CAMPHOR is a One Michelin Star modern bistro located in DTLA’s bustling Arts District led Executive Chef Max Boonthanakit.

Camphor celebrates effortless, relaxed dining, where classic French flavors and culinary techniques take center stage. The menu offers a delightful blend of refreshing, refined, and light dishes, all served in a laid-back, convivial atmosphere. Drawing inspiration from the fundamentals of good food, it features a shareable array of small plates, complemented by an extensive selection of carefully curated wines and cocktails for the perfect pairing.

We are looking a Chef de Cuisine to join our team that is committed to being part of an amazing experience.  

Key Responsibilities:

• Lead the opening shift, including managing food orders, inventory updates, pricing adjustments, receiving and storage, inspections, and menu changes.
• Oversee and ensure the smooth operation of the back-of-house (BOH), including food prep, cooking, inventory management, waste control, and supervising kitchen staff.
• Train and efficiently run all kitchen stations with precision and consistency.
• Maintain consistency in the taste, presentation, and portioning of all dishes.
• Monitor and control food costs, and handle daily ordering of food products and supplies.
• Collaborate with the General Manager (GM) and Sous Chef to create daily prep lists and assign tasks to BOH staff.
• Perform routine line checks throughout the day to ensure the quality of all menu items.
• Work with the GM and Sous Chef to maintain and update recipe books regularly.
• Conduct audits of kitchen areas and staff to ensure compliance with health codes.
• Manage BOH staff scheduling to optimize efficiency.
• Facilitate effective communication between the Front of House (FOH) and BOH regarding food production, timing, special requests, and needs.
• Partner with GM and management to recruit, hire, onboard, train, and develop BOH staff as needed.
• Lead by example, fostering a positive work environment and setting a high standard for the hourly staff.
• Adhere to all food safety regulations, including labeling, time and temperature controls, and maintaining staff hygiene standards.
• Follow safety and emergency protocols to ensure the well-being of staff, guests, and property.
• Stay informed on industry trends, particularly sustainability practices, and maintain a strong understanding of current developments.
• Be flexible with working hours, including early mornings, late nights, and weekends.