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

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

Qualifications

• 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
• 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
• Ability to work nights, weekends, and holidays as needed

Benefits

This position will remain open until July 24, 2026.

The position pays a yearly salary of $105,000 to $125,000. Benefits for FT roles include:

• Health, Dental and Vision insurance
• 401(k) savings plan
• 401(k) matching
• paid time off (vacation days, sick days, and 11 holidays)

About The Venue

We are launching a flagship modern luxury restaurant inside the Lucas Museum of Narrative Art, one of Los Angeles’ most anticipated cultural destinations. This is a culinary platform built for impact—bold, refined, and culturally relevant—where food is both a centerpiece and part of a larger, immersive guest experience. The concept blends elevated cuisine with a high-energy, design-forward environment that demands both precision and creativity.