, specializing in connecting culinary professionals with upscale, high-volume, chef-driven, and fine-dining restaurant groups throughout the county. With a reputation for working closely with an exclusive group of respected restaurant entities, KD Sweetwater Services delivers tailored recruitment solutions that prioritize long-term career growth and exceptional cultural fit within the hospitality industry. The firm’s mission centers on advocating for culinary leaders, providing expert guidance on interview preparation, compensation negotiation, and facilitating confidential, individualized job search experiences. Through a single application, candidates gain access to multiple aligned opportunities in some... Show More
Job Requirements
- Culinary degree preferred
- equivalent high-level experience considered
- 3-5+ years of experience in kitchen management roles within upscale, high-volume dining
- Proven track record managing labor targets and prime cost control
- Strong knowledge of inventory systems and purchasing processes
- Ability to implement SOPs and standardize recipes
- Experience in waste reduction and yield management
- Background handling private events or banquet operations
- Excellent leadership and team development skills
- Strong organizational and analytical abilities
- Ability to work flexible shifts including evenings, weekends, and holidays
- Proficient in kitchen management software and general computer use
- Calm and decisive under pressure
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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