Head Chef — Lead Omakase Kitchen from Opening Day

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

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.