Top 147 Chef Jobs in Encinitas Ca

Director of Culinary Research and Development for CH Projects
Busy Restaurant, part of growing group —San Diego, CA
- $120,000 a year
- Full-time
- Mentoring
- In-person
- Training & development
- Health insurance
- Dental insurance
Quick Apply
Head Chef
Rosemary Food Service LLC —San Diego, CA
- From $1,400 a week
- Weekends as needed
- ServSafe
- Mid-level
- US work authorization
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Meal Prep Sunday San Diego —Vista, CA
- $35 - $45 an hour
- 8 hour shift
- Cooking
- 8 years
- Continuous improvement
- Paid training
- Health insurance
Quick Apply
Chef/Cook
Evolve Treatment Centers —La Mesa, CA
- $31 - $33 an hour
- No weekends
- School experience
- ServSafe
- Mid-level
Quick Apply
6d
Private Chef - Mental Health Residential Home
California Healing Centers —Rancho Santa Fe, CA
- $30 - $32 an hour
- Part-time
- Mid-level
- Residential
- Supervising experience
Quick Apply
1d
Executive Sous Chef: Exempt
Rancho Valencia Resort & Spa —Rancho Santa Fe, CA
- $95,000 a year
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- 5 years
Quick Apply
Venue Stadium Chef
San Diego Convention Center —San Diego, CA
- $130,000 - $150,000 a year
- Full-time
- 5 years
- Mid-level
- Bachelor's degree
- Paid holidays
- Health insurance
Quick Apply
9d
Executive Chef/ Sous Chef/ Kitchen Manager
The Brant Kitchen & Bar (Encinitas) —Encinitas, CA
- $80,000 - $110,000 a year
- Full-time
- Spanish
- Cooking
- English
Quick Apply
5d
Chef Manager
St. Paul's Senior Services —San Diego, CA
- $69,200 - $103,800 a year
- Full-time
- Current TB test
- 5 years
- Writing skills
- 403(b) matching
- Health insurance
Quick Apply
1d
Executive Chef
Rancho Bernardo Inn —San Diego, CA
- $85,500 - $157,500 a year
- Email
- Senior level
- Resort
- Employee discount
Quick Apply
Culinary Supervisor
Alila Marea —Encinitas, CA
- $25 - $30 an hour
- Full-time
- Mid-level
- Mentoring
- Experience equivalent to degree accepted
Executive Sous Chef
Estancia La Jolla, A Noble House Hotel —La Jolla, CA
- $96,000 - $98,000 a year
- Weekends as needed
- Cooking
- Mentoring
- Recruiting
- Health insurance
- Paid time off
Sous Chef
Park Hyatt Aviara Resort —Carlsbad, CA
- $75,000 - $80,000 a year
- Full-time
- Customer service
- Computer literacy
- Hotel
- Employee stock purchase plan
- Paid holidays
12d
Banquet Chef (FT) ("Chef de Banquetes")
EVANS HOTELS LLC —San Diego, CA
- $85,000 - $95,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- Senior level
- Free parking
- Dental insurance
Quick Apply
1d
Chef de Cuisine
Town & Country Resort —San Diego, CA
- $100,000 - $105,000 a year
- Full-time
- Hospitality
- Senior level
- Leadership
Head Chef- San Diego
Buona Forchetta —Encinitas, CA
- $30 - $38 an hour
- Full-time
- Senior level
- Leadership
- Restaurant
Quick Apply
Westin Chef de Cuisine
GRAND PACIFIC HOTEL SERVICES LP —Carlsbad, CA
- $90,000 - $105,000 a year
- Full-time
- Computer literacy
- Writing skills
- Basic math
Quick Apply
8d
Chef de Cuisine
Town and Country Resort —San Diego, CA
- $100,000 - $105,000 a year
- Full-time
- Hospitality
- Senior level
- Leadership
Sous Chef
Redtail Catering —San Marcos, CA
- $27 - $30 an hour
- Mid-level
- Mentoring
- 1 year
Quick Apply
12d
Sous Chef
CORVETTE DINER —San Diego, CA
- $65,000 - $70,000 a year
- Full-time
- Microsoft Word
- Microsoft Excel
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
1d

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Director of Culinary Research and Development for CH Projects

Busy Restaurant, part of growing group
San Diego, CA

Quick Apply

Job Details

Full-time
$120,000 a year

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance

Qualifications

Team training
Mentoring
Training & development
Team motivation (leadership skill)

Full Job Description

CH Director of Culinary Research & Development

Every restaurant has recipes.

Recipes, as it turns out, are almost never the difficult part.

We believe music and food are the two most transportive artistic mediums human beings have managed to invent. Nothing collapses time quite like a familiar song. Nothing reaches into memory quite like a particular flavor. Both have an uncanny ability to bypass language altogether and arrive somewhere more primitive, where nostalgia, comfort, surprise, longing, and joy all seem to coexist.

The challenge isn't recognizing that.

The challenge is building it on purpose.

How do you create a flavor profile that consistently evokes a feeling rather than simply satisfies hunger? More importantly, how do you build a framework that allows hundreds of guests a day to experience that same feeling, prepared by different cooks, on different stations, under the relentless pressures of service, while remaining operationally sound and economically viable?

That is an astonishingly difficult problem.

It requires someone capable of thinking at three very different altitudes simultaneously.

The first is artistic. Understanding flavor deeply enough to create dishes that don't merely taste good, but become inseparable from the identity of a restaurant. The sort of dishes people find themselves thinking about weeks later, or quietly building an afternoon around because they want to eat them again.

The second is technical. Building recipes, workflows, prep methods, training systems, and documentation precise enough that the original idea survives translation from an R&D kitchen into the hands of dozens of cooks across multiple restaurants without slowly degrading into an imitation of itself.

The third is economic. Restaurants are beautiful because they are unforgiving. Every decision carries a cost. Ingredients fluctuate. Labor matters. Yield matters. Waste matters. Prep time matters. A remarkable dish that loses money every time it's ordered isn't a success any more than a profitable dish nobody remembers. The work is finding the narrow strip of ground where extraordinary flavor, operational consistency, and sound economics all coexist.

This is the problem we're trying to solve.

For years we've been fortunate enough to build restaurants people care deeply about. What has continued to elude us is a disciplined framework for developing signature flavor profiles, dishes that develop their own audience, and translating those discoveries into systems that can be taught, repeated, scaled, and continuously improved without sacrificing what made them special in the first place.

Art and commerce have always existed in tension with one another. The chef wants the perfect dish. The operator wants it to survive the three hundredth cover on a Saturday night. Finance wants the food cost, labor model, and contribution margin to remain healthy six months after opening. None of them are wrong. The entire point of this role is learning how to satisfy all three without allowing any one of them to dominate the others.

We're looking for someone who believes flavor deserves to be studied with the same seriousness people devote to architecture, music, literature, or design. Someone relentlessly curious. Someone who learns in real time. Someone with what we think of as electric humility: confident enough to challenge assumptions, secure enough to know their own deserve challenging too. Someone comfortable moving between obsessive chefs, practical operators, bartenders, designers, accountants, farmers, and dishwashers without believing any one perspective matters more than another.

Most importantly, we're looking for someone who understands that an idea isn't finished when it's delicious.

It's finished when it can be taught.

When it can be executed flawlessly by people who have never met you.

When guests begin returning for that dish specifically.

When it becomes part of the identity of the restaurant itself.

If that sounds like the kind of problem you've been waiting to spend the next decade trying to solve, we'd love to talk.

You will need to have worked in some outstanding restaurants where you've learned techniques , styles and processes that garner you instant respect and the ability to mentor and motivate existing chefs. Here, you'll make more of an impact exercising your judgment and taking an ownership mentality. If you dream of having your own restaurant one day, I will work directly with you and show you the systems required to run and own your own place.

5 outcomes of hiring the right person

Kitchens making delicious food
Mentor Chefs / Culinary Leader that influences unit chefs and their crews
Help create and execute recipe development
Create and deliver through others, beautiful presentations
Motivate culinary team to willingly upgrade cooking techniques , ingredients and final outcomes

5 key attributes of the right person

Emotional Intelligence / Articulate
Direct experience in some of the finest kitchens on the world that helps gains instant credibility. Able to rally, motivate and mentor the crew
Technical food knowledge
Artistic Presentations
Systemized orientation for execution

If you seriously see yourself having these traits and these words and concepts resonate with you, thoughtfully answer the screening questions and please send a resume.

Job Type: Full-time

Pay: $120,000.00 per year

Benefits:

401(k)
Dental insurance
Health insurance
Paid time off
Vision insurance

Application Question(s):

What was the last time you missed a professional goal? What happened and what was your take away?
What exactly took place for you to find yourself on Indeed looking for a new job? What is your take-away from this moment?
What will be the title to your autobiography?
What makes you qualified to do this very impactful and important position ?
One of the necessary requirements of the position is to bring with you techniques , experiences, standards and knowledge from some of the best kitchens the world has to offer. For you, what are the places in your career that has provided those experiences ?

Work Location: In person

Quick Apply

Refine Your Search

chef jobs in encinitas ca

Director of Culinary Research and Development for CH Projects

Head Chef

Executive Chef

Chef/Cook

Private Chef - Mental Health Residential Home

Executive Sous Chef: Exempt

Venue Stadium Chef

Executive Chef/ Sous Chef/ Kitchen Manager

Chef Manager

Executive Chef

Culinary Supervisor

Executive Sous Chef

Sous Chef

Banquet Chef (FT) ("Chef de Banquetes")

Chef de Cuisine

Head Chef- San Diego

Westin Chef de Cuisine

Chef de Cuisine

Sous Chef

Sous Chef

I want to receive the latest job alert for chef in encinitas ca

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