Popular independent steakhouse is seeking a Chef de Cuisine to the lead culinary operations for the opening of their newest location in DTLA/Eastside. The ideal chef brings chophouse, fine dining, and opening experience, along with a strong desire to learn and grow within the company. Great chance to join a well-established hospitality group known for thoughtful growth, strong culture, and excellent employee retention. Of note, as CDC, this role helms the kitchen and reports to the Director of Operations.
Depending on timing, the CDC will train 1-2 weeks at a local sister location, with travel accommodations provided.
Chef de Cuisine Responsibilities:
- Lead and oversee all kitchen operations
- Hire, train, and develop a high-performing culinary team
- Execute core menu items with a commitment to high quality and consistency
- Collaborate on and create specials and seasonal offerings
- Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction
- Proactively managing costs and budgets
- Oversee ordering, inventory, and vendor relationships
- Ensure best practices for safety and sanitation in the kitchen
Chef de Cuisine Preferred Requirements:
- Past experience as an Executive Chef, Head Chef, or Chef de Cuisine overseeing a steakhouse OR at least 3 years experience in the #2 role as an Executive Sous Chef or Senior Sous Chef
- Experience working with high-intensity broilers and all-scratch kitchens
- Kitchen Spanish highly preferred
- Excellent communication skills and leadership qualities
- Ability to perform in a high-volume, fast-paced environment
- Knowledge of P&L, managing inventory, and cost controls
- Exceptional standards for cleanliness, health, and safety
- Flexible schedule, including nights, weekends, and holidays
Compensation / Benefits:
- Base Salary in the range of $100k-120k
- Discretionary annual bonus
- Medical benefits
- PTO Plan
- 401k