Chef de Cuisine (ARLO)

CoralTree Hospitality•San Diego, CA

10d•$85,000 - $90,000

About The Position

You will be responsible for the overall culinary leadership and daily operation of the ARLO kitchen. This role requires a highly experienced, hands-on culinary professional who is creative with menu development, operationally strong, and an effective people leader. The Chef de Cuisine will oversee a team of approximately 15 culinary team members, ensure consistent execution of the restaurant’s culinary vision, maintain high food quality standards, manage labor and food costs, and collaborate closely with Food & Beverage leadership. This position plays a critical role in driving guest satisfaction, financial performance, and team engagement in a fast-paced, high-volume resort environment.

Requirements

Minimum 3-5 years of progressive culinary leadership experience, preferably in upscale casual, fine dining, or resort restaurant environments.
Prior experience as a Chef de Cuisine, Senior Sous Chef, or comparable leadership role required.
Proven experience leading and developing a kitchen team of 10+ employees.
Strong culinary fundamentals with demonstrated creativity in menu development.
Solid understanding of food cost control, labor management, inventory, and budgeting.
Knowledge of local health department regulations and food safety standards.
Excellent communication, leadership, and organizational skills.
Ability to thrive in a fast-paced, high-volume operation.

Responsibilities

Culinary Leadership & Menu Development Lead the culinary vision for ARLO San Diego, ensuring menus are creative, seasonal, and aligned with the restaurant’s brand and guest expectations.
Develop, test, and implement new menu items, specials, and features while maintaining consistency and quality.
Ensure all dishes are prepared and presented according to established recipes, portion standards, and plating guidelines.
Stay current with culinary trends, ingredients, and techniques to keep ARLO competitive and relevant.
Kitchen Operations & Execution Oversee all day-to-day kitchen operations, including prep, service, and closing procedures.
Ensure smooth execution during high-volume services, special events, and peak business periods.
Maintain all kitchen standards related to cleanliness, organization, and food safety (local health codes, HACCP).
Ensure proper receiving, storage, labeling, rotation (FIFO), and handling of food products.
Team Leadership & Development Lead, coach, and develop a culinary team of approximately 15 employees, including cooks, prep staff, and stewards as applicable.
Hire, train, schedule, and evaluate kitchen team members in collaboration with HR and F&B leadership.
Foster a positive, professional, and accountable kitchen culture focused on teamwork, respect, and performance.
Conduct regular training on recipes, techniques, safety, and efficiency.
Financial & Administrative Responsibilities Manage food and labor costs to meet or exceed budget goals.
Oversee ordering, inventory control, and vendor relationships.
Analyze sales trends and menu performance; adjust menus and purchasing accordingly.
Participate in forecasting, budgeting, and cost-control initiatives.
Complete administrative tasks such as scheduling, inventory counts, menu costing, and reporting.
Collaboration & Resort Integration Work closely with the Executive Chef, Food & Beverage leadership, and other departments to ensure seamless operations.
Collaborate with Banquets, Catering, and Events teams when ARLO supports resort functions.
Support resort-wide culinary initiatives, promotions, and special events as needed.