Chef De Cuisine

Margo's Santa Monica, CA
  • compensation depends on experience
    + Bonuses
  • Full Time
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  • Employer Unlikely to Respond


Work a minimum of 50 hrs./week, more when business and staffing levels require.
Work nights, weekends, and holidays as the business level requires.
Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items,
while leading the staff and managing all food related functions
Ensure exceptional quality of all ingredients, preparation, and plating of food items
Control labor and operating expenses through effective planning, budgeting, purchasing
decisions, and inventory control while focusing on creative cost control and revenue generation
solutions to maximize profit
Conduct daily line checks and food reviews; Ensures that clear feedback is provided to the entire
kitchen team and food service staff and management.
Work closely with the culinary director on costing, production and control for a proper recipe
execution and waste management
Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen
employees to ensure exceptional food quality and presentation for our guests
Ensure those sanitation standards as set forth by local, state and federal Health Department
regulations are in compliance as well as the cleanliness and organization of the kitchen and its
equipment as well as training staff on proper sanitation guidelines
Assess the need for and report necessary kitchen repairs
Monitor and maintain use of safe food handling procedures as well as a safe working
environment by using and ensuring staff use correct food handling skills and food safety
Manage staff, including scheduling, training, performance feedback, discipline, investigations
and terminations
Maintain current kitchen schedules, staffing templates, and staff employee files\
Step in for other kitchen staff as needed
Attend staff and management meetings as needed
Other duties as assigned by supervisor or other management
Strong communicator.

1. Culinary Certificate or Degree by an accredited culinary agency preferred
2. California Serve Safe Manager Certification
3. 7-10 years’ experience in a professional busy kitchen, pubs and restaurant environment
4. Able to deliver and exceed the expectations of a highly demanding clientele
5. Ability to obtain and/or maintain any government required licenses, certificates or permits
6. Professional appearance and manner, good character to work in a fast-paced team
7. Positive, honest, and energetic work ethic
8. Solid track record of success; demonstrating upward career tracking
9. Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time
10. Able to grasp, lift and/or carry up to 50 lbs. as needed
11. Finger/hand dexterity to operate kitchen machinery, knives, etc.
12. Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined
13. Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also
to distinguish product, taste texture, temperature and presentation and preparation

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