Chef de Cuisine

CoralTree Hospitality • San Diego, CA

26d • $85,000

About The Position

Lapper Kitchen + Sports Bar is seeking an accomplished and passionate Chef de Cuisine to lead the culinary vision and daily kitchen operations. This role requires a strong, hands-on leader with a creative approach to menu development, a commitment to quality and consistency, and the ability to inspire and develop a high-performing culinary team. The ideal candidate balances elevated food execution with the energy and pace of a vibrant sports bar environment.

Requirements

• Proven experience as a Chef de Cuisine, Executive Sous Chef, or comparable leadership role.
• Demonstrated strength in leadership, team development, and kitchen organization.
• Strong creativity in menu development with the ability to execute consistently in a high-volume setting.
• Solid understanding of food cost controls, labor management, and operational efficiency.
• Passion for food, hospitality, and delivering exceptional guest experiences.
• Current food safety certification (or ability to obtain).
• Able to work flexible hours and days.
• Two year culinary arts degree required.
• Minimum of three years related experience.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Previous experience maintaining professional and respectful work relationships.
• Ability to lift up to 50 lbs, stand, walk and stand through out the day.

Nice To Haves

• Three to five years of Supervisory experience preferred.

Responsibilities

• Provide strong culinary leadership and direction to all kitchen team members, fostering a culture of professionalism, accountability, and teamwork.
• Develop, execute, and evolve creative, high-quality menus that align with the Lapper brand and guest expectations.
• Ensure consistent execution of recipes, presentation standards, and food quality across all services.
• Oversee daily kitchen operations, including scheduling, prep, service execution, and sanitation standards.
• Manage food and labor costs, inventory, purchasing, and waste control to meet financial objectives.
• Maintain strict adherence to food safety, health department regulations, and company policies.
• Collaborate with management on specials, events, promotions, and seasonal offerings.
• Train, mentor, and develop culinary staff, supporting growth and long-term retention

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees