Head Chef: Lead Italian Kitchen & Seasonal Menus

Buona Forchetta; San Marcos (CA); In loco; USD 41.000 - 52.000; Tempo pieno

Descrizione del lavoro

Buona Forchetta in San Diego, CA is seeking a Head Chef to lead our kitchen with heart, precision, and creativity. Offering $30–$38 per hour based on experience, this full-time on-site role requires a strong culinary leadership background and a passion for team development.

The Head Chef will oversee high-volume operations, manage inventory and supplier relations, and collaborate with the General Manager on staffing and menu development to maintain our Italian dining standard.

Competenze

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

Mansioni

• Ensure all kitchen operations meet Buona Forchetta’s high standards of quality, hygiene, and cleanliness
• Manage inventory, control stock levels, and handle supplier relationships to ensure top-quality ingredients
• Oversee our ghost kitchen operations and ensure consistency in off-site orders
• Maintain kitchen equipment and coordinate necessary 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

Conoscenze

Culinary leadership

High-volume kitchen

Team management

Descrizione del lavoro

Buona Forchetta in San Diego, CA is seeking a Head Chef to lead our kitchen with heart, precision, and creativity. Offering $30–$38 per hour based on experience, this full-time on-site role requires a strong culinary leadership background and a passion for team development.

The Head Chef will oversee high-volume operations, manage inventory and supplier relations, and collaborate with the General Manager on staffing and menu development to maintain our Italian dining standard.