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Head Culinary Leader

2 months ago

Los Angeles, California, United States BALTAIRE Full time
Job Overview

Our Vision

To foster connections within our community by delivering exceptional service in a welcoming atmosphere while offering cuisine that is authentic, reliable, and fresh.


What Sets Us Apart

As a member of our team, you will be part of a group of dedicated hospitality experts who prioritize quality, consistency, and integrity in all aspects of our operations. We promote a supportive and professional environment, continually striving for excellence. We value each team member's contributions and take a tailored approach to their development. These principles extend to our guests, suppliers, and all our interactions. BALTAIRE is an expanding organization, and we seek individuals who are eager to grow with us.


Our Dining Experience

We are a premier steak and seafood restaurant, offering Angelenos a delightful mix of tender steaks, exquisite seafood dishes, and crafted cocktails, all served with sophisticated, traditional service in a contemporary fine dining atmosphere. Our establishment will also serve as a popular lunch venue, featuring a menu of salads and lighter fare at more accessible price points.


Ambiance

Our steakhouse will provide patrons with a distinctive and refreshing environment. The rare terrace offers a breezy, charming space with a retractable awning for brunch or lunch gatherings, while the evenings will feature a classic, candle-lit setting. During daylight hours, the interior will be a warm dining area filled with sunlight streaming through a large skylight, creating an inviting space for both business and casual lunches.

With melodies from a grand piano and a cozy glow from the indoor fireplace, these elements will allow guests to savor the finest steaks in Los Angeles within an elegant and sophisticated setting.

Both the interior and exterior spaces are ideal for corporate meetings, private events, award ceremonies, or exclusive dining functions. The private dining area is designed to cater to a variety of occasions, providing an elegant venue for any event.


Expectations:

Role Summary & Essential Qualifications

The Chef de Cuisine will manage kitchen operations and assist the Executive Chef. A minimum of five years in a leadership kitchen role is essential, along with experience in leading two to three restaurant openings and banquet services for private events accommodating 2-500 guests. Graduation from an accredited culinary institution and multilingual abilities are preferred. This hands-on culinary role requires a commitment of 55-60 hours per week, including holidays, nights, weekends, and flexible shift coverage for hourly staff. Candidates must hold a ServSafe certification.


Key Responsibilities

  • Oversee kitchen operations.
  • Support the Executive Chef in operational management.
  • Collaborate creatively with the Executive Chef and culinary team.
  • Ensure quality and consistency of food while adhering to corporate standards to protect restaurant sales - act with urgency, friendliness, professionalism, and engagement.
  • Foster a warm and welcoming atmosphere with attentive, detailed, friendly, and courteous service.
  • Understand the local market and surrounding establishments (i.e., restaurants, businesses, hotels).
  • Regularly assess service quality through company audits and guest/employee feedback.
  • Maintain the highest standards of safety, security, sanitation, and cleanliness in the facility.
  • Inspire, inspect, and inform kitchen staff daily.
  • Adhere to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.
  • Assist in managing kitchen repairs and maintenance, conduct weekly food inventories, and provide food education during pre-shift meetings.
  • Utilize basic computer applications and POS systems effectively.
  • Develop the skills of hourly kitchen staff, conduct quarterly evaluations, and assist in sourcing, hiring, and managing kitchen personnel.
  • Maintain positive relationships with vendors and accommodate diverse owner requirements.

General Management Duties

  • Develop a culinary management team to enhance staff development and system management.
  • Assign meaningful and challenging tasks to chefs.
  • Conduct quarterly evaluations to monitor improvement in essential skills.
  • Develop hourly staff roles within the restaurant and conduct evaluations.
  • Recruit top talent and manage staff terminations as necessary.
  • Formulate plans for continuous improvement in service levels.
  • Engage in PR, marketing, and sales initiatives for both the restaurant and food operations.
  • Address poor performance while recognizing and rewarding excellence.
  • Maintain strong vendor relationships and accommodate diverse owner needs.
  • Instill a culture of excellence and inspire confidence among restaurant staff through strong leadership.
  • Implement efficient systems and processes across all departments.
  • Ensure compliance with California labor laws, health standards, and OSHA regulations.

Financial Management

  • Foster a culture of financial accountability (sales tracking, labor, waste, breakage, PPA, costs).
  • Accurately process and submit financial documentation.
  • Develop and enforce proper and timely use of waste sheets and labor projections.
  • Control cash, credit, and receipts by adhering to company cash handling procedures.
  • Assist in creating plans to meet or exceed P&L expectations while maximizing efficiency and productivity.
  • Approve and track all expenditures, preparing necessary documentation promptly.
  • Seek opportunities for improved efficiency and productivity.
  • Hold department managers accountable for budget adherence.

Safety and Compliance

  • Possess a thorough understanding of California labor and hiring regulations.
  • Follow the in-house safety program and conduct monthly health inspections.
  • Adhere to corporate cleanliness standards, ordering/receiving protocols, and shelf life guidelines.
  • Commit to sourcing locally when feasible and promoting diversity in the kitchen.

Ideal Candidate Profile:

  • Minimum of 5+ years in a CDC or Executive Chef role within a high-volume fine dining restaurant or hotel.
  • At least 12+ years of culinary experience.
  • ServSafe Certified.
  • Ability to remain on your feet for extended periods.
  • Strong organizational and time management skills with keen attention to detail.
  • Proficient knife skills.
  • Creative thinker and executor.
  • Availability for irregular hours, shifts, weekends, special events, and holidays.
  • Comprehensive food and beverage knowledge.
  • Strong organizational and time management skills with a focus on detail.

Benefits:

  • Annual salary of $100,000 - $110,000 with quarterly bonuses.
  • 401K Retirement Savings Plan.
  • Medical, Dental, and Vision Insurance.
  • Complimentary meal per shift.
  • Opportunities for growth and development.

Physical Demands:

The physical requirements listed below are examples of tasks the Chef de Cuisine may need to perform to fulfill essential job functions:

  • Must be able to exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.
  • Ability to work in both hot and cold environments.
  • This role involves a combination of sitting, walking, and standing for extended periods.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.