Title: Executive Chef

Reports to: Owner

Type: Full-time opportunity

Location: 3545 Aero Court; San Diego CA 92123

Compensation: Commensurate with experience

Range: $75,000 to $110,000

BoujieMana is a full-service restaurant in central San Diego serving both the surrounding neighborhood and the internal TCWGlobal community. The restaurant offers an elevated, yet approachable dining experience focused on quality and hospitality.

The space includes a full bar, indoor and outdoor seating, a private VIP room, and a training and event center for up to 120 guests. BoujieMana serves breakfast, lunch, and dinner using high-quality ingredients at a higher-end price point while remaining accessible.

With strong evening and weekend traffic and convenient parking, BoujieMana operates as both a neighborhood destination and an event-driven hospitality space. At BoujieMana, we believe great food, thoughtful service, and meaningful experiences go hand in hand and we’re building a team that shares that same passion for hospitality.

BoujieMana has received national and local recognition, including being ranked #8 Best New Restaurant in the U.S. by Yelp, winning the 2024 OpenTable Diner’s Choice Award, maintaining a 4.8 out of 5 rating on OpenTable, and being featured in Forbes and the San Diego Union-Tribune.

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Job Summary:

You are the food architect behind the BoujieMana culinary experience. You oversee all aspects of food creation and execution, including menu development, planning, consistency, and quality control. This includes curating the ingredients, tools, and systems required to execute a thoughtful, well-balanced menu.

Your role is central to creating operational stability while delivering a consistently high-quality guest experience. From flavor and presentation to flow and timing, your leadership directly shapes the overall dining experience.

You will lead and support the back-of-house team, fostering a collaborative, accountable environment with a strong pride in craft. Presentation and execution should consistently reflect BoujieMana’s standards, with the shared goal of giving guests the space to enjoy great food, connection, and community.

We are seeking a culinary leader who genuinely loves the work, brings care and intention to the kitchen, and thrives as part of a team. Ownership will be hands-on and present, providing support, resources, and encouragement as we build a strong culinary brand and a restaurant guests trust and return to.

Responsibilities

Culture, Values & Guest Experience

• Promote and operate in alignment with BoujieMana’s hospitality philosophy, delivering memorable service, thoughtfully designed dishes, and uncompromising quality in every guest interaction.

• Ensure a consistently exceptional culinary experience by upholding high standards of flavor, presentation, portioning, timing, and execution across all menu items, supporting meaningful connection and BoujieMana’s culinary reputation.

Menu Creation & Consistency

• Plan, develop, price, and refine menu items with a balance of creativity and profitability; analyze performance, popularity, and margins; adjust offerings seasonally; and ensure alignment with BoujieMana’s brand, operational capacity, and guest expectations. Experience with charcuterie and aged meats is required.
• Create, document, and enforce standardized recipes, portion sizes, cooking methods, plating guidelines, and quality standards; establish clear kitchen systems and procedures that ensure consistent execution and a reliable guest experience regardless of volume or staffing.

Stewardship, Inventory & Reporting

• Own all food, beverage, and kitchen supply ordering; maintain par levels; manage inventory counts, rotation, variance, and waste; oversee vendor relationships; and reconcile invoices, discrepancies, credits, and monthly close with accounting.

• Control food and labor costs within budget by monitoring weekly performance, adjusting staffing to demand, reducing waste and overproduction, and reporting on food cost, labor, inventory, catering performance, and overall kitchen health with clear action plans.

Team Leadership & Training Development

• Recruit, hire, train, and schedule back-of-house staff to meet operational needs; build and adjust schedules based on forecasted demand while balancing service coverage, labor efficiency, and team wellbeing.

• Lead onboarding, training, and ongoing development for all back-of-house team members; create SOPs and training materials; provide coaching and performance feedback; and develop future kitchen leaders while fostering accountability and excellence.

• Partner closely with front-of-house leadership through regular communication and staff meetings; provide menu education, tastings, and updates to ensure alignment, preparedness, and consistent execution across teams.

Cross-Functional Collaboration & Brand Support

• Works closely with marketing team to ensure a cohesive guest experience. This includes planning and supporting VIP tastings, special events, promotions, seasonal menu changes, and collaborative planning to ensure alignment across all departments.

Catering, Events, & Large-Scale Execution

• Oversee planning and execution of catering and on-campus events for up to 300 guests. Manage prep, staffing, timing, and quality control for all events, especially during peak and holiday seasons, ensuring the same standards of excellence as daily restaurant operations.

Kitchen Operations, Equipment & Systems

• Maintain expert knowledge and oversight of all kitchen and service equipment, including the pizza oven, fryers, combi-oven, aged meat lockers, coffee systems, and bar-adjacent equipment.
• Ensure proper use, training, maintenance, and operational readiness of all equipment to support consistent, efficient service.

Food Safety, Sanitation, & Quality Control

• Inspect, clean, and maintain food preparation areas, equipment, and work surfaces to ensure safe, sanitary food-handling practices.
• Ensure proper food storage, temperature control, freshness, stock rotation, labeling, and full compliance with health department regulations and food safety standards.

Dietary Accommodations & Allergen Awareness

• Create and maintain a gluten-free menu and designated preparation area in accordance with best practices.
• Enforce allergen protocols through clear communication, proper staff training, and consistent execution to ensure guest safety and trust.

What You Bring:

• Minimum 5 years of Executive Chef or Head Chef experience in upscale, high-volume dining (Mediterranean or globally inspired cuisine a plus)
• Proven success leading back-of-house teams, managing food cost, labor, and operational execution
• Deep knowledge of menu development, flavor profiles, sourcing, and food cost optimization
• Emotionally intelligent leader with a calm, confident kitchen presence; collaborative, grounded, and humble
• Strong operational command of kitchen systems, inventory, labor planning, compliance, and food safety
• Detail-driven with a strong eye for presentation, consistency, and execution across all service moments
• Flexible availability with presence during peak services, events, and weekends
• Experience or passion for community-driven hospitality, mentorship, and building something distinctive rather than following a template

What We Offer:

• Competitive Compensation: Enjoy a salary reflective of your expertise in the culinary arts.
• Full Onsite Gym Access: Take care of your well-being with complimentary access to our state-of-the-art onsite gym.
• Comprehensive Benefits Package:
• Medical: Quality healthcare coverage to keep you and your family in good health.
• Dental: Maintain a bright smile with dental coverage for preventive and restorative care.
• Vision: Ensure clear vision with coverage for eye exams and eyewear.

BoujieMana is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.