Chef de Cuisine: High-Energy Sports Bar Leader

Town and Country Resort; San Diego (CA); On-site; USD 90,000 - 95,000; Full time

Job summary

Town and Country Resort is seeking a talented Chef de Cuisine to lead the culinary operations at Lapper Sports Bar + Kitchen. You will guide menu execution, maintain high food quality, and develop a strong culinary team in a fast-paced, high-volume resort setting.

The ideal candidate will be a hands-on leader who thrives on guest experiences, collaborates with F&B leadership, and drives culinary standards while maintaining profitability.

Qualifications

• Hands-on culinary leadership and exemplifies personal excellence.
• Ownership of food quality, consistency, cleanliness, and operational results.
• Ability to develop people, set clear expectations, and drive accountability.
• Creative chef who balances culinary innovation with high-volume operations.
• Strong leadership in a dynamic, resort-style sports bar environment.

Responsibilities

• Lead daily culinary operations for Lapper Sports Bar + Kitchen, ensuring consistent quality and execution.
• Provide hands-on leadership during service and maintain strong kitchen presence.
• Develop recipes, standards, portions, and plating specifications; ensure menu items are executed properly.
• Recruit, train, coach, and develop culinary team members; set performance expectations.
• Manage food costs, inventory, and production to meet financial targets; minimize waste.
• Ensure food safety compliance, sanitation schedules, and regulatory readiness.
• Collaborate with Food & Beverage leadership on promotions and seasonal menus.

Job description

Town and Country Resort is seeking a talented Chef de Cuisine to lead the culinary operations at Lapper Sports Bar + Kitchen. You will guide menu execution, maintain high food quality, and develop a strong culinary team in a fast-paced, high-volume resort setting.

The ideal candidate will be a hands-on leader who thrives on guest experiences, collaborates with F&B leadership, and drives culinary standards while maintaining profitability.