An LA-based Michelin-starred hospitality group is seeking a Group Executive Chef. This newly created role supports the group’s continued expansion, while partnering with senior leadership on culinary strategy and execution. Ideal for an operationally driven multi-unit leader focused on concept development, R&D,  new openings, team mentorship, within a highly respected organization with low turnover.

Recent Michelin, World’s 50 Best, or James Beard experience required. While based in Los Angeles, ability to travel, including internationally, is required.

Group Executive Chef Responsibilities:

• Lead new restaurant openings from concept development through execution
• Menu engineering in collaboration with senior leadership 
• Maintain and elevate culinary standards aligned with Michelin-starred expectations
• Oversee, develop, and refine all BOH systems for streamlined operations with intentional planning
• Hire, mentor, develop, and inspire teams across locations and concepts
• Oversee menu development across breakfast, lunch, and dinner concepts
• Budget planning, forecast, and overall P&L responsibility for BOH operations

Group Executive Chef Preferred Requirements:

• 1+ years’ experience in a multiunit capacity as either a Culinary Director, Corporate Chef, or Regional Chef (or similar position)
• Background in Michelin-starred, James Beard-recognized, or similarly acclaimed kitchens
• Strong foundation across a variety of services 
• Ideally familiar with various service models
• Demonstrated success with new restaurant openings and concept development
• Exceptional leadership and team-building skills with strong communication abilities
• Collaborative mindset
• Comfortable with international travel and a flexible schedule (nights, weekends, holidays)
• Boutique hotel experience a plus

Compensation / Benefits:

• Base salary in the $140k–$150k range
• Medical coverage, plus dental and vision
• PTO Plan
• Relocation Assistance
• No Bonus Plan

Exciting new restaurant opening soon in Glendale is looking for an experienced, driven, and service-oriented General Manager to lead their team and helm a successful opening. The ideal candidate comes from a strong background in respected restaurants with a proven understanding of high-level service, and is a hands-on self-starter when it comes to leadership, implementing systems, and training staff. Someone with sophisticated floor presence who can help build out a strong management team while leading by example is critical. Candidates with prior opening experience are highly preferred. The new restaurant will feature a globally inspired menu with Eastern Mediterranean influence, live music in the evenings, and both brunch service and a late-night lounge component on weekends. This is a great opportunity for an opening-experienced leader with a passion for guest service, a hospitality driven ethos, and strong operational experience!

General Manager Responsibilities:

• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
• Support with all pre- and post-opening activities in collaboration with ownership
• Provide leadership and support with a significant, elegant floor presence
• Continually strive to educate and develop of staff as it relates to food, beverage, and especially service
• Grow and mentor the team through training, development, recruitment and onboarding of new members
• Develop day to day operations plan and SOP’s for the restaurant (daily reports, cash handling and deposit procedures, roles and responsibilities, station guidelines, safety protocols, cleaning and maintenance schedules, sidework checklists, opening and closing duties, shift change outline, injury reporting, etc)
• Oversee floor and kitchen management and ensure standards are met & exceeded as pertains to COGS, inventory management, staffing and cleanliness
• Ensure quality and consistency of all products served
• Maintain positive and cooperative relationships with all vendors and business partners
• Create a positive, energetic, and inviting working environment
• Developing a positive relationship with guests and VIP clientele
• Taking ownership of the business to increase sales and profitability
• Increasing brand awareness by creating marketing plans
• 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
• Holding weekly management and daily shift meetings to communicate updates regarding operations, financial reporting, employee driven topics, training, education on changes and new processes, product or equipment introduction
• Receive and resolve customer complaints in a timely and tactful manner to maintain and improve customer satisfaction
• Be 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

General Manager Qualifications:

• 3+ years’ experience as a Restaurant General Manager (GM), Food & Beverage (F&B) Director, or FOH General Manager; OR 6+ years as an Assistant Restaurant General Manager (AGM), Senior Manager, FOH Department Manager, Service Manager/Assistant General Manager, or Hospitality Manager in an upscale, preferably chef-driven restaurant environment is required
• Opening experience is HIGHLY preferred
• Background in respected restaurants and proven understanding of high-end dining service
• Proven track record in leading and motivating a team
• Passion for food, beverage, and guest service
• Strong knowledge of wine and spirits
• Excellent written and verbal communication skills
• Strong interpersonal skills and ability to manage guest demands
• Highly organized
• Strong attention to detail
• Effective problem-solving skills
• Ability to thrive in a high-pressure environment
• Develops relationships with guests to create & maintain guest retention
• Team player mentality
• Experience and comfortability in dealing with high end/VIP clientele
• Process driven and able to implement operating procedures that will continue to maximize efficiency
• Exceptional standards for cleanliness, health, and safety
• Experience in managing P&L with an ability to control costs as aligned with restaurant’s goals
• Flexible schedule, including weekends, holidays, and late-night shifts is required
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Package Includes:

• Base Salary in the $90-110k range DOE
• Bonus Potential
• Medical Insurance
• PTO / Paid Vacation

Rare primarily Monday-Friday opportunity with a highly regarded hospitality group! This business and industry leader is looking for a talented Executive Chef to lead the culinary operations for a multioutlet concept. The location features a quick service cafe, in-house catering, and the launch of a new private proprietary restaurant. The team is looking for a chef with a background in reputable chef-driven restaurants, knowledge of banquets and/or catering, and familiar with cooking at a high level in scratch kitchens. 

Executive Chef Responsibilities:

• Collaborate on menu development, SOPs, and opening of new small restaurant
• Create fresh menus utilizing the highest quality seasonal ingredients
• Ability to communicate with client and guests, on an as-need basis
• Directly responsible for overseeing the culinary operations of kitchen and staff
• Constructive, thoughtful leadership, mentorship, and coaching to facilitate a positive, respectful work environment
• Manage orders and inventory, maintaining costs of goods and services, proactively addressing labor and food cost
• Ensure food safety and sanitation standards are met, including all health department guidelines

Executive Chef Requirements:

• 3+ years experience as an Executive Chef or 4 years as a Chef de Cuisine / Executive Sous Chef of a reputable high-volume chef-driven restaurant or operation
• Bulk preparation, high-volume, and catering experience are all huge pluses
• Passion for seasonal ingredients and reducing waste
• Excellent and highly effective leadership and communication skills
• Proficient with administrative systems and technology: ordering, labor/food cost controls, and inventory
• Extremely organized and detail oriented
• Highest standards for cleanliness, health, and food safety
• Typically Monday to Friday schedule, with rare outliers depending on seasonal needs

Compensation Includes:

• Base salary in the range of $110-120k
• Bonus Eligibility
• Medical, Dental, Vision Benefits
• Retirement Plan
• PTO Plan

Growing LA-based group is looking for an experienced Executive Chef to add to the team. The caliber of clientele and high-volume nature of the business calls for a talented Executive Chef. Looking for an individual who can lead a smooth service and prides themself on a scratch kitchen. There is a core menu in place with seasonal updates.

This is a great opportunity for someone who wants to be part of an actively growing company!

Executive Chef Responsibilities:

• Provide exemplary leadership to the team
• Ensuring that all food meets the highest standards of quality and consistency
• Maintaining proper ordering, inventory, scheduling, and cost controls
• Ensuring best practices for safety and sanitation in the kitchen
• Leading and mentoring a strong culinary team

Executive Chef Preferred Requirements:

• 3+ years of experience in a similar position (Executive Chef, Chef de Cuisine or Head Chef)
• Previous high-volume experience scratch kitchen experience
• Excellent communication skills and leadership qualities
• Exceptional standards for cleanliness, health, and safety
• Knowledge of general administrative functions such as ordering, inventory
• Flexible schedule, including weekends, and on holidays

Compensation / Benefits:

• Base salary in the $115k-125k range, with room to go up to $130k for a proven leader
• Bonus program
• Medical benefits
• PTO plan

Very successful and growing restaurant & bakery group is looking for an experienced and motivated Recruiting/Talent Acquisition Manager to join their team! Title is flexible for candidates with more extensive recruiting experience. This is a new role for the group that will be based onsite out of the corporate office, with a primarily Monday-Friday schedule. The Talent Acquisition Manager will be responsible for overseeing the full recruitment cycle for all prospective talent and expanding in-house recruiting efforts for the group. Duties include but are not limited to: developing tailored job profiles, designing and implementing creative recruitment strategies, attracting and sourcing candidates through a multitude of platforms, coordinating interview processes, and assisting with onboarding new hires.

The ideal candidate has a proven background in full-cycle recruiting, preferably with some experience in the hospitality/restaurant or a related industry. This person must have a strong sense of initiative and be able to work in tandem with department/corporate leadership to forecast present and future staffing needs, budget for recruiting costs, and help train and develop a small but growing internal recruitment team. A strong understanding of current and projected LA job market trends is essential. Looking for someone who can immediately buy into the company dynamic and hit the ground running to drive brand awareness among prospective talent, and enhance the group’s reach in the job market. Very exciting opportunity to join a well-established group with a loyal following!

Talent Acquisition Manager Responsibilities:

• Develop and implement creative, proactive recruitment strategies for sourcing and connecting with new talent
• Collaborate with department heads and hiring managers to develop customized job profiles and identify staffing needs
• Source potential candidates through in-person talent scouting, brand speaking engagements, hiring events, and digital marketing campaigns including on social media platforms
• Innovate hiring practices by using new methods or channels
• Create and integrate a more robust standardized recruitment process company wide for all levels of employees
• Administrative duties as required including resume revisions and coordinating meetings/assessments for candidates
• Assist with writing job advertisements and job descriptions
• Create social media content for special advertised positions
• Assist in developing marketing materials as needed
• Training and development of recruitment department employees
• Work with corporate leadership to forecast future talent and staffing needs
• Manage and budget for recruitment costs
• Keep track of metrics on a weekly/monthly basis for reporting to executive leadership
• Ensure a positive, inclusive candidate experience from start to finish during the full-cycle recruitment process
• Monitor market trends in hiring practices to ensure company strategy remains in line with market standards

Candidate Requirements:

• 3-5+ years of experience as a Recruiter, Recruiting Manager/Director, Senior Recruiter, Staffing Manager, Talent Acquisition Manager/Director, or comparable title – preferably in the restaurant, hotel, or broader hospitality industry
• Open to candidates without restaurant industry experience who have a proven background in talent acquisition and strong knowledge of the full-cycle recruitment process
• Strong knowledge of current trends, innovations, and best practices within talent acquisition
• Ability to manage multiple and overlapping processes or projects to completion, prioritize effectively and meet deadlines
• Understanding of how voice and tone are essential to communication and brand perception
• Familiarity with various interview techniques
• Organized, creative, and strategic thinker with a process-oriented approach to recruitment, candidate management, and onboarding
• Skilled negotiator with the ability to influence internal and external talent base
• Experience in a cross functional role and driving projects with senior management
• Responsible and self-motivated individual with effective time management and prioritization skills
• Curiosity and creativity to learn and try new things to make an even greater impact
• Effective oral, written & interpersonal communication skills
• Demonstrated ability to work in a collaborative team environment
• Passion for and knowledge of the hospitality industry, restaurants, and the Chef community
• Ability to own multiple tasks or projects concurrently with changing priorities
• Creative problem-solving skills with an innovative mindset
• Genuine interest in people and the satisfaction that comes with helping them
• Highest level of integrity regarding confidential information
• Fluent in the use of Microsoft Office applications and computers
• Knowledge of talent systems and software

Compensation Package Includes:

• Base Salary in the $100-150k range depending on experience level and title determined upon hire
• Annual Bonus
• 401k with employer matching
• Group Medical, Dental, and Vision Insurance
• Life Insurance
• PTO Plan

Acclaimed Michelin Key property is looking for an experienced, service-driven General Manager to lead and take ownership of their main three-meal restaurant. This is a multifaceted outlet with multiple entrances, seating layouts, and a stunning bar space serving craft beverages to complement its California-Mediterranean-inspired menu. The GM will be responsible for overseeing all operational duties and service for the restaurant and IRD, with a strong focus on team development, staff training, cost management, and elevating the guest experience. The ideal candidate is highly service-minded and enjoys being connected both on the floor during service and while training and developing team members. A blend of experience in both respected freestanding restaurants and boutique/luxury hotel dining is highly preferred. Prior union exposure is required. This is a great opportunity for a passionate, proactive team builder to join a premier boutique property in LA!

General Manager Responsibilities:

• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation
• Maintain positive and cooperative relationships with all vendors and business partners
• Lead and direct the work of the management team including scheduling, assigning responsibilities, and setting expectations
• Hire and train managers and supervisors
• Create a positive team dynamic and culture that exists in an elevated working environment
• Develop positive relationships with guests and repeat clientele
• Anticipate the needs of the outlets and act accordingly and in a timely manner
• Ensure quality and consistency of all products served with high standards
• Assist in all daily restaurant floor operations in all capacities, and maintain a strong presence in the restaurant on a regular basis
• Ensure all equipment is kept clean and in excellent working condition
• Encourage and build mutual trust, respect, and cooperation among team members
• Foster opportunities for the team to learn and grow
• Provide leadership and planning to the F&B department to support culture, maximize operations, and enhance guest satisfaction
• Continually strive to educate and develop staff as it relates to food, beverage, and service
• Take ownership of the business to increase sales and profitability
• Set an example for the team by providing excellent hospitality and service at all times
• Be 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:

• 3-5+ years of experience as a Restaurant General Manager (GM), F&B General Manager, Department Manager, Food & Beverage (F&B) Director, FOH General Manager, Director of Outlets, Director of Restaurants, or comparable restaurant management role in a full-service, upscale, freestanding or hotel restaurant concept is required
• Prior experience working in a boutique/luxury hotel restaurant environment is highly preferred
• Prior union experience required
• Strong knowledge of high-caliber food, beverage, and elevated service standards
• Self-starter with the ability to multitask and switch directions accordingly
• Proven track record in leading and motivating a strong, cohesive team
• Excellent written and verbal communication skills
• Strong interpersonal skills
• Highly organized with strong attention to detail
• Effective problem-solving skills
• Ability to thrive in a seasonally fluctuating restaurant environment
• Experience in managing VIP guests and clientele
• Ability to develop relationships with guests to create and maintain guest retention
• Team player mentality
• Process-driven and able to implement operating procedures that will continue to maximize efficiency
• Exceptional standards for cleanliness, health, and safety
• Comprehensive knowledge of expense control including P&L management
• Flexible schedule, including weekends and holidays depending on needs of the season
• Composure in handling complaints, settling disputes, and resolving grievances and conflicts within team or clientele
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Package Includes:

• Base Salary in the $100-110k range DOE
• Bonus Potential
• Group Medical, Dental, and Vision Benefits
• 401k
• PTO plan

Independently owned and operated restaurant group is looking for an Executive Sous Chef for their wildly popular steakhouse. With a well-loved classic core menu, this role collaborates with the Executive Chef and Culinary Director on seasonal updates, specials, and winemaker dinners. Candidates should possess a lead-by-example approach and have an understanding of admin (ordering, inventory, scheduling), with the ability to adapt to the kitchen’s needs as they arise. This is a great opportunity to work with an experienced team and a group excited to support the development of their leaders. 

Executive Sous Chef Responsibilities:

• Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Support Executive Chef in administrative duties: ordering, receiving, quality control, inventory of all kitchen items
• Labor cost controls: scheduling staff as needed based on business trends
• Create a positive work environment through proactive leadership: mentor and coach the team; provide performance feedback, recognition, and mutual respect
• Maintain cleanliness, sanitation and organization along with the safety of all work areas
• Attending to the line as needed to assure a successful service

Executive Sous Chef Requirements:

• 5+ years of experience as a Sous Chef or 3+ years as a Senior Sous Chef, Chef de Cuisine, or Kitchen Manager
• Passion for excellent food quality and ensuring compliance with all health and safety procedures as well as safe food handling practices
• Ability to lead by example, and jump in when and where needed to support the kitchen 
• Excellent communication skills and the ability to genuinely motivate others
• Flexible schedule to include mornings, nights, weekends and holidays
• Strong Spanish skills are preferred 

Compensation / Benefits:

• Base Salary Range of $75-80k
• Strong individual group medical coverage with dental and vision benefits
• 401k
• PTO Plan
• Closed Christmas Day

Michelin Key property is on the search for a talented Executive Chef to spearhead a dynamic F&B program. Looking for a true leader who values low turnover and mentorship as much as they do an ingredient-driven menu. Ideal candidates will come from a blend of respected restaurant and boutique hotel backgrounds, with union exposure required.

This is a rare opening at one of LA’s premier boutique properties!

Responsibilities include:

• Leading a healthy and dynamic kitchen team, including mentoring leadership
• Culinary admin: ordering, inventory, scheduling, etc
• Proactively managing costs, budgets, and labor
• Creating incredible food of the highest caliber
• Overseeing the full scope of the culinary department on a day-to-day basis
• Ensuring best practices for safety and sanitation in the kitchen

Executive Chef Preferred Requirements:

• 2+ years of senior culinary leadership as an Executive Chef of a multi outlet hotel or 4+ as an Executive Sous Chef with leading boutique properties 
• Past experience in chef driven, ingredient driven kitchens highly preferred
• Prior union experience required 
• Past experience with Forbes and/or Michelin Key a huge plus! 
• Flexibility and adaptability as the needs of the business ebb and flow 
• Excellent communication skills and leadership qualities
• Full understanding of managing a kitchen: admin + P&Ls

Compensation includes:

• Base salary in the $150k-170k range
• Bonus plan
• Group medical, dental, vision
• PTO
• 401k 

Popular longstanding neighborhood Italian restaurant is looking for a professional, hospitality-driven Floor Manager with outstanding leadership and communication skills to join the team. Candidates must be highly service-driven, empathetic, and collaborative in order to work in partnership with the GM, build a strong rapport with staff, and establish a positive relationship with guests and the community. A warm floor presence, guest relations prowess, and a lead by example approach are all essential to this role. It is imperative that this person has a bright, outgoing personality in order to model warm, genuine service to the rest of the team while inspiring them to meet and exceed expectations. This is a great opportunity to get in with an amazing and successful company and growing concept!

Floor Manager Responsibilities:

• Oversee the FOH team in collaboration with the GM
• Ensure the team is knowledgeable on the menu items
• Hire, train, motivate and coach team members
• Provide Support for GM in positive manner
• Assist with ordering, inventory, and scheduling
• Perform all aspects of the job with a high level of professionalism and integrity
• Ensure exceptional guest experience in all areas
• Establish and uphold a positive work culture that is in line with company culture, values, and philosophies
• Provide an excellent guest experience and resolve all guest issues
• Maintain, support, and promote company culture and philosophies
• Take initiative and help to build business and repeat customers within the community
• Contribute to controlling costs and maximizing efficiencies
• Maintain health, safety, and sanitation standards
• Hold team accountable to high standards while remaining hands on and leading by example
• Assess employee performance and provide helpful feedback and training opportunities
• Understand and comply with CA labor laws

Floor Manager Qualifications:

• Minimum 2 years’ experience as Restaurant Assistant General Manager (AGM) or 3+ years as a Restaurant Manager, Food & Beverage Manager, Dining Room Manager, FOH Manager, or Hospitality Manager in a full-service, upscale restaurant or comparable concept
• Passion for and strong knowledge of food, beverage, and steps of service
• Eagerness to learn, grow, and be mentored
• Basic understanding of administrative functions and controlling cost of goods
• Acute attention to detail
• Reliable and punctual
• Excellent communication skills, both verbal and written
• Strong sense of integrity and initiative
• Strong interpersonal, leadership, coaching, and conflict resolution skills
• Ability to prioritize and manage time effectively
• Ability to analyze processes and information, identify problems and trends, and develop effective solutions and strategies
• Commitment to providing exceptional service to guests and support to staff members
• Exceptional standards for cleanliness, health, and safety
• Ability to thrive in a high-pressure, fast paced environment
• Computer proficiency, including the use of Microsoft office
• Flexible schedule, including weekends, and on holidays as needed
• Food safety certification

Compensation Package Includes:

• Base Salary in the $75k-80k range DOE
• Medical Benefits
• PTO Plan

Very popular and successful Eastern Mediterranean restaurant is looking for an experienced, service-driven General Manager to lead their team. This role will work closely with ownership to oversee all front of house responsibilities for the restaurant, with a focus on guest service, working the floor, staff development, and P&L oversight. The concept is known for their blend of fine dining-caliber food and service standards presented in a more approachable, chic-casual setting – and the ideal GM will possess an inherent hospitality and service presence and ability to quickly grasp the nature of the concept, in order to deliver superior service and set high standards for the rest of the team. Someone with a warm, outgoing personality who is able to read the room and anticipate guests’ needs is essential. Candidates should also be financial savvy with an eye for numbers, and any prior bar/beverage program oversight is a big plus. A great opportunity to be part of very profitable, beloved concept with ample growth opportunity!

General Manager Responsibilities:

• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
• Develop/improve upon and implement operational strategies, policies, and procedures to increase consistency, efficiency, and quality of guest experience
• Maintain a strong presence in the restaurant on a regular basis and on the floor during service
• Ensure quality and consistency of all products served
• Ensure all equipment is kept clean and in excellent working condition
• Maintain positive and cooperative relationships with all vendors and business partners
• Work to standardize any manuals or forms that can better help streamline operations within the restaurant
• 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
• Creating a positive and fun working environment
• Developing a positive relationship with guests to create & maintain guest retention
• Taking ownership of the business to increase sales and profitability
• Increasing brand awareness by creating marketing plans
• 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
• Stay up to date on industry trends, competition, and customer preferences to identify opportunities for innovation and improvement
• Be 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

General Manager Requirements:

• 3+ years’ experience as a Restaurant General Manager (GM), Food & Beverage (F&B) Director, or FOH General Manager; OR 5+ years as an Assistant Restaurant General Manager (AGM), Senior Manager, FOH Department Manager, Service Manager/Assistant General Manager, or Hospitality Manager in an upscale, preferably chef-driven restaurant environment is required
• Chef-driven restaurant experience and any prior exposure to Mediterranean/Levantine cuisine and/or style of service is a plus
• Cocktail/Bar knowledge is highly preferred
• Passion for high-caliber food, beverage, and guest service
• High-touch service/dining experience highly preferred
• Creative, collaborative, and humble leadership style
• Proven track record in leading and motivating a team
• Excellent written and verbal communication skills
• Strong interpersonal skills and ability to manage guest demands
• High level of emotional intelligence and ability to roll with the punches
• Acute attention to detail
• Ability and desire to take initiative to carry out complex responsibilities with little direction
• Highly effective problem-solving skills, especially when under pressure
• Proven experience driving operational growth and success
• Ability to thrive in a high-pressure, fast-paced service environment
• Exceptional standards for cleanliness, health, and safety
• Experience in managing P&L, administrative functions, and controlling cost of goods
• Flexible schedule, including nights, weekends, and holidays as needed
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Package Includes:

• Base Salary in the $105-130k range DOE
• Quarterly Bonus Potential
• Fully Covered Medical/Dental/Vision Benefits
• Very Competitive PTO Plan
• Growth Opportunities