Head Chef

Otohime; San Diego (CA); On-site; USD 95,000 - 115,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Wellness resources

Competitive salary

Job summary

Otohime, a new intimate omakase concept opening within Roseacre in La Jolla, is seeking an experienced Head Chef to lead the kitchen from day one. You will manage nightly counter service, artfully executing a seasonal omakase menu with precision and consistency.

Within a small, hands-on team, you will oversee procurement, fish butchery, staff training, and vendor relationships, while upholding the highest standards of freshness, sanitation, and presentation.

Qualifications

• Proven experience as a Head Chef or Executive Chef in fine-dining or omakase settings.
• Strong knife skills and fish butchery experience with a modern sensibility.
• Refined palate with attention to seasonality and presentation.
• Leadership experience running a tight-knit kitchen team.
• Genuine passion for hospitality and guest connection in an intimate room.

Responsibilities

• Lead nightly counter service, executing a seasonal omakase menu with precision and consistency.
• Oversee all kitchen operations from procurement and fish butchery to service.
• Build, train, and lead a small, highly skilled kitchen team.
• Manage food cost, quality control, and vendor relationships, including direct sourcing partnerships.
• Collaborate with Scratch Restaurants Group leadership to uphold a consistent, elevated guest experience.
• Maintain highest standards of freshness, sanitation, and presentation.

Skills

Leadership

Knife skills

Fish butchery

Attention to detail

Hospitality focus

Job description

Benefits:

• Health insurance
• Paid time off
• Wellness resources
• Competitive salary

Otohime, a new and intimate Japanese omakase restaurant opening within Roseacre in La Jolla, is seeking an experienced Head Chef ready to lead the kitchen from day one. Brought to life by Scratch Restaurants Group, this is a rare opportunity to lead a modern, chef-driven dining concept in one of San Diego's most sought-after coastal communities.

About Otohime Tucked within Roseacre, Otohime offers a hidden, intimate counter experience that reinterprets omakase through a modern lens — precise, creative, and confidently its own, while honoring the discipline at the heart of the craft. Every course is considered, every guest is known, in a small-format kitchen where craftsmanship comes before volume.

The Role As Head Chef, you will:

• Lead nightly counter service, executing a seasonal omakase menu with precision and consistency
• Oversee all kitchen operations, from procurement and fish butchery to service
• Build, train, and lead a small, highly skilled kitchen team
• Manage food cost, quality control, and vendor relationships, including direct sourcing partnerships
• Collaborate closely with Scratch Restaurants Group leadership to uphold a consistent, elevated guest experience
• Maintain the highest standards of freshness, sanitation, and presentation

What We’re Looking For

• Proven experience as a Head Chef or Executive Chef in a fine-dining or omakase setting — ready to lead a kitchen from opening day
• Strong knife skills and fish butchery experience, with a modern sensibility grounded in traditional technique
• A refined palate and sharp attention to detail, seasonality, and presentation
• Leadership experience running a tight-knit kitchen team
• A genuine passion for hospitality and guest connection — this is an intimate room where the chef is part of the experience

Compensation $95,000–$115,000, commensurate with experience

What We Offer

• The opportunity to lead a new concept from the ground up, backed by the reputation and resources of Scratch Restaurants Group
• A collaborative, craft-focused culture within the Roseacre property
• One of San Diego's most desirable coastal settings