We're a busy smashburger-and-patio concept with a full bar in Pacific Beach hiring for our kitchen — both a Kitchen Manager and Cooks. Weekend patio volume is real; if you thrive on high volume instead of needing a slow night to catch up, keep reading.
Full-time for both roles.
— KITCHEN MANAGER — $24–30/hour, depending on experience
Runs the kitchen line during high-volume shifts, builds and dials in prep lists/par levels/ordering, hires/trains/leads the cook team, owns food cost and inventory, keeps the kitchen on standard, works with ownership on menu execution and specials.
Looking for: 3+ years of kitchen experience with real time running a line or leading a shift, calm and organized under volume, strong food safety habits, available nights/weekends/holidays, Food Handler certified (ServSafe a plus).
— COOKS — $20–25/hour, depending on experience
Holds a station during high-volume shifts (grill, flat top, fry, whatever's needed), hits recipes and portions consistently ticket after ticket, follows prep lists, keeps station stocked and clean, backs up the line when it's busy.
Looking for: 1–2+ years of cook experience in a real-volume kitchen, fast/clean/consistent under pressure, reliable, available nights/weekends/holidays, Food Handler certified.
Both roles get: a shift meal every shift, a monthly dining comp card across our group's venues, and real room to grow — we promote from within (Cook → Kitchen Manager is a real path here).
To apply: reply with your resume, which role you're applying for, the stations/kitchens you've worked, your availability, and start date. We review applications as they come in — apply through here, not in person.
We are an equal opportunity employer.
