Chef de Cuisine

We are seeking a passionate Chef de Cuisine to lead the day-to-day culinary operations of Chef Ludo Lefebvre's Petit Trois L'Original. Located in the heart of Hollywood and inspired by classic French bistros, we pride ourselves on maintaining culinary excellence and curating memorable guest experiences. 

• The Chef de Cuisine is a senior culinary leader responsible for maintaining our high standards of food quality, consistency, organization, and execution while developing and inspiring the back-of-house team.

This role requires a chef who is equally comfortable leading service, developing people, managing food and labor costs, and building the systems necessary for a high-performing kitchen.

The ideal candidate has significant culinary leadership experience within fine dining, Michelin-starred, or restaurants operating at a similarly high caliber, and understands the level of precision, consistency, and attention to detail required in an internationally recognized restaurant.

What You'll Do

• Lead and direct the daily culinary operations, ensuring exceptional standards of food quality, consistency, and execution
• Lead, coach, train, and develop the back-of-house team while fostering a culture of accountability, respect, collaboration, and continuous improvement
• Monitor food production, ordering, inventory, waste, food cost, and quality on a daily basis
• Oversee kitchen scheduling, payroll, training, performance management, recruitment, and retention
• Manage operating expenses through effective purchasing, budgeting, inventory controls, and thoughtful use of resources
• Participate in P&L and leadership meetings and contribute to the restaurant's overall financial performance
• Collaborate closely with front-of-house, beverage, and restaurant leadership to create a cohesive and exceptional guest experience
• Maintain strong communication between the kitchen and dining room teams
• Maintain an organized, professional, and high-performing kitchen environment

What We're Looking For

• 3+ years of significant culinary leadership experience in a restaurant with comparable culinary, service, and operational standards
• Experience working in fine dining, Michelin-starred, or similarly high-caliber restaurants strongly preferred
• Previous experience as a Chef de Cuisine, Executive Sous Chef, Senior Sous Chef, or comparable senior culinary leadership role
• Proven experience leading, coaching, and developing a sizable culinary team
• Strong understanding of food cost, labor, inventory, purchasing, budgeting, and kitchen financials
• Demonstrated experience with menu development, recipe execution, and maintaining consistency across a culinary program
• Strong organizational, communication, decision-making, and problem-solving skills
• A hands-on leadership style with the ability to inspire teams while establishing clear expectations and accountability
• Ability to work a flexible schedule, including evenings, weekends, and holidays as required by the business

Compensation & Benefits

• Salary: $90,000–$100,000 annually, commensurate with experience
• Competitive benefits package for eligible full-time employees, including: Medical, dental, and vision insurance, 401(k), and dining benefits