Chef de Cuisine

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

Direct and oversee all food preparation and execution, ensuring consistency, quality, and creativity.

Collaborate with the CEO to develop and price seasonal menus and specials.

Maintain up-to-date, accurate recipes and presentation standards.

Uphold a scratch-cooking philosophy using fresh, local, and responsibly sourced ingredients.

Team & Culture Development

Lead, train, and mentor all BOH staff, including Sous Chefs, line cooks, and prep team.

Conduct regular evaluations, provide feedback, and implement performance improvement plans.

Ensure proper staffing levels and create labor schedules in compliance with labor laws.

Foster a team culture rooted in respect, accountability, and continuous learning.

Operational Management

Manage inventory, ordering, vendor relationships, and food cost controls.

Maintain kitchen cleanliness, organization, and compliance with health codes.

Ensure proper maintenance and use of all kitchen equipment.

Lead or support any health department inspections and compliance processes.

Administrative Oversight

Utilize kitchen management systems, spreadsheets, and reporting tools.

Maintain documentation for food safety, labor compliance, and team performance.

Monitor budget adherence, track KPIs, and report regularly to ownership.

Required Qualifications :

Minimum 5 years of progressive kitchen leadership experience (CDC or Exec Sous level).

Strong culinary background with scratch-cooking, seasonal menu design, and volume experience.

ServSafe Manager Certification is required (or the ability to obtain it upon hire).

Proven leadership ability with experience in hiring, training, and managing teams.

Fluent in food costing, inventory systems, and labor scheduling.

Comfortable with digital tools : Google Sheets, Excel, scheduling, and ordering platforms.

Bilingual (English / Spanish) a plus.

Must be available to work a flexible schedule, including nights, weekends, and holidays.

Who You Are :

A calm, clear communicator and confident leader.

A hands-on chef with a high bar for execution, cleanliness, and detail.

A collaborative professional who thrives in a positive, fast-moving environment.

A coach who builds team morale and holds others to high standards.

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!