Position SummaryThe
Executive Chef is involved with all aspects of the culinary operations, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of food items. The Executive Chef is an ambassador of the culinary program and, as such, plays an integral role in the development of the brand.
This role will pay a yearly salary of $115,000 - $145,000.
Benefits for Full-Time Roles: Health, Dental, and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).This position will remain open until February 5, 2027.About the VenueLead the culinary team at our flagship modern luxury restaurant inside the
Lucas Museum of Narrative Art, one of Los Angeles' most anticipated cultural destinations. This is a culinary platform built for impact-bold, refined, and culturally relevant-where food is both a centerpiece and part of a larger, immersive guest experience. The concept blends elevated cuisine with a high-energy, design-forward environment that demands both precision and creativity. We are seeking a Chef de Cuisine who can execute at the highest level while helping bring this vision to life-someone who leads from the front, thrives in fast-paced environments, and understands how to balance culinary excellence with consistency and scale. This is a key opening role with real influence on how the kitchen operates, performs, and evolves.
Responsibilities- Manage and lead all back-of-house operations with a focus on quality, consistency, and efficiency
- Execute menu standards with precision while maintaining speed and flow during service
- Train, develop, and inspire a high-performing culinary team
- Partner with leadership on menu development, seasonal updates, and plating standards
- Ensure all food leaving the kitchen meets the highest standards of presentation and taste
- Manage labor, food cost, ordering, and inventory with strong financial discipline
- Build systems and structure to support a high-volume, high-expectation environment
- Maintain best-in-class cleanliness, organization, and food safety standards
- Be a visible, hands-on leader during service-calm, focused, and in control
- Plan and manage the procurement, production, preparation, and presentation of food
- Ensure that all BOH operations adhere to proper safety and sanitation standards
- Understand and operate within cost guidelines and targets
- Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
- Complete daily, weekly, and monthly management administrative duties, including operations reports, financial documentation, standard operating procedures, and safety and sanitation
checklists, and ordering and inventory documentation. - Be able to multi-task and work at an efficient pace to keep up with business needs.
Qualifications- 3-5+ years in an executive chef or chef de cuisine role in premium, high-volume restaurants.
- Experience in modern luxury, high-style, or chef-driven concepts.
- Strong foundation in technique, organization, and execution under pressure.
- Proven ability to manage and develop kitchen teams at scale.
- Deep understanding of cost control, purchasing, and kitchen financials.
- Ability to balance creativity with consistency and operational discipline.
- Strong communication and leadership skills-clear, direct, and team-focused.
- Experience with opening restaurants or building new teams preferred.
- Passion for being part of a concept that blends culinary excellence with a larger guest experience.
- Ability to work nights, weekends, and holidays as needed.
