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 renowned fast-casual restaurant known for its authentic Middle Eastern cuisine, particularly its signature shawarma dishes. The company operates in a high-volume, fast-paced environment where quality, speed, and consistency are paramount. Shawarma Guys prides itself on delivering exceptional dining experiences through strict adherence to culinary standards and operational excellence. As a growing brand, the company values leadership, discipline, and teamwork to maintain its reputation and ensure customer satisfaction.

The Executive Chef position at Shawarma Guys is a full-time, exempt role with an annual salary of $80,000 plus performance-based bonuses available post-probation. This role represents the highest culinary leadership within the organization, holding full operational accountability for all back-of-house functions. Unlike a consultative position, the Executive Chef is a hands-on leader who requires consistent on-site presence, direct oversight, and active participation in daily kitchen operations. This leadership role demands the ability to thrive in a fast-paced and high-pressure environment with a strong emphasis on multitasking and maintaining uncompromising standards.

The Executive Chef at Shawarma Guys ensures that food quality, cost control, labor management, staff performance, and food safety compliance meet the highest standards. The position serves as a key holder and acts as the primary operational liaison among Ownership, Human Resources, and store-level leadership teams. The role involves leading a structured probationary training and evaluation period, with compensation starting at $22 per hour for the first 30 days, transitioning to the full salary upon achieving mastery of operational systems.

Key responsibilities include overseeing culinary execution, labor management, inventory control, safety compliance, and maintaining strict adherence to Shawarma Guys' operational standards. Leadership responsibilities are extensive, encompassing staff hiring, training, and enforcing a professional and respectful work environment. The Executive Chef handles large catering orders, operational disruptions, and ensures continuous compliance with labor laws and internal policies.

This role offers an opportunity for culinary professionals experienced in high-volume fast-casual or quick-service restaurant (QSR) settings to lead with authority, precision, and consistency. The ideal candidate will be bilingual in English and Spanish, proficient with scheduling, communication, and inventory platforms, and hold a valid California Food Handler certification. Flexibility for evening, weekend, and holiday shifts and the ability to meet physical demands are essential. Shawarma Guys provides a stimulating work environment with a commitment to food quality and operational excellence, making this a rewarding leadership role for a dedicated and experienced Executive Chef.

Job Requirements

Minimum 3-5 years of executive chef experience in high-volume fast-casual or QSR environments
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 Qualifications

Minimum 3-5 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