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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $77,000.00 - $106,100.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Professional development opportunities
Retirement Plan
Job Description
The hiring establishment is a renowned elevated, seasonal dining concept located in Los Angeles, California. Known for its creative approach and strong emphasis on ingredient quality and seasonality, this restaurant prides itself on refined execution coupled with a warm, guest-focused atmosphere. The venue blends high-end dining experiences with attentive service, creating a memorable environment where attention to detail is paramount. It is an ideal dining destination for those who appreciate excellence in both the cuisine and the overall ambience. The restaurant's culinary philosophy revolves around using fresh, seasonal ingredients to craft dishes that are not only visually appealing but also... Show More
Job Requirements
- Experience as an executive chef or chef de cuisine in elevated or fine dining kitchens
- Proven leadership skills with the ability to manage and develop a diverse kitchen team
- Strong understanding of food cost management, budgeting, and vendor relations
- Demonstrated ability to maintain high standards of food quality and presentation
- Knowledge of health, safety, and sanitation regulations
- Ability to work flexible hours including nights and weekends
- Excellent organizational and communication skills
Job Qualifications
- Proven experience as an Executive Chef or strong CDC ready to step up
- Background in elevated, seasonal, or fine dining kitchens
- Strong financial acumen with experience managing costs and budgets
- Detail-oriented with a focus on quality and consistency
- Comfortable working long, flexible hours including nights and weekends
Job Duties
- Overseeing all BOH operations - service, production, and execution
- Leading and developing the kitchen team through hands-on leadership
- Driving food quality, consistency, and presentation standards
- Managing P&L, food cost, labor, and purchasing
- Owning inventory, ordering, and vendor relationships
- Ensuring health, safety, and sanitation compliance at all times
- Building schedules and staffing to meet business needs and labor targets
- Identifying and implementing operational efficiencies
- Partnering with ownership and leadership on menu direction and performance
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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