Chef de Cuisine

Chef de Cuisine –Californian Cuisine
Location: Pasadena, Ca
Reports To: Executive Chef / Culinary Director

About the Role:

We’re looking for a Chef de Cuisine who’s ready to take ownership of a kitchen and lead with both skill and heart. This role is perfect for someone who thrives in a structured environment but isn’t afraid to roll up their sleeves and stay close to the fire. You’ll be expected to set the tone on quality, consistency, and kitchen culture while keeping things organized and financially sound.

Our food is rooted in modern Californian cuisine—seasonal, clean, and ingredient-driven. If you care about working with great product, building strong teams, and developing systems that actually work, this might be the right fit. You’ll have room to lead, grow, and collaborate with an executive team that values your voice in the process.

Key Responsibilities

• Culinary Execution & Standards

• Maintain the highest levels of quality, consistency, and cleanliness throughout the kitchen.

• Lead daily line checks and ensure all mise en place meets restaurant standards.

• Support and oversee all food production, ensuring timely and consistent execution.

• Collaborate on seasonal menu planning and recipe development.

• Administrative & Operational Oversight

• Maintain accurate prime cost logs, recipe costing, and food cost controls.

• Responsible for all ordering, inventory management, and vendor relations.

• Oversee receiving processes, ensuring all product meets quality standards.

• Maintain cleanliness, organization, and proper food safety standards at all times.

• Team Leadership & Training

• Hire, onboard, and train BOH team members, fostering a culture of accountability.

• Conduct performance reviews, manage scheduling, and resolve HR issues as needed.

• Lead pre-service meetings and ongoing training on technique, product knowledge, and kitchen systems.

• Ensure all staff wear proper uniforms and maintain professional workstations.

Preferred Qualifications

• 2 years in a CDC, Head Chef, or Executive Sous Chef role in a full-service restaurant

• Strong understanding of Californian cuisine and seasonal, ingredient-driven cooking

• Proven experience with P&L, labor control, inventory management, and food cost systems

• Effective communicator with strong leadership and mentoring abilities

• Previous experience in steakhouse, seafood, or modern coastal concepts is a plus

• ServSafe Manager Certification (required or must be obtained within 60 days)

Compensation & Benefits

• Base Salary: $80,000-$85,000

• Medical Insurance: Comprehensive medical benefits, 401K, Paid time off

• Opportunities: Career growth and development within the company