Chef De Cuisine
The WineSellar Brasserie
Company Description The WineSellar & Brasserie is a restaurant and wine venue located in San Diego, CA, known for pairing thoughtful cuisine with a curated selection of wines. The establishment focuses on delivering a high-quality dining experience through seasonal menus and carefully sourced ingredients. Guests enjoy an intimate, upscale atmosphere that emphasizes hospitality and attention to detail. Team members collaborate closely to uphold consistent culinary standards and memorable service.
Role Description The Chef de Cuisine is a full-time, on-site role based in San Diego, CA, responsible for leading daily kitchen operations and ensuring consistent culinary excellence. This role oversees menu execution, coordinates food preparation and cooking, and maintains high standards of kitchen hygiene and food safety. The Chef de Cuisine manages and trains kitchen staff, organizes station setup, controls inventory and ordering, and works with management on menu development and specials. The role also involves collaborating with front-of-house team members to support a smooth service, responding to guest feedback, and upholding a positive, professional kitchen environment.
Qualifications
Role Description The Chef de Cuisine is a full-time, on-site role based in San Diego, CA, responsible for leading daily kitchen operations and ensuring consistent culinary excellence. This role oversees menu execution, coordinates food preparation and cooking, and maintains high standards of kitchen hygiene and food safety. The Chef de Cuisine manages and trains kitchen staff, organizes station setup, controls inventory and ordering, and works with management on menu development and specials. The role also involves collaborating with front-of-house team members to support a smooth service, responding to guest feedback, and upholding a positive, professional kitchen environment.
Qualifications
- Strong skills in food preparation and cooking, with experience in managing a professional kitchen.
- Knowledge of hygiene, food safety regulations, and best practices in maintaining a clean and compliant kitchen.
- Effective communication skills for coordinating with culinary and front-of-house teams.
- Customer service mindset with a focus on delivering an exceptional guest dining experience.
- Previous experience as a Sous Chef or Chef de Cuisine in a high-quality restaurant setting.
- Ability to lead, train, and motivate a diverse kitchen team, including scheduling and performance management.
- Strong organizational and time-management skills, including inventory control and cost awareness.
- Culinary degree or formal culinary training preferred, or equivalent professional experience.
Vacancy posted 7 hours ago
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