Chef de Cuisine: Health-Forward, High-Volume Kitchen Leader

RiseMe; San Diego (CA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive salary and benefits

Bonus potential

Medical, Dental and Vision insurance

Paid time off

401k match

Annual cell phone reimbursement

Employee discount

Dynamic and innovative environment

Meaningful brand impact

Job summary

goop kitchen is seeking an Executive Kitchen Manager, or Chef de Cuisine (CDC), to oversee daily culinary operations and ensure the preparation and execution of high-quality, clean, health-conscious dishes.

This leader will work with the Market Director and kitchen leadership to safeguard menu integrity, drive operational excellence, and build a high-performing team across all stations.

Qualifications

• 2+ years leading high-volume kitchen or culinary operation.
• Experience managing P&L, labor and food cost targets.
• Proven track record mentoring and motivating kitchen staff.
• ServSafe certification or equivalent food safety cert.
• Bilingual in Spanish and English.

Responsibilities

• Culinary Leadership: Lead all kitchen operations, ensuring food prep and presentation meet health-conscious standards.
• Menu Execution: Oversee consistent execution of Goop Kitchen's menu, including recipe adherence and ingredient quality.
• Staff Supervision & Development: Manage, mentor, and develop kitchen staff, building a high-performing team.
• Inventory & Cost Management: Manage inventory to minimize waste and maximize efficiency; monitor costs against budget.
• Health & Safety Compliance: Ensure strict adherence to food safety protocols and HACCP guidelines.
• Quality Control: Conduct regular quality checks on food prep, taste, and presentation.
• Operational Ownership: Be the final point of accountability for the kitchen’s day-to-day performance.

Skills

Culinary leadership

P&L management

Staff mentoring

Food safety (ServSafe)

Bilingual Spanish/English

High volume kitchen leadership

Job description

goop kitchen is seeking an Executive Kitchen Manager, or Chef de Cuisine (CDC), to oversee daily culinary operations and ensure the preparation and execution of high-quality, clean, health-conscious dishes.

This leader will work with the Market Director and kitchen leadership to safeguard menu integrity, drive operational excellence, and build a high-performing team across all stations.