Now Hiring: Chef de Cuisine (CDC) – Venice, CA
Location: Venice, CA
Position Type: Full-Time, Exempt
Salary Range: $90,000 – $100,000 annually
Lead the Kitchen. Build the Team. Set the Standard.
We're looking for a seasoned Chef de Cuisine to lead the back-of-house team at our neighborhood café in Venice. This is a unique opportunity for a skilled culinary professional who thrives in a fast-paced, high-integrity kitchen and is ready to take full ownership of operations — from staff development and systems to seasonal menu execution and cost control.
Position Summary:
As CDC, you'll be responsible for the kitchen's overall direction, coordination, and performance. You will work closely with ownership to develop and execute menus, train and lead a team of chefs and cooks, uphold high standards for food quality and kitchen culture, and ensure full compliance with health, safety, and labor regulations.
Key Responsibilities: Culinary Leadership
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Direct and oversee all food preparation and execution, ensuring consistency, quality, and creativity.
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Collaborate with the CEO to develop and price seasonal menus and specials.
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Maintain up-to-date, accurate recipes and presentation standards.
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Uphold a scratch-cooking philosophy using fresh, local, and responsibly sourced ingredients.
Team & Culture Development
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Lead, train, and mentor all BOH staff, including Sous Chefs, line cooks, and prep team.
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Conduct regular evaluations, provide feedback, and implement performance improvement plans.
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Ensure proper staffing levels and create labor schedules in compliance with labor laws.
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Foster a team culture rooted in respect, accountability, and continuous learning.
Operational Management
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Manage inventory, ordering, vendor relationships, and food cost controls.
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Maintain kitchen cleanliness, organization, and compliance with health codes.
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Ensure proper maintenance and use of all kitchen equipment.
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Lead or support any health department inspections and compliance processes.
Administrative Oversight
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Utilize kitchen management systems, spreadsheets, and reporting tools.
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Maintain documentation for food safety, labor compliance, and team performance.
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Monitor budget adherence, track KPIs, and report regularly to ownership.
Required Qualifications:
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Minimum 5 years of progressive kitchen leadership experience (CDC or Exec Sous level).
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Strong culinary background with scratch-cooking, seasonal menu design, and volume experience.
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ServSafe Manager Certification is required (or the ability to obtain it upon hire).
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Proven leadership ability with experience in hiring, training, and managing teams.
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Fluent in food costing, inventory systems, and labor scheduling.
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Comfortable with digital tools: Google Sheets, Excel, scheduling, and ordering platforms.
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Bilingual (English/Spanish) a plus.
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Must be available to work a flexible schedule, including nights, weekends, and holidays.
Who You Are:
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A calm, clear communicator and confident leader.
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A hands-on chef with a high bar for execution, cleanliness, and detail.
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A collaborative professional who thrives in a positive, fast-moving environment.
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A coach who builds team morale and holds others to high standards.
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A strategic thinker with strong organizational and problem-solving skills.
Equal Opportunity Employer
We are committed to creating a diverse and inclusive workplace. All qualified applicants will receive consideration for employment regardless of race, color, religion, gender, sexual orientation, national origin, disability, or veteran status.
To Apply:
Please send your resume and a brief cover letter outlining your leadership experience, culinary point of view, and what excites you about the opportunity to lead our kitchen!
