6,460 Chef jobs in the United States

We are seeking an excited, fun, and passionate individual to join us as our new Chef De Cuisine .

We offer a full suite of  benefits  and perks, including  medical, dental, vision, a 401(k), and Paid Time Off.

Our ideal candidate thrives in a fast-paced, dynamic environment with a passion for all thing's food and beverage. Has an ability to positively lead others while multi-tasking and prioritizing workloads. Must believe in quality by consistently upholding defined standards over time. Able to provide guidance and support for employees, is involved in the day-to-day operations of the Back of House and collaborates and communicates with Front of House team to create genuine guest experiences. Events and banquet experience is preffered as it is a big part of our operation.

Rule of Thirds is a Japanese restaurant in Greenpoint, Brooklyn, by Sunday Hospitality Group, the team behind Sunday in Brooklyn, El Quijote and The Hotel Chelsea.

Rule of Thirds is an equal opportunities employer. Our team is growing, striving every day to make a nourishing and meaningful contribution to our local community. 

Experience and Qualifications:

• Minimum 3 years' experience as a Sous Chef and/or 1 year as a CDC in full service, high volume restaurants.
• Open availability including nights, weekends and holidays.
• Flexible and willingness to adapt to ongoing changes.
• Able to inspire, motivate, and develop employees.
• Proven track record in building high-performing teams.
• Professional and confident verbal and written communication with guests, employees and ownership.

Please apply directly to this ad. 

We are looking forward to meeting you!

More detail about Rule of Thirds part of Sunday Hospitality, please visit

Led by Michelin Star Chef, our restaurant is the premier upscale Persian/Middle Eastern restaurant in the DMV.

We have received many accolades since its opening in June of 2023. Most recently, Joon was awarded the honor of being named to the 2024 New York Times Best Restaurants List.

The BOH is the heart and engine of our beautiful food. We expect you to have an innate love for food and professionalism in the workplace. This is the kind of restaurant that strives to be a source of pride for an entire community as well those that work hard to make it possible. Work here if you hope to become better at what you do everyday because you are surrounded by a group of people wanting the same as well as a leadership team that strives to lift you up at every hurdle.

Our goal is to fill our team immediately, please reach out and don't miss out on a great opportunity to change the direction of your career in hospitality! Weekend availability is a must to apply for this position.

Job Type: Full-time

About US:

Aba , located in Music Lane in downtown Austin, showcases Chef Partner CJ Jacobson's lighter style of cooking with influences from the Mediterranean including Israel, Lebanon, Turkey, and Greece.

Overview:

Aba is now Hiring a CHEF de CUISINE!

Lettuce Entertain You Restaurants is looking for a Chef de Cuisine with 2 years of Chef experience. We reward our teams with benefits, career-long training and growth opportunities.

A Few of Our Benefits:

• Competitive Salary
• Quarterly Bonus
• Paid Time Off - including Paid Holidays, Personal Days & Vacation
• 401(k)
• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Life, Accident Protection & Critical Illness Insurance
• Domestic Partner Benefits
• Restaurant Discounts
• Employee Assistance Program - focusing on a commitment to mental health & wellness

Why Work With Lettuce? 

Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you’re ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today!

We participate in E-Verify / Participamos en E-Verify

Responsibilities:

• Lead the opening shift process as well as including food orders, inventory and price updates; receiving and storage; overseeing inspections; and leading and managing menu changes
• Lead, direct and ensure effective and efficient BOH operations including but not limited to food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen employees
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Track and control food cost, and purchase and order food product and supplies for the restaurant including daily product order
• Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff
• Perform regular line checks throughout the day to ensure quality of all menu items
• Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

Qualifications:

• 4+ years of Chef de Cuisine experience in a full-service restaurant
• Ability to lead and develop teams
• Skilled in managing BOH systems

#CAPOST

Salary Range:USD $70,000.00 - USD $90,000.00 /Yr. More detail about Aba - Austin part of Lettuce Entertain You Restaurants, please visit

Chef de Cuisine / Head Chef – New Restaurant - Opening Jan 2026

Responsible for overseeing all culinary operations, including daily production, quality control, service and team leadership at a new Italian restaurant in Easton, Maryland.

WHO WE’RE LOOKING FOR

Join owner Emily Chandler and Executive Chef Chris Beasley in creating a new restaurant for the company Piazza Italian Market.  Piazza has become a fixture in the “big little” town of Easton where a mix of locals and former Washingtonians make a rich community of eager diners.

The new restaurant, ACCANTO, will operate autonomously from the store but build on its successful program of classic regional Italian foods created from a network of local and international suppliers. 

Italian cooking experience is required.  Chris and Emily are looking for a culinary partner to bring life to a new facet of our business.  We have a great grocery, deli, wine selection, catering department, café, lunch and carry out program but it’s time for us to add night-time dinner service centered around fried appetizers, seasonal vegetables, a wood burning oven with the additional goal of using local, whole animals.

RESPONSIBILITIES

Manager of a Team 

• Maintain a positive and professional working environment based on collaboration, respect and accountability.
• Ensures that all members of your team follow the guidelines for the business
• Holds annual reviews with line cooks and prep staff to give performance feedback.
• Informs Exec. Chef of issues when encountered.

• Works with the General Manager to address customer comments and sales
• Collaborates with the General Manager to run a smooth operation

Manager of Health Standards

• Ensures proper storage, labeling and handling of all products in compliance with Health Dept. regulations.
• Ensures that all kitchen operations are compliant with Health Dept. regulations and company standards.
• Maintain adherence to HACCP plans. Oversee HACCP training for line cooks and prep staff.

Manager of Production  – before and during service

• Oversees daily food production, ensures quality and consistency.
• Creates personnel schedule for line cooks and prep staff
• Lead and train line cooks and prep staff
• Create daily production and weekly prep schedules for the restaurant. Assign tasks, monitor performance, maintain efficiency and high standards.
• Monitor the production of foods. Maintain stock of base recipes. Will communicate with Exec. Chef when questions arise
• Lead nightly service (5 days per week)

Ordering Manager

• Maintains open communication with managers and F&B Director regarding needs, request, issues.
• Places daily produce, meat, seafood and dry goods orders. Will communicate other ordering needs to Exec. Chef or F&B Director.
• Monitors cost of goods with assistance from Exec. Chef and bookkeeper. Observes portion control, waste minimization and rotation of goods best practices.
• Assist Exec. Chef in maintaining high-quality ingredients from multiple vendors. Informs Exec. Chef of issues when encountered. Loops in bookkeeper to issues (items returned or damaged)

Menu Collaborator

• Will collaborate with Exec. Chef and F&B Director on creating new menu items and seasonal updates with a focus on classic Italian cuisine.
• Communicates with Head Baker and Head Pastry Chef about daily prep needs and new menu items

Salary is negotiable, based on experience

More detail about ACCANTO part of ACCANTO & Piazza Italian Market, please visit

About Blackfoot Hospitality

Blackfoot Hospitality is a New York City–based hospitality group dedicated to creating warm, thoughtful, and memorable experiences; our restaurants and events spaces include: The Mary Lane, Market Table, The Clam, and The Little Owl, the Chef's Room at Little Owl, and The Little Owl TownHouse.  With a commitment to excellence in service, culinary creativity, and community engagement, our restaurants serve as welcoming spaces for both guests and staff. We believe in fostering environments where hospitality professionals can thrive while making a lasting impact on the guest experience.

We are looking for a chef de cuisine to lead and inspire our kitchen staff. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.

You should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Top candidates are creative, and passionate about great food and the guest experience.

Chef de Cuisine Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new and seasonal recipes and regularly updating the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Chef de Cuisine Requirements:

• 2+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts guests.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

Physical Demands

• Must be able to stand and walk for extended periods of time (up to 10 hours per shift).
• Ability to lift up to 25 lbs. as needed.
• Frequent bending, stooping, and reaching.
• Ability to work in a fast-paced, high-volume environment.

EEO Statement

Blackfoot Hospitality is an equal opportunity employer and is committed to creating an inclusive and diverse work environment. We celebrate and support differences and do not discriminate on the basis of race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, or any other protected status under applicable laws.

More detail about Blackfoot Hospitality part of Blackfoot Hospitality, please visit

Chef de Cuisine
Big Star

Chicago, IL

Description

For over 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home. This position provides the culinary leadership for our esteemed catering and events division that provides luxury and unique dining and catering experiences.

REPORTS TO:  HEAD OF CULINARY OPERATIONS
TYPE: FULL TIME
FLSA: EXEMPT

POSITION SUMMARY:  The Chef de Cuisine has a genuine passion for food and creative cuisine. They are in charge of all functional and operational aspects in the back of house. This position directly reports to the Executive Chef and Culinary Directors. The CDC directs and oversees all activities in accordance with standardized policies in order to provide efficient, friendly services, innovative menu changes and profitable operations. In this position, in addition to leading the culinary execution, being central to the dining room and guest vibe is essential.

Requirements
 
Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
● Maintains a cheerful, courteous disposition and a neat, clean and professional image
● Manage in a positive and people forward style
● Coordinates directly with the  Director of Culinary Operations regarding menu creation
● Manages BOH payroll edits and ensures all is correct by payroll processing time
● Constantly communicates with purveyors regarding shifts in pricing and applies this knowledge to the
menu planning process to ensure food cost goals are met
● Ensures that the prep and execution of menu is seamless
● Must be the restaurant’s lead food safety expert (ensuring that the facilities are meeting the
requirements of Chicago’s Health Department)
● Communicates directly with the General Manager, FOH and BOH management teams to ensure
operational needs are met, staff food knowledge is complete and restaurant facilities are maintained
● With the aid of the BOH management team, represents the kitchen at all pre-service meetings
● Communicates specials, dietary concerns, pricing and procedure to FOH staff members
● Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them
when needed
● Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary
because of an unexpected absence or extra volume (may also have to work the line in slower seasons or
off peak times)
● Has a strong understanding of company background, core values and philosophy
● Responsible for BOH schedule; ensures the BOH is properly staffed and communicate any staffing issues to People Services
● Handles all BOH staff responsibilities in partnership with People Services (includes: training and
development, employee relations, disciplinary action, documentation, terminations, etc.)
● Maintains composure under pressure
● Effectively communicates with General Manager and other leadership (promptly and fully informs of all
problems or unusual matters of significance)
Minimum Qualifications (Education, Experience, Skills)
● Culinary school or equivalent work experience 
● Minimum 5 years of BOH management experience
● ServSafe Certification required 
● Ability to handle stress under pressure
● Willingness to maintain a clean, healthy, and safe working environment
● Ability to coordinate multiple activities with attention to detail
● Ability to work independently, with minimal supervision

Physical Demands and Work Environment
● Ability to be flexible with job demands and open minded when being asked to complete tasks
● Ability to operate and use all equipment necessary to run the restaurant
● Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
● Ability to work varied hours/days as business dictates
● Ability to stand for up to 8-10 hours a day 
● Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and
shellfish

Perks and Benefits
● Employer monthly contribution to medical insurance; 4 major plan options
● Optional vision, dental, accident, short term disability, long term disability, hospital indemnity, critical
illness, FSA, HSA, identity theft protection, tele-medicine, pet insurance
● Paid parental leave
● PTO
● Paid Sick Time
● Employer Assistance Program
● 401K with employer match

One Off Hospitality provides equal employment opportunities to all employees and applicants for
employment and prohibits discrimination and harassment of any type without regard to race, color,
religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual
orientation, gender identity or expression, or any other characteristic protected by federal, state or
local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement,
promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. More detail about Big Star part of One Off Hospitality Group, please visit

We are seeking an exceptional Chef de Cuisine with elevated, high-volume restaurant experience to lead the award-winning Crew. Working closely with nationally-acclaimed culinary director, Kerry Heffernan, the Chef de Cuisine participates in all aspects of kitchen oversight and management.

DETAILS

Job Overview

Position Summary

Reports to: Corporate Executive Chef

As the Chef De Cuisine, the cornerstone of our kitchen operations, you will embody leadership, set an exemplary standard, and adeptly solve any challenges that arise. Your primary focus will be to meticulously execute the existing menu in strict accordance with its specifications ensuring the seamless daily operations of our acclaimed kitchen and back-of-house team. Responsible for executing menus meticulously crafted by our Executive Chef Team and adapting them as needed for seasonal variations, you will play a pivotal role in maintaining our culinary excellence. Your duties will encompass overseeing the hiring of the entire back of house team, creating schedules, ensuring compliance with Department of Health regulations, providing ongoing training to kitchen staff, and managing inventory to meet financial targets. Your leadership will drive our renowned food program to even greater heights, while your strategic oversight of costs will contribute to our continued success.

Essential Duties & Responsibilities

• Accountable for providing comprehensive leadership, and management to all kitchen staff and operations, ensuring professionalism and adherence to Company policies, procedures, and standards taking ownership of decisions and their outcomes that affect staff, costs, and service quality.
• Maintain a professional zero-tolerance stance towards policy and compliance adherence, while fostering high morale and motivation within the team
• Responsible for hiring, properly onboarding, and of all kitchen personnel, including subordinate sous chefs and hourly kitchen staff in line with staffing requirements and staffing pars
• Complete daily reports and checklists as required
• Conducting comprehensive training sessions for both managerial and subordinate staff in accordance with company training protocols. Guaranteeing that all team members are adequately trained to fulfill their job duties in alignment with Crew standards.
• Conduct Daily DOH walk-throughs with communication to FOH management. Enforcing sanitary practices and policies for food handling and overall cleanliness ensuring Department of Health compliance; address all DOH violations immediately.
• Manage the schedule for all hourly back of house employees utilizing company approved technology in line with labor budgets, staffing pars and cost goals. Effectively communicate with upper management and staff alike to adjust schedule in line with unforeseen circumstances such as weather.
• Mastering menu item knowledge and strictly adhering to recipe specifications in our company database, ensuring the execution of all menu items meet company standards regarding quality and consistency
• Consistently monitoring manager feedback logs on a daily basis to promptly identify and address any food-related concerns, including consistency, quality, service speed, operational efficiency, communication between back-of-house (BOH) and front-of-house (FOH), and staff behavior.
• Maintain adherence to Department of Health food service standards consistently with a zero tolerance policy, A letter grade
• Set a high standard through personal example and ensure the team meets Crew excellence standards in cleanliness and food safety, maintaining a pristine and professional kitchen environment at all times including peak service. Uphold proper food preparation and handling techniques, while strictly adhering to safety protocols.
• Set a leading example and strictly enforce the Company uniform policy and policies on impeccable personal appearance, and upholding high standards of hygiene.
• Responsible for supervising and managing the maintenance, cleanliness, and organization of the kitchen and its associated areas. Implementing and ensuring adherence to deep cleaning schedules and equipment cleaning.
• Conducting precise weekly inventory assessments as scheduled, and effectively leveraging relevant technology for optimal accuracy.
• Cultivating professional rapport with vendor contacts and consistently placing weekly orders through approved vendors in adherence with company protocols
• Overseeing receiving procedures to ensure meticulous handling and storage of food items
• Conduct weekly meetings with the corporate and events teams to review upcoming events, discuss processes, analyze profit and loss statements, and address other business-related matters

Minimum Qualifications

Tier 1

• 3 years + of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more
• Experience leading a team of 30 personnel or more
• Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence
• Culinary degree or equivalent certification in culinary arts
• Strong knife handling and safety protocols and skills
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions
• Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business

Tier 2

• 1 year + of successful experience in a Kitchen Management role overseeing annual food sales revenue of $2 million or more
• experience of leading a team of 15 personnel or more.
• Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence
• Strong knife handling and safety protocols and skills
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions
• Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.

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ENVIRONMENT

Company Culture

We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together. 

We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.

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POLICY

Equal Opportunity Employer

Crew (including affiliates) is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

We use E-Verify to confirm the identity and employment eligibility of all new hires.

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

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BENEFITS

• Medical, Vision, and Dental Insurance
• 401(k) Plan

More detail about Crew part of Crew, please visit

Edith's Sandwich counter is known as one of the city's buzziest and best sandwich shops.

Qualifications

• Minimum of 4-5+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes
• Culinary trained and professional who is passionate and curious to develop and grow as a Chef
• Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue
• Must be able to move, pull, push, carry or lift at least 30 pounds
• Must be able to occasionally kneel, bend, crouch and climb is required
• Must be able to perform physical activities such as lifting, cleaning, and stooping
• Must be able to stand, walk, lift, and bend for long periods of time

Responsibilities

• At Edith's Sandwich Counter the Executive Sous Chef is responsible for assisting the Kitchen Manager and Culinary Director in planning, organizing and leading the Kitchen Department according to company policies and state standards
• As the Executive Sous Chef, you will have culinary, leadership, and human resource skills
• Similar responsibilities to a Chef de Cuisine (CDC), a key responsibility is to do everything necessary to ensure Edith's Kitchen Department is operating at maximum efficiency and to Edith's Sandwich Counter standards.
• This is a job for people who love food, take initiative as natural born leaders and who thrive in an upbeat, fast-paced, open kitchen
• A successful Executive Sous Chef will work alongside the Executive Chef in an operational capacity while also supporting the teams scheduling, labor and development
• Lead by example and alongside the kitchen manager to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
• Maintain Health and Safety standards set by Edith's, local and regional government- an A health dept grade
• Enforce Edith's Company Handbook policies, procedures daily
• Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business
• Lead training and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation
• Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
• Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety
• Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform
• Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards
• Keeps cooking and kitchen facility in order to receive an 'A' Grade from the NYC DOHMH
• Builds kitchen schedule weekly and staffs according to company needs and the approved budget.

More detail about Edith’s Sandwich Counter - Williamsburg part of Edith's, please visit

About Hojokban:

Hojokban is a Korean restaurant built on the spirit of sharing, bringing people together over meals that are sincere and flavorful. Founded in Seoul’s iconic Cheongdam neighborhood in 2019, the restaurant quickly became one of the buzziest and most beloved in the city, balancing retro charm with inventive takes on Korean classics. Hojokban expanded to New York City in 2023, where it has quickly become one of Manhattan’s top dining destinations and has been featured in The New York Times, Eater, and The Infatuation. 

We are thrilled to bring Hojokban to Los Angeles with our next location, opening in the dynamic Arts District in Fall 2025 - an exciting new chapter for the brand and for diners eager to experience our approach to Korean cuisine. As the brand grows, we are building a team that shares our passion for genuine hospitality and for creating meaningful dining experiences.

Position Overview: 

We are looking for a passionate and enthusiastic Chef de Cuisine with a strong work ethic and an endless curiosity to learn and grow with our restaurant. 

Qualified CDC must work well with others, have a sense of urgency, and enjoy preparing thoughtfully created food. We emphasize a collaborative working environment that allows our whole team to grow and learn together. Our ideal candidate is someone who can inspire and lead the team with compassion and empathy while balancing the operational demands of a busy kitchen.

This position will be responsible for leading the entire BOH team including sous chefs, line cooks, prep cooks, and kitchen porters, and is focused on the overall success of the Hojokban LA culinary team - striving for daily excellence in hospitality, operations, and service. This position reports directly to the GFFG Director of Operations and other GFFG Senior Leadership. 

Duties and Responsibilities:

Culinary:

• Supervise the sous chefs, line cooks, prep cooks, and kitchen porters as they prepare their daily mise en place and fulfill their daily responsibilities.
• Taste the daily mise en place to ensure proper seasoning and quality.
• Prepare mise en place, cook and assemble dishes as indicated by recipes
• Must be able to set up their respective stations in a timely manner
• Lead the Kitchen to ensure that all line cooks are preparing and plating the dishes properly.
• Maintain a clean work station area, including kitchen equipment, tables, and shelves
• Ensure the walk-in coolers and dry storage spaces are kept clean and organized in accordance with DOH standards.
• Ensure all equipment and facilities are maintained in accordance with building standards and basic service standards.
• Work in conjunction with the dining room and kitchen expeditor to ensure proper timing of all courses leaving the kitchen.
• Must know how to prepare everything on each station and know all dishes on the menu
• Organize and develop new dishes
• Provide guidance for the sous chefs assisting in menu development
• Write and cost recipes for menu
• Develop new techniques for each dish as they become necessary
• Schedule tastings with the administrative team and GFFG senior leadership

Operational:

• Provide thoughtful ideas and solutions through proactive anticipation for big-picture factors that impact the restaurant, such as holidays, local events, conferences, weather, or traffic
• Place and receive orders for meat, fish, produce, dry goods, paper and chemical goods
• Monitor and control the food cost
• Monitor and control the labor cost
• Review timecards and ensure staff hours are accurate for payroll processing.
• Collect invoices, organize, scan, and GL code.
• Interview potential kitchen employees when needed
• Perform onboarding/offboarding of employees, making sure that all proper procedures have been completed prior to the employee’s start or end date.
• Ensure compliance with all relevant federal, state, and city labor laws, including wage laws, break policies, paid sick leave, etc.

Team Management:

• Cultivate a welcoming and professional work environment.
• Facilitate growth of line cooks, prep cooks, and kitchen porters via skills training and daily mentorship.
• Create work schedules in a timely fashion (2-3 weeks out), reviewing and approving time off requests, and managing staffing levels to optimally balance production needs with a cost-effective labor model.
• Train new employees by sharing knowledge, resources, and clearly conveying the correct procedures, workflow and skills to the new employee.
• Regularly review Company operating standards with the team, update training materials as needed, including procedures, prep guides, recipe sheets, etc.
• Lead staff meetings - checking for understanding & cohesion, holding team accountable, providing feedback, updates, and addressing any operational issues.
• Participate in conducting individual staff performance reviews, offering constructive feedback and setting goals for personal development.
• Administer progressive discipline and assist with employee terminations when necessary.

Repair & Maintenance:

• Must know and uphold LADPH standards.
• Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with LADPH standards.
• Coordinate with Kitchen porters to ensure kitchen and equipment upkeep and that deep cleaning / routine equipment maintenance checklists are completed.
• Maintain vendor relationships for routine maintenance and equipment service.
• Monitor and follow up on any outstanding repair or maintenance requests to ensure timely completion.

Qualified candidates must be energetic, enthusiastic, and have a great attitude, as well as:

• 5+ years restaurant experience required (proficiency with Korean cuisine required and Michelin-level environment is a plus)
• 3+ years management experience required
• Strong menu development experience (Korean restaurant is a plus)
• Advanced and accurate knife skills
• Ability to read and follow recipes and standards
• Strong oral, written, and interpersonal communication skills
• Strong computer skills with working knowledge of Microsoft Office and Google Workspace
• Capability to teach and mentor others
• Ability to work independently and coordinate multiple tasks
• Experience with a variety of cooking styles and techniques
• Ability to adapt and make decisions quickly in a fast-paced environment

Physical Requirements & Working Conditions include:

• Requires moderate physical effort: standing for 6-8 hours, carrying, stretching, wrist movement, fine manipulation, grasping, pulling and pushing, lifting of weights up to 35 pounds, stooping, bending, twisting, squatting, reaching, etc.
• Requires the ability to safely and effectively use all necessary tools and equipment
• Working conditions involve noise, heat, cold, temperature changes, kitchen elements, odors, moisture, exposure to FDA-approved cleaning chemicals, etc.
• May be required to work additional hours as dictated by the workload and staffing
• Must be willing to work early mornings, nights, weekends and holidays

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Hojokban is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

More detail about Hojokban LA part of GFFG, please visit