sanitation certifications. • Promotes compliance with all applicable laws and regulations regulations. • Assists the Executive Chef with menu development associated with pastry. • Operates and maintains all department eq…
Hospitality & Food · San Diego, CA
Chef jobs in San Diego, CA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
360
Open roles today
$22–$62/hr
Typical pay range
$71k
Median, full-time
6
Fresh in this list
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01
Open chef roles
12 shown of 360 · sorted by freshness
$70.3k - $74k
POSITION SUMMARY The Catering Sales Manager is responsible for driving beverage catering revenue from first inquiry through post-event follow-up. This role identifies new client opportunities, builds custom event proposa…
serving up great meals in a welcoming and vibrant atmosphere. Located in sunny San Diego, CA, we’re looking for a talented and motivated Chef to join our kitchen team and help us continue delighting our customers. What Y…
$32.46 per hour
Job Description We invite you to join the world of luxury hospitality at Fairmont Grand Del Mar, as our new Clubhouse Grill Chef De Partie. Responsibilities The ability to meet budgeted food and labor costs The ability t…
$100k - $140k
pay range for this position is subject to change and may be modified in the future, in compliance with applicable laws. As a Head Chef, you will directly contribute to the overall success of a multi-million-dollar restau…
$25 - $26 per hour
Position: Sous Chef Shifts, Time, and Days: Full-Time Pay Range: $25.00-$26.00 Oakmont of Pacific Beach is a premier senior living community situated on a beautifully landscaped campus. Managed by Oakmont Management Grou…
$24.08 per hour
About Fairmont Grand Del Mar Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in the charm of Los Peñasquitos Canyon, the resort hosts 249 elegantly appointed guestrooms…
$29.14 per hour
excellence. Job Description We invite you to join the world of luxury hospitality at Fairmont Grand Del Mar, as our new Sous Chef. Resoponsibilities Consistently offer professional, friendly and proactive guest service w…
$31 - $33 per hour
Make meals that heal. Evolve Treatment Centers is hiring a Chef (Cook) to prepare meals at 2 of our 6-bed adolescent residential treatment home in La Mesa, CA. This is more than a culinary job — it’s a chance to use your…
$31.5 - $35 per hour
General Manager – Bird Rock Coffee Roasters Location: San Diego (Point Loma), CA Employment Type: Full-Time (35-40 hours/week) Reports To: Regional Operations Manager About Bird Rock Coffee Roasters Since 2006, Bird Rock…
kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met. Assisting the Chefs in all health, safety, and sanitation procedures. Assisting in lowering all food…
$18 - $20 per hour
Benefits: ~Flexible schedule ~Free food & snacks ~Health insurance Seeking: Wood-Fired Pizza Food Service Member About Us Bird Rock Coffee Roasters is known for our award winning coffee. At our newest location, "The Vill…
02
What chefs earn in San Diego
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $22–$28 | $45k–$59k |
| Mid level | $28–$40 | $59k–$83k |
| Senior | $38–$62 | $80k–$130k |
Adjusted for the San Diego market from national ranges.
03
What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
05
Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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