Chef De Cuisine

Sdcm; San Diego (CA); On-site; USD 70,000 - 83,000; Full time

Job summary

Kettner Exchange in San Diego is seeking a Chef De Cuisine to lead the kitchen team, manage daily operations, and uphold top sanitation standards. You will coordinate ordering, inventory, and scheduling while driving excellence in a fast-paced, high-volume setting.

The ideal candidate has 2+ years as Chef De Cuisine, strong leadership, and the ability to mentor staff. This on-site role offers growth within SDCM Restaurant Group and requires standing for long hours.

Qualifications

• Minimum 2 years as Chef De Cuisine in a fast-paced, upscale high-volume restaurant.
• Experienced with expediting an average of 350 covers dinner service.
• Demonstrated strong leadership and teamwork abilities.
• Capability to teach and mentor others.
• Must be able to stand for 10+ hours.
• Must be able to lift 50 pounds.
• Food Handlers Card / ServSafe Certification.
• College degree/Culinary school degree preferred, but not necessary.

Responsibilities

• Ordering and inventory management.
• Scheduling.
• Responsible for the day-to-day operations.
• Maintain cleanliness and sanitation to code standards.
• Adhere to COVID-19 sanitary guidelines.
• Complete additional tasks as assigned by the Chef or GM.
• Collaborate with the F&B management team to execute daily priorities.
• Communicate with GM and Executive Chef to record staff, training, and service issues.

Skills

Leadership

Mentorship

Staff management

Food safety

Education

Culinary degree preferred

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Kettner Exchange, San Diego, CA, US

Salary Range: $70,304.00 To $83,000.00 Annually

Kettner Exchange is currently seeking a Chef De Cuisine with the ability to support, lead, and inspire the kitchen team to join the team at SDCM Restaurant Group. This includes but not limited:

• Ordering and inventory.
• Scheduling.
• Responsible for the Day to day operations.
• Consistently uphold and monitor the highest standards of cleanliness and sanitation to ensure all areas are kept clean, safe and code compliant.
• Adheres to new COVID-19 sanitary guidelines.
• Complete any additional tasks as assigned by the Chef or GM.
• Work in partnership with the rest of the Food & Beverage management team to execute daily priorities.
• Constantly communicate with GM and Executive Chef to keep record of staff, training, service, and food issues dealt with during shift.

MINIMUM QUALIFICATIONS & REQUIREMENTS

• Minimum 2 years as Chef De Cuisine in a fast-paced kitchen, upscale high-volume restaurant
• Experienced and able to expedite an average of 350 covers dinner service
• Oversee food production at all stations, assisting line cooks, as needed
• Demonstrated strong leadership and teamwork skills and abilities
• Capability to teach and mentor others
• Must be able to stand for 10+ hours
• Must be able to lift 50 pounds
• Reliable and predictable attendance
• Food Handlers Card / ServSafe Certification
• College degree/Culinary school degree preferred, but not necessary

Ideal candidate will have stable tenures, strong attention to detail, track record of mentorship and managing teams under pressure and passion.