Head Chef & Culinary Operations Lead

Salt + Pepper Hospitality Solutions; San Diego (CA); On-site; USD 85,000 - 140,000; Full time

Job summary

Fleurette in San Diego is seeking a Chef de Cuisine to work closely with the Chef/Owner, supervising daily culinary operations and leading a team to deliver exceptional food and presentation.

This hands-on role requires strong leadership, extensive kitchen experience in high-volume environments, and the ability to manage schedules, inventory, and cost controls while ensuring sanitation and health compliance.

Qualifications

• Strong culinary fundamentals with leadership in a high-volume kitchen.
• High standards for culinary and service delivery.
• Excellent English communication, both oral and written.
• Outstanding time management and organizational skills.
• Proven coaching and training abilities.
• Ability to manage cost controls and inventory.

Responsibilities

• Lead culinary staff and supervise day-to-day operations.
• Oversee staffing, scheduling, and shift coverage.
• Manage purchasing, inventory, and cost controls.
• Ensure health department compliance and sanitation.
• Collaborate on menu development with Chef/Owner.
• Open and close the restaurant; manage payroll assistance.
• Maintain quality and consistency of food preparation.

Skills

Culinary leadership

Food safety

Menu development

Staff management

English communication

Budgeting

Operations management

Time management

Attention to detail

Education

High School diploma or GED

BS/BA in hospitality or related

Tools

Microsoft Office

Job description

Fleurette in San Diego is seeking a Chef de Cuisine to work closely with the Chef/Owner, supervising daily culinary operations and leading a team to deliver exceptional food and presentation.

This hands-on role requires strong leadership, extensive kitchen experience in high-volume environments, and the ability to manage schedules, inventory, and cost controls while ensuring sanitation and health compliance.