Chef de Cuisine: High‑Volume Kitchen Leader

Goop-Kitchen; San Diego (CA); On-site; USD 95,000 - 130,000; Full time

Benefits offered by this job

Competitive salary

Benefits package

Bonus potential

Medical insurance

Dental insurance

Vision insurance

Paid time off

401k match

Cell phone stipend

Employee discount

Career growth

Job summary

goop kitchen is seeking an Executive Kitchen Manager, also known as the Chef de Cuisine (CDC), to oversee daily culinary operations and ensure high-quality, health-conscious dishes in line with our standards. The CDC collaborates with the Market Director, Director of Kitchen Operations, Area CDC, and staff to safeguard menu integrity and drive operational excellence across shifts.

The role leads a team, manages inventory and costs, enforces food safety and HACCP compliance, and is accountable

Qualifications

• 2+ years 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.
• ServSafe certification or other relevant food safety certification.
• Bilingual Spanish/English preferred.

Responsibilities

• Lead kitchen operations, ensuring health-conscious meals meet Goop Kitchen standards.
• Oversee menu execution, portion control and ingredient quality across all stations.
• Supervise and develop kitchen staff to build a high-performing team.
• Manage inventory and costs to minimize waste while maintaining quality.
• Ensure strict adherence to HACCP, safety protocols, and allergen management.

Skills

Culinary leadership

Staff mentoring

Bilingual English/Spanish

P&L cost control

Food safety awareness

Education

ServSafe certification

Job description

goop kitchen is seeking an Executive Kitchen Manager, also known as the Chef de Cuisine (CDC), to oversee daily culinary operations and ensure high-quality, health-conscious dishes in line with our standards. The CDC collaborates with the Market Director, Director of Kitchen Operations, Area CDC, and staff to safeguard menu integrity and drive operational excellence across shifts.

The role leads a team, manages inventory and costs, enforces food safety and HACCP compliance, and is accountable