Top 76 Kitchen manager Jobs in San Diego, 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 - JOEY La Jolla
JOEY Restaurants —San Diego, CA
- $100,000 - $140,000 a year
- Email
- Hospitality
- Ability to walk for extended periods
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Head Sous Chef - JOEY La Jolla
JOEY Restaurants —San Diego, CA
- $90,000 - $110,000 a year
- Email
- Hospitality
- Ability to walk for extended periods
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Kitchen Supervisor (Supervisor de Cocina)
The Bower Coronado —Coronado, CA
- $30 - $33 an hour
- Part-time
- Computer literacy
- Writing skills
- Basic math
Quick Apply
6d
Kitchen Supervisor Part Time
Embassy Suites San Diego —San Diego, CA
- $30.76 an hour
- Full-time
- High school
- Military
- Employment & labor law
- Free parking
- Disability insurance
Quick Apply
11d
Kitchen Manager
Texas Roadhouse —El Cajon, CA
- $70,304 - $90,000 a year
- Full-time
- Casual dining restaurant
- Mid-level
- Kitchen
- Profit sharing
- Paid parental leave
Director of Culinary Services
Solstice at El Cajon —El Cajon, CA
- $33 - $35 an hour
- 5 years
- Computer literacy
- Organizational skills
- Paid time off
- Opportunities for advancement
Quick Apply
Cook III, Garde Manager Kitchen - Hilton San Diego Bayfront
Hilton —San Diego, CA
- $25.70 - $32.13 an hour
- Weekends as needed
- Mid-level
- 3 years
- Hotel
- Paid parental leave
- Employee stock purchase plan
Kitchen Supervisor (FT) (AM/PM) ("Supervisor/a de Cocina")
EVANS HOTELS LLC —San Diego, CA
- $30 an hour
- Full-time
- Customer service
- Cooking
- Mid-level
- Free parking
- Dental insurance
Quick Apply
Head Sushi Chef
Scratch Restaurants Group —La Jolla, CA
- $90,000 - $115,000 a year
- Full-time
- ServSafe
- 3 years
- Continuous improvement
- Paid time off
Quick Apply
Lead Cook
Marriott International, Inc —San Diego, CA
- $30 an hour
- Full-time
- Mid-level
- 3 years
- Hotel
Lead Cook - YTC
Kitchens for Good —San Diego, CA
- $25 - $27 an hour
- Weekends as needed
- Customer service
- Pass drug screening
- Mid-level
- Paid holidays
- Health insurance
Quick Apply
5d
Executive Kitchen Manager
Postino WineCafe —San Diego, CA
- $85,000 - $90,000 a year
- Full-time
- ServSafe
- Product management
- 1 year
- Paid parental leave
- AD&D insurance
Quick Apply
11d
Part Time Lead Cook
Dreams for Change —San Diego County, CA
- $18.50 an hour
- Part-time
- Clean driving record
- Mid-level
- High school diploma or GED
Quick Apply
11d
Kitchen Lead
Birdseye Rooftop Restaurant & Bar —La Jolla, CA
- $29 an hour
- Full-time
- ServSafe
- Mid-level
- 3 years
- Opportunities for advancement
Quick Apply
General Manager, Fresh Food Kitchen & Retail
Just Food For Dogs —San Diego, CA
- $75,000 - $85,000 a year
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Fast casual restaurant
Quick Apply
Lead Cook I (FT) (AM/PM) ("Cocinero/a de principal")
EVANS HOTELS LLC —La Jolla, CA
- $29.25 an hour
- Full-time
- Mid-level
- Hotel
- Cleaning
- Free parking
- Dental insurance
Quick Apply
3d
Kitchen Supervisor
Marriott International, Inc —San Diego, CA
- $31.50 an hour
- Full-time
- Mid-level
- Hotel
- Trade school
Kitchen Manager
Fat Tuesday —San Diego, CA
- Mid-level
- Team management
- Restaurant
- Employee discount
Quick Apply
Kitchen Director
Tiger Hospitality Group —La Jolla, CA
- $75,000 - $80,000 a year
- Full-time
- Mid-level
- Leadership
- Communication skills
- Health insurance
Quick Apply

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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

kitchen manager jobs in san diego, ca

Director of Culinary Research and Development for CH Projects

Head Chef - JOEY La Jolla

Head Sous Chef - JOEY La Jolla

Kitchen Supervisor (Supervisor de Cocina)

Kitchen Supervisor Part Time

Kitchen Manager

Director of Culinary Services

Cook III, Garde Manager Kitchen - Hilton San Diego Bayfront

Kitchen Supervisor (FT) (AM/PM) ("Supervisor/a de Cocina")

Head Sushi Chef

Lead Cook

Lead Cook - YTC

Executive Kitchen Manager

Part Time Lead Cook

Kitchen Lead

General Manager, Fresh Food Kitchen & Retail

Lead Cook I (FT) (AM/PM) ("Cocinero/a de principal")

Kitchen Supervisor

Kitchen Manager

Kitchen Director

I want to receive the latest job alert for kitchen manager in san diego, ca

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