NOW HIRING: CHEF DE CUISINE (HIGH-VOLUME, SYSTEMS-DRIVEN)

We’re a busy restaurant serving homemade California cuisine. We’re looking for a hands-on kitchen leader who is great on the line and great with systems—someone who can build structure that keeps the kitchen running clean, consistent, and calm.

COMPENSATION + PERKS
$90,000–$105,000/year (DOE)
2 weeks PTO
Free meal every shift
Easy (free) parking in the area

SCHEDULE
Full-time, 5 days/week
Weekends & holidays required

WHAT YOU’LL DO (SYSTEMS + EXECUTION)
Lead high-volume service: ticket flow, speed, consistency, station leadership
Build and maintain par systems for prep, line, and ordering (by station + by daypart)
Create clear prep lists that match volume and reduce waste/86’s
Implement a cleaning system (daily/weekly/monthly checklists, accountability, deep-clean cadence)
Own scheduling + station plans based on stations and volume (not just headcount)
Manage callouts using a coverage ladder and clear expectations
Train and develop cooks: recipe execution, knife skills, multitasking, standards
Maintain food safety compliance (ServSafe standards, labeling, rotation, logs)

WHAT WE’RE LOOKING FOR
7+ years in busy, high-volume kitchens
3+ years in a leadership role (Chef de Cuisine, Sous Chef, Kitchen Manager) with proven ownership of systems
Strong station versatility and ability to jump on the line when needed
Evidence you’ve built systems before: pars, ordering routines, cleaning programs, training plans
Calm, direct communication and consistent follow-through
Reliable and team-first
ServSafe / Food Handler required (or able to obtain immediately)

TO APPLY
Email your resume + a short note answering these:
Approx volume at your last two kitchens (covers or tickets per shift)
Example of a system you built (pars, cleaning, prep, ordering, training)
Have you owned schedules + handled callouts? Brief example.