Chef de Cuisine: Seeking an experienced, passionate, and creative Chef de Cuisine
The owners of Little Dom’s Seafood in Carpinteria and Little Dom’s in Los Feliz, are opening a brasserie-style restaurant in Montecito named Bar Lou. As part of an exciting restaurant group with opportunities for career growth, including the upcoming El Roblar Hotel in Ojai, CA, we seek an experienced Chef de Cuisine to develop and lead the food program. Do you want to run the next TOP restaurant in Montecito?
The ideal candidate is creative, ambitious, and able to lead a small tight-knit team. We are looking for someone with a strong background in seasonal cooking, who knows the Southern California markets well, is skilled at dish creation and menu composition, managing food costs, and possesses strong organizational and communication skills.
This position offers plenty of freedom for personal and creative growth to those who bring a clear vision and are eager to help shape a new restaurant in an exciting, developing market.
The Chef de Cuisine will lead all programs, systems, routines, and day-to-day Culinary operations. This role is solely accountable for maintaining and implementing all culinary operations, including strategic research and development initiatives, recruiting, and training of kitchen associates, ordering, and inventory support. The CDC empowers its team to provide world-class customer service to guests while taking great care of our equipment and facilities.
Required Years of Experience
5 YEARS
Interested candidates should meet the following criteria to be considered:
Monitor quality control, plate presentation, and food quality
Experience managing a team of cooks – Fill in where needed to ensure guest service standards and efficient operations.
Strong communication skills – Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution
Ability to accurately manage food and labor costs
Ability to create high-quality and attractive dishes, with a strong sense of seasonality and menu composition – Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards.
Collaborative mindset
Good attitude and dependability. We are a small and tight-knit team and strive to cultivate a positive and healthy work environment
Oversee and direct training of new hires in specific phases of the kitchen operation; maintain an ongoing training program for existing associates.
Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
Compensation Details 75-85K
Yearly Bonus
Paid Time Off: 1 week PTO
Full Medical Benefits (eye and dental are additional).
Technical Skills:
Extensive knowledge of local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency
Thorough understanding of financial reports
Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-6 days per week noisy and close conditions
Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions
Ability to plan and develop menus and recipes; expand and condense recipes; perform job functions without direct supervision
Plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve.
Responsible for supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, fridges, and prep area.