Vacancy expired!
Restaurant group based in San Francisco & Los Angeles is seeking a driven executive chef to grow and create menus for our new projects in Los Angeles. The chef must specialize in classic French technique and raw seafood, ceviche, sashimi technique.
Duties include:
-Creating and executing fresh dishes for the menu
-Overseeing purchasing to maintain and provide the freshest ingredients possible
-Follow through with training of employees to make sure that all dishes are consistently created according to recipes and guidelines
-Being responsible for everyday operation of the kitchen and ensuring that dishes are executed correctly and delivered to guests efficiently
-Being familiar with high sanitation standards, budgeting cost and inventory guidelines, proper ordering and receiving, and organization of walk in refrigerators and storage rooms.
-Being able to work in a fast-paced, busy restaurant that requires a positive, team player attitude
-Must be able to work varied shifts including weekends and holidays
- The chef will maintain food quality and creativity within two established French restaurants in San Francisco, once or twice a month if necessary
Compensation: This is a full time position with competitive salary, bonuses, health benefits, paid vacation, including potential partnership.
Requirements:
- At least 2 years of kitchen experience as a CDC or Executive chef required
- Previous experience as a chef de cuisine or sous chef at a Michelin starred restaurant or equivalent preferred.
