Chef de Cuisine

NOW HIRING: CHEF DE CUISINE — OPERATIONS & CULINARY DEVELOPMENT

Compensation: $90,000–$115,000/year DOE
Employment type: Full-time
Job title: Chef de Cuisine

We are a busy, high-volume Los Angeles restaurant looking for an exceptionally organized, responsible, and hands-on Chef de Cuisine with professional working fluency in both English and Spanish.

We need someone who can improve the entire kitchen through clear systems, strong communication, effective delegation, and consistent follow-through. The ideal candidate is actively engaged with service and understands what is happening on the line, while also managing the prep, ordering, staffing, training, and organization that allow the kitchen to perform at a high level.

We are especially interested in a chef with a strong palate and genuine creative ambition—someone excited to collaborate on new dishes and help shape future culinary projects.

COMPENSATION + PERKS

$80,000–$95,000/year, depending on experience, operational leadership, and culinary background
Two weeks paid time off
Free meal every shift
Free and convenient parking

SCHEDULE

Full-time, five days per week
Weekends and holidays required

WHAT YOU’LL DO

• Actively oversee high-volume service, coach the team, and step onto a station when needed
• Build and maintain systems for prep, pars, ordering, receiving, storage, cleaning, and station readiness
• Create clear daily prep lists based on sales volume and assign responsibility
• Schedule and deploy the team based on volume, stations, and skill level
• Train and develop cooks in both English and Spanish
• Delegate effectively and ensure work is completed correctly
• Manage callouts, coverage, employee performance, and changing operational priorities
• Reduce waste, shortages, overproduction, and last-minute emergencies
• Maintain strong food safety, sanitation, labeling, and rotation standards
• Collaborate with ownership on specials, recipe testing, seasonal menu development, and future culinary projects

CULINARY POINT OF VIEW

Our food is ingredient-driven, generous, contemporary, and deeply delicious. We are interested in cooking that reflects the energy and diversity of Los Angeles—not generic restaurant food or dated, overly formal plating.

The right person has a real culinary point of view and can translate creative ideas into dishes that a busy kitchen can execute consistently. We are especially interested in someone who enjoys researching, testing, refining, documenting, and teaching new dishes.

WHAT WE’RE LOOKING FOR

• Professional working fluency in both English and Spanish required
• Significant experience in busy, high-volume professional kitchens
• At least three years in a meaningful kitchen leadership role
• Extremely organized, responsible, and consistent
• Proven experience building and maintaining kitchen systems
• Strong leadership, communication, delegation, and follow-through
• Ability to oversee service and quickly recognize problems on the line
• Willingness and ability to step into a station when necessary
• Experience with prep, ordering, scheduling, training, and employee management
• Excellent palate and genuine interest in food and restaurants
• High standards without unnecessary ego or chaos
• ServSafe Manager certification, or ability to obtain it immediately

TO APPLY

Please email your resume and briefly answer the following:

1. What volume did your last two kitchens serve, and what were you responsible for?

2. Describe one kitchen system you personally built or significantly improved.

3. Tell us about one or two dishes or menus you helped develop, including your specific contribution and what currently inspires your cooking.