Seasoned Italian Head Chef | Lead, Create & Elevate Kitchen

Buona Forchetta; California; On-site; USD 41,000 - 52,000; Full time

Job summary

Buona Forchetta in San Diego, CA is seeking a Head Chef to lead a high-volume kitchen with heart, precision, and creativity. This full-time role requires 10+ years in demanding kitchens and expertise in Italian cuisine, inventory, and staff management.

You will oversee ghost kitchen operations, develop seasonal menus, and collaborate with the General Manager on staffing and scheduling, ensuring top-quality, consistent culinary experiences for guests.

Qualifications

• 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.

Responsibilities

• 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

Job description

Buona Forchetta in San Diego, CA is seeking a Head Chef to lead a high-volume kitchen with heart, precision, and creativity. This full-time role requires 10+ years in demanding kitchens and expertise in Italian cuisine, inventory, and staff management.

You will oversee ghost kitchen operations, develop seasonal menus, and collaborate with the General Manager on staffing and scheduling, ensuring top-quality, consistent culinary experiences for guests.