Chef de Cuisine

Scratch Restaurants Group; Los Angeles (CA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health insurance

Vision insurance

Wellness resources

401(k)

401(k) matching

Dental insurance

Job summary

Pasta|Bar is a Michelin-starred kitchen in Los Angeles, and we’re looking for a Head Chef to lead a team that’s as good as the food and to make the menu their own.

As Head Chef, you’ll have real creative freedom over what goes on the plate. We hold ourselves to an incredibly high standard, and we do it together, with respect, communication, and a shared drive to keep getting better.

Qualifications

• Must have supervisory experience (Head Chef or equivalent).
• 3–5+ years in a professional, hospitality‑driven restaurant.
• Creative culinary point of view with menu development ability.
• Current food safety, sanitation, and handling certifications.
• Strong English communication and math skills.
• Willingness to work 12‑hour days and lift up to 50 lbs.
• Polished appearance and ability to stay calm under pressure.

Responsibilities

• Lead the kitchen and service daily, on the line with the team.
• Design, evolve, and own the menu; provide a creative playground.
• Host the night and set the tone for the guest experience.
• Partner with GM on training and retention of staff.
• Oversee receiving, inventory, and purchasing controls.
• Manage schedules and performance reviews to keep standards.

Skills

Leadership experience

Team building

Creative culinary vision

Strong English communication

Executive kitchen management

Attention to quality

Mathematical and scheduling skills

Problem solving under pressure

Education

Food safety certification

Sanitation knowledge

Tools

Excel

Job description

Benefits:

• Health insurance
• Vision insurance
• Wellness resources
• 401(k)
• 401(k) matching
• Dental insurance

Pasta|Bar is a Michelin-starred kitchen in Los Angeles, and we’re looking for a Head Chef to lead a team that’s as good as the food and to make the menu their own.

Our tasting menu is ambitious and built around the best of what California grows, raises, and catches. As Head Chef, you’ll have real creative freedom over what goes on the plate. We hold ourselves to an incredibly high standard, and we do it together, with respect, communication, and a shared drive to keep getting better. That includes the person at the top.

Our culture

• We lift each other up. Everyone pitches in wherever the team needs it, and that starts with the Head Chef.
• We lead by example. No one asks the team to do something they wouldn’t do themselves.
• We respect each other. Kitchen, front of house, managers, and ownership all work as one team with open, professional communication.
• We always improve. Every voice counts, and suggestions are welcome at every team meeting.
• We invest in our people. We care about training, retention, and growing careers, and our team gets recognized locally and nationally.

Your kitchen, your menu

This isn’t a job where you execute someone else’s recipes. You’ll shape the menu, and we expect you to bring fresh ideas, seasonal creativity, and a point of view to every service. We give you the freedom to innovate and we expect Michelin-level results in return.

Who you are

You’ve run a fine dining kitchen and you’re as comfortable talking with guests as you are running the pass. You’re a creative chef with a clear culinary voice. You lead with little hand-holding, think fast, and want to build a Michelin-caliber experience every night with a team that cares as much as you do.

What your days look like

• Run the show. You lead the kitchen and work service every single day, on the line with your team, not watching from the office.
• Write the menu. Design it, evolve it, and own it. It’s your creative playground.
• Host the night. Welcome guests when they arrive and send them off at the end. You set the tone for the whole evening.
• Build the team. Partner with the General Manager on training and retention, and keep the kitchen a place people want to stay.
• Guard the quality. Own receiving, inventory, and purchasing, so only the good stuff comes through the back door.
• Keep it running. Schedules, reports, and performance reviews, done on time so the team always knows where they stand.

What we’re hoping you’ve got

• The leadership chops. Supervisory experience (required), plus past time as a Head Chef or in a comparable leadership role.
• The reps. 3-5+ years in a professional, hospitality-driven restaurant, where you’ve learned what a great service feels like.
• Your own voice. A creative culinary point of view and the ability to develop original dishes.
• The paperwork that keeps everyone safe. Current food safety, sanitation, and handling certifications, including a Food Protection certificate from your local health department.
• The well-rounded skills. Strong English, communication, math, and computer skills, because a great kitchen runs on spreadsheets too.
• The stamina. You’re ready for 12-hour days on your feet and comfortable lifting up to 50 lbs.
• The polish. You look as sharp as the plates you send out.
• The cool head. You solve problems in real time, mid-service, without blinking.

What’s in it for you

• Creative freedom. The menu is yours to shape.
• Competitive pay. Full-time, and you’re valued for it.
• Medical benefits. They start after your first 3 months.
• A 401(k) with company match. We help you plan for the long run.
• Room to grow. Join a company that’s expanding, with real career growth ahead.
• Shift meal. You’ll never work a service hungry.
• Dining perks. An employee discount across all Scratch Restaurant Group restaurants.
• And more.