Chef de Cuisine — Lead High-Volume Upscale Kitchen

Innovative-Dining-Mb-LL; Manhattan Beach (CA); On-site; USD 90,000 - 120,000; Full time

Job summary

BOA Steakhouse Manhattan Beach is hiring a Chef de Cuisine to lead kitchen operations and ensure exceptional hospitality. You will manage food production, cost controls, and staff development while upholding the restaurant’s standards.

The role requires 3–5 years in a high-volume upscale setting, strong leadership, and a focus on menu execution and culinary excellence in a fast-paced environment.

Qualifications

• 3 to 5 years’ experience as a Chef de Cuisine in a high-volume upscale restaurant.
• Possess a strong familiarity with food service regulations and proper food handling procedures.
• Must be twenty-one (21) years of age or older.
• Completion of a post-secondary culinary arts program.
• Strong operational skills and impeccably high standards of service.
• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure.

Responsibilities

• Have extensive knowledge of the restaurant’s food offerings and beverage program.
• Direct staffing, training, and evaluation of kitchen employees in accordance with policies and procedures.
• Teach proper cooking techniques to guarantee outstanding food products per restaurant specifications and standards.
• Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits.
• Execute all menus and recipes as introduced by the company.
• Manage training for sous chefs to ensure leadership and culinary skills development.
• Oversee purchasing of food and related items, including sourcing new products.

Skills

Culinary leadership

Food safety & sanitation

Staff training & development

Menu execution & recipe adherence

Budgeting & cost control

Customer service excellence

Recipe development

Education

Post-secondary culinary arts program

Tools

Microsoft Office

POS Systems

Job description

BOA Steakhouse Manhattan Beach is hiring a Chef de Cuisine to lead kitchen operations and ensure exceptional hospitality. You will manage food production, cost controls, and staff development while upholding the restaurant’s standards.

The role requires 3–5 years in a high-volume upscale setting, strong leadership, and a focus on menu execution and culinary excellence in a fast-paced environment.