Chef de Cuisine — Health‑Forward Kitchen Leader

Goop-Food-Group-LLC; San Diego (CA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive salary

Bonus potential

Health insurance

Paid time off

401k match

Cell phone reimbursement

Employee discount

Dynamic environment

Brand impact

Job summary

goop kitchen is seeking an Executive Kitchen Manager (Chef de Cuisine) in San Diego to oversee daily culinary operations, ensuring high-quality, health-conscious menus and consistent presentation.

You will lead a team, manage inventory and costs, ensure food safety and HACCP compliance, and collaborate with Market Director and kitchen staff to deliver nutritious, sustainable meals across shifts. This role offers growth within a delivery-forward concept and a dynamic, innovative environment.

Qualifications

• 2+ years of proven experience leading a high-volume kitchen or culinary operation.
• Experience managing P&L, labor cost, and food cost targets.
• Proven track record of mentoring and motivating kitchen staff at all levels.

Responsibilities

• Lead all kitchen operations, ensuring food preparation and presentation meet health-conscious standards.
• Oversee menu execution, recipe adherence, portion control, and ingredient quality.
• Manage staff supervision and development, building a high-performing team.
• Control inventory, minimize waste, and monitor costs against budget.
• Ensure strict adherence to food safety and HACCP guidelines.
• Conduct regular quality checks on food preparation and presentation.
• Own day-to-day kitchen performance and resolve issues before guest impact.

Skills

Culinary leadership

P&L management

Staff development

Food safety

Bilingual – Spanish/English

Education

ServSafe certification

Job description

goop kitchen is seeking an Executive Kitchen Manager (Chef de Cuisine) in San Diego to oversee daily culinary operations, ensuring high-quality, health-conscious menus and consistent presentation.

You will lead a team, manage inventory and costs, ensure food safety and HACCP compliance, and collaborate with Market Director and kitchen staff to deliver nutritious, sustainable meals across shifts. This role offers growth within a delivery-forward concept and a dynamic, innovative environment.