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CDC – Mariscos San Pedro

Mariscos San Pedro is seeking an experienced, passionate, and forward-thinking Chef De Cuisine to help lead our culinary team. This is a great opportunity for a chef to make their mark on a newer high-profile restaurant. Our ideal candidate is solution-driven, goal-oriented, and motivated—someone who approaches each day with a positive outlook, the heart of a teacher, and a strong commitment to customer experience.

We are looking for a chef who is hyper-organized, able to manage multiple priorities with clarity and precision, and who brings a calm, structured approach to a fast-paced kitchen. The CDC must be an effective and inspiring leader, capable of building trust, developing talent, and fostering a collaborative, growth-focused environment.

At Mariscos San Pedro, we believe deeply in the continual growth and success of every individual. We encourage our chefs to share their ideas, use their voice, and be part of shaping our evolving culinary program. We are committed to an environment where creativity, accountability, and teamwork thrive.

If you have a strong love for Mexican cuisine and are excited to help lead a dynamic, supportive, and high-performing team, this may be the perfect opportunity for you.

Job Responsibilities

• Contribute to leading daily kitchen operations, ensuring consistency, organization, and high performance
  
• Help oversee food preparation, flavor execution, and presentation standards
  
• Develop, train, and mentor culinary staff through hands-on leadership and coaching
  
• Play a large rolw in creating and executing seasonal menus with a strong foundation in Mexican cuisine
  
• Maintain an organized kitchen environment, including prep systems, labeling, and sanitation
  
• Work alongside Executive Chef to continually improve upon systems to maximize efficiency and communication.
• Help manage ordering, inventory, and vendor relationships while controlling food costs and minimizing waste
  
• Ensure kitchen compliance with all health and safety regulations
  
• Build positive communication between BOH and FOH teams
  
• Participate in hiring, scheduling, and performance management of kitchen staff
  
• Drive continuous improvement and help develop systems that support efficiency and growth
  

Requirements

• 3–5 years of experience as a senior kitchen leader (Executive, CDC, Sous Chef) in a high-volume restaurant
  
• Knowledge of Mexican cuisine and passion for regional flavors and techniques
  
• Proven ability to lead, motivate, and develop a culinary team
  
• Exceptional organizational and multitasking skills
  
• Strong understanding of food costing, ordering, inventory, and kitchen financials
  
• Ability to remain calm, focused, and solutions-oriented in a fast-paced environment
  
• ServSafe Manager certification (or willingness to obtain)
  
• Excellent communication and interpersonal skills
  
• A commitment to teamwork, respect, and a positive kitchen culture