Chef de Cuisine

Alder is an exciting new restaurant opening in early 2027 on the Santa Barbara waterfront. Created by the team behind Secret Bao and former Executive Chefs of Loquita, Alder will offer an elevated yet approachable take on contemporary American cuisine.

Owners and chefs Peter Lee and Felicia bring a wealth of culinary experience from some of the country's most respected restaurants, including Michelin-starred establishments and acclaimed kitchens such as Osteria Mozza, Jaleo, Joël Robuchon, Scarpetta, and Solbar. Their combined backgrounds span French fine dining, Italian cuisine, Spanish cooking, and modern Asian influences, shaping a culinary philosophy rooted in exceptional technique, bold flavors, and thoughtful simplicity.

At Alder, our goal is to bring that level of culinary knowledge and attention to detail into a more relaxed, accessible dining experience. Our menu will celebrate quality ingredients, seasonal California influences, and food that is both exciting and familiar.

We are building a talented culinary team that values creativity, consistency, professionalism, and teamwork.

We are seeking an experienced, passionate, and driven Chef de Cuisine to lead the daily kitchen operations at Alder.

This is a hands-on leadership position for a chef who is equally comfortable executing at a high level, developing a strong team, and managing the financial and operational aspects of a busy restaurant.

The ideal candidate has a strong culinary foundation, an appreciation for both classic and modern cooking techniques, and the ability to deliver exceptional food consistently in a high-volume environment.

You will work closely with the ownership team to develop and execute menus, establish kitchen systems, and build a positive, disciplined kitchen culture from the ground up.

• Lead and oversee daily kitchen operations, ensuring consistency in food quality, execution, and presentation.

• Train, mentor, and develop cooks and sous chefs while fostering a positive, accountable team environment.

• Collaborate with ownership on menu development, seasonal specials, and ongoing improvements.

• Manage food costs, labor costs, inventory, purchasing, and waste reduction.

• Establish and maintain recipes, prep systems, kitchen standards, and operational procedures.

• Maintain high standards of cleanliness, organization, food safety, and sanitation.

• Coordinate with front-of-house management to ensure efficient service and a seamless guest experience.

• Participate actively in cooking, expediting, and service leadership.

• Assist in hiring, scheduling, and developing the opening culinary team.

• Take ownership of kitchen performance while maintaining creativity and consistency.

• Minimum 3–5 years of experience in a sous chef, executive sous chef, or Chef de Cuisine leadership role.

• Strong background in quality-driven, full-service restaurants.

• Experience managing high-volume kitchen operations.

• Solid understanding of food costing, inventory, purchasing, scheduling, and labor management.

• Excellent cooking fundamentals and knowledge of a wide range of culinary techniques.

• Strong communication, organization, and leadership skills.

• Ability to remain composed, organized, and effective under pressure.

• A collaborative attitude, strong work ethic, and genuine passion for hospitality.

• Previous restaurant-opening experience is a plus, but not required.

We want a chef who takes pride in the details without losing sight of the bigger picture.

Someone who understands that great food doesn't need to be overly complicated, that consistency is just as important as creativity, and that building a strong team is essential to a successful restaurant.

We value chefs who lead by example, communicate clearly, take accountability, and are excited about the opportunity to help shape a new restaurant from its opening stages.

$90,000–$110,000 annually, DOE

Compensation will be based on experience, leadership ability, and qualifications.

Please submit your resume along with a brief introduction about your culinary background, leadership experience, and why you're interested in joining Alder.

We look forward to meeting chefs who are excited to build something special in Santa Barbara.