The job board built for the line cooks, baristas, sommeliers, and shift leads running San Diego's kitchens. Real employers. Posted wages. No recruiter spam, ever.
We strip out everything that slows down the moment a cook sees a wage they like and wants to talk to the chef. No middlemen. No resume uploads just to see a phone number.
Wages are mandatory on every post — if an employer won't commit to a number, the job doesn't go live. Filter by line cook vs. sous, day vs. night, hourly vs. salary, distance from your block.
Every listing shows the name of the person doing the hiring — usually the chef de cuisine or GM. You write them a paragraph, attach a resume if you want, and they reply in their own words. No third-party screening calls.
Most candidates hear back within 48 hours. We follow up with both sides at day 3 and day 14 to make sure the trail didn't go cold. If it did, we re-surface the role to fresh candidates automatically.
Post once, talk to candidates directly, and skip the agency markup. We charge $89 per post — flat. No commission on hires, no annual lock-in, no recruiter dashboard you have to learn.
Post a role →The form asks what a chef would ask: station, schedule, wage range, neighborhood, whether you sponsor, whether you stage. No HR boilerplate. We help you write the copy if you want — free.
Candidate messages land in your email and on your dashboard. Reply from either. We surface applicants whose neighborhood and shift preferences match — so you spend less time reading unlikely fits.
Once you mark a role filled, we ask the new hire how it went — anonymous, optional. That feedback loops into how we rank your future posts. Good employers rise. Bad ones get quieter responses over time.
We filled a sauté cook role in four days. The candidate walked two blocks from his apartment to the stage. That's the kind of hyper-local match Indeed and Craigslist will never give you.
Browse 342 open roles across San Diego's food scene — or post one yourself in under ten minutes.