What are the responsibilities and job description for the Chef de Cuisine position at Beachlife Grotto?
JOIN THE BEACHLIFE GROTTO TEAM
We’re Searching for a Passionate Chef de Cuisine Who Lives & Breathes Hospitality
BeachLife Grotto is a vibrant, open-air culinary escape nestled on historic Catalina Avenue in Redondo Beach. As the laid-back sister to California Surf Club, Grotto offers a sun-drenched, coastal-inspired dining experience that captures the spirit of a beach getaway—casual, elevated, and full of life. With ocean breezes, community energy, and a menu rooted in fire-forward coastal cuisine, the Grotto is where surf culture meets soulful hospitality.
We’re now seeking a talented, passionate, and hands-on Chef de Cuisine to help shape the culinary vision of one of the South Bay’s most exciting new dining destinations.
WHO WE’RE LOOKING FOR
We’re searching for a creative, experienced, and inspiring Chef de Cuisine who thrives in dynamic, high-volume environments and understands the nuance of cooking with both precision and soul. You’re not just a chef—you’re a mentor, a storyteller, a technician, and a leader. You obsess over the quality of ingredients, the clarity of your plating, the cadence of service, and the culture of your team.
A minimum of 6 years in senior kitchen leadership is required—ideally in fast-paced, high-standard restaurants where excellence is expected and innovation is encouraged. You’ll be expected to guide your team through high-volume service while never compromising on consistency, cleanliness, or the small details that make a guest’s experience unforgettable.
From sultry dinner services, to morning dynamic weekend brunches and lively golden-hour vibes, the Grotto is all about celebrating the joy of the beach, the energy of gathering, and the beauty of food made from scratch. You’ll be at the helm—directing the Back of House with both integrity and flair.
A qualified Chef de Cuisine candidate must possess 6 years of experience in a Senior Leadership role in a high-standard/high-volume dining restaurant. The right candidate drives high-detail coaching, is unrelenting in the maintaining the quality and standards of the kitchen, and is obsessed with the tiniest details of anything that can elevate a dining experience for a Guest. This position must meet and exceed the expectations of culinary excellence and be undeterred to practice and sharpen their craft.
This position requires a high level of attention to detail in order to succeed in an environment of extremely high standards – always with humility, respect and integrity. Candidates will be involved in all aspects of operations, mentorship of team members, service execution and even Guest interaction. There are opportunities for future advancement and the perfect candidate would be the individual completely open to guidance while still chomping at the bit to earn more.
If you are a Chef who has a strong desire to be a mentor to cooks who get excited about from-scratch-cooking and farmers market produce or prep who are obsessed with working faster, cleaner and more precise… than you share our vision. If you're the type of Leader who can’t help but to cultivate that type of culture and refuses to accept anything less... we very much want to hear from you.
WHY JOIN US?
At BeachLife Grotto, we embrace the laid-back luxury of Southern California’s coast, the soul of the BeachLife Festival, and the energy of a kitchen that values both artistry and hustle. We’re not just building a restaurant—we’re creating a destination where locals and travelers alike come to relax, indulge, and connect.
If you're a Chef who sees food as an experience, who leads with empathy and high standards, and who thrives in an environment where the ocean is steps away and every shift feels like summer—we want to meet you.
Ready to Live the BeachLife every day at BeachLife Grotto? Let’s talk.
Qualifications:
Essential:
1. High school diploma or equivalent vocational training certificate.
2. Five years experience in the culinary field, including two years experience at management level.
3. Ability to communicate in English with guest, co-workers and management to their understanding.
4. Ability to compute basic mathematical calculations.
5. Ability to work all stations.
6. Knowledge of food cost controls.
Desirable:
1. Culinary college degree
2. Food handling certificate
3. Sanitation certificate
4. Ability to communicate in multiple languages
Skills:
1. Ability to perform job functions with attention to detail, speed and accuracy.
2. Ability to prioritize, organize, delegate work and follow through with assigned tasks
3. Ability to be a clear thinker, remain calm and resolve problems using good judgment.
4. Ability to work well under pressure of meeting deadlines and timeliness of service.
5. Ability to multi task while maintaining a high level of professionalism.
6. Ability to work well with others in a team environment.
7. Contribute to the growth and success of the team.
8. Ability to direct performance of the kitchen staff and follow up with corrections where needed.
9. Ability to motivate kitchen staff and maintain a cohesive team.
10. Ability to use all senses to ensure quality standards are met.
11. Ability to forecast product needs and order accordingly.
12. Ability to exude a strong presence on the floor.
13. Ability to communicate needs with team and am counterparts.
14. Ability to hold a productive daily line up.
Essential Job Functions:
1. Ability to maintain a clean, organized and neat
Work area.
2. Ability to follow and convert recipes.
3. Good knife skills
4. Can season food properly.
5. Can properly follow all processes in place.
6. Can communicate with all internal customers efficiently.
7. Can fill out all requisitions properly.
8. Can follow and regulate all the rules of the employee handbook.
9. Properly rotate all product in walk in cooler.
10. Clean and maintain equipment properly.
11. Maintain and strictly abide by state sanitation/health regulations and hotel requirements (HACCP)
12. Can organize and set up all work stations in a timely manner.
13. Rotate, label and date all food on stations.
14. Ability to work in a fast paced, intense work environment.
15. Responsible to support all of the responsibilities of the outlet management Team
16. Coordinate the scheduling with the Chef de Cuisine.
17. Ensure all guest requests and needs are met.
18. Organize daily inventory, prep lists and par stocks.
19. Responsible for closing breakdown responsibilities.
20. Expedite successful service during dinner service.
Job Type: Full-time
Pay: $75,000.00 - $80,000.00 per year
Benefits:
- Flexible schedule
- Food provided
- Paid time off
Shift:
- Day shift
- Evening shift
- Morning shift
Supplemental Pay:
- Yearly bonus
People with a criminal record are encouraged to apply
Work Location: In person
Salary : $75,000 - $80,000