Executive Chef Continuing Life LLC (US)Executive ChefSan Diego, CAp>Wisteria at Warner Center, a brand-new Continuing Care Retirement Community opening in Summer 2026, is excited to announce an opportunity to join our founding team as Executive Chef. Trains staff and conducts bi-weekly equipment and sanitation inspections of all kitchens insuring that County Health codes are followed.
Executive Sous Chef - Hotel del Coronado, A Curio Collection by Hilton Hilton Worldwide Holdings IncExecutive Sous Chef - Hotel del Coronado, A Curio Collection by HiltonCoronado, CAAs an Executive Sous Chef, you're not just assisting in the direction and administration of all hotel culinary operations - you're spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. Located on Coronado Island just minutes from Downtown San Diego, this 28-acre property was built in 1888 and has over 750 rooms, cottages, and villas with 65,000 square feet of banquet space, and 10 food and beverage outlets.
Executive Sous Chef - Hilton San Diego Bayfront Hilton Worldwide Holdings IncExecutive Sous Chef - Hilton San Diego BayfrontSan Diego, CAAs an Executive Sous Chef, you're not just assisting in the direction and administration of all hotel culinary operations - you're spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. Enhance menu offerings: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for special banquets and events, incorporating current food trends and regional flavors.
Campus Executive Chef Sodexo SACampus Executive ChefSan Marcos, CAMinimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate.
Executive Chef RGH - GlobalExecutive ChefSan Diego, CA$100,000–$120,000 / yearThis global restaurant group has rapidly become one of the worlds most influential fast-casual brands, known for elevating authentic Asian cuisine through modern, scalable, and high-efficiency kitchen systems. In less than a decade, the company has grown from a local concept to a global powerhouse with over 2,500 locations across North America, Europe, the Middle East, and Asia.
Executive Sous Chef - Hotel del Coronado, A Curio Collection by Hilton Hilton GlobalExecutive Sous Chef - Hotel del Coronado, A Curio Collection by HiltonCoronado, CAFull timeLocated on Coronado Island just minutes from Downtown San Diego, this 28-acre property was built in 1888 and has over 750 rooms, cottages, and villas with 65,000 square feet of banquet space, and 10 food and beverage outlets. As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
Executive Chef Hornblower Group IncExecutive ChefSan Diego, CAHornblower Groups subsidiaries include Hornblower Marine, which provides vessel outhaul and maintenance services at Bridgeport Boatworks in Bridgeport, Connecticut, and Seaward Services Inc., a marine services company specializing in the operation, maintenance, and repair of government and privately owned vessels. Spanning a 100-year history, Hornblower Groups portfolio of international offerings includes water-based experiences, dining and sightseeing cruises, land-based experiences, walking and food tours, and ferry and transportation services.
Executive Chef 3 Sodexo SAExecutive Chef 3San Diego, CAp>Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. This role is ideal for a dynamic culinary professional who is passionate about coaching, inspiring, and developing a high‑performing team of chefs.
Executive Sous Chef - Hilton San Diego Bayfront Hilton GlobalExecutive Sous Chef - Hilton San Diego BayfrontSan Diego, CAFull timeAssist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed. As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
Executive Chef Legends Hospitality, LLCExecutive ChefSan Diego, CA$110,000–$115,000 / yearOur network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component - feasibility & consulting, owners representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking - of world-class live events and venues. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Executive Sous Chef Lou & Mickey'sExecutive Sous ChefSan Diego, CALocated across the street from the San Diego Convention Center and nestled underneath the iconic entrance to the Gaslamp Quarter, Lou & Mickey’s has been Downtown San Diego’s favorite steakhouse for over a decade. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.
Banquet Chef ClubCorp USA IncBanquet ChefRancho Santa Fe, CAOur Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Represent the club by interacting with members and guests, including daily table visits, soliciting feedback, and collaborating with committees to enhance the member and guest experience.
Sous Chef La Jolla Beach & Tennis ClubSous ChefLa Jolla, CAFull timeOur family of properties includes the iconic La Jolla Beach & Tennis Club, a private oceanfront club with world-class tennis courts and direct beach access; the inviting La Jolla Shores Hotel, a beachfront getaway beloved for its relaxed coastal charm; and the internationally acclaimed Marine Room, celebrated for its fine dining and dramatic surfside views. At times it may be necessary to move you from your accustomed shift if business or task assignments demand (i.e. holidays, weekends, and high-volume business periods).In addition, it should be understood that business needs determine the number of hours that you work.
NewChef de Cuisine Hyatt HotelsChef de CuisineEncinitas, CA$76,800–$99,440 / yearYour focus will beon delivering exceptional guest experiences, continuously improving performance based on guest feedback, and embracing an entrepreneurial mindset to drive Vaga's culinary excellence to new heights. In this role, you will oversee kitchen operations, ensuring the consistent execution of high-quality food while collaborating with the Executive Chef to create new and innovative dishes.
NewExecutive Sous Chef Water Grill San DiegoExecutive Sous ChefSan Diego, CA$85,000–$100,000 / yearHailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.
Executive Chef HornblowerExecutive ChefSan Diego, CAas requiredPerform proper food handling and preparation procedures and complete additional projects or duties as assignedRequirements & Qualifications:High School DiplomaValid Transportation Worker Identification Credential (TWIC Card), and/or ability to obtain and maintainValid First Aid/CPR Certification, and/or ability to obtain and maintainMinimum of five (5) years of total kitchen experience in full-service/banquet, high volume environment requiredTwo (2) years' kitchen management experience plus either minimum two (2) years' formal culinary training or two (2) years' additional kitchen experience in a full-service/banquet, high volume environmentKnowledge of health department sanitations codes & requirementsMust have ServSafe CertificationProficient computer skills including Microsoft Office applications (especially Word & Excel)Will be required to be available for work weekends and on all major holidays#Hornblower2 Position Summary:The Executive Chef works hands-on to successfully manage back of the house cruise execution to ensure consistently high levels of quality, service, sanitation, and guest satisfaction while maintaining a high level of profitability.
NewChef de Cuisine HyattChef de CuisineEncinitas, CA$76,800–$99,440 / yearYour focus will be on delivering exceptional guest experiences, continuously improving performance based on guest feedback, and embracing an entrepreneurial mindset to drive Vaga's culinary excellence to new heights. In this role, you will oversee kitchen operations, ensuring the consistent execution of high-quality food while collaborating with the Executive Chef to create new and innovative dishes.
LAPPER Chef de Cuisine Town and Country ResortLAPPER Chef de CuisineSan Diego, California$80,000–$85,000 / yearReporting directly to the Executive Chef, you will oversee all aspects of kitchen operations, leading a team of talented chefs and ensuring the delivery of top-quality dishes that delight our guests. Collaborate with the Executive Chef to conceptualize and develop innovative menu items that showcase seasonal ingredients, culinary trends, and the restaurant's unique identity.
Chef-Banquet Sycuan Casino Resort.Chef-BanquetEl Cajon, CAEnsures safe and sanitary kitchen and storage areas are maintained by checking food products for temperature and freshness, rotating food items as needed, maintaining correct cooling, reheating and storing of foods, cleaning and wiping counters, shelves, refrigerators, hot and cold wells and surrounding areas, organizing storage area as needed, storing and restocking product on the line and surrounding areas, and following proper utilization guidelines for all supplies and equipment. Develops team members by monitoring team member performance, training team members, conducting performance appraisals, providing counseling, guidance, and corrective action as needed, and generating appropriate database transactions and paperwork.
Executive Sous Chef Life Care Companies LLCExecutive Sous ChefSan Diego, CA$75,000–$85,000 / yearp>Job Summary: The Executive Sous Chef, in collaboration with the Executive Chef, is responsible for the management, oversight, and quality assurance of food production for all dining venues and catering services. Our well-traveled and outdoorsy senior community enjoys socializing over meals, exploring nearby trails, and taking in breathtaking views.
Sous Chef Lou & Mickey'sSous ChefSan Diego, CA$70,304–$80,000 / yearLocated across the street from the San Diego Convention Center and nestled underneath the iconic entrance to the Gaslamp Quarter, Lou & Mickey’s has been Downtown San Diego’s favorite steakhouse for over a decade. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.
Account Chef , Japanese Cuisine Gate Gourmet IncAccount Chef , Japanese CuisineSan Diego, CAp>Reporting to the General Manager of the unit, the Executive Chef, Japanese Cuisine is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. • Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.
Chef-manager-in-training Belmont Village, L.P.Chef-manager-in-trainingSan Diego, CAOur communities, offering Independent Living, Assisted Living, and award-winning Memory Care, are vibrant and intellectually stimulating environments where seniors thrive and are actively engaged and supported as they age. Proficient in workplace technology, including Microsoft Office Suite, basic computer troubleshooting, internet navigation, and video conferencing, and the ability to rapidly learn other new technological systems.
Sous Chef Mastro's Ocean ClubSous ChefSan Diego, California$78,000–$85,000 / yearKnown for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel. As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
Banquet Sous Chef La Jolla Beach & Tennis Club PartnersBanquet Sous ChefLa Jolla, CaliforniaOur family of properties includes the iconic La Jolla Beach & Tennis Club, a private oceanfront club with world-class tennis courts and direct beach access; the inviting La Jolla Shores Hotel, a beachfront getaway beloved for its relaxed coastal charm; and the internationally acclaimed Marine Room, celebrated for its fine dining and dramatic surfside views. At times it may be necessary to move you from your accustomed shift if business or task assignments demand (i.e. holidays, weekends, and high-volume business periods).In addition, it should be understood that business needs determine the number of hours that you work..
Sous Chef Landry's IncSous ChefSan Diego, CA$78,000–$85,000 / yearBenefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1 Pay Range USD $78,000.00 - USD $85,000.00 /Yr. Overview Mastro's Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere.
Sous Chef Overnight-TDR Sycuan Casino Resort.Sous Chef Overnight-TDREl Cajon, CAli>Ensures safe and sanitary kitchen and storage areas are maintained by checking food products for temperature and freshness, rotating food items as needed, maintaining correct cooling, reheating and storing of foods, cleaning and wiping counters, shelves, refrigerators, hot and cold wells and surrounding areas, organizing storage area as needed, storing and restocking product on the line and surrounding areas, and following proper utilization guidelines for all supplies and equipment. Assists the Chef by participating in the training of production cooks and catering staff, providing guidance on proper portion controls and food presentation, monitoring cooks' performance, communicating relevant information between shifts, monitoring team member performance, training team members, conducting performance appraisals, providing counseling, guidance, and corrective action as needed, generating appropriate paperwork, and reporting discrepancies to the Chef.
Sous Chef-Brew Pub Sycuan Casino Resort.Sous Chef-Brew PubEl Cajon, CAJob Purpose: Assists the Executive Chef and Chef in developing and implementing menus and manages kitchen operations, kitchen staff, and off-site events Job Duties and Responsibilities: (Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) Maintains efficient operation of the kitchen operations by assigning duties to kitchen staff, communicating pertinent departmental information to staff, instructing personnel on food service policies and procedures, correcting out of compliance behaviors, regulating food product utilization, drafting food production sheets, monitoring kitchen staff performance, and performing production cook duties as needed. Ensures safe and sanitary kitchen and storage areas are maintained by checking food products for temperature and freshness, rotating food items as needed, maintaining correct cooling, reheating and storing of foods, cleaning and wiping counters, shelves, refrigerators, hot and cold wells and surrounding areas, organizing storage area as needed, storing and restocking product on the line and surrounding areas, and following proper utilization guidelines for all supplies and equipment.
Sous Chef-Cantina Sycuan Casino Resort.Sous Chef-CantinaEl Cajon, CAli>Ensures safe and sanitary kitchen and storage areas are maintained by checking food products for temperature and freshness, rotating food items as needed, maintaining correct cooling, reheating and storing of foods, cleaning and wiping counters, shelves, refrigerators, hot and cold wells and surrounding areas, organizing storage area as needed, storing and restocking product on the line and surrounding areas, and following proper utilization guidelines for all supplies and equipment. Assists the Chef by participating in the training of production cooks and catering staff, providing guidance on proper portion controls and food presentation, monitoring cooks' performance, communicating relevant information between shifts, monitoring team member performance, training team members, conducting performance appraisals, providing counseling, guidance, and corrective action as needed, generating appropriate paperwork, and reporting discrepancies to the Chef.
NewSous Chef Water Grill San DiegoSous ChefSan Diego, CAHailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.
Sous Chef-Asian Sycuan Casino Resort.Sous Chef-AsianEl Cajon, CAp>Skills and Knowledge Essential: • Ability to create recipes and menus • Working knowledge of responsible alcohol beverage service • Ability to communicate effectively with guests and team members • Ability to provide leadership and guidance to staff • Ability to prioritize and perform multiple tasks and assignments • Working knowledge of MS Word and Excel • Ability to maintain professionalism and composure • Ability to understand and follow verbal directives and written directions • Ability to accept constructive criticism • Ability to communicate effectively in the English language • Ability to routinely lift and carry up to 50 lbs • Ability to stand and walk for up to eight hours at a time • Ability to bend, stoop, push, and pull • Ability to work in a smoking environment • Ability to drive catering vehicles • Ability to maintain a good driving record. Ensures safe and sanitary kitchen and storage areas are maintained by: • Checking food products for temperature and freshness • Rotating food items as needed • Maintaining correct cooling, reheating, and storing of foods • Cleaning and wiping counters, shelves, refrigerators, hot and cold wells, and surrounding areas • Organizing storage area as needed • Storing and restocking product on the line and surrounding areas • Following proper utilization guidelines for all supplies and equipment.
Executive Chef Merritt Hospitality, LLC d/b/a HEI Hotels & ResortsExecutive ChefLa Jolla, CAFull timeKnowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Sous Chef Behind The Scenes Catering & EventsSous ChefSan Diego, CA$75,000–$80,000At Destiny Coast, you’ll work under Executive Chef Melissa Chickerneo in a concept that blends Mediterranean flavors with Southern California coastal cuisine—focused on fresh ingredients, refined execution, and dynamic service. BTS Hospitality + Destiny Coast bring over 35 years of experience delivering elevated culinary experiences across corporate events, luxury catering, and high-profile productions.
Sous Chef Eureka Restaurant GroupSous ChefSan Diego, CAWHY EUREKA!Competitive salary + bonus potentialHigh-energy, scratch kitchen environmentStrong growth opportunities within a multi-brand restaurant groupLeadership & development programsFull-time benefits: medical, dental & visionEmployee Assistance ProgramTHE ROLEAs Sous Chef, you'll partner closely with the Head Chef to lead kitchen operations, drive execution, and develop a high-performing BOH team - while bringing the Eureka! culinary experience to life every day. We're looking for culinary leaders who are hands-on, people-focused, and passionate about building strong teams and great kitchens.
SOUS CHEF (FULL TIME) Compass Group USASOUS CHEF (FULL TIME)San Diego, CAFull-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home ProgramFull-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs)Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. Text JOB to 75000 and search requisition ID number 1517559.The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group.
LAPPER Chef de Cuisine Town & Country ResortLAPPER Chef de CuisineSan Diego, California$80,000–$85,000 / yearReporting directly to the Executive Chef, you will oversee all aspects of kitchen operations, leading a team of talented chefs and ensuring the delivery of top-quality dishes that delight our guests. Collaborate with the Executive Chef to conceptualize and develop innovative menu items that showcase seasonal ingredients, culinary trends, and the restaurant's unique identity.
Exec Sous Chef, Operations Gate Gourmet IncExec Sous Chef, OperationsSan Diego, CAMust ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit.
NewExecutive Chef/Chef Water Grill San DiegoExecutive Chef/ChefSan Diego, CA$105,000–$125,000 / yearHailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.
Cook 1 ClubCorp USA IncCook 1San Diego, CAOur Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. As a Cook 1, you are responsible for the set-up, preparation, and organization of your workstation, focusing on basic food preparation tasks under the guidance of more experienced team members.
Cook 2 ClubCorp USA IncCook 2CAOur Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. This junior-level position requires understanding of culinary techniques and the ability to take on more complex tasks and responsibilities compared to the Cook 1 role, while supporting the leadership and advanced skills of Cook 3. Reporting Structure.
NewChef de Cuisine (FT) ("Chef de Cocina") Evans Hotels LlcChef de Cuisine (FT) ("Chef de Cocina")San Diego, CA$80,000–$92,000 / yearThe Bahia Resort Hotel is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. Located on a picturesque peninsula on Mission Bay, Dockside 1953's extensive outdoor patio features cozy fire pits, gorgeous marina views, and a covered trellis to comfortably shade guests from the sun and rain.
Culinary Coordinator Accor SACulinary CoordinatorSan Diego, CAli>Assist with Birch street recipe catalogue; recipes given to you by the Exec Chef, exec sous chef and sous chefs entered into birch street recipe platform, ensure all ingredients in recipe are linked to the birch street inventory of products with accurate pricing to produce an accurate food cost for the recipe. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery.
Restaurant Shift Lead Tender GreensRestaurant Shift LeadSan Diego, Californiali>If no manager is on duty, provide guest with injury reporting form and inform Executive Chef of incident in a timely manner, If no manager is on duty, provide Team Member injury reporting form and reporting telephone number following People Services protocol and inform Executive Chef of incident. Verifying catering orders are fulfilled accurately, with packaging ready and order completed on time for guest or third-party delivery and scheduling drivers for caterings when necessary through the catering and third party delivery system (Olo Back of House).