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“All Jobs” Los Angeles, CA
Jobs near Los Angeles, CA “All Jobs” Los Angeles, CA

Job Description

We are seeking a Chef/sous Chef to join our team!  You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. 


  • Oversee day-to-day culinary operations

  • Coordinate food and kitchenware orders

  • Check freshness and quality of ingredients

  • Assist in the development of menu items

  • Standardize recipes and plate presentations

  • Work with management to create a memorable experience for guests


  • Previous experience in culinary arts, cooking, or other related fields

  • Knowledge of cost and labor systems 

  • Passion for food and cooking techniques

  • Strong leadership qualities

  • Ability to thrive in a fast-paced environment

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Job Description

chef/sous chef looking for someone possitive and reliable to be part of our team 

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Job Description



* We have a special VIP opportunity for qualified General Managers and Executive Chefs to own and manage their own establishment.


* During COVID are you trying to figure out your next steps?

* Is it time for you to invest your time and talents in a return for yourself and your family?


* We have a special VIP Program for those who meet the following minimum requirements:

- 10 years of Executive Chef or General Manager Experience

- Pass a Criminal Background Check

- Sign a Non-Disclosure Agreement

- Credit Score of 700 or above (Or a business partner or spouse who meets the credit criteria)


Celebrity's Soul Food is the fasted growing restaurant chain in America. Come join our team today! We are seeking General Managers and Executive Chefs to become Managing Partners of their OWN business during this Pandemic. You will thrive in a fast-paced environment and will dedicate your time and commitment to expanding our clientele base to establish the restaurant's brand and reputation in your community. Come join our amazing team today.



  • Oversee day-to-day store operations

  • Coordinate with staff for ordering, prepping, and execution of quality standardized product

  • Check freshness and quality of ingredients

  • Work with management partners to create a memorable experience for guests

  • Hire and train all staff members


  • Previous experience in culinary arts, cooking, or other related fields

  • Knowledge of cost and labor systems

  • Passion for food and cooking techniques

  • Strong leadership qualities

  • Ability to thrive in a fast-paced environment

Company Description

Experienced and deliberate, with a conglomerate of partnerships contributing to organizational success.

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Job Description

Chef Kay Kay is partnering with a high profile restaurant and is in search of an experienced Executive and Sous Chef to assist.


  • Oversee the daily operation of food service staff

  • Monitor schedules, food cost, ordering, and quoting invoices

  • Manage inventory of ingredients and supplies

  • Maintain health standards for raw and finished products


  • Previous experience in food service

  • Knowledge of common food safety practices

  • Strong leadership skills

  • Waste Management

  • Ability to thrive in a fast-paced environment

  • Excellent written and communication adeptness

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Job Description

We are looking for a new Executive Sous Chef for one of the top Los Angeles Catering Companies and Restaurant groups. This is an opportunity to work for one of the most well established, high-end catering companies in Los Angeles, serving high-profile clients who demand the utmost in service excellence. We are looking for the best!

Seeking an innovative and creative executive sous chef with a minimum of 3-5 years of experience. A passion for Pastry is an extreme plus.

Must be a strong team leader with experience in high volume catering and during non-Covid times for up to 500 guests. We are a high-end catering company with both on and off site catering events during our regular business operations. Must have substantial off site catering experience.

Job duties will include labor cost and food cost control. Menu development. Execution of large and small high end events. Must work well under pressure. Great team leader. Very organized. Punctual. Ideal candidate will have experience with healthy and gluten free dishes. Knowledge on seasonal cooking and usage of herbs. Experience in packaged grab and go food a plus.

A minimum of 3-5 years previous experience as an Executive Chef, Executive Sous Chef, or Chef de Partie in a high volume, full service establishment is required for consideration.
MUST HAVE experience with French and Asian cuisines as well as healthy gluten free, vegetarian, and vegan dishes
Must have plating knowledge and experience
Basic knowledge of Spanish preferred; bilingual preferred
Flexible schedule

Supervision of and coordination of all kitchen activities
Daily management of kitchen operations & oversight of employees preparing & cooking food
Sanitation is a must and knowledge of food cost controls, inventory, and P&L statements
Creative menu development
Off-site catering events

Please paste resume in body of email and put "Executive Sous" in subject line for consideration

Job Type: Full-time

Salary: $50,000.00 to $60,000.00 /year

Company Description

What is TIATO?

Ti . a . to ( tee-uh-tow)
noun, plural from Vietnam Tia.tô

1. An herb, considered to be the most flavorful of the Perilla (mint) family, a strong immune-boosting and antioxidant ingredient, rich in vitamins and minerals; enhances taste.

2. A popular kitchen market garden café + venue space

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Job Description

HT Grill in Redondo Beach is seeking an Executive Chef to join our team! HT Grill is an established fine dining restaurant in the Riviera Village in Redondo Beach. We are looking for an Executive Chef to join our team that can continue to drive business thru creativity, a focus on detail and building on the successful team already in place!

Essential Duties and Responsibilities

  • Ensure food items are prepared according to our standards of quality, consistency and timelines, and guest specifications.

  • Interview, hire, train, evaluate, and coach kitchen team members as appropriate.

  • Maintaining cleanliness and sanitation in compliance with local health departments and COVID19 guidelines.

  • Daily food audits through checking flavor, appearance, consistency, and temperature.

  • Schedule kitchen team members in conjunction with business forecasts on a weekly basis

  • Work in conjunction with General Manager in planning for banquet events, holiday menus and off-site events.

  • Establish seasonal menus keeping up to date with local trends

  • Control food cost by following purchasing guidelines and standardization of recipes

  • Work closely and communicate regularly with BOH & FOH Team Members to complete time sensitive tasks.

  • Attend and participate in weekly manager meetings to discuss new product rollouts and promotions as well as budgets for purchases, repairs and staffing.

  • Other duties as assigned by General and Corporate Management.


  • Previous experience in fine dining food preparation and management

  • Knowledge of cost control and labor management systems

  • Passion for food and cooking techniques

  • Strong leadership qualities

  • Ability to thrive in a fast-paced environment


It is the policy of our organization to provide all persons with equal employment opportunities without regard to race, color, religion, sex, national origin, disability, age, veteran or marital status or any other characteristic protected by federal, state, or local law.

Company Description

We are a 40+ year Restaurant and Tavern Company based in Southern California that offers competitive salary, medical, dental, vision, and life insurance, paid vacation, and a monthly dining tab. Most locations are located along the Southern coastal beach areas or in exciting Las Vegas Nevada.

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Job Description

The kind ones is an international sandwich franchise that recent opened in Beverly Hills. We serve simple, made to order sandwiches and breakfast bowls.

We open from 9-3

We are looking for someone to assist in the kitchen and the dining area from 11:30 till 3:00.

Pay is 13.50


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Job Description

Are you a genius at recipe development and implementation? Syndicate is blowing up, and your talent is just what the doctor ordered. This would start off part-time and possibly lead to much more. Bonuses for success. 

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SOUS CHEF - Grow your career with MERRILL GARDENS!!

Merrill Gardens, a privately-owned family company with a proud history of success is currently hiring a Sous Chef at Merrill Gardens Rolling Hills Estates, CA.  Apply now to join one of the most respected senior living operators in the country!

Yes You Can have a meaningful Career!
Watch This!


We offer our employees:

  • Highly Competitive pay and benefits!

  • Benefits include medical, dental, vision, 401(k), paid vacation, holidays, and more!!!

  • Most evenings off! Our kitchen closes at 7:00! You'll be done by 8:00!

  • Free Daily Meals!

  • A rapidly growing company with opportunities for advancement!

  • Company sponsored training!


If you are someone with:

  • A minimum 5 years’ experience in quality food preparation

  • Experience in scratch cooking in a high volume, fine dining setting

  • Proficiency in computer skills including MS Outlook, Word, etc. 


We want to talk with you!

Consider applying to become a Sous Chef with Merrill Gardens!


Our Sous Chefs are responsible for:

  • Preparing all food items following proper recipes and procedures specified by the Executive Chef.

  • Regularly meeting with the Executive Chef to discuss menu preparation for the upcoming weeks.  Suggesting ideas to improve food quality and efficient production of menus.

  • Practicing correct food handling and food storage procedures (cover, label, date and properly store all food items) at all times.

  • Completing assigned cleaning to ensure compliance and sanitary standards are met.

  • In the absence of the Executive Chef, oversees and directs all dining service Team Members assigned during shift.


We are proud to be certified as a Great Place to Work two years in a row 2018 and 2019 - ranked in the top tier in the country for exceptional workplaces!

Merrill Gardens was recognized as 2016 Family Business of the Year! 

Our mission is to provide an inspiring environment for our residents, families, and team members where every life is defined by the possibilities. 

If you are a team focused individual with a deep commitment to customer service, please start the online application process to become part of the Merrill family!

Merrill Gardens is an Equal Opportunity Employer


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Job Description

The Los Amigos Golf Course in Downey, CA is seeking a Head/Banquet Chef. We are looking for a motivated self-starter who wants to be part of a team while developing their own leadership skills. As Head/Banquet Chef, your leadership, creativity and culinary skills will inspire your team to delight our guests with exceptional fare.  The Head/Banquet Chef is generally in charge of food production and also supports the Food and Beverage Manager by completing projects as directed. This position has the opportunity for upward mobility with starting pay of $16.00 an hour.


Essential Duties and Responsibilities:

-       Ensures adherence to all recipe guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns.

-       Lead and manage the quality/quantity of all food preparation for all banquet events. 

-       Prepare and participate in client tasting menu presentations.

-       Must attend all weekly banquet event order meetings

-       Review all banquet event orders to ensure all menu items and set-ups are planned for and prepared

-       Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

-       Follow kitchen policies, procedures and service standards

-       Follows facility and chef’s safe food handling guidelines.

-       Follows all sanitation and nutrition practices.

-       Performs additional responsibilities as requested by management

Education/ Experience/ Skills:

-       At least 2 years related experience required

-       Must be able to clearly and effectively communicate in English

-       Excellent interpersonal, verbal, and written communication skills.

-       Detail oriented with a strong emphasis on accuracy and time management.

-       Ability to interface with various levels of management

-       Strong familiarity with OSHA and all local Department of Health Regulations.

-       Adherence to all Company and Safety Policies and Procedures.

-       Highly responsible & reliable

-       Ability to work well under pressure in a fast-paced environment

-       Ability to work cohesively as part of a team

-       Ability to focus attention on guest needs, remaining calm and courteous at all times

-       Valid driver’s license required

Physical Demands:

-       Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40 lbs of force.

Licenses & Certifications

-       Valid ServSafe Certification Required

Job benefits:

-       Merchandise Discounts                                    Golf Privileges

-        Meal and Beverage Discounts                         Job Type: Part-time



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Job Description

We are seeking an Indonesian Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Willing to assist in relocation for the right qualified candidate.


  • Oversee day-to-day culinary operations

  • Coordinate food and kitchenware orders

  • Check freshness and quality of ingredients

  • Assist in the development of menu items

  • Standardize recipes and plate presentations

  • Work with management to create a memorable experience for guests


  • Previous experience in culinary arts, Indonesian cooking, or other related fields

  • Knowledge of cost and labor systems

  • Passion for Indonesian food and cooking techniques

  • Strong leadership qualities

  • Ability to thrive in a fast-paced environment

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Job Description

Robata JINYA 
Location: Los Angeles
Employment Type: Full Time

Robata JINYA Hollywood officially launched in 2010, but according to the founder, Tomonori Takahashi, it truly dates back a few decades ago when his father started it all with his own traditional Robatayaki restaurant in Ehime, Japan. Our Izakaya style restaurant has amazing cuisine and atmosphere.

 We are looking to hire an experienced Kitchen Manager. If you are dedicated and ambitious, Robata JINYA is an exciting place to grow your career.

Job Summary:

Our kitchen manager serves at the ambassador to the JINYA restaurant concepts, ensuring food and services exceeds our standards of excellence. Our kitchen manager provides daily guidance and motivation to all team members, specifically back of house team members, as well as maximizing productivity, maintaining cleanliness and adhering to food quality and standards. The kitchen manager acts as our liaison between our guests, operations team, and our food, leading our team and setting the example.

Primary Responsibilities:

  • Manages food quality standards by consistently monitoring, tasting and reviewing all aspects of food, such as preparation, execution and food presentation

  • Controls costs by reviewing labor, minimizing waste and ensuring our guests receive the highest excellence in food. Controls food cost and usage by adhering to proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures

  • Orders and reviews food supplies, ingredients and other kitchen items in a timely and cost-effective procedure. Maintains inventory levels and conducts weekly inventory with management team. Ensures that all products are ordered according to data specific needs.

  • Maintains safe, secure and healthy work environment by establishing, following and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; participating in safety reviews; ensure restaurant cleanliness and overseeing all aspects of safety protocols within the kitchen and restaurant setting.

  • Ensures and manages restaurant cleanliness, specifically the back of the house area. Responsible for all aspects of kitchen safety and food preparations Ensure all team members are adhering to food safety preparations and executions

  • Responsible for development and daily operations of the kitchen team members, supporting and leading both front and back of the house, and execute excellent food quality controls.

  • Create schedules for kitchen team members, ensuring efficient labor costs based on daily sales. Schedules labor as required by anticipated business needs while ensuring that all positions are staffed when and as needed and labor cost objectives are met

  • Oversees, schedules and reviews necessary repairs and maintenance on kitchen appliances and equipment. Ensures equipment is kept clean and in excellent working condition through inspections and following company’s preventative maintenance programs

  • Coordinates daily front and back of the house operations with restaurant manager, from sales goals, review product quality, and organize and supervise shifts. Manages breaks and support in proper and efficient scheduling needs

  • Appraises kitchen team members performance and continuously provide feedback to improve service and productivity. Be knowledgeable of company policies regarding disciplinary actions, administering prompt, fair and consistent corrective actions for any and all violations of company guidelines and policies

  • Responds efficiently and accurately to any guest complaints and corporate communications

  • Works closely with the Front of House restaurant manager to meet and exceed revenue objectives, including food and labor costs

  • Trains, develops and manages current and new kitchen team members on food safety, recipe adherence and food presentations. Cross-train qualified team members to expand the operational efficiency of all shifts

  • Ensures all aspects of the kitchen operates effectively and efficiently, and our guests receive the best dining experience

  • Embraces, understands and executes the JINYA mission, values and culture

  • Completes other managerial tasks as needed or assigned


  • Minimum 5 years’ experience, in restaurant and/or hospitality restaurant. Preferred high-volume and fast pace restaurant experience

  • Outstanding and professional verbal and written skills; with strong ability to multi-task.

  • Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence

  • Ability to lead by example, inspire and motivate team spirit and effectively present information in one-on-one setting and/or small group situations

  • Ability to work well under pressure

  • Capable of conducting and assessing restaurant inventory

  • Must have knowledge of restaurant systems, including but not limited to ALOHA, CTUIT or other POS systems; knowledge of MS Office Suites; able to add, subtract, multiply and divide in all units of measures, using whole numbers, common fractions and decimals.

  • Possesses excellent interpersonal communication skills with qualities of integrity, credibility, and commitment to corporate mission. Exceptional organization and leadership skills

  • Must be dependable and reliable

  • Experience working in a multi-cultural environment

  • Ability and willingness to work flexible hours, including weekends and holidays

Required Education:

  • Be able to write and speak English, preferably Spanish and/or Japanese is a plus

  • Must have appropriate city, state and federal certifications according to location of restaurant, including alcohol and food handling certificates


·       Medical Insurance

·       Dental Insurance

·       Vision Insurance

·       401K

·       Life Insurance

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Job Description

Job Title: Executive Chef
Location: Springdale, UT
Schedule: Salaried/Full-time – 55 Hours Minimum Per Week
Position Type: Management


Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions (This is a “hands-on” or “working” chef position). Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas and all support areas.



Education and Experience

  • High school diploma or GED; 10 years experience in the culinary, food and beverage, or related professional area.

  • 5 Years of professional Italian Kitchen Experience.


  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years experience in the culinary, food and beverage, or related professional area.

  • 4 Years of professional Italian Kitchen Experience.


Leading Kitchen Operations for Property

  • Leads kitchen management team.

  • Provides direction for all day-to-day operations.

  • Works daily on the line and is present during all peak periods.

  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

  • Encourages and builds mutual trust, respect, and cooperation among team members.

  • Serving as a role model to demonstrate appropriate behaviors.

  • Ensures property policies are administered fairly and consistently.

  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

  • Supervises and coordinates activities of cooks and workers engaged in food preparation.

  • Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

  • Develops and implements guidelines and control procedures for purchasing and receiving areas.

  • Establishes goals including performance goals, budget goals, team goals, etc.

  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.

  • Participates in the budgeting process for areas of responsibility.

  • Knows and implements all safety standards.

Ensuring Culinary Standards and Responsibilities are Met

  • Provides direction for menu development.

  • Monitors the quality of raw and cooked food products to ensure that standards are met.

  • Determines how food should be presented, and create decorative food displays.

  • Recognizes superior quality products, presentations and flavor.

  • Ensures compliance with food handling and sanitation standards.

  • Follows proper handling and right temperature of all food products.

  • Ensures employees maintain required food handling and sanitation certifications.

  • Maintains purchasing, receiving and food storage standards.

  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

  • Interacts with guests to obtain feedback on product quality and service levels.

  • Responds to and handles guest problems and complaints.

  • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

  • Reviews comment cards and guest reviews, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

  • Ensures employees are treated fairly and equitably.

  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

  • Administers the performance appraisal process for kitchen team.

  • Interacts with the front on the house staff on training regarding food knowledge and menu composition.

  • Observes service behaviors of employees and provides feedback to individuals and or managers.

  • Manages employee progressive discipline procedures for areas of responsibility.

  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures and supports the Peer Review Process.

Additional Responsibilities

  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

  • Analyzes information and evaluating results to choose the best solution and solve problems.


DRI is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. DRI does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.


Company Description

Dulivia Ristorante Italiano is a new, upscale Italian restaurant concept located in Springdale Utah at the entrance to Zion National Park. Its planned opening will be in the spring of 2021. Dulivia features an open scratch kitchen that will present dishes from the whole of Italy including a wide variety of house made pastas. The kitchen will be home to state of the art cooking equipment that will enable the kitchen team to truly enjoy their craft. Dulivia is seeking top notch kitchen professionals with Italian Restaurant kitchen experience. If you love Italian food and the natural wonders of Southern Utah, then Dulivia Ristorante Italiano may have the perfect job for you!

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Job Description

We are seeking a Pizzaiolo / Pizza Chef to join our team! You will thrive in a fast-paced environment and dedicate time to streamline the efficiencies of the restaurant's kitchen operations.


  • Be able to stretch 18" pizza dough

  • Make authentic NY style pizza

  • Grill meat

  • Make pastas

  • Check freshness and quality of ingredients

  • Assist in the development of menu items

  • Work with management to fill out the ingredients inventory

  • Have a passion for food


  • At least 5 years of pizza experience

  • Have strong multi-tasking skills

  • Passion for food and cooking techniques

  • Strong leadership qualities

  • Ability to thrive in a fast-paced environment

  • Have a California Food Handlers Certificate

Company Description

A family owned and operated pizza lounge. All employees are treated like family. We are passionate about our food and great customer service.

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Job Description

We are looking for a motivated, hard-working and talented Sous Chef (will also be working on the line).


Minimum of 3 years of experience as a Line Cook at a dine-in restaurant.

Experience with Grill/Hot Side and Salad Station/Cold Side.

Strong Communication Skills. Able to lead a team.

Comfortable speaking and reading in English. Spanish is a bonus.

Must have very high attention to detail. Proficient in measurements and cooking temperatures. Excellent knife skills.

Positive attitude and respectful. Leadership potential is also something we are looking for in this position.

Comfortable with learning to take nightly inventory.

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Job Description

We are seeking an Executive Sous Chef to join our team!  You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. 


  • Oversee day-to-day culinary operations

  • Coordinate food and kitchenware orders

  • Check freshness and quality of ingredients

  • Assist in the development of menu items

  • Standardize recipes and plate presentations

  • Work with management to create a memorable experience for guests

  • Creative work environment.

  • Lots of growth potential

  • 2+ years fine dining experience in same or similar position

  • Leadership and training skills


  • Previous experience in culinary arts, cooking, or other related fields

  • Knowledge of cost and labor systems 

  • Passion for food and cooking techniques

  • Strong leadership qualities

  • Ability to thrive in a fast-paced environment

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Job Description


Who Should Apply

A creative, curious, plan-in-advance chef who wants to put out high quality food and loves working events on an on-call basis.

Bite Catering Couture is looking for detail-focused, productive catering chefs for on-call prep and event work.

We are looking for somebody curious about food who is a strong chef generalist - excited about using a broad range of food, techniques, ingredients, and approaches as befits a caterer constantly creating menus tailored to a variety of client needs and events.

We run in a fairly detail and process-oriented way and so you'll be attracted to strong process, written recipes, and an understanding of how catering chefs need to work (which are very different than the rules of a restaurant, hotel, food truck, or private chef).

Success in this role generally looks like:

  • Works clean and moves quickly (without hurrying)

  • Ability to give and take instruction/ feedback without ego

  • Excellent food delivered on time and to specification (can vary for same product based on event formats)

  • Previous experience in catering, banquet, or fine dining kitchen

  • Chef "athlete" able to utilize many different skills and techniques appropriate to the item or situation

  • Reliable windows of time that can be booked for on-call work

Why work at Bite

We offer a great work environment centered in our Culver City-adjacent kitchen (with natural light!). We're a chef-run company with a focus on high quality productive work (without babysitting) with great colleagues for adults who can manage their own mise en plus, work clean, and follow recipes.

Also note: we value teamwork, curiosity, process, planning, and coaching over yelling and flying by the seat of our pants. We keep a collegial, respectful, quiet kitchen filled with self-motivated chefs.

The role

We seek a talented detail/ process-oriented chef who can help us to produce beautiful and creative food for events and work said events.

With us you will have the opportunity to experience a wide variety of cuisines with a large emphasis on detail and presentation - every day is something new. Every one of our chefs is expected to help with menu ideas. Opinions are encouraged and expected once you understand our philosophy and approach.

We run a "lean" operation off of detailed recipes, prep and event plans which helps us avoid chaos, surprises and maintain a highly productive kitchen. We believe in continuous improvement, so you'll need to help us plan and find/ solve for any errors.


  • Must have a reliable method of transportation, valid license and clean driving record.

  • Must be able to lift 50 lbs.

  • Fluent in English

  • Able to use Microsoft Excel and kitchen software/ applications

Preferred Education/ Experience

  • Culinary Degree from a notable institution with a proven record of high achievement

  • Experience in high end catering operations and/or fine dining, banquets, or other demanding culinary environments


Prep: $15-$18/hr. Event work comes with event bonuses and tips.

Company Description

We specialize in off-premise catering events with a focus on a high level of detail, design, presentation and hand-crafted food.

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Job Description

Piece of Peace is in the beginning stages of business in Champaign, Illinois. We are looking for a chef in LA to assist us in creating recipes for our plant based menu. The ideal chef is someone with years of experience with plant based cooking. We are looking for someone that is creative with spices and presentation. The dishes you will be helping us create are a breakfast sandwich, and cauliflower bites. 

Initially the contract would be more short term, helping us create a recipe(s), with the potential of longer term. We are ready to meet and move forward as soon as possible.

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Job Description

 Personal Chef

A family of four in Bel Air is seeking a full-time chef to provide lunch and dinner service for the family and their guests. The right chef will be equally adept at executing fine-dining service and taco Tuesday. The family are adventurous and experienced diners and want a menu that features multiple cuisines and new dishes.


  • Monday through Friday schedule with occasional weekends for events

  • Plan, shop, and prepare lunch and dinner for the family and guests

  • Prepare menus that take into account family members dietary requirements (e.g., Paleo or Keto)

  • Plan and execute dinner parties for up to 8 diners regularly

  • Plan and execute gatherings of 30 - 50 guests, managing staff of sous chefs, servers, and bartenders as required


  • Must have private residence experience, restaurant experience a plus

  • Must prepare a continually changing menu

  • Able to plan and prep menus for high profile events (visiting dignitaries, charity fundraisers)

  • Able to work with existing household staff

Company Description

Staffing agency providing domestic staff for private residences.

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