Job Title: Sous Chef - Full-Service Restaurant on Campus Location: San Diego, CA Comp: 25-26.50/ HR Overview: Our San Diego campus is seeking an experienced Chef to lead culinary operations at a dynamic, full-service dining establishment and catering. This salaried role requires a passion for high-quality ingredients, creative menu development, and strong kitchen leadership. The ideal candidate is hands-on, innovative, and dedicated to delivering an outstanding dining experience while maintaining efficient and cost-effective kitchen operations. A degree in Culinary Arts, Hospitality Management, or a related field is preferred. Key Responsibilities: Culinary Operations & Menu Development: Oversee day-to-day kitchen operations, ensuring high-quality and consistent food preparation. Develop and execute seasonal, creative menus that enhance the dining experience and reflect culinary trends. Team Leadership & Staff Development: Manage kitchen staff, fostering a positive, team-oriented work environment. Provide ongoing training and mentorship to enhance skills and maintain high service standards. Cost Control & Inventory Management: Maintain cost controls, purchasing, and inventory management to optimize efficiency and minimize waste. Work closely with vendors to source fresh, high-quality ingredients while maintaining budgetary goals. Health, Safety & Compliance: Ensure compliance with local, state, and federal health and safety regulations . Uphold sanitation standards and enforce kitchen best practices to maintain a clean and organized workspace. What We're Looking For: Experience & Expertise: Proven culinary leadership experience in a full-service restaurant setting, preferably in a high-volume environment. Strong knowledge of menu development, ingredient sourcing, and cost management . Leadership & Training Skills: Ability to train, mentor, and inspire a kitchen team to maintain excellence in food preparation and service. Strong communication and problem-solving skills to manage operations efficiently. Commitment to Quality & Sustainability: A passion for sustainable sourcing and using fresh, high-quality ingredients. Ability to balance creativity with operational efficiency to deliver a top-tier dining experience. Education & Certifications: A degree in Culinary Arts, Hospitality Management, or a related field is preferred . ServSafe or other relevant food safety certifications are a plus.