Chef de Cuisine | Full Time | Lucas Museum of Narrative Art

Oak View Group•Los Angeles, CA

1d•Onsite

About The Position

The Chef de Cuisine 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 Chef de Cuisine is an ambassador of the culinary program and, as such, plays an integral role in the development of the brand.

Requirements

3–5+ years in a Chef de Cuisine or senior sous chef 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 lead 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.
Ability to work nights, weekends, and holidays as needed.

Nice To Haves

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.

Responsibilities

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 Executive Chef and 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, 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.