Head Chef and Kitchen Manager

El Cajon, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Up to $80,000.00

Work Schedule

Flexible

Benefits

Food provided

Job Description

Shawarma Guys is a dynamic and rapidly growing fast-casual restaurant known for its dedication to authentic Middle Eastern cuisine, primarily specializing in flavorful shawarma dishes. Established with a passion for delivering high-quality and consistent food experiences, Shawarma Guys offers a vibrant atmosphere that combines traditional recipes with modern fast-casual dining efficiency. Located in a bustling area, the restaurant attracts a diverse clientele ranging from local food enthusiasts to busy professionals seeking a quick yet delicious meal option. With continuous growth in operations and multiple locations, Shawarma Guys is committed to maintaining rigorous quality and operational standards while fostering a supportive and professional work environment for its team members.

The Executive Chef position at Shawarma Guys represents the pinnacle of culinary leadership within the organization. This full-time, exempt role carries full operational accountability for all back-of-house (BOH) functions, emphasizing hands-on leadership, execution, and consistency. Unlike consultative roles, the Executive Chef is expected to have a constant on-site presence, ensuring direct oversight and active participation in daily culinary operations. The role demands the ability to thrive in high-volume, fast-paced environments while multitasking under pressure to meet uncompromising performance metrics.

This leadership position involves overseeing every aspect of food production including quality control, cost management, labor discipline, staff performance, and strict food safety compliance. Serving as a designated key holder, the Executive Chef also acts as a critical liaison between Ownership, Human Resources, and store-level leadership teams, facilitating smooth communication and operational efficiency. Upon hire, the Executive Chef undergoes a structured probationary training and evaluation period compensated at $22 per hour for up to 90 days, where mastery of all standards, systems, and execution protocols is required. Successful completion transitions the role to a full-time salary of $80,000 annually, supplemented by performance-based bonuses.

Leadership responsibilities extend beyond culinary expertise to managing team dynamics in a high-pressure service environment. The Executive Chef is expected to lead by example, maintain structure and authority during peak hours, collaborate with HR and Operations on scheduling aligned with sales and labor targets, participate in hiring and onboarding processes, and enforce strict workplace conduct standards. Culinary execution duties include managing prep sequencing, enforcing recipe compliance, ensuring food safety standards, and monitoring kitchen workflow to prevent delays. Additionally, the Executive Chef handles inventory control, cost audits, ordering accuracy, and reconciles stock discrepancies to optimize operational performance.

Operational accountability encompasses managing large catering orders, resolving disruptions independently, enforcing company policies, maintaining staffing plans, and actively participating in shifts to support labor efficiency and service quality. Physical readiness for kitchen duties, including lifting heavy items and sustaining stamina throughout shifts, is essential. The ideal candidate will demonstrate extensive experience in fast-casual or quick-service restaurant environments, leadership acumen, bilingual communication skills (English/Spanish preferred), proficiency with scheduling and communication platforms like 7Shifts and Slack, and valid California Food Handler certification.

This role offers a unique opportunity for culinary professionals seeking a challenging yet rewarding leadership position within a thriving, quality-focused restaurant group. Candidates who thrive under pressure, uphold high standards, and possess a collaborative leadership style are encouraged to apply and join the Shawarma Guys team committed to culinary excellence and operational success.

Job Requirements

Minimum 3 to 5 years of Executive Chef experience in high-volume fast-casual or QSR environments
Valid California Food Handler certification
Strong written and verbal communication skills
Ability to meet the physical demands of a production kitchen including lifting up to 50 lbs
Flexible availability including evenings, weekends, and holidays
Proficiency with scheduling, communication, and inventory platforms including 7Shifts and Slack
Bilingual English/Spanish preferred

Job Qualifications

Minimum 3 to 5 years of Executive Chef experience in high-volume fast-casual or QSR environments
Demonstrated ability to thrive in a super fast-paced, high-pressure operating environment while multitasking across competing priorities
Proven ability to lead teams, enforce accountability, and manage cost controls and operational systems
Strong written and verbal communication skills
Bilingual English/Spanish preferred
Proficiency with scheduling, communication, and inventory platforms including 7Shifts and Slack
Valid California Food Handler certification
Flexible availability including evenings, weekends, and holidays
Ability to meet the physical demands of a production kitchen

Job Duties

Serve as a trusted key holder responsible for opening and closing procedures, alarm systems, offices, and all secured storage areas
Lead by example in a high-speed, high-pressure environment, maintaining composure, structure, and authority during peak service periods
Collaborate with Human Resources and Operations to develop, modify, and enforce kitchen schedules aligned with sales forecasts, labor targets, and legal compliance
Participate in second-round interviews, skill assessments, and final hiring recommendations in coordination with HR and recruitment partners
Design, implement, and personally lead onboarding and training programs covering recipes, station execution, food safety, sanitation, speed, accuracy, and multitasking expectations
Maintain a professional, respectful, and structured work environment with zero tolerance for gossip, harassment, intimidation, or disruptive conduct
Set and uphold clear, non-negotiable performance standards
provide real-time coaching
document deficiencies
and execute corrective and disciplinary action when necessary
Hold all team members accountable to speed, quality, cleanliness, and accuracy standards at all times
Provide operational support to Front of House when necessary to protect service flow and guest experience
Ensure every menu item is produced strictly in accordance with approved recipes, build charts, portion controls, and presentation standards
Actively manage prep sequencing, cook times, line organization, and ticket flow to prevent service delays or bottlenecks
Prohibit all unauthorized recipe modifications, over-portioning, or substitutions
Confirm all food is cooked, held, cooled, labeled, dated, and served within approved food safety parameters
Maintain full working knowledge of butchering, marination, stacking, and prep processes to ensure total operational coverage
Oversee daily shawarma stacking to ensure proper yield, food safety, and cook-through
Ensure bread handling and storage procedures meet quality standards and guest expectations
Enforce ticket organization and kitchen communication systems to preserve speed, accuracy, and order priority
Maintain full compliance with California Department of Public Health regulations and internal sanitation standards
Enforce proper handwashing, glove use, uniform compliance, labeling, and station cleanliness at all times
Conduct and document daily BOH sanitation and safety walkthroughs
Ensure all meal and rest breaks are taken in full compliance with California labor law, with no employee working past the 5th hour without proper meal period
Prevent labor violations through proactive scheduling, break planning, and real-time enforcement
Complete and verify AM, MID, and PM operational checklists daily via 7Shifts
Perform daily inventory counts on critical items including proteins, sauces, dry goods, and packaging
Analyze product usage against sales data to identify waste, theft, or over-prep
Conduct monthly full inventory audits and reconcile discrepancies exceeding 5%
Receive and inspect all deliveries for quality, quantity, pricing accuracy, and damage
Approve invoices only after verification and submit promptly for processing
Ensure all inventory reporting and ordering deadlines are met without exception
Control ordering based on historical sales, prep logs, and actual usage data
Document and track all inter-location transfers for accurate cost allocation
Maintain physical readiness to perform all kitchen duties, including lifting up to 50 lbs
Independently manage large catering orders including prep, staffing, packing, labeling, and execution
Resolve operational disruptions decisively without reliance on ownership presence
Enforce company policies consistently and escalate violations through proper HR documentation channels
Maintain on-call staffing plans to support uninterrupted operations
Actively work shifts as required to stabilize labor and service execution
Delegate tasks with defined expectations, deadlines, and measurable accountability
Ensure daily egg roll production, FIFO rotation, and correct thawing procedures
Prevent food carryover by discarding prior-day proteins
Monitor labor hours, meal premiums, and overtime exposure daily