Sous Chef | Michelin | San Diego

Sous Chef | Michelin

Location: North County San Diego, CA

Base Salary:$75,000–$90,000 DOE

Relocation Assistance: Available

• Must Have Michelin Experience*

Position Overview

We are seeking an experienced and passionate Sous Chef to join the leadership team of an award-winning fine dining restaurant on the Southern California coast. This role is ideal for a culinary professional who thrives in a chef-driven environment focused on seasonal ingredients, refined technique, and delivering exceptional guest experiences.

Working alongside the Executive Chef, the Sous Chef will oversee daily kitchen operations, mentor the culinary team, maintain the highest culinary standards, and help execute an innovative tasting menu and à la carte program. The successful candidate is a hands-on leader who combines strong operational skills with creativity, organization, and a passion for excellence.

Key Responsibilities

• Assist the Executive Chef in overseeing all aspects of daily culinary operations.
• Lead kitchen operations in the Executive Chef's absence while ensuring seamless service execution.
• Supervise daily food preparation, production, plating, and quality control.
• Collaborate on seasonal menu development, recipe testing, and new dish creation.
• Maintain consistency in recipes, portioning, presentation, and culinary standards.
• Manage inventory, ordering, receiving, and food cost controls.
• Train, mentor, and develop cooks and culinary team members through daily coaching and performance feedback.
• Foster a positive, collaborative kitchen culture built on professionalism and continuous improvement.
• Ensure compliance with all food safety, sanitation, and health department regulations.
• Monitor kitchen organization, cleanliness, equipment maintenance, and operational readiness.
• Work closely with front-of-house leadership to deliver exceptional guest experiences.
• Participate in daily lineups, menu tastings, and leadership meetings while contributing ideas for operational and culinary improvements.

Preferred Qualifications

Experience

• Minimum of 5 years of progressive culinary experience within fine dining restaurants.
• Experience working in a 1 or 2-star Michelin kitchen
• Previous Sous Chef or senior leadership experience preferred.
• Michelin-starred or Michelin-recognized restaurant experience is highly desirable.
• Strong understanding of modern cooking techniques, seasonal ingredients, and elevated plating.
• Experience with tasting menus and chef-driven dining concepts.
• Excellent knowledge of food costing, labor management, inventory, and purchasing.
• Proven leadership skills with experience coaching and developing culinary teams.
• Passion for hospitality, craftsmanship, and creating memorable dining experiences.
• Ability to perform successfully in a fast-paced, high-expectation kitchen environment.

Qualifications

• Strong organizational and time management skills.
• Excellent communication and leadership abilities.
• Self-motivated with exceptional attention to detail.
• Ability to prioritize multiple responsibilities while maintaining composure under pressure.
• Commitment to continuous learning and professional development.
• Basic computer proficiency and familiarity with kitchen management systems.
• ServSafe Certification or equivalent food safety certification preferred.
• Ability to lift up to 50 pounds and stand for extended periods.

Compensation & Benefits

• Base Salary:$75,000–$90,000, based on experience
• Relocation assistance
• Comprehensive healthcare benefits
• Paid Time Off (PTO)
• Dining privileges
• Ongoing professional development opportunities
• Career advancement within a growing hospitality organization

Equal Opportunity Employer

Our client is an Equal Opportunity Employer committed to fostering an inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, genetic #AA

Skills

Coaching, Communication Skills, Computer Skills, Continuous Improvement, Cook Dishes, Cost Control, Culinary Operations, Detail Oriented, Equipment Maintenance/Repair, Establish Priorities, Food Production, Food Safety, Health Department, Inventory Management, Leadership, Lift/Move 50 Pounds, Maintain Compliance, Mentoring, Menu Development, Operational Improvement, Operations, Order Management, Organizational Skills, Plating Processes, Purchasing/Procurement, Quality Control, Recipe Development, Recipe Testing, Regulations, Restaurant, Safety Compliance, Safety/Work Safety, Sanitation, ServSafe Certification, Shipping/Receiving, Team Player, Time Management

About the Company

One Haus