Hospitality Confidential is pleased to present an exciting new Chef de Cuisine position in Los Angeles, CA! Our client is a casual, upscale French Bistro preparing to offer a thoughtfully curated, seasonal menu featuring refined takes on classic French cuisine! This role requires a strong understanding of food/labor cost control, and kitchen organization. The ideal candidate will lead by example, and train kitchen staff to uphold recipe standards to maintain consistency across all dishes. If you love creating and executing innovative menu items while ensuring the highest quality ingredients through careful purchasing and inventory management, we’d love to connect with you!

Summary:

We are searching for a Chef de Cuisine to lead our team at a soon-to-open French Bistro. We will be serving a roster of highly-executed French dishes across a seasonal menu. A minimum of two years experience cooking in French restaurants is necessary. The ideal candidate should have a great attention to detail, passion for cooking and excellent service, and the desire to learn, while inspiring the staff to do the same. You must be well organized, focused, have good communication skills, be a leader, have a very strong work ethic, and a true passion for the culinary arts. The ideal candidate must possess superb communication skills along with a positive attitude and provide structure in a team environment with a strong work ethic. Spanish proficiency is a plus. This position is full-time and salary based.

Responsibilities:

• Passion for and expertise in cooking.

• Attention to detail.

• Ability to make decisions.

• Ability to motivate and discipline staff.

• Organizational skills.

• Ability to communicate effectively.

• Desire to improve and create.

• Proactively ensure compliance of food safety and hygiene regulations at all times.

• Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.

• Support the Executive Chef in all BOH operations and communicates goals for the kitchen department and overall vision for the restaurant

• Management of labor

• Inventory oversight

• Supervise the production of food at all stations, assisting the cooks when needed

• Maintain kitchen equipment following food & safety/restaurant standards of cleanliness and organization

• Recognize the importance of employee morale and lead by example

Duties include:

• Creating and executing fresh dishes for the menu

• Overseeing purchasing to maintain and provide the freshest ingredients possible

• Follow through with training of employees to make sure that all dishes are consistently created according to recipes and guidelines

• Being responsible for everyday operation of the kitchen and ensuring that dishes are executed correctly and delivered to guests efficiently

• Being familiar with high sanitation standards, budgeting cost and inventory guidelines, proper ordering and receiving, and organization of walk-in refrigerators and storage rooms

• Being able to work in a fast-paced, busy restaurant that requires a positive, team player attitude

• Must be able to work varied shifts including weekends and holidays

• Must have a Manager ServeSafe certificate

Compensation & Benefits:

• $90k - $110k annual base + monthly bonus

• PTO

• Parking spot provided

Our client reserves the right to modify benefits in whole or in part, at any time and from time to time.

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.