Hiring Executive Chef

Joint Venture Restaurants; San Diego (CA); On-site; USD 80,000 - 95,000; Full time

Job summary

An established industry player is seeking a talented Working Head Chef to lead their dynamic kitchen team. This high-volume restaurant is dedicated to exceptional food quality and hospitality, offering a supportive, family-run environment. In this role, you will manage kitchen operations, mentor staff, and uphold culinary standards while fostering teamwork and respect. With a competitive salary and creative input opportunities, this position is perfect for a passionate culinary leader ready to make a difference in a thriving restaurant setting.

Benefits

401(k)

Bonus based on performance

Employee discounts

Free food & snacks

Paid time off

Competitive salary

Qualifications

• 5+ years of experience as a Head Chef or Executive Sous Chef.
• Strong proficiency in French culinary techniques.

Responsibilities

• Manage kitchen operations while working the line.
• Lead, mentor, and teach kitchen staff positively.
• Ensure high standards of food and hospitality.

Skills

French culinary techniques

Leadership

Inventory management

Menu costing

Food waste management

Teaching and mentorship

Job description

Benefits:

401(k)

Bonus based on performance

Competitive salary

Employee discounts

Free food & snacks

Paid time off

Head Chef (Working Chef Position) Salary: $80,000–$95,000 DOE Location: Joint Sushi & Tapas – Ocean Beach, San Diego

About Us: The Joint Sushi & Tapas is a family-run, high-volume restaurant known for our commitment to high-quality ingredients, consistent execution, and exceptional hospitality. We pride ourselves on running a positive, team-driven kitchen where morale, respect, and passion for the craft are essential.

Position Overview: We are seeking a talented Working Head Chef who will lead by example on the line and help us maintain our high standards of food, hospitality, and teamwork.

Key Responsibilities:

Work the line (sauté and other stations) while managing kitchen operations

Uphold and enforce consistency and standards across all dishes and presentations

Lead, mentor, and teach kitchen staff in a positive, motivating way

Manage inventory, food and labor costs, menu costing, and waste reduction

Create daily specials that align with our style and culinary identity

Schedule staff efficiently based on business needs

Maintain a clean, organized, and efficient kitchen at all times

Foster a culture of hospitality, professionalism, teamwork, and respect

Ensure punctuality, high morale, and accountability within the team

Qualifications:

5+ years of Head Chef or Executive Sous Chef experience in a high-volume, fine dining or upscale casual setting

Strong proficiency in French culinary techniques

Skilled across all stations

Experience with scheduling, inventory, ordering, menu costing, and food waste management

Proven leadership skills: firm, fair, and positive

Strong teaching and mentorship abilities

Passion for learning, improving, and maintaining high standards

Dependable, punctual, and highly organized

Deep commitment to creating an outstanding guest experience through food and hospitality

What We Offer:

Competitive salary ($80,000–$95,000 DOE) and 2 weeks paid vacation

A supportive, family-run work environment focused on teamwork and high morale

Creative input and the opportunity to grow with a respected local restaurant

Staff discounts on food and beverage

A chance to work with a team that cares deeply about the craft and guest experience

To Apply: Please submit your resume and a brief note about why you'd be a great fit for our team. We’re hiring immediately and excited to welcome the right leader to our family.