Top 418 Chefs Jobs in Los Angeles, Ca

SOUS CHEF — New Gastropub Concept, Westside LA
Westside Gastropub —Santa Monica, CA
- $55,000 - $62,000 a year
- Full-time
- Spanish
- Management
- Mid-level
- Paid time off
Quick Apply
1d
Sous Chef
Superba Food and Bread —Los Angeles, CA
- $80,000 - $85,000 a year
- Weekends as needed
- Casual dining restaurant
- Mid-level
- Team management
- Health insurance
- Dental insurance
Quick Apply
11d
Kitchen Manager
The Gooden Center —Pasadena, CA
- $25 - $30 an hour
- Full-time
- Computer literacy
- Mid-level
- Bachelor's degree
- Health insurance
- Dental insurance
Quick Apply
2d
Chef
Growth Management —Los Angeles, CA
- Full-time
- School experience
- Mid-level
- Residential
Quick Apply
Pastry Chef (High End Catering - Part-Time)
Bite Catering Couture, LLC —Los Angeles, CA
- From $23 an hour
- 8 hour shift
- Background check
- Microsoft Excel
- Basic math
- 401(k)
- 401(k) matching
Quick Apply
Culinary Director
The Butcher's Daughter —Venice, CA
- $120,000 - $125,000 a year
- Full-time
- Hospitality
- Travel
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
2d
Chef
Bottega Louie —Los Angeles, CA
- $68,000 - $100,000 a year
- Full-time
- Mid-level
- Ability to stand for extended periods
- Teaching
- Dental insurance
- Vision insurance
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Executive Chef 3
Sodexo —Los Angeles, CA
- $89,250 - $115,500 a year
- Full-time
- ServSafe
- Cooking
- Mentoring
- Paid holidays
- Health insurance
6d
VP of Culinary
Salted —Los Angeles, CA
- $180,000 - $220,000 a year
- Email
- Cooking
- Travel
- Senior level
- Health insurance
- Dental insurance
Quick Apply
Head of Culinary
sweetgreen —Los Angeles, CA
- $160,000 - $229,000 a year
- 5 years
- Fast casual restaurant
- Master's degree
- Health savings account
- Health insurance
Executive Sous Chef - Hilton Anaheim
Hilton —Anaheim, CA
- $125,000 - $150,000 a year
- Weekends as needed
- Customer service
- Computer literacy
- Sanitation
- Paid parental leave
- Employee stock purchase plan
9d
Team Chef
LA Clippers —Inglewood, CA
- $70,340 - $82,000 a year
- Weekends as needed
- ServSafe
- English
- Mid-level
- Wellness program
- Paid parental leave
Executive Sous Chef Culinary Operations
Universal Destinations & Experiences —Universal City, CA
- $90,000 - $110,000 a year
- Email
- Microsoft Excel
- 3 years
- Fair chance
- Health insurance
- Dental insurance
5d
Cooking Instructor/ Private Chef
THCC —Pasadena, CA
- $30 an hour
- Part-time
- Background check
- Organizational skills
- In-person
Quick Apply
1d
Sous Chef
Marriott International, Inc —Los Angeles, CA
- $73,000 - $93,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Corporate Culinary Director
Proper Hospitality —Santa Monica, CA
- $185,000 - $205,000 a year
- Hybrid work
- ServSafe
- 11+ years
- Hotel
- Paid parental leave
- Paid holidays
Quick Apply
Personal Chef
Mint Personal Chef —Los Angeles, CA
- From $40 an hour
- Part-time
- Mid-level
- 3 years
- Driving
- Flexible schedule
Quick Apply
Catering Sous Chef
California Institute of Technology —Pasadena, CA
- 8 hour shift
- ServSafe
- Customer service
- 5 years
- On-the-job training
10d
Sous Chef
SOFITEL —Los Angeles, CA
- $85,000 - $95,000 a year
- Weekends as needed
- 5 years
- US work authorization
- Senior level
Quick Apply
Sous Chef - Full Time - Varied shift - 8hr ICH
Emanate Health —Covina, CA
- $29.55 - $44.32 an hour
- 8 hour shift
- Customer service
- Cooking
- Mid-level
Quick Apply
2d

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SOUS CHEF — New Gastropub Concept, Westside LA

Westside Gastropub
Santa Monica, CA

Quick Apply

Job Details

Full-time
$55,000 - $62,000 a year
1 day ago

Benefits

Paid time off

Qualifications

Spanish
Sourcing
Program development
Kitchen stations
Teaching

Full Job Description

SOUS CHEF — New Gastropub Concept, Westside LA

A modern gastropub on the Westside is looking for a sous chef with creative ambition. The concept blends Eastern European soul food with California market-driven ingredients, house fermentation, and a late-night bar food program.

A respected consulting chef is building the menu and systems over the next month. You'd work alongside them from day one — learning the concept, absorbing the techniques, and preparing to own the creative direction of the kitchen after the handoff. This isn't a job where you execute someone else's menu forever. This is a six-month path to chef de cuisine for the right person.

What you'd walk into:

A 180-seat restaurant with two patios, two bars, and a full liquor license
A new menu concept being developed by a consulting chef with serious LA credentials
An experienced kitchen manager who runs the line and manages operations — you won't be doing schedules and inventory, you'll be creating
Ownership with 25+ years of restaurant experience who understands food and respects the kitchen
A fermentation program, a farmers market account, and a no-seed-oil kitchen

What you'd do:

Work alongside the consulting chef during menu development — learn every dish, every technique, every system
After the handoff, own the creative direction — seasonal specials, monthly rotating menus, new dishes, farmers market sourcing
Build and maintain the fermentation program — sauerkraut, pickles, kvass, fermented hot sauce, house mustard
Develop the late-night bar food menu — smash burgers, street food, bar snacks from a patio food cart
Source ingredients from the Santa Monica Farmers Market and local vendors
Maintain recipe cards, plating standards, and food cost targets for every dish
Train and lead line cooks who are experienced but not classically trained — you teach by doing, not by yelling
Hit 26-28% blended food cost without cutting corners — you think in dollars per plate, not just flavor

What we're looking for:

2-4 years on the line at restaurants you're proud of — farm-to-table, gastropub, ethnic, anything with soul
You have ideas. Lots of them. And you've been waiting for a kitchen that wants to hear them
Farmers market sourcing is second nature — you know what's in season and you build around it
Fermentation knowledge or genuine obsession — if you make hot sauce or pickles at home, tell us about it
You can run a station on a busy Friday and still plate food that looks great
You're organized — your prep lists are tight, your walk-in is clean, your mise is set before service
You can communicate with a kitchen team that speaks primarily Spanish
You don't need the title right now — you need the opportunity

What we offer:

$55,000-62,000 to start
A clear path to chef de cuisine within six months based on performance
Real creative ownership — your specials go on the menu, your ferments go on the table, your ideas shape the concept
A consulting chef who will teach you everything they know during the first month
A concept that doesn't exist anywhere else — your name on something genuinely original
No seed oils. No shortcuts. No corporate BS. A kitchen that does things from scratch because that's the only way worth doing them

No recruiters.

Pay: $55,000.00 - $62,000.00 per year

Benefits:

Paid time off

Work Location: In person

Quick Apply

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chefs jobs in los angeles, ca

SOUS CHEF — New Gastropub Concept, Westside LA

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Sous Chef - Full Time - Varied shift - 8hr ICH

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