The Blind Burro is a Baja Mexican restaurant located in downtown San Diego. The Blind Burro is looking to hire an experienced Chef de Cuisine. 

– 3+ years of experience managing a fast paced kitchen environment
– Valid Food Handlers Card
– Flexible work schedule to meet the needs of the operations

-Full-time employment, health & dental insurance + parking

– Follow up on day-to-day progress of the line checks
– Hold kitchen staff accountable for getting line check done each day.
– Ensuring line checks and temperature checks are done every day
– Checking walk-in food storage area for un-rotated item
– Coaching staff on proper rotation procedures – Including food consistency and quality, plate presentation consistency and portion consistency.
– Ensuring all kitchen staff learns and follows all company policies including meal break and rest policies, uniform policy and daily and weekly cleaning duties
– Communicate all infractions and issues with Manager on Duty
– Plans and prepares all orders correctly; may consist of assistance from staff members
– Prepares kitchen schedule by Wednesday to provide to General Manager for review and includes the correct staffing according to business needs that week
– Produces proper evaluations for all employees as well as appropriate write-ups and Performance Action Plans
– Regulate temperature of ovens, broilers, grills, roasters, and refrigeration units
– Check temperatures of cooked as well as refrigerated food regularly
– Keep kitchen organized
– Compliance with all ServSafe, policies and procedures
– Ensure proper set up and break down of stations before and after operating hours
– Attend all departmental and service training seminars as requested or assigned
– Properly code and submit all necessary invoices for company operations by each Tuesday of the week and by the third of each Month
– Plans and anticipates ordering for upcoming events, games, reservations and other special events
– Plans for necessary plate ware, plastic ware, chafers, chafer fuel, etc. for upcoming reservations and special events
– Responsible for end of month inventory counts and entering counts into excel within the time frame of it needing approved and communicating numbers with Executive Chef and General Manager
– Any additional responsibilities as directed by the General Manager or Executive Chef

If you meet the criteria above, please send your resume and cover letter to and provide “Chef de Cuisine” in the subject line.