Chef de Partie

Employment Type: Full-Time, Non Exempt
Schedule: 35-40 hours per week
Reports To: Sous Chef/Executive Chef 

In Sawtelle, The Mulberry is a modern Korean American restaurant reimagining the neighborhood bistro. Our team brings experience from celebrated restaurants like Benu, Marea, Daniel, abc Jean-Georges, 53 at MoMA, and the world of Anthony Bourdain.

We blend Korean heritage with precise technique and California ingredients, with a deep respect for fermentation, flavor, and fire. Our menu is playful yet rooted in tradition, offering bold interpretations of Korean American comfort food.

Designed in collaboration with Matt Winter, the space balances swanky elegance with thoughtful comfort. A full bar, curated wine list, and standout pastry program complete the experience.

At The Mulberry, we’re building a disciplined, joyful kitchen culture grounded in excellence, pride, and shared ambition. This is a rare opportunity to join one of LA’s most anticipated openings from the ground up.

• Prepare and cook menu items with precision, consistency, and attention to detail.
• Execute dishes according to established recipes and plating standards.
• Set up and stock stations with all necessary supplies, ingredients, and equipment before each service.
• Follow prep lists and recipes accurately to ensure consistency and minimize waste.
• Ensure all prepped items are stored properly, labeled, and dated in accordance with health and safety standards.
• Assist with receiving and storing deliveries, checking for quality, accuracy, and proper rotation.
• Maintain cleanliness and organization of prep stations, walk-ins, and dry storage areas.
• Maintain cleanliness and organization of your station throughout service.
• Follow proper food handling and sanitation standards at all times.
• Participate in daily prep tasks including cutting, marinating, and portioning.
• Perform regular quality and temperature checks on food and equipment.
• Communicate effectively with teammates and leadership to ensure smooth service.
• Assist with receiving and storing deliveries, checking for quality and accuracy.
• Support end-of-day breakdown, cleaning, and closing responsibilities.
• Participate in deep-cleaning and maintenance of kitchen equipment and workspaces.
• Follow guidance and direction from the Sous Chef and Executive Chef and be open to feedback.
• Uphold a culture of respect, collaboration, and professionalism in the kitchen.

• 1–2 years of experience in a professional kitchen (fast-casual or full-service).
• Strong understanding of basic cooking techniques and kitchen equipment.
• Ability to follow recipes and instructions with accuracy.
• Excellent knife skills with the ability to cut, slice, and portion ingredients with speed and precision.
• Punctual, reliable, and able to work well in a team.
• Maintains a polished and professional personal appearance at all times.
• Excellent communication and time management skills.
• Able to work under pressure in a high-volume environment.
• Valid California Food Handler’s Certification required.

• We are a non-tipping establishment and work off a very unique bonus system.
• Hourly Pay: $23-27/hour (based on experience)
• Open Wednesday through Sunday for dinner only 
• Medical, Dental, and Vision insurance with company contribution

The Mulberry is proud to be an equal opportunity employer. We welcome and consider all applicants without regard to race, color, religion, gender, national origin, age, disability, veteran status, marital status, sexual orientation, or any other legally protected status.