We are looking for a few sous chefs for several of our clients. These are all very different positions and cultures. All of these positions require at least 4 years of kitchen management in upscale casual to fine dining environments. You must have some administrative skills under your belt (ordering, receiving, scheduling, inventory, cost controls etc) but all of these companies will be teaching you their systems as well.
Current Top Priority Searches right now:
Sous chef for cool/hip Asian concept that is ON FIRE! This is a great company with strong growth happening now. Qualified chef must have some background with Asian flavors, ingredients and culture. Attention to Chinese and South Asian is a plus. This is a hands on, working sous position that offers learning and growth within this organization. Up to $60K base
Sous chef for American comfort food concept. Upscale southern American food served in an upscale/finer dining venue. This is a very hands on position where you will be working a station 3-5 days of your work week, while you oversee the kitchen. This is an administrative light sous position with a long standing company. Creativity is welcome! Up to $55K base
Kitchen Manager for “gastro pub” concept needed! If you’re a sous chef with experience showing you’re ready for your next step up (4+ years as a sous/AKM), this could be a great opportunity to move up and get in with a company that is known for their focus on training their managers. Offering competitive salary, strong bonus and benefits, this is a long term position for a chef that is committed to this business. Up to $75K base
In search of a CDC for busy beachside restaurant. Work with great owners that are involved with daily operations. Several restaurants in this group, this is for their flagship restaurant that is busy and needs a strong Executive Sous Chef to keep consistency and quality up. Some creativity offered once you’re settled in. Up to $65K base
Please send your most recent resume. These are all in and around Los Angeles and these companies are looking for fairly local talent (SF, SD, Las Vegas etc) but not interested in relocating a chef from the other side of the world. If you arent in LA and do not have solid plans to move here, there's no reason to apply.
