Culinary Agents is working with the team at Botanica to connect them with talented hospitality professionals.
Botanica - Now Hiring: Chef
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Botanica Restaurant & Market islooking for an experienced chefto helm the kitchen at our ambitious, critically acclaimed Silver Lake restaurant.Botanica is a seven-year-old,sustainability-focused, women-owned business; we're seeking someone who shares our goals: to create high-caliber, farmers market-driven food that is colorful, creative and exceptional; to run a business based on positivity, respect, communication, healthfulness and sustainability; and to create a workplace that is nurturing, community-oriented and educational. A knack for operational strategy, an intense love of vegetables, and an optimistic, can-do attitude are key. Prior experience as an executive sous chef, chef de cuisine or executive chef level or equivalent is required, as is strong managerial, operational and financial acumen. Experience with an open-all-day business is a plus, as well as an interest in public-facing scenarios such as press opportunities, social media exposure, etc. Our restaurant has 70-ish seats, sources primarily from the Santa Monica farmers market, and has a robust house-made pastry & craft beverage program. We’re currently open Wednesday-Sunday for coffee, pastries and market goods starting at 9am; brunch from 9:30-2:30pm; and dinnerstarting at 5:30pm. The responsibilities include leading our BOH team and managing the kitchen’s daily operations. You will be tasked with promoting a kitchen culture based on our aforementioned business pillars, all while putting out the most delicious, lovely, top-notch food possible, and running a tightly organized, financially sound & sustainable operation. You'llwill work extremely closely with the owners and the FOH management team to strategize growth, education, excellence and success. This is a position with opportunities for serious growth, creativityand learning. Primary Responsibilities Play an integral organizational and creative leadership role in an exciting, ambitious restaurant with a strong public presence Strive to create an open, respectful, healthy, inspiring work environment Oversee and manage all areas of the kitchen (including inventory, food costing, scheduling and staffing) Maintain the highest possible standards of quality, cleanliness, precision and execution amongst the BOH team and throughout the BOH space Constant scrutiny of operations; finding strategic ways to improve BOH and overall restaurant operations Drive the collaborative creation of a hyper-seasonal, farmers market-centric menu Assist in producing for our market, catering, private event andregular special events Compensation is commensurate with experience, and highly competitive – including vacation and healthcare. Physical Requirements: This is a role that requires physical stamina – carrying up to 50 lbs such as produce boxes; organizing prep, service and storage areas; going up and down stairs; and maintaining an energized presence in the kitchen during multiple hours of service.
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