Area Chef de Cuisine | Organic QSR | San Diego & Orange County

Company: One Haus
Location: San Diego
Posted on: February 16, 2026

Job Description:

Job Description Job Description Area Chef de Cuisine – Kitchen Operations Location: San Diego & Orange County Employment Type: Full-Time Annual Base Salary: $85,000-$95,000 About the Company This organization is a modern lifestyle-driven, organic QSR brand focused on clean ingredients, culinary integrity, and operational excellence. Built for scale, the brand combines thoughtful menu development, disciplined kitchen systems, and a people-first culture to deliver consistent, high-quality food across every location. The mission is to be a trusted leader in health-forward dining—executed with precision, consistency, and care. Position Overview As the Area Chef de Cuisine , you will oversee back-of-house and kitchen operations across multiple locations in the San Diego and Orange County markets. You will be responsible for ensuring culinary execution, food quality, safety, and consistency while leading kitchen teams and scaling systems that support growth. This role is ideal for a seasoned multi-unit culinary leader who excels at standardization, training, food cost control, and operational discipline in a fast-paced, production-driven environment. You’ll Be Responsible For Culinary Leadership & Execution Oversee kitchen operations across all locations, ensuring consistent execution of recipes, plating, and food quality Maintain high culinary standards while executing menus at scale in a production-focused environment Kitchen Team Leadership & Culture Build, lead, and develop high-performing kitchen leadership teams, including Chefs de Cuisine, Sous Chefs, and BOH Managers Foster a culture of accountability, teamwork, cleanliness, and continuous improvement Food Safety & Compliance Ensure strict adherence to food safety standards, sanitation practices, and local health regulations across all locations Conduct regular kitchen audits, inspections, and corrective action plans Standards, Systems & Training Develop, implement, and maintain BOH SOPs covering prep, production, line execution, inventory, and cleanliness Partner with Training and Operations teams to ensure consistent onboarding and ongoing culinary training Drive recipe accuracy, portion control, and prep standards Operational Execution Ensure seamless coordination between prep, production, and service teams Drive efficiency, timing, and consistency throughout daily kitchen operations and order fulfillment Food Cost & Inventory Management Own food cost performance, waste reduction, and inventory controls across the market Partner with Operations and Finance to analyze P&L performance and implement corrective actions Tech-Enabled Kitchen Operations Leverage kitchen data, production reports, and internal systems to monitor performance and identify opportunities for improvement Brand & Product Integrity Uphold brand standards related to food quality, cleanliness, kitchen organization, and professionalism Ensure all culinary execution reflects the company’s commitment to clean, high-quality food Metrics & Accountability Own BOH KPIs including food cost, waste, ticket times, execution accuracy, and labor efficiency Use data to coach teams, improve systems, and drive continuous improvement Qualifications 5 years of culinary leadership experience in multi-unit restaurant or production-driven kitchen environments Proven success leading BOH teams and scaling kitchen systems across multiple locations Deep understanding of food safety, kitchen operations, and process excellence Strong financial acumen, including food cost management, labor planning, and inventory controls Experience with delivery-first, fast-casual, or high-volume kitchen operations preferred Passion for clean food, operational discipline, and team development Exceptional leadership, communication, and coaching skills What We Offer Competitive salary and comprehensive benefits Monthly car allowance Cell phone reimbursement 401(k) plan with company match Career growth within a mission-driven, expanding food brand A leadership role with direct impact on culinary standards and kitchen performance Collaborative environment at the intersection of food, systems, and modern hospitality Equal Employment Opportunity AA

Keywords: One Haus, Poway , Area Chef de Cuisine | Organic QSR | San Diego & Orange County, Hospitality & Tourism , San Diego, California