Chef de Cuisine

Salt + Pepper Hospitality Solutions; San Diego (CA); On-site; USD 85,000 - 140,000; Full time

Job summary

Fleurette in San Diego is seeking a Chef de Cuisine to work closely with the Chef/Owner, supervising daily culinary operations and leading a team to deliver exceptional food and presentation.

This hands-on role requires strong leadership, extensive kitchen experience in high-volume environments, and the ability to manage schedules, inventory, and cost controls while ensuring sanitation and health compliance.

Qualifications

• Strong culinary fundamentals with leadership in a high-volume kitchen.
• High standards for culinary and service delivery.
• Excellent English communication, both oral and written.
• Outstanding time management and organizational skills.
• Proven coaching and training abilities.
• Ability to manage cost controls and inventory.

Responsibilities

• Lead culinary staff and supervise day-to-day operations.
• Oversee staffing, scheduling, and shift coverage.
• Manage purchasing, inventory, and cost controls.
• Ensure health department compliance and sanitation.
• Collaborate on menu development with Chef/Owner.
• Open and close the restaurant; manage payroll assistance.
• Maintain quality and consistency of food preparation.

Skills

Culinary leadership

Food safety

Menu development

Staff management

English communication

Budgeting

Operations management

Time management

Attention to detail

Education

High School diploma or GED

BS/BA in hospitality or related

Tools

Microsoft Office

Job description

Position Purpose The Chef de Cuisine is responsible for working closely with the Chef/Owner in supervising the day‑to‑day culinary operations of Fleurette. This includes, but is not limited to; observing, teaching, and inspiring culinary personnel to achieve optimal performance with exemplary food preparation and presentation; maintaining the organization and cleanliness of the facility; managing administrative logistics consisting of scheduling/staffing, ordering, prep lists, cleaning checklists, and cost control. This hands‑on management position requires no less than 60+ hours of work per week. Holidays, days, nights, and weekend hours are required, as well as flexibility with need‑based shift coverage for members of the management team and hourly staff.

Duties and Responsibilities

• Acts with personal leadership qualities that include, integrity, honesty, respectfulness, and empathy
• Cultivates a work environment based upon hospitality and food service excellence
• Values and respects diversity and inclusion
• Encourages and solicits candid communication from the culinary staff
• Manages operating expenses with regards to food, linen, and kitchen labor costs
• Analyzes P&L reports regularly to ensure profitability of the restaurant
• Responsible for accurate inventory and ordering of restaurant food supplies
• Cultivates positive vendor relationships
• Monitors purchasing and receiving procedures for food products and kitchen supplies to ensure proper quantity, quality, and price for all purchases
• Responsible for purchasing, receiving, storing, and inventory procedures for food product within the facility
• Oversee staffing needs of the department, working closely with the hiring manager
• Writes weekly staffing schedules and monitors employee breaks to assure work coverage for maximum food execution efficiency with the use of minimum man hours and labor costs
• Conduct appropriate staff meetings and communicate pertinent information to staff
• Counsels, guides and instructs assigned personnel in the proper performance of their duties
• Performs and administers staff performance appraisals and corrective action, partnering with the Executive Sous Chef
• Provides suggestions and direction for menu development to the Chef/Owner
• Recognizes superior quality products, presentations, and flavor
• Inspects all freezers, refrigerators, line equipment, for cleanliness, organization, and correct temperatures
• Inspects all food products for proper rotation, usage of food, and shelf life expiration
• Responsible for the supervision of all culinary employees
• Ensure all culinary employees abide by Company policies and standards and practice proper hygiene
• Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps
• Oversees the maintenance and continued repair of the kitchen facility and protect company assets
• Promotes an environment and operating culture that is “surgically clean” and Health Department compliant at all times
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met
• Ensures that all legal requirements are consistently adhered to on the federal, state, and/or local laws pertaining to food safety and sanitation
• Manages receipt, tracking, and accuracy of invoices and provides updated information to the Executive Chef
• Assists General Manager with bi-weekly payroll for culinary staff
• Opens and closes the restaurant
• Compliance with company’s employee handbook and brand training manual

Knowledge, Skills, and Attributes

• Must have strong demonstrated background in culinary fundamentals that can be applied to current food trends
• Must have high standards with regards to culinary and service delivery
• Must possess effective communication skills with high command of the English language, oral and written
• Must have excellent time management skills and high organizational skills
• Must be a leader and motivator of staff
• Must possess effective coaching, counseling, and training skills
• Must have ability to perform job functions with attention to detail, speed, and accuracy
• Must be self‑motivated with high energy level
• Must demonstrate aligned words and actions
• Holds self and others accountable
• Must be adaptable to change and motivate others to embrace it
• Must have basic knowledge of arithmetic
• Must practice excellent personal hygiene and consistently display a professional and sophisticated presence
• Must have the ability to input data and access information on the computer
• Must have working knowledge of Microsoft Office
• Must be able to read, write, and understand the English language
• Must be able to exercise confidentiality and discretion

Qualifications

• Minimum education level: High School diploma or GED required; B.S. or B.A. degree from an accredited university in hotel management, food and beverage operations, culinary arts or related discipline preferred
• Work requires 5 years of high volume, full service commercial kitchen experience, including 2 years as a Sous Chef or managerial role
• Bilingual (English – Spanish) communication ability preferred
• Must possess current Servsafe (manager) handler certificate
• Reliable transportation and ability to arrive to work on time
• Ability to work a flexible schedule including days, nights, weekends, and holidays