Job Title: Sous Chef – Full-Service Restaurant on Campus

Location: San Diego, CA

Comp: 25-26.50/ HR

Overview:

Our San Diego campus is seeking an experienced Chef to lead culinary operations at a dynamic, full-service dining establishment and catering. This salaried role requires a passion for high-quality ingredients, creative menu development, and strong kitchen leadership. The ideal candidate is hands-on, innovative, and dedicated to delivering an outstanding dining experience while maintaining efficient and cost-effective kitchen operations. A degree in Culinary Arts, Hospitality Management, or a related field is preferred.

Key Responsibilities:

• Culinary Operations & Menu Development:
• Oversee day-to-day kitchen operations, ensuring high-quality and consistent food preparation.
• Develop and execute seasonal, creative menus that enhance the dining experience and reflect culinary trends.
• Team Leadership & Staff Development:
• Manage kitchen staff, fostering a positive, team-oriented work environment.
• Provide ongoing training and mentorship to enhance skills and maintain high service standards.
• Cost Control & Inventory Management:
• Maintain cost controls, purchasing, and inventory management to optimize efficiency and minimize waste.
• Work closely with vendors to source fresh, high-quality ingredients while maintaining budgetary goals.
• Health, Safety & Compliance:
• Ensure compliance with local, state, and federal health and safety regulations.
• Uphold sanitation standards and enforce kitchen best practices to maintain a clean and organized workspace.

What We’re Looking For:

• Experience & Expertise:
• Proven culinary leadership experience in a full-service restaurant setting, preferably in a high-volume environment.
• Strong knowledge of menu development, ingredient sourcing, and cost management.
• Leadership & Training Skills:
• Ability to train, mentor, and inspire a kitchen team to maintain excellence in food preparation and service.
• Strong communication and problem-solving skills to manage operations efficiently.
• Commitment to Quality & Sustainability:
• A passion for sustainable sourcing and using fresh, high-quality ingredients.
• Ability to balance creativity with operational efficiency to deliver a top-tier dining experience.
• Education & Certifications:
• A degree in Culinary Arts, Hospitality Management, or a related field is preferred.
• ServSafe or other relevant food safety certifications are a plus.