Chef de Cuisine

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 teamExecute core menu items with a commitment to high quality and consistencyCollaborate on and create specials and seasonal offeringsCreate a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfactionProactively managing costs and budgetsOversee ordering, inventory, and vendor relationshipsEnsure best practices for safety and sanitation in the kitchenChef 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 ChefExperience working with high-intensity broilers and all-scratch kitchensKitchen Spanish highly preferredExcellent communication skills and leadership qualitiesAbility to perform in a high-volume, fast-paced environmentKnowledge of P&L, managing inventory, and cost controlsExceptional standards for cleanliness, health, and safetyFlexible schedule, including nights, weekends, and holidaysCompensation / Benefits:Base Salary in the range of $100k-120kDiscretionary annual bonusMedical benefitsPTO Plan401k