Executive Chef

Salary: $100,000 – $120,000
Location: San Diego, CA
Global, High‑Growth Restaurant Group | No Visa Sponsorship

Are you a culinary leader with a passion for excellence, innovation, and building high‑performing kitchen teams? This is your opportunity to join one of the worlds fastest‑expanding international restaurant groups and take the helm of a dynamic, high‑volume kitchen in San Diego.

About the Organisation

This 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.

The organisation stands out for:

• Cutting‑edge kitchen operations and high service consistency
• Innovative culinary engineering and streamlined production systems
• Strong training programs and clear growth pathways for culinary leaders
• A values-driven culture focused on collaboration, respect, and excellence
• Massive global momentum and continuous market expansion

Joining this brand means joining a company deeply committed to quality, innovation, and building future industry leaders.

About the Role

As the Executive Chef, you will be the driving force behind kitchen operations, food quality, safety, team development, and culinary consistency. Youll lead a skilled BOH team, oversee production planning, manage costs, and uphold the highest standards of taste, presentation, and efficiency—all while fostering a positive, safe, and performance‑driven kitchen culture.

What Youll Do

Food Quality & Safety Leadership

• Ensure every dish is executed precisely according to recipes and brand standards, delivering consistent flavor, presentation, and speed.
• Enforce strict food safety and sanitation protocols (HACCP, ServSafe), conducting regular audits and hygiene checks.
• Lead ongoing kitchen safety and sanitation training to ensure compliance and protect team health and operational integrity.

Kitchen Operations & Cost Management

• Develop daily production plans and assign stations to maximize efficiency and workflow.
• Oversee ingredient purchasing, storage, and inventory control to minimize waste, prevent shortages, and meet targeted kitchen margins.
• Analyze kitchen cost structures and implement initiatives to reduce waste and improve profitability.

Team Leadership & Development

• Recruit, train, develop, and supervise all BOH staff—including line cooks, prep cooks, and dishwashers.
• Monitor workflow and performance during peak hours to maintain speed, accuracy, and consistency.
• Foster a cohesive, motivated team through coaching, skill development, and a positive work environment.
• Hold regular BOH meetings to reinforce goals, expectations, and performance standards.

Collaboration & Cross-Department Support

• Work closely with the FOH leadership team to maintain smooth communication, service timing, and overall guest satisfaction.
• Participate in management meetings and execute tasks assigned by senior leadership.
• Communicate effectively with suppliers and purchasing teams to ensure uninterrupted supply chain operations.

What Were Looking For

2+ years of experience as a Head Chef or Executive Chef in a high-volume or chain restaurant environment
Proven track record of leading productive, engaged kitchen teams
Strong understanding of food safety, sanitation, and kitchen workflow
California Food Handler Manager Certification required
Strong knowledge of kitchen equipment, maintenance, and operational safety
Excellent organizational, communication, and problem‑solving skills
Fluent in English; Spanish is a plus
Mandarin proficiency required for internal communication

Interview Process

Three rounds:

1. HR Screening
2. Operations Leader Interview
3. Senior Management Interview