**Chef de Cuisine**

**Chef de Cuisine**

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1060 South Broadway, Los Angeles, CA 90015 1060 South Broadway, Los Angeles, CA 90015 Full Time Salary (Based on Experience) Expires: Mar 12, 2022

**Required Years of Experience**

2 years

Boka Restaurant Group and Top Chef/Iron Chef winner, Stephanie Izard, are currently seeking a **Chef de Cuisine** to join the team of **Cabra**, located on the top floor of The Hoxton LA! **ABOUT BOKA RESTAURANT GROUP:** Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of Americans greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/

**ABOUT CABRA CEVICHERIA:** Cabra, which translates to goat in Spanish, draws inspiration from Stephanie Izards travels throughout Peru in Lima, Arequipa, and Cusco where she captured some of the vast flavors and culture from her experiences abroad. A bright restaurant sitting atop LAs buzzing Broadway, Cabra celebrates a vibrant dining experience featuring panoramic views and an airy, lively atmosphere making for a true getaway.

**CHEF DE CUISINE RESPONSIBILITIES INCLUDE:**

**LEADERSHIP**

* Leadership requires traits that extend beyond management duties. CDC need to find the balance between business foresight, performance and character. He or she must have vision, courage, integrity, humility and focus along with the ability to plan strategically and catalyze cooperation within the kitchen and FOH team.

* CDC is also responsible for ensuring all issues from upper management are being addressed and executed.

**HIRING**

* CDC is responsible for hiring appropriate personnel for the kitchen staff.

* All kitchen manager positions must have final interview with Chef/Partner.

* All new kitchen hires need to be scheduled for a meet and greet with Chef/Partner.

**MENU DEVELOPMENT**

* CDC is responsible for all seasonal menu development, proper execution of recipes, and costing.

* Coordinate final tasting with Chef/Partner.

**FOOD COST**

* CDC is responsible for maintaining and striving to exceed food cost budget and being able to provide detailed explanation on how that cost % was achieved.

**LABOR COST**

* CDC is responsible for maintaining and striving to exceed labor cost budget. CDC is also responsible for initiating labor cuts or increase in staff based on upcoming events, holidays, weather, sporting events, etc.. He or she should be able to provide detailed and specific reasons on how that cost % was achieved.

**SCHEDULING**

* CDC is to oversee and approve kitchen schedule.

**GUEST FEEDBACK**

* CDC is responsible for investigating and following through on negative feedback within the restaurant on all food related comments. He or she must be committed to go over and beyond to meet the needs of our guest.

**CHEFS/FOH MEETING**

* CDC is responsible to take lead on the chefs meeting that are held biweekly. These meetings are to address all costs associated with the BOH, and any other topic the CDC chooses as a topic.

* CDC is responsible to take lead to go over kitchen agendas at the FOH meeting and to ensure each Kitchen manager is prepared to present their topics specific to their responsibility.

**R&M**

* CDC is also responsible for overseeing the maintenance of the all kitchens to ensure its cleanliness and proper upkeep is being met.

* Any high cost repairs need to be consulted with Chef/Partner.

**QUALIFICATIONS:**

* 2 years as a CDC in a high-volume restaurant

* willing to work nights and weekends

* polished, professional, warm and hospitable

Working closely with Stephanie Izard, you will be expected to uphold the standards of the cuisine in a fast-paced environment. For the position, a great attitude, problem solving skills, strong communication abilities, and a hard work ethic go a long way!

The right candidate should have a strong focus on management ability, team building, and financial responsibilities. This is a dynamic position that requires a strong passion for both food and people. You will be managing and encouraging professional growth of a large team.

**PHYSICAL REQUIREMENTS:**

* Ability to lift 10- 20lbs if necessary.

* Safely and effectively use all necessary tools and equipment.

* Stand and walk for the entirety of an eight-hour shift, including moving safely through all areas of the restaurant.

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!

**BENEFITS & PERKS:** Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, 401(k) program, life insurance, wellness benefits, mentorship and growth potential!

**Compensation Details**

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program

Cabra Los Angeles is a Peruvian-inspired restaurant by Chef Stephanie Izard and Boka Restaurant Group, located on the top floor of the Hoxton Downtown Los Angeles. Open for Dinner seven nights a week, the lively dining experience is anchored by shareable plates bold in flavor and bright in taste with sweeping views of Los Angeles.