Executive Chef

Job Description:Executive ChefSalary: $100,000 - $120,000Location: San Diego, CAGlobal, High-Growth Restaurant Group | No Visa SponsorshipAre you a culinary leader with a passion for excellence, innovation, and building high-performing kitchen teams? This is your opportunity to join one of the worlds fastest-expanding international restaurant groups and take the helm of a dynamic, high-volume kitchen in San Diego.About the OrganisationThis global restaurant group has rapidly become one of the worlds most influential fast-casual brands, known for elevating authentic Asian cuisine through modern, scalable, and high-efficiency kitchen systems. In less than a decade, the company has grown from a local concept to a global powerhouse with over 2,500 locations across North America, Europe, the Middle East, and Asia.The organisation stands out for:Cutting-edge kitchen operations and high service consistencyInnovative culinary engineering and streamlined production systemsStrong training programs and clear growth pathways for culinary leadersA values-driven culture focused on collaboration, respect, and excellenceMassive global momentum and continuous market expansionJoining this brand means joining a company deeply committed to quality, innovation, and building future industry leaders.About the RoleAs the Executive Chef, you will be the driving force behind kitchen operations, food quality, safety, team development, and culinary consistency. Youll lead a skilled BOH team, oversee production planning, manage costs, and uphold the highest standards of taste, presentation, and efficiency-all while fostering a positive, safe, and performance-driven kitchen culture.What Youll DoFood Quality & Safety LeadershipEnsure every dish is executed precisely according to recipes and brand standards, delivering consistent flavor, presentation, and speed.Enforce strict food safety and sanitation protocols (HACCP, ServSafe), conducting regular audits and hygiene checks.Lead ongoing kitchen safety and sanitation training to ensure compliance and protect team health and operational integrity.Kitchen Operations & Cost ManagementDevelop daily production plans and assign stations to maximize efficiency and workflow.Oversee ingredient purchasing, storage, and inventory control to minimize waste, prevent shortages, and meet targeted kitchen margins.Analyze kitchen cost structures and implement initiatives to reduce waste and improve profitability.Team Leadership & DevelopmentRecruit, train, develop, and supervise all BOH staff-including line cooks, prep cooks, and dishwashers.Monitor workflow and performance during peak hours to maintain speed, accuracy, and consistency.Foster a cohesive, motivated team through coaching, skill development, and a positive work environment.Hold regular BOH meetings to reinforce goals, expectations, and performance standards.Collaboration & Cross-Department SupportWork closely with the FOH leadership team to maintain smooth communication, service timing, and overall guest satisfaction.Participate in management meetings and execute tasks assigned by senior municate effectively with suppliers and purchasing teams to ensure uninterrupted supply chain operations.What Were Looking For2+ years of experience as a Head Chef or Executive Chef in a high-volume or chain restaurant environmentProven track record of leading productive, engaged kitchen teamsStrong understanding of food safety, sanitation, and kitchen workflowCalifornia Food Handler Manager Certification requiredStrong knowledge of kitchen equipment, maintenance, and operational safetyExcellent organizational, communication, and problem-solving skillsFluent in English; Spanish is a plusMandarin proficiency required for internal communicationInterview ProcessThree rounds:HR ScreeningOperations Leader InterviewSenior Management Interview

Created: 2026-05-09