Temporary Chef

Lawry's Restaurants Inc.•Los Angeles, CA

31d•$48 - $53•Onsite

About The Position

We are looking for a Temporary Chef to join our team! The Temporary Chef is responsible for supporting daily kitchen operations while maintaining high standards of food quality, cleanliness, organization, and team performance. This role provides hands-on leadership in the kitchen, ensuring smooth service execution, operational efficiency, and adherence to company standards during temporary staffing needs. This is a temporary position expected to last approximately 1–3 months, based on business needs.

Requirements

Previous culinary leadership experience in a high-volume restaurant or hospitality environment preferred.
Strong knowledge of kitchen operations, food safety, sanitation, and labor management.
Ability to work efficiently in a fast-paced environment while maintaining attention to detail.
Strong communication, organization, and leadership skills.
Five years experience in fine dining high volume environment.
Progressively responsible industry and culinary management experience is required.
Strong interpersonal skills and communication skills including oral and written skills.
Commitment to hospitality and service excellence.
Effective management skills to motivate and develop co-workers.
Possession of food certifications as required by local, state and federal law.
Current Local/State Food Handler’s Training Certifications as required
Competency in POS (Toast), scheduling software, Microsoft Office and any department-specific systems in use.

Nice To Haves

Culinary degree is desirable, a combination of practical experience and education would be considered as an alternative.

Responsibilities

Maintain and enforce all kitchen cleaning and sanitation standards to ensure the kitchen remains inspection-ready at all times.
Order and replenish products according to established pars while supporting operational efficiency and minimizing shortages or over-ordering.
Manage kitchen employee time clocks daily, including monitoring labor hours, preventing break violations, and reducing unnecessary labor when business levels allow.
Oversee recipe adherence and food preparation standards to ensure consistency, quality, and proper portioning.
Maintain and follow prep lists to ensure all stations are properly stocked and prepared for service.
Complete daily line checks and verify all stations are fully set, organized, and service-ready before opening.
Step into stations as needed during call-outs, staffing shortages, or peak business periods to maintain smooth kitchen operations.
Lead and support the expo position during service to ensure ticket accuracy, food quality, communication, and ticket times are properly managed.
Keep senior management informed of employee performance concerns, coaching opportunities, disciplinary issues, and overall kitchen morale.
Maintain accurate daily logs in HotSchedules documenting service notes, coworker issues, operational challenges, and important shift details.
Complies with all health department regulations and enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen.
Enforces safe work habits and contributes to the safety first environment in the Heart of the House.