Executive Kitchen Manager (Chef De Cuisine)

KD Sweetwater Services is a San Diego–based hospitality recruiting partner working with a select group of upscale, high-volume, chef-driven, and fine-dining restaurant groups throughout the county.

We are currently recruiting an Executive Kitchen Manager, (sometimes called a Chef de Cuisine) with experience in high-volume, banquet-sized back of house operations.

This is an urgent opening for one of San Diego's most respected restaurant groups in San Diego.

A candidate with strong back of house management and systems-driven concept knowledge is desirable.

The expectation is to grow into Executive Chef by your first year at this location, or one of the groups current and upcoming locations in San Diego.

This is an exciting opportunity that doesn't come around often!

The ideal candidate is a polished culinary leader who thrives in refined, high-expectation environments and is seeking a long-term leadership role within a stable and growth-oriented organization.

About the Role This role reports directly to the Executive Chef and ownership group.

We are seeking an Executive Kitchen Manager to lead all back-of-house operations for a flagship restaurant concept.

At this stage of the business, the kitchen requires a systems-driven operator with strong financial and operational discipline, focused on labor efficiency, cost control, and operational consistency.

This role is responsible for strengthening kitchen infrastructure, including inventory systems, labor management, purchasing processes, and standardized operating procedures, while ensuring consistent culinary execution in a fast-paced, upscale dining environment.

The ideal candidate brings an owner-operator mindset, combining strong leadership with operational accountability.

Key Responsibilities: Operational & Financial LeadershipManage labor scheduling and staffing models to maintain targeted labor percentages and optimize productivityOversee prime cost management, including food cost controls, waste reduction, and yield optimizationLead inventory systems, purchasing discipline, and vendor management to ensure cost efficiency and product consistencyImplement and maintain standard operating procedures (SOPs), prep pars, and recipe standardization across all stationsTrack kitchen performance through forecast-based scheduling and productivity metricsMonitor purchasing, inventory, and cost controls to maintain profitability and operational efficiency Kitchen OperationsLead all daily back-of-house operations, ensuring consistency, precision, and elevated presentationSupervise and direct the preparation of premium steaks, seafood, and seasonally inspired menusMaintain strict standards for cleanliness, organization, and food safety complianceEnsure operational readiness for private events, banquets, VIP dining experiences, and holiday programmingAct as the primary liaison between BOH and FOH leadership to ensure seamless service flow Leadership & Team DevelopmentDevelop, mentor, and manage Sous Chefs, supervisors, and hourly culinary staffOversee hiring, training, coaching, and performance evaluationsBuild a culture of accountability, consistency, and operational excellence within the kitchen teamFoster strong communication between culinary leadership, service teams, and ownership Strategic CollaborationCollaborate with executive leadership on menu execution, operational improvements, and kitchen performance initiativesSupport marketing initiatives and represent the restaurant during promotional events when needed Qualifications & Experience:3–5+ years of experience in a Chef de Cuisine, Executive Sous Chef, or Kitchen Manager role within high-volume upscale diningProven experience managing labor targets, controlling prime cost, and overseeing food cost performanceStrong experience with inventory systems, purchasing processes, and kitchen operational systemsDemonstrated ability to implement SOPs, recipe standardization, and prep pars to improve efficiencyExperience with waste reduction, yield management, and cost control strategiesBackground in private events, banquet execution, or high-volume service environmentsProven ability to lead and develop large culinary teamsStrong organizational, analytical, and leadership skillsCalm, organized, and decisive under pressureCulinary degree preferred; equivalent high-level experience consideredExperience with kitchen management systems and general computer proficiencyFlexible availability including evenings, weekends, and holidays What Is Typically Offered:Competitive base salary (commensurate with experience, for the right candidate, a higher base salary than the maximum listed budget may be offered)Performance-based bonus opportunitiesFlexible schedule, depending on business needsGrowth potential within an established and expanding restaurant groupPaid Parking in Downtown StructureHealthcare, Unlimited PTO plan Why Apply Through KD Sweetwater ServicesWe work directly with ownership, executive chefs, and hospitality groupsWe advocate for culinary leaders and prioritize long-term fit and growthWe provide guidance on interview preparation and compensation conversationsOne application can connect you to multiple aligned opportunitiesAll conversations are strictly confidential How to Apply Apply here with your resume and a brief note about:Your current role and kitchen volumeThe type of restaurant environment where you perform bestWhat you’re seeking in your next leadership opportunity Even if timing isn’t perfect, we’re always open to connecting with strong culinary professionals for upcoming roles within San Diego’s hospitality community.