About Ayla
Opening in later 2025 in the heart of Venice, Ayla is a farm-to-table restaurant celebrating the union of refined American cuisine and timeless Mediterranean flavors. Just steps from the beach, our space offers a warm, coastal charm where neighbors and visitors alike will feel instantly at home.
Our menu highlights seasonal California produce, sustainable seafood, and housemade specialties, crafted with a focus on freshness, balance, and flavor. Dishes draw inspiration from the Mediterranean coastline while honoring the bounty of local farmers and purveyors.
The dining experience is complemented by a thoughtful beverage program, including a curated wine list, craft cocktails, and a selection of non-alcoholic pairings. Guests can expect a welcoming atmosphere that blends laid-back Venice energy with a refined approach to hospitality.
At our core, Ayla is about community, creativity, and care. We’re building a collaborative team culture rooted in respect, passion, and pride of craft. Join us as we bring this new chapter of Venice dining to life.
Key Responsibilities
- Support the Executive Chef in all aspects of kitchen operations
- Lead and supervise BOH staff during prep and service
- Maintain consistency, quality, and cleanliness across all stations
- Conduct daily line checks and ensure adherence to food safety protocols
- Oversee inventory, ordering, and cost controls
- Train and mentor team members on technique, prep, and station readiness
- Assist in menu development, tastings, and seasonal specials
- Serve as kitchen lead in the Executive Chef’s absence
- Communicate equipment or maintenance needs proactively
- Collaborate with FOH team on daily specials and service expectations
- Perform administrative duties as needed
Qualifications
- Minimum 2 years of experience as a Sous Chef or Lead Line Cook in a high-quality, fast-paced kitchen
- Strong knife skills and cooking fundamentals
- Calm, organized leadership under pressure
- Proven ability to lead and mentor a team with professionalism and efficiency
- Culinary degree preferred but not required
- Valid ServSafe Manager Certification required
Working Conditions
- Must be able to stand for extended periods
- Must be able to lift up to 50 lbs
- Must be available to work evenings, weekends, and holidays
- Regular schedule: Tuesday-Sunday for dinner service, plus weekend brunch
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
Compensation & Benefits
- This is a full-time, exempt position.
- Salary: $75,000–$100,000/year, based on experience
- Medical and dental insurance
- Employer-provided life and disability insurance
- Paid time off (PTO) in accordance with California law and company policy
- Opportunities for advancement in a growing concept
- Employee Dining Discount
