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Chef de Cuisine
Park Hospitality
1538 Sunset Blvd, Los Angeles, CA
Park Hospitality hiring Chef de Cuisine in Los Angeles, CA

Park Hospitality hiring Chef de Cuisine in Los Angeles, CA

Park HospitalityMore Info

Full Time • Salary ($100k)
Expires: Jul 12, 2024

260 people viewed

Required Years of Experience

3 years

Job Details

Park Hospitality (Donna’s, Lowboy, Bar Flores) is looking for a Chef de Cuisine! 

We are a small, growing group of neighborhood bars and restaurants with a strong sense of community and hospitality. Our first venue, Wolf and Crane, is a Japanese whisky and cocktail bar in Little Tokyo that just celebrated its 10-year anniversary. On Sunset in the heart of Echo Park, we operate Bar Flores, a female-centered and latin inspired cocktail bar, Lowboy, a neighborhood bar with everything you could want, easy atmosphere, good drinks, and delicious smash burgers, and most recently, Donna’s, an East-coast inspired, Italian red-sauce joint that feels like a nightly dinner party. In all of our venues we strive to create comfortable spaces where our guests feel at home.

We are looking for an experienced Chef de Cuisine to oversee daily kitchen operations and lead our BOH teams at Donna’s, Lowboy and Bar Flores. The Chef de Cuisine is responsible for employee coaching, training and development, management of inventory, cost of goods and ordering, and ensuring that all aspects of operation comply with applicable company policies. You will be held responsible for the performance of the BOH team, the successful execution of service, and ensuring consistent execution of our product to a high standard.

Ideal candidates will possess at least 3 years experience in a management position in a high-volume, Chef-driven kitchen and must be able to demonstrate a positive, team-oriented attitude and proficiency at running all line stations and managing staff members. This is a multi-unit operation with multiple menu concepts and kitchen areas; experience with managing multiple revenue centers is a plus, but not required. 

 Responsibilities include, but are not limited to:

  • Leading Service
    • The CDC will play an active role in nightly service, whether expediting or cooking on line. 
    • Lead by example through clear communication and guide cooks towards success.
    • Ensure food is always meeting or exceeding the expectations of our guests. 
    • Oversee day-to-day food preparation and line execution for the restaurants in accordance with established systems and procedures.
    • Work closely with front-of-house staff to ensure smooth service and guest satisfaction.
  • Management and Coaching of BOH Team
    • Assist Executive Chef in hiring, training, supervising, and scheduling of hourly employees in accordance with cost controls and forecast needs.
    • Train new employees in preparing, cooking and presenting food in accordance with established recipes and standards.
    • Grow Sous Chef team through continued education and task delegation.
    • Evaluate team performance and take appropriate corrective action as needed to hold team members accountable.
    • Create a positive environment in which all employees have the ability to maximize their potential.
    • Be a part of an inspirational leadership team and developer of talent.
    • Ensure that all safety and security policies and procedures are followed and immediately corrected, and report unsafe behavior and conditions
  • Kitchen Organization 
    • Ensure the team is maintaining a high level of cleanliness and organization.
    • Audit food storeroom items and storage to maintain consistent quality products and ensure adherence to all health code requirements.
    • Address all R+M issues in a timely manner.
  • Ordering and Inventory
    • Oversee ordering and daily reception of product from vendors, inspect quality, safety, accurate pricing, and consistency of all items, and oversee storage and inventory of product.
    • Assist in taking daily inventory of products to create orders for all vendors, as necessary.
    • Assist in taking monthly inventory to produce data needed for end of period COGS and P&L analysis.
    • Maintain inventory levels and control food costs through effective purchasing and waste management.
  • Menu Development
    • Collaborate with Executive Chef and Executive Sous Chef in menu development, testing, ideation, and dish creation

Compensation is based on experience, is competitive, and includes health benefits. Please provide a resume, references, and a cover letter expressing why you would make a good fit for our team and what makes you qualified for consideration. Final candidates will be asked to execute a small tasting for Chefs and company Directors.

We are an equal opportunity employer. Applicants must be able to endure working long hours in a kitchen environment and lifting objects up to 50 lbs in weight, and must be able and willing to work mornings, evenings, weekends, and/or holidays based on the needs of the business. Attitude, respect, and initiative are more valuable than specific experience, as we are determined to welcome only those candidates who enjoy taking part in a well-run operation with a team that takes pride in the work they do.

Compensation Details

Compensation: Salary ($100,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts

Required Skills


Team Management

Menu Development

Inventory Management

Cost Control

Kitchen Organization

Training and Development

Food Preparation

Vendor Management

Health Code Compliance

Safety and security

Menu Ideation

Waste Management

Event Planning


Read more

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Part of Park Hospitality