Head Chef
$95k - $115kOtohime
Job Description
Job Description
Benefits:
- Health insurance
- Paid time off
- Wellness resources
- Competitive salary
About Otohime
Tucked within Roseacre, Otohime offers a hidden, intimate counter experience that reinterprets omakase through a modern lens — precise, creative, and confidently its own, while honoring the discipline at the heart of the craft. Every course is considered, every guest is known, in a small-format kitchen where craftsmanship comes before volume.
The Role
As Head Chef, you will: ● Lead nightly counter service, executing a seasonal omakase menu with precision and consistency
● Oversee all kitchen operations, from procurement and fish butchery to service
● Build, train, and lead a small, highly skilled kitchen team
● Manage food cost, quality control, and vendor relationships, including direct sourcing partnerships
● Collaborate closely with Scratch Restaurants Group leadership to uphold a consistent, elevated guest experience
● Maintain the highest standards of freshness, sanitation, and presentation
What We're Looking For
● Proven experience as a Head Chef or Executive Chef in a fine-dining or omakase setting — ready to lead a kitchen from opening day
● Strong knife skills and fish butchery experience, with a modern sensibility grounded in traditional technique
● A refined palate and sharp attention to detail, seasonality, and presentation
● Leadership experience running a tight-knit kitchen team
● A genuine passion for hospitality and guest connection — this is an intimate room where the chef is part of the experience
Compensation
$95,000–$115,000, commensurate with experience
What We Offer
● The opportunity to lead a new concept from the ground up, backed by the reputation and resources of Scratch Restaurants Group
● A collaborative, craft-focused culture within the Roseacre property
● One of San Diego's most desirable coastal settings
Vacancy posted 4 days ago
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