Culinary Operations Manager

Job Description

Job Description

Join Our Team as a Kitchen Manager Operations!

Are you passionate about Mexican cuisine and seafood? Do you thrive in a fast-paced kitchen environment where quality and efficiency go hand in hand? At El Viejon Seafood, we’re looking for a dedicated Kitchen Manager Operations to lead our culinary team and ensure our renowned dishes continue to delight customers. If you’re ready to take the next step in your culinary career, we’d love to hear from you!

About Us

At El Viejon Seafood , we take pride in delivering an unforgettable dining experience that celebrates the authentic flavors of Baja. From our famous ceviche to our signature octopus tostada, we’re a must-visit destination for seafood lovers in San Diego. With locations in Scripps Ranch and the Morena Boulevard area , we also operate Batch Kitchen , a commissary that supports nine restaurants. Join our team and be part of a company that values quality, creativity, and teamwork.

Position Summary

As the Kitchen Manager Operations , you’ll play a hands-on leadership role overseeing food execution at El Viejon Seafood and production at Batch Kitchen. You’ll lead by example, train employees, and establish systems to ensure consistent food quality and efficient production. This is a full-time position with starting pay of $25–$30 per hour , based on experience, with the potential to transition to a salary after a 90-day probationary period.

Key Responsibilities

• Help launch and execute new menu items.
• Standardize recipes, portions, and plating for breakfast and regular menus.
• Create recipe cards, prep lists, station guides, and kitchen procedures.
• Train cooks to improve service speed and consistency.
• Plan commissary production, including batching, packaging, and delivery readiness.
• Manage inventory, ordering, yields, waste, and food costs.
• Maintain food safety, sanitation, labeling, and storage standards.
• Coordinate with restaurant managers on quality and production needs.

Required Skills and Qualifications

• 3+ years of experience as a kitchen manager, chef de cocina, sous chef, or commissary production lead.
• Strong knowledge of Mexican cuisine and seafood preparation.
• Experience with high-volume cooking and batch production.
• Ability to document recipes with precise weights, portions, and yields.
• Organized, dependable, and skilled at leading kitchen teams.
• Comfortable using basic spreadsheets and production records.
• Bilingual English/Spanish preferred.
• Availability to work at both locations, including breakfast and weekend shifts.

Benefits and Perks

We value our team members and offer the following benefits:

• Free lunch during your shifts.
• 401(k) retirement plan.
• Paid Time Off (PTO) to recharge and relax.

Why Join El Viejon Seafood?

At El Viejon Seafood, we’re more than just a restaurant—we’re a family. We believe in fostering a supportive and collaborative environment where every team member has the opportunity to grow and thrive. If you’re passionate about food, leadership, and making a difference in the kitchen, this is the place for you.

Ready to Apply?

• Your résumé or work history.
• Your availability.
• A brief description of your restaurant leadership and commissary production experience.

Take the next step in your culinary journey—apply today and join a team that’s redefining seafood dining in San Diego!

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