Chef de Cuisine

Our client is a popular independent steakhouse, renowned for delivering exceptional dining experiences through meticulous attention to quality, service, and atmosphere. This well-established hospitality group prides itself on thoughtful growth, maintaining a strong culture, and promoting excellent employee retention. With a passion for delivering top-tier steakhouse fare, they are expanding their footprint by opening a new location in the vibrant Downtown Los Angeles (DTLA) and Eastside area. This expansion presents a fantastic opportunity for culinary professionals eager to join a respected and forward-thinking restaurant group that values innovation, teamwork, and continuous professional development.

We are seeking a Chef de Cuisine to lead culinary operations at this exciting new location. The Chef de Cuisine will helm the kitchen, possessing in-depth experience in chophouse or fine dining environments and a proven track record in opening new restaurants. The ideal candidate demonstrates a strong desire to learn, grow, and contribute strategically within the company structure. As the kitchen leader, this role will report directly to the Director of Operations, ensuring that culinary standards uphold the brand’s esteemed reputation.

Serving as the central figure in the kitchen, the Chef de Cuisine will oversee all kitchen operations, including menu execution, staff management, cost control, and maintaining the highest standards of food quality and sanitation. The position offers a rare chance to influence the brand’s culinary direction, collaborate on seasonal and special menu offerings, and cultivate an inspiring work environment that encourages teamwork, feedback, and employee satisfaction. Depending on the opening timeline, the successful candidate may undergo 1-2 weeks of training at a local sister location, with travel accommodations provided, to ensure all operational best practices and brand standards are fully integrated.

The role demands a combination of leadership skills, culinary expertise, and business acumen. The Chef de Cuisine must hire, train, and develop a high-performing culinary team capable of executing the core menu with precision and creativity. Managing budgeting, procurement, inventory, and vendor relationships are critical, ensuring that cost efficiencies do not compromise quality. Experience working with high-intensity broilers and all-scratch kitchens is essential to maintaining the robust flavors and classic steakhouse dishes that define the brand.

The ideal candidate possesses excellent communication skills, a solid understanding of profit and loss management, and the ability to thrive in a high-volume, fast-paced kitchen environment. Fluency in kitchen Spanish is highly valued, enhancing team communication and cohesion. Candidates are expected to maintain exceptional standards for cleanliness, health, and safety, safeguarding both the team and guests.

Compensation for the Chef de Cuisine role includes a competitive base salary ranging from $100,000 to $120,000 annually, supplemented by a discretionary annual bonus. The company offers a comprehensive benefits package that supports medical needs, paid time off for work-life balance, and retirement planning through a 401k program. Flexible scheduling, including the expectation to work nights, weekends, and holidays, is essential to meet the operational demands of a bustling steakhouse environment.

This position not only offers a significant career advancement opportunity for driven culinary professionals but also a chance to work within a supportive and nurturing organizational culture. The company’s commitment to employee satisfaction and retention highlights its dedication to building long-term partnerships with its staff. Aspiring candidates looking to make a meaningful impact in a reputable independent steakhouse through leadership, culinary innovation, and operational excellence are encouraged to apply.