Cafe Triste is looking for a Chef. We are a small restaurant and wine bar in Chinatown, Los Angeles with a unique model and style of service. Not exclusively by any means, but Triste is not unlike a group of restaurants abroad such as Anima del Vi in Barcelona, Hector's or the Yellow Bittern in London, and Aux Deux Amis or Delicatessen Cave in Paris. We're a group of people very passionate about food, wine, and hospitality. Our kitchen is modest, built into the bar without gas or a hood vent. Despite the boundaries we serve a full food menu every night, which is utterly malleable to the energy, intention and skill of the person designing and cooking it.
This is a job about imagination and strong systems. We're looking for someone to run the kitchen, create a new menu, and split their time between working service and prep. This is the ideal job for somebody who has been a chef and struggled to find people as passionate as themselves, is creative, and likes to work. It's an opportunity to showcase a unique point of view as well as learn about wine, cheese, and collaborate with a food literate team that is hands on in every aspect of the restaurant. Working service includes cooking as well as running food, bussing tables, and washing dishes. The chef here is someone who wants to do everything and contribute to making Triste the best it can be.
The exact role can be tailored around the right person but you'll be responsible for creating the main cafe menu, specials for events, a recipe book, ordering, inventory, food costing, managing the other kitchen team, teaching them, as well as creating the framework for how service will run. This is a snapshot of the role, it's a dynamic position. Interest and experience in natural wine a big plus.
The schedule will be divided between a mix of service shifts at night and dedicated prep and admin days.
While we have something in place that has been working well for the three years we've been open, this is also an opportunity for someone to re-think and grow the foundation of what we've already built.
Serious applicants only, please no private chefs, or cooks without at least a handful of years as a Sous Chef in a solid restaurant at minimum. The pay is good and the culture and morale of the restaurant exceptional. The right candidate will prepare a sample menu and tasting as part of hiring process.
