Longstanding restaurant group with a large bakery component is seeking passionate, experienced FOH Managers and Assistant General Managers (AGM) to join their team! Candidates should be flexible on location, but they are generally looking for two candidates for their Northside LA-based locations, and two candidates for Southside LA. Title will be determined upon hire depending on experience level. This is a VERY popular and highly successful company with a loyal following, and a very exciting opportunity to join an established group that is still actively growing! Any prior exposure to multi-unit restaurant operations is HIGHLY preferred, and high-volume experience is required. 

The ideal candidate will be energetic, eager to grow and learn, and have the ability to multi-task in a fast-paced environment. Candidates should also be familiar with managing large teams of over 100+ as this role will be responsible for supporting oversight of all front of house staff & operations. Additional responsibilities include assisting with training, enforcing policies and procedures, overseeing the floor, and upholding high standards of guest satisfaction. A background in respected, high-volume, fast casual or upscale-casual dining concepts, and a proven track record of cultivating a culture of positivity, ongoing growth, and success is also essential. Looking for someone who is thoughtful, intelligent, and articulate, with the ability to learn new things quickly and take direction while leading the team by example. A strong up and coming manager that has shown solid career progression and longevity thus far in their career would be most ideal. Candidates with a bachelor’s degree are also highly preferred. This person must be able to work a flexible schedule, and days off will rotate but are reasonable. NO late nights! 

FOH Manager/Assistant General Manager Responsibilities:

• Oversee the FOH team and manage all front of house staff and guests with a focus on logistics and productivity
• Ensure quality and consistency of all products served
• Contribute to controlling costs and maximizing efficiencies
• Maintain health, safety, and sanitation standards
• Provide an excellent guest experience and resolve all guest issues
• Hold the team accountable to high standards while remaining hands on and leading by example
• Ensure the team is well educated on the menu items
• Hire, train, motivate and coach team members
• Ensure all equipment is kept clean and in excellent working condition
• Maintain positive and cooperative relationships with all vendors and business partners
• Foster opportunities for the team to learn and grow
• Continually strive to educate and develop of staff as it relates to food, beverage, and service
• Create a positive and fun working environment
• Assess employee performance and providing helpful feedback and training opportunities
• Develop a positive relationship with guests to increase guest satisfaction
• Set an example to the team by providing excellent hospitality and service at all times
• Anticipate the needs of the restaurant and act upon them
• Knowledgeable of restaurant policies regarding personnel and deliver prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements

Candidate Qualifications:

• 6-8+ years of progressive experience in a high-volume, preferably upscale fast-casual or full-service restaurant operation is required; with at least 2-3 years’ experience in a management role (i.e. Assistant Restaurant General Manager (AGM), FOH Manager, Service Manager, Senior Manager, Restaurant Manager, Hospitality Manager, or comparable restaurant management role
• Fast casual and/or upscale-casual restaurant experience is highly preferred
• Some prior experience to high-volume restaurant service/management is required
• Prior multiunit experience is HIGHLY preferred 
• Corporate restaurant background with a strong foundation in systems is a big plus
• Bachelor’s degree is VERY strongly preferred
• Outstanding longevity in past positions and/or proven upward mobility and career progression
• Eager to learn and grow
• Proven track record in leading and motivating a team
• An infectious, positive attitude
• Outstanding hospitality skills
• Energetic and dynamic personality
• Thoughtful, intelligent, and articulate, with the ability to learn new things and take direction while leading the team by example
• Strong interpersonal skills
• Acute attention to detail
• Effective problem-solving skills
• Excellent leadership and organizational skills
• The ability to lead, manage and train a staff of 100 or more team members
• Excellent written and verbal communication skills
• The ability to work well under pressure
• Strong knowledge of food & beverage culture and current industry trends
• Experience in managing P&L
• Able to stand/walk for long periods of time
• Develops relationships with guests to create & maintain guest retention
• Food Safety Certification
• Flexible schedule and ability to work mornings, weekends, and holidays as needed

Benefits Package Includes:

• Base Salary in the $90-120k range depending on title/experience level
• Quarterly Bonus Structure  
• 401k with employer matching
• Group Medical, Dental, and Vision Insurance 
• Life Insurance
• PTO Plan

Popular successful group with a loyal following is seeking a Production Manager/Supervisor for their in-house production facility. Ideal candidates will have artisanal baking experience and a background managing high-volume commercial kitchens or bakeries. Great chance to join a people-driven company that’s growing! Role based in Southeast LA.

Production Manager/Supervisor Responsibilities:

• Oversee food production within the facility ensuring production is on time and meets the standards of the company
• Oversee vendor relationships, purchasing, and inventory
• Maintain a positive work environment through effective, professional communication with other employees and managers 
• Lead, mentor, and train a strong team
• Administrative tasks: ordering, inventory, scheduling, etc.
• Maintain exceptional standards of safety & sanitation of the commissary kitchen

Production Manager/Supervisor Requirements:

• 3+ years’ experience in a management role (such as Commissary Chef, Production Manager, Head Baker, etc.) in a large-scale production facility, commissary kitchen or high-volume operation
• Hands-on leadership and excellent communication skills
• High volume batch cooking – familiarity with production schedules 
• Organized and detail-oriented, especially with food quality, food safety and sanitation, and productivity
• Competence with systems and computer programs  
• A flexible schedule is required: early mornings, nights, holidays, etc

Compensation Includes:

• Base Salary in the range of$95k-$105k
• Group Medical, Dental, and Vision Insurance
• Life Insurance
• PTO Plan

Rare day-oriented position with a popular local group – and a primarily Monday to Friday schedule! This technique-driven counter service concept is searching for a Culinary Director to drive R&D, training, and development. The group is dedicated to consistent quality products for their guests and are thoughtful to changes to their fine-tuned menu. The role requires a keenly analytical chef who thrives on the process of obtaining precise final products through close collaboration with ownership, training department, and operations. The ideal chef will need to have strong communication skills when it comes to giving and receiving feedback, particularly with a “scientific method” approach to recipe working – and translating that into training that can be rolled out across the locations within Los Angeles.

Home office is based out of the Valley, but as with all multiunit roles, local travel within LA to respective locations is required. Past background in casual / counter service concepts required.

Culinary Director Responsibilities:

• Collaborate closely with ownership and team on recipe development, training, roll-outs, and development of kitchen teams and culinary leadership
• A passion for the process of recipe testing and the ability to give and receive feedback
• Write recipes and formulas consistent with established company systems and standards
• Craft recipes with ability to scale for high volume production
• Work within budgeted food cost and pricing models
• Assist in development of training materials for recipes as part of the implementation process to ensure consistent execution
• Collaborate and assist with development of a kitchen leadership program
• Travel to store locations as needed for training, quality assurance, roll-outs, etc. 
• Support a positive, empowered work environment consistent with company values

Culinary Director Requirements:

• Recent prior experience as an R&D Chef, Culinary Director, Area Chef, Regional Chef, Corporate Chef or Culinary-focused Corporate Trainer
• Strong collaborative spirit and works well with others
• Prior recipe & development experience, including developing, scaling, and costing recipes to meet specific needs
• Past QSR, fast casual, or counter service experience while still working with scratch kitchens is required
• Ability to travel within Los Angeles to various locations
• Highly motivated individual who can work self-sufficiently
• High level of attention to detail and organizational skills
• Effective written and oral communication skills

Compensation Package Includes:

• Base Salary in the $90-$120k range
• No bonus
• Medical, dental, vision
• PTO
• 401k
• Paid holidays off
• Mileage and parking

This is an exciting opportunity to join a reputable and popular restaurant in San Fernando Valley! Backed by an established restaurant group with a collection of several other successful restaurants and bars, this high-end concept is always a hit with guests. Featuring a contemporary menu and a well-curated craft cocktail program, the restaurant brings an approachable sophistication to the traditional fine dining experience.

Looking for an energetic, experienced, Executive Chef with good leadership skills. The Chef should be passionate about coaching, developing and respectfully leading the team while holding them accountable to high standards. Menu is updated 1-2 times a year, so creativity is there, but limited.

Executive Chef Responsibilities:

• Proactively managing costs and budgets
• Ensuring that all food meets the highest standards of quality and consistency
• Maintaining proper ordering, inventory, and P&Ls
• Staff Management (scheduling, hiring, training)
• Lead and mentor a strong team while fostering an upbeat, positive work environment
• Ensuring best practices for safety and sanitation in the kitchen

Executive Chef Preferred Requirements:

• 3+ years experience in a similar role (Chef de Cuisine, Executive Sous Chef, Exec Chef, Head Chef, Executive Kitchen Manager)
• Local candidates highly preferred

• Excellent communication skills and leadership qualities
• Experience in high-volume operations
• Proven methods in creating a positive and fun work environment
• Exceptional standards for cleanliness, health, and safety
• Expert knowledge and fully fluent in P&L, managing inventory, and cost controls

• Flexible schedule, including weekends, and on holidays

Compensation / Benefits:

• Competitive Base Salary in the $100-120k range
• Bonus Plan
• PTO
• Group medical benefits