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Chef de Cuisine
Summary
Chef de Cuisine
| Salary | Competitive salary |
| Schedule | Full Time |
| Start date | Thu, 03 Jan 2019 20:00:00 GMT |
| Experience | Minimum 3 years of experience |
| Location | 1620 Silver Lake Blvd, Los Angeles, CA 90026, USA |
| Category | Restaurants |
| Cuisine | California Cuisine |
Chef de Cuisine
Description
We're looking for an experienced chef de cuisine to helm the kitchen at our ambitious, critically acclaimed Silver Lake restaurant. We're seeking someone who shares our goals: to create high-caliber, beautiful food that is colorful, creative, fulfilling and healthful; to run a business based on positivity, happiness, respect, communication, healthfulness and sustainability; to create a workplace that is nurturing, community-oriented and fun. A knack for operational strategy, an intense love of vegetables, and an optimistic, can-do attitude are key.
Prior experience at an executive sous chef, chef de cuisine or executive chef level is required, as are strong managerial, operational and financial acumen. Experience with an open-all-day business and catering is a plus (but not required).
Our restaurant has 60-ish seats, sources primarily from the Santa Monica farmers market, and has a robust pastry program.
The CDC's responsibilities include leading our 17-person BOH team (including 2 sous chefs) and managing the kitchen’s daily operations. She or he will be tasked with promoting a kitchen culture based on respect, happiness, support, communication, health and fun – all while putting out the most delicious, lovely, top-notch food possible, and running a tightly organized, financially sound operation.
She or he will work extremely closely with the owners and the FOH management team to strategize growth, education, excellence and success.
This is a position with opportunities for serious growth (by way of future ventures that are in the works).
Primary Responsibilities
• Play an integral organizational and creative leadership role in an exciting, ambitious restaurant
• Strive to create an open, respectful, healthy, inspiring work environment
• Oversee and manage all areas of the kitchen (including inventory, food costing, scheduling and staffing)
• Maintain the highest possible standards of quality, cleanliness, precision and execution amongst the BOH team and throughout the BOH space
• Strategize ways to improve BOH and overall restaurant operations
• Drive the collaborative creation of a hyper-seasonal, vegetable-centric menu
• Assist in catering, private and other special events
Compensation: commensurate with experience, and extremely competitive
Prior experience at an executive sous chef, chef de cuisine or executive chef level is required, as are strong managerial, operational and financial acumen. Experience with an open-all-day business and catering is a plus (but not required).
Our restaurant has 60-ish seats, sources primarily from the Santa Monica farmers market, and has a robust pastry program.
The CDC's responsibilities include leading our 17-person BOH team (including 2 sous chefs) and managing the kitchen’s daily operations. She or he will be tasked with promoting a kitchen culture based on respect, happiness, support, communication, health and fun – all while putting out the most delicious, lovely, top-notch food possible, and running a tightly organized, financially sound operation.
She or he will work extremely closely with the owners and the FOH management team to strategize growth, education, excellence and success.
This is a position with opportunities for serious growth (by way of future ventures that are in the works).
Primary Responsibilities
• Play an integral organizational and creative leadership role in an exciting, ambitious restaurant
• Strive to create an open, respectful, healthy, inspiring work environment
• Oversee and manage all areas of the kitchen (including inventory, food costing, scheduling and staffing)
• Maintain the highest possible standards of quality, cleanliness, precision and execution amongst the BOH team and throughout the BOH space
• Strategize ways to improve BOH and overall restaurant operations
• Drive the collaborative creation of a hyper-seasonal, vegetable-centric menu
• Assist in catering, private and other special events
Compensation: commensurate with experience, and extremely competitive
We're looking for an experienced chef de cuisine to helm the kitchen at our ambitious, critically acclaimed Silver Lake restaurant. We're seeking someone who shares our goals: to create high-caliber, beautiful food that is colorful, creative, fulfilling and healthful; to run a business based on positivity, happiness, respect, communication, healthfulness and sustainability; to create a workplace that is nurturing, community-oriented and fun. A knack for operational strategy, an intense love of vegetables, and an optimistic, can-do attitude are key.
Prior experience at an executive sous chef, chef de cuisine or executive chef level is required, as are strong managerial, operational and financial acumen. Experience with an open-all-day business and catering is a plus (but not required).
Our restaurant has 60-ish seats, sources primarily from the Santa Monica farmers market, and has a robust pastry program.
The CDC's responsibilities include leading our 17-person BOH team (including 2 sous chefs) and managing the kitchen’s daily operations. She or he will be tasked with promoting a kitchen culture based on respect, happiness, support, communication, health and fun – all while putting out the most delicious, lovely, top-notch food possible, and running a tightly organized, financially sound operation.
She or he will work extremely closely with the owners and the FOH management team to strategize growth, education, excellence and success.
This is a position with opportunities for serious growth (by way of future ventures that are in the works).
Primary Responsibilities
• Play an integral organizational and creative leadership role in an exciting, ambitious restaurant
• Strive to create an open, respectful, healthy, inspiring work environment
• Oversee and manage all areas of the kitchen (including inventory, food costing, scheduling and staffing)
• Maintain the highest possible standards of quality, cleanliness, precision and execution amongst the BOH team and throughout the BOH space
• Strategize ways to improve BOH and overall restaurant operations
• Drive the collaborative creation of a hyper-seasonal, vegetable-centric menu
• Assist in catering, private and other special events
Compensation: commensurate with experience, and extremely competitive
Prior experience at an executive sous chef, chef de cuisine or executive chef level is required, as are strong managerial, operational and financial acumen. Experience with an open-all-day business and catering is a plus (but not required).
Our restaurant has 60-ish seats, sources primarily from the Santa Monica farmers market, and has a robust pastry program.
The CDC's responsibilities include leading our 17-person BOH team (including 2 sous chefs) and managing the kitchen’s daily operations. She or he will be tasked with promoting a kitchen culture based on respect, happiness, support, communication, health and fun – all while putting out the most delicious, lovely, top-notch food possible, and running a tightly organized, financially sound operation.
She or he will work extremely closely with the owners and the FOH management team to strategize growth, education, excellence and success.
This is a position with opportunities for serious growth (by way of future ventures that are in the works).
Primary Responsibilities
• Play an integral organizational and creative leadership role in an exciting, ambitious restaurant
• Strive to create an open, respectful, healthy, inspiring work environment
• Oversee and manage all areas of the kitchen (including inventory, food costing, scheduling and staffing)
• Maintain the highest possible standards of quality, cleanliness, precision and execution amongst the BOH team and throughout the BOH space
• Strategize ways to improve BOH and overall restaurant operations
• Drive the collaborative creation of a hyper-seasonal, vegetable-centric menu
• Assist in catering, private and other special events
Compensation: commensurate with experience, and extremely competitive
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Start date | Thu, 03 Jan 2019 20:00:00 GMT |
| Experience | Minimum 3 years of experience |
| Location | 1620 Silver Lake Blvd, Los Angeles, CA 90026, USA |
| Category | Restaurants |
| Cuisine | California Cuisine |
Skills
management
Leadership
operational acumen
By applying you confirm you have these skills.
Botanica Restaurant and Market
California Cuisine
| Salary | Competitive salary |
| Schedule | Full Time |
| Start date | Thu, 03 Jan 2019 20:00:00 GMT |
| Experience | Minimum 3 years of experience |
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1620 Silver Lake Blvd, Los Angeles, CA 90026, USA