Chef de Cuisine - Private Dinners (Luxury Events)

Los Angeles • Los Angeles, CA

3d

About The Position

This job is an opportunity to work for Villa Kitchen | Dinner Club Concierge | Luxury Conscious Travel ABOUT THE ROLE Join a chef-led collective producing intimate, high-end dinners and private events in villas, estates, and design-forward spaces. We pair culinary excellence with provenance—working with BIPOC and Indigenous growers, fisherfolk, and makers—to tell cultural food stories through refined, modern menus. If you’re a disciplined, ambitious chef who loves ownership, hospitality, and beautiful details, this is your stage. WHAT YOU'LL DO Design seasonal, multi-course menus that spotlight origin and craft (with vegetarian/vegan/gluten-free variants when needed). Source responsibly: build relationships with small farms and specialty purveyors; write short “provenance cards” for dishes. Lead end-to-end execution: tastings, prep, packing, on-site production, plating, and impeccable service flow. Curate tabletop details (handcrafted ceramics/linens) and finishing touches that read as editorial luxury. Manage a small event team (assistants/servers) when required; set kitchen standards and timelines. Maintain rigorous food safety, costing, and post-event wrap (inventory, cleaning, feedback notes). Represent the brand with warmth and professionalism in client communications. More Requirements/Responsibilities YOU ARE – A systems-minded chef who thrives under pressure and cares about mise en place, timing, and plate consistency. A storyteller: you can translate heritage, technique, and sourcing into a compelling guest experience. Calm, coachable, and hungry for growth; you take feedback and raise the bar every event. A gracious host—equally comfortable behind the pass or in front of guests.

Requirements

• 3–5+ years in fine dining, high-end catering, private chefing, or chef de partie/sous roles
• Portfolio with plated dishes (link or PDF); sample menus welcome
• ServSafe (or equivalent) required; valid driver’s license and reliable transport
• Ability to lift 40 lbs and work evenings/weekends as events demand
• A systems-minded chef who thrives under pressure and cares about mise en place, timing, and plate consistency
• A storyteller: you can translate heritage, technique, and sourcing into a compelling guest experience
• Calm, coachable, and hungry for growth; you take feedback and raise the bar every event
• A gracious host—equally comfortable behind the pass or in front of guests

Nice To Haves

• experience with tasting menus, wine pairings, fermentation/preservation, or open-fire cookery

Responsibilities

• Design seasonal, multi-course menus that spotlight origin and craft (with vegetarian/vegan/gluten-free variants when needed)
• Source responsibly: build relationships with small farms and specialty purveyors; write short “provenance cards” for dishes
• Lead end-to-end execution: tastings, prep, packing, on-site production, plating, and impeccable service flow
• Curate tabletop details (handcrafted ceramics/linens) and finishing touches that read as editorial luxury
• Manage a small event team (assistants/servers) when required; set kitchen standards and timelines
• Maintain rigorous food safety, costing, and post-event wrap (inventory, cleaning, feedback notes)
• Represent the brand with warmth and professionalism in client communications

What This Job Offers

• Education Level: No Education Listed