Chef de Cuisine

Horizon Hospitality Associates, Inc.; San Diego (CA); On-site; USD 110,000 - 115,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401K with match

PTO

Dining discounts

Resort perks

Job summary

Horizon Hospitality Associates, Inc. is seeking a Chef de Cuisine to lead a flagship, high‑volume restaurant in San Diego. You will drive culinary direction, mentor the team, and elevate the dining program with seasonal, scratch-made menus and meticulous execution.

We value bold regional flavors, exceptional leadership, and a drive to achieve Bib Gourmand recognition through consistent, high‑quality service and food for a vibrant Southern California dining scene.

Qualifications

• 3+ years in Chef de Cuisine or similar high‑level role in a high‑volume setting.
• Strong financial acumen around labor costs, prime cost controls, and inventory.
• Calm, composed leader with proven team leadership abilities.
• Passion for chef‑driven dining concepts, local sourcing, and high culinary standards.
• Ambition to earn regional and industry accolades through daily excellence.

Responsibilities

• Lead daily kitchen operations for a high‑volume, chef‑driven restaurant.
• Develop, refine and execute scratch-made, seasonal menus with consistent presentation.
• Oversee inventory, vendor relations, labor scheduling, food costs and budgets.
• Mentor, train and coach line cooks to foster growth, discipline and respect.
• Maintain sanitation, safety, food quality and kitchen cleanliness.

Skills

Kitchen leadership

High-volume operations

Menu development

Cost control

Job description

A vibrant, award-winning property in the sunny San Diego, CA market is seeking an ambitious and talented Chef de Cuisine to lead its flagship restaurant. Known for high-volume execution, bold regional flavors, and a warm outdoor lifestyle, this destination offers exceptional culinary freedom alongside an active SoCal lifestyle. If you thrive in dynamic kitchen settings, value culinary innovation, and dream of taking a elevated program to target Bib Gourmand recognition, this is the ultimate environment to sharpen your leadership and elevate your career.

Position Responsibilities

• Lead all daily kitchen operations, team execution, and culinary production for a high-volume, chef-driven restaurant.
• Develop, refine, and execute scratch-made, seasonally inspired menus while upholding absolute consistency and presentation.
• Manage culinary inventory, vendor relationships, labor scheduling, food costs, and general operational budgets.
• Mentor, train, and coach line cooks and kitchen team members to foster a culture of growth, discipline, and mutual respect.
• Maintain rigorous standards for sanitation, safety, food quality, and kitchen cleanliness.

Position Requirements

• 3+ years of experience in a Chef de Cuisine, Executive Sous Chef, or primary culinary management role within an elevated, high-volume environment.
• Deep financial acumen surrounding kitchen labor management, ideal prime cost controls, and food inventory.
• Calm, composed demeanor under pressure with exceptional team leadership abilities.
• Passion for chef-driven dining concepts, local ingredient sourcing, and high culinary standards.
• Strong desire to earn regional and industry accolades through daily operational excellence.

Compensation:

$110,000 to $115,000 per year base salary (commensurate with experience) + bonus, Comprehensive health, dental, and vison, 401K with match, PTO, dining discounts, resort perks, and more!