L & E Oyster Bar in Silver Lake is a 13 year old neighborhood restaurant specializing in seafood and American classic dishes.

Job Details

The Executive Chef role expects that you work closely with the General Manager and company management to maintain all kitchen standards, this includes holding all cooks accountable for their stations and producing high quality, consistent food. 

Schedule:  

• Minimum 5 days a week, 10-hour days.
• Weekends and Holidays are a must.
• 2 consecutive days off on a regular week.
• Available to cover shifts when necessary.

Job Duties:

• Consistently maintain a high level of cleanliness throughout the kitchen that aligns with the expectations of the Health Department.
• Administrative duties for the Kitchen: schedules, checking payroll punches, costing, inventory, ordering, invoicing, etc. 
• Quality control on product and finished dishes.
• Practice proper receiving processes; all product should be checked for quality before received.
• Help to ensure that there is never excessive overtime unless otherwise approved by upper management. Control labor.
• Lead all progressive counseling, with approval from GM, for kitchen staff and keep staff accountable. 
• Create and maintain kitchen schedules according to labor budget allotted. 
• Identify and address any maintenance issues as soon as they arise and properly communicate those issues to upper management.
• Help to oversee staffing and if necessary work any buyouts or private events.
• Maintain positive attitude in the workplace and keep morale high.
• Global knowledge of food service.
• Ability to multitask and to prioritize in a fast paced environment.
• Must have strong communication and customer service skills.
• Working knowledge of common computer programs (Word, Excel, Google)
• Other duties as assigned.
• Maintain a healthy and safe work environment.
• Work collaboratively with other departments for the success of the business and guest satisfaction.

On the Line: 

• Ensure all BOH staff is completing their tasks.
• Filling in for cooks in the event of a call-out.
• Ability to work on all stations.
• Must be able to expedite.
• All recipes should be tasted as they are completed throughout the day .
• Responsible for teaching and training all staff on new dishes and stations .

Physical Requirements:

• Must be able to stand and exert well-paced mobility for up to 8-10 hours in length.
• May be required to lift 50 pounds.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.