Regional Chef for Small Restaurant Group

I work with growing restaurant groups here in San Diego. You are welcome to check out the list on my website, www.realrestaurantsolutions.com. Since we are growing, we need strong leaders. There is a common trait amongst managers that grow and get promoted. They can rally a crew. They understand the basic fundamentals of proper service and the proper way to do things. They work hard and are dedicated to their craft. They are kind but clear and serious about the expectations they set. Currently I'm in search of a Regional Chef for Small Restaurant Group . We are looking for someone that can passionately and positively lead and develop a culinary team while elevating the technique and the presentations to established operations. We have ambitious and demanding goals but provide an inspiring and supportive workplace, taking time to establish you with the tools to be successful in this current role and eventually, your future dreams. Here, you'll make more of an impact exercising your judgment and taking an ownership mentality. If you dream of having your own restaurant or bar one day, the owner will work directly with you on a weekly basis and show you the systems required to run and own your own place. 5 Attributes of a Great Regional Kitchen Chef • Consistency and StandardsKeeps every kitchen running with the same level of quality, presentation, and timing. Makes sure recipes and systems are followed at each location. • Strong LeadershipBuilds trust and accountability with the kitchen teams. Develops leads to take ownership and run efficient, organized shifts. • Cost and Labor AwarenessUnderstands the numbers, food cost, labor targets, and prime cost and knows how to keep them in line without cutting corners on quality. • Culinary Skill with Practical ThinkingCreates dishes that fit the brand and excite guests, but always considers execution, prep time, and cost when planning menus. • Calm Under PressureHandles challenges like call-outs, vendor issues, or equipment breakdowns without losing focus. Always finds a solution that keeps service on track. Key Outcomes When the Right Person is Hired • Better Control of Labor and Food CostsTight scheduling, less waste, and smarter purchasing lead to stronger margins across all kitchens. • Consistent Quality Across LocationsGuests get the same experience every time, no matter which restaurant they visit. • Stronger Kitchen TeamsBetter communication, training, and leadership result in happier, more stable teams. • Smoother OperationsSystems become more consistent — from prep to ordering — making day-to-day operations predictable and efficient. • Reputation and GrowthWith quality and cost control aligned, the brand earns a stronger reputation, repeat guests, and room to grow. If you seriously see yourself having these traits and these words and concepts resonate with you, thoughtfully answer the three screening questions and please send a resume. Job Type: Full-time Pay: From $90,000.00 per year Benefits: • Flexible schedule • Health insurance • Paid time off Application Question(s): • What happened to find yourself looking in Indeed for your next gig? What exactly happened ? What was your take away? * What was the last time you missed a professional goal? What exactly happened ? What was your take away? * What exact restaurant experience do you have that would help you be ready for this position? * What would be the name of your autobiography? Work Location: In person