Executive Chef — High-Volume Italian Kitchen Leader

Buona Forchetta; Encinitas (CA); On-site; USD 62,000 - 79,000; Full time

Job summary

Buona Forchetta in San Diego, CA is seeking a Head Chef to lead our kitchen with heart, precision, and creativity. This full-time role offers $30–$38 per hour, depending on experience, and requires E-Verify compliance.

You will manage a high-volume kitchen, develop seasonal menus, oversee inventory, and mentor a dynamic team to deliver consistent, unforgettable dining experiences for guests.

Qualifications

• 10+ years of experience as a chef in high-volume restaurants.
• Proven leadership and team management skills.
• Strong inventory, ordering, and equipment maintenance knowledge.
• Experience developing seasonal menus within brand guidelines.
• Familiarity with ghost kitchen models is a plus.
• E-Verify participation required.

Responsibilities

• Ensure kitchen operations meet high standards of quality, hygiene, and cleanliness.
• Manage inventory and supplier relationships to ensure top-quality ingredients.
• Oversee ghost kitchen operations and ensure consistency in off-site orders.
• Maintain kitchen equipment and coordinate repairs.
• Collaborate with the General Manager on staffing issues, including attendance, scheduling, and disciplinary actions.
• Develop new dishes in line with Buona Forchetta’s culinary vision.
• Create and manage weekly kitchen schedules tailored to seasonal restaurant needs.
• Lead by example and foster a supportive, team-focused kitchen culture.
• Ensure guests enjoy an unforgettable culinary experience, every time.

Skills

Leadership

Team management

High-volume kitchen

Menu development

Inventory control

Equipment maintenance

Staff scheduling

Ghost kitchen

E-Verify compliance

Job description

Buona Forchetta in San Diego, CA is seeking a Head Chef to lead our kitchen with heart, precision, and creativity. This full-time role offers $30–$38 per hour, depending on experience, and requires E-Verify compliance.

You will manage a high-volume kitchen, develop seasonal menus, oversee inventory, and mentor a dynamic team to deliver consistent, unforgettable dining experiences for guests.