About Us
BLVD Steak is the latest fine-dining concept redefining the restaurant scene in The Valley. As our restaurant group continues to grow, we are thrilled to announce the opening of BLVD Steak Calabasas in Summer 2025—bringing our signature blend of premium steaks, fresh seafood, handcrafted cocktails, and an exceptional wine selection to a brand-new location.
Our Sherman Oaks location has been celebrated as one of Los Angeles' Best Steakhouses, earning acclaim for its exquisite cuts of steak, fresh oysters, and classic cocktails. -LA.EATER.COM
The chic, classic ambiance and elite service have made it a go-to destination for those seeking an exceptional dining experience. THEINFATUATION.COM
With a focus on elevated hospitality, bold flavors, and a sophisticated yet inviting atmosphere, BLVD Steak is set to become the premier fine-dining destination in Calabasas. This is an exciting opportunity to join a dynamic, expanding company and be part of a team that is passionate about delivering unforgettable dining experiences.
Join us in bringing an unparalleled dining experience to The Valley—BLVD Steak is ready to set the standard, and we want you to be part of it!
Job Purpose:
As the top BOH leader at a fine-dining steakhouse, the Chef de Cuisine (CDC) is responsible for overseeing all kitchen operations, ensuring culinary excellence, and upholding the restaurant’s reputation for quality, consistency, and innovation. This role requires a dynamic and hands-on leader who can manage kitchen staff, maintain cost controls, develop seasonal menus, and enforce the highest standards of food safety and cleanliness.
The CDC is responsible for fostering a culture of professionalism, teamwork, and continuous improvement while ensuring that every dish meets the highest culinary standards. This position requires strong leadership, operational expertise, and a passion for fine dining.
If you are an experienced and driven culinary professional with a passion for leadership and excellence, we invite you to apply.
Job Duties and Responsibilities:
Oversee and manage all kitchen operations, ensuring efficiency, quality, and consistency in food preparation and service.
Develop, refine, and execute menus that align with the restaurant’s vision, incorporating seasonal ingredients and innovative techniques.
Lead, mentor, and train BOH staff, including Sous Chefs and Line Cooks, fostering a culture of excellence and continuous learning.
Ensure all dishes meet fine-dining standards for presentation, taste, and consistency, with meticulous attention to detail.
Maintain full control over food costs and labor expenses, implementing strategies to maximize efficiency without compromising quality.
Oversee inventory management and vendor relationships, ensuring proper stock levels, minimizing waste, and sourcing the highest quality ingredients.
Ensure compliance with all food safety, sanitation, and health regulations, maintaining an A grade with the local health department.
Manage kitchen equipment and facilities, ensuring preventative maintenance, cleanliness, and timely repairs to support smooth operations.
Collaborate with the FOH team to ensure seamless service, aligning kitchen execution with guest expectations and overall dining experience.
Continuously innovate and improve kitchen operations, identifying areas for enhancement in workflow, training, and menu development.
Perform at a high level in a very fast paced restaurant environment
Contribute to the overall success of the kitchen by going above and beyond when required, assisting other team members, and taking on special tasks as needed.
Provide leadership and foster teamwork by motivating the kitchen staff, handling conflicts professionally, and ensuring a positive work environment.
Job Competencies, Qualifications, and Requirements
Knowledge:
Advanced culinary techniques and fine-dining standards
Kitchen management, cost control, and inventory systems
Knife skills, sanitation, and food safety protocols
Menu development and wine pairings
Skills:
Strong leadership and team-building abilities
High-level organizational and multitasking skills
Excellent communication and problem-solving skills
Ability to train and develop kitchen staff
Abilities:
Maintain composure and decision-making under pressure
Inspire and motivate a high-performing kitchen team
Think strategically while managing day-to-day operations
Uphold the highest standards of professionalism and hospitality
Technology-Related KSAs:
Familiarity with kitchen management software
Restaurant P.O.S. and inventory tracking systems
Minimum Qualifications:
7+ years of progressive culinary experience, with at least 3 years in a leadership role as Chef de Cuisine or Executive Chef
Fine-dining or steakhouse experience required
Culinary degree or equivalent professional experience preferred
CA ServSafe Food Manager certification required
Physical Requirements:
Ability to stand and walk for 8-12 hours per shift
Ability to lift up to 50 pounds
Job Type: Full-time
Pay: $80,000.00 - $90,000.00 per year
Benefits:
Dental insurance
Health insurance
Paid time off
Vision insurance