Dreaming big is in our DNA. It’s who we are as a company. It’s our culture. It’s our heritage. And more than ever, it’s our future. A future where we’re always looking forward. Always serving up new ways to meet life’s moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together – when we combine your strengths with ours – is unstoppable. Are you ready to join a team that dreams as big as you do?

SALARY: $71K, plus quarterly bonus potential

WORK LOCATION: San Diego, CA (Miramar)

COMPANY: At Cutwater Spirits, we are explorers, charting the course with adventure in mind. We meticulously distill our award-winning portfolio of spirits including whiskeys, vodka, gin, rums, tequilas and liqueurs and incorporate them into our canned lineup. We believe our people are our greatest asset, and we’re looking for passionate people like you to join our journey of working hard while having fun. Are you ready to join our dauntless crew here in San Diego and beyond?

ROLE SUMMARY: The Junior Chef de Cuisine is a hands-on and key operational leader with a primary focus on kitchen excellence, management, systems, and execution. This role is responsible for building and maintaining the operational foundation of the kitchen through immaculate organization, cleanliness, strong standards, operational systems, training programs, accountability structures and disciplined follow-through. The Junior Chef de Cuisine maintains the direct oversight of the functional kitchen and the morning kitchen team.

While maintaining a visible presence in the kitchen during service, the Junior Chef de Cuisine’s primary responsibility is managing kitchen operations, team performance, and operational systems, ensuring the kitchen operates in a disciplined, organized, and audit-ready manner at all times. Working closely with the Chef de Cuisine and Executive Chef, the Junior Chef de Cuisine maintains direct oversight of morning operations and the AM kitchen team, while supporting broader kitchen leadership initiatives related to systems development, SOP execution, labor oversight, and team development. This role operates with a high degree of autonomy under the general direction of the Executive Chef and serves as a critical operational leader responsible for maintaining the structure, standards, and daily execution of the kitchen.

JOB RESPONSIBILITIES:

Kitchen Operations & Execution Oversight

• Provide daily operational leadership to ensure consistent culinary execution and service readiness.

• Oversee daily kitchen operations with responsibility for maintaining food quality, consistency, plating standards, and execution timing.

• Maintain a leadership presence in the kitchen focused on oversight, direction, and operational coordination rather than primary line production.

• Conduct daily operational walkthroughs to ensure all kitchen areas meet cleanliness, organization, and readiness standards.

• Monitor station readiness, prep completion, and production pacing to support successful service execution.

• Coordinate with FOH leadership to maintain alignment between kitchen execution and guest service needs.

Operational Systems, SOPs & Accountability

• Own and maintain the operational systems that support consistency, efficiency, and compliance in the kitchen.

• Develop, document, and maintain kitchen Standard Operating Procedures (SOPs), checklists, and operational standards.

• Lead implementation and reinforcement of operational systems across all BOH roles.

• Monitor adherence to established processes and ensure consistent execution by the kitchen team.

• Identify operational inefficiencies or process gaps and implement improvements in partnership with kitchen leadership.

• Maintain documentation and systems that support operational consistency and audit readiness.

Team Leadership, Training & Development

• Lead and develop the Back of House team through structured training, coaching, and performance accountability.

• Design and implement onboarding and training programs for BOH positions.

• Lead station certifications, skill development, and cross-training initiatives.

• Provide coaching, mentorship, and ongoing feedback to kitchen team members.

• Support performance management conversations, disciplinary actions, and development planning in alignment with company policies.

• Model professionalism, accountability, and a calm, solutions-oriented leadership approach during high-volume service periods.

Labor Management & Shift Leadership

• Support efficient kitchen staffing and labor oversight while maintaining operational standards.

• Oversee morning shift execution, including station readiness, prep progress, and staffing coordination.

• Monitor labor deployment to ensure appropriate station coverage and operational efficiency.

• Coordinate break schedules and shift coverage in compliance with labor policies.

• Provide input on scheduling, staffing needs, and labor optimization in collaboration with the Chef de Cuisine.

• Step into operational support roles when necessary to maintain service continuity, while maintaining primary focus on leadership and oversight.

Food Safety, Compliance & Audit Readiness

• Ensure strict adherence to all food safety, sanitation, and regulatory standards.

• Enforce food safety procedures including proper food handling, storage, labeling, and temperature control.

• Maintain compliance with all local health department regulations and internal food safety standards.

• Conduct regular checks to ensure sanitation and safety protocols are consistently followed.

• Identify and immediately correct any food safety risks or compliance issues.

• Ensure the kitchen remains audit-ready at all times through disciplined systems and documentation.

Leadership Collaboration & Communication

• Serve as a key operational partner to the Chef de Cuisine and Executive Chef.

• Maintain clear communication with kitchen leadership regarding operational challenges, staffing needs, and improvement opportunities.

• Provide insights and recommendations to improve kitchen systems, workflows, and team performance.

• Support the execution of leadership initiatives, menu rollouts, and operational improvements.

• Provide leadership coverage and operational support as needed across kitchen shifts.

Culture, Brand & Leadership Standards

• Represent the culture and culinary standards of Cutwater Spirits through professional leadership and operational discipline.

• Foster a culture of accountability, pride, organization, and continuous improvement within the kitchen team.

• Uphold company values through respectful leadership, clear communication, and professional conduct.

• Maintain a strong commitment to culinary quality, operational discipline, and team development.

• Perform other duties as assigned in support of the success of the Tasting Room & Kitchen.

QUALIFICATIONS:

• Ability to work a flexible schedule including nights and weekends.

• High school diploma or equivalent required.

• Prior restaurant kitchen experience – 3 to 5 years minimum, depending on quality of experience.

• Prior kitchen supervisory experience in a full-service restaurant (2+ years preferred).

BENEFITS:

• Health benefits including Medical, Dental, Vision, Wellness and Tax-Advantaged Savings and Spending Accounts.

• Life Insurance and Disability Income Protection.

• Generous Parental Leave and FMLA policies.

• 401(k) Retirement Savings options with a company matching contribution.

• Chance to work in a fast-paced environment among a company of owners.

• Great Perks including product samples!