Position: Chef de Cuisine

Location: Burbank, CA

Salary Range: $110,000 – $125,000 DOE

Benefits: Performance Based Bonus Program, Health Care Stipend, Company Growth Opportunities

**Equal Employment Opportunity**

Description:

A new elevated café and marketplace concept is seeking a skilled and creative Chef de Cuisine to lead kitchen operations at its Burbank location. This role is ideal for a hands-on culinary leader who is passionate about seasonality, freshness, and operational excellence across multiple service channels.

Key Responsibilities:

• Oversee all culinary operations for the café, catering program, and retail food production
• Lead kitchen team recruitment, training, scheduling, and performance management
• Develop and execute seasonal menus that reflect the brand’s emphasis on fresh, locally sourced ingredients
• Maintain the highest standards of food quality, presentation, and cleanliness in accordance with health and safety regulations
• Manage inventory, ordering, and vendor relationships to ensure cost-effective sourcing and minimal waste
• Collaborate with ownership and leadership team to support new initiatives, events, and retail offerings
• Establish and oversee kitchen systems and SOPs, with an emphasis on scalable, commissary-style production and efficient service execution
• Ensure smooth coordination between kitchen and front-of-house teams to deliver a seamless guest experience

Ideal Candidate Will Have:

• Proven experience as a Chef de Cuisine or Head Chef in a unique, chef-driven concept
• Strong background in commissary or multi-outlet production environments
• Exceptional leadership and communication skills with the ability to mentor and motivate kitchen staff
• Expertise in seasonal menu development, cost control, and kitchen operations
• A proactive, solutions-oriented approach with excellent organizational skills and attention to detail
• A collaborative mindset and genuine passion for delivering quality food and hospitality

This is an exciting opportunity to take ownership of a culinary program from the ground up and play a key role in shaping a growing hospitality concept focused on food integrity, consistency, and community.

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