Chef de Cuisine Blue Table Agoura Hills, CA Job Details Full-time From $70,500 a year 5 hours ago Benefits Paid time off Food provided Paid sick time Qualifications Spanish Teamwork Operations management English Time management Full Job Description Chef de Cuisine at

Blue Table Pay:

Starting at $70,500 per year, DOE, with room for growth and advancement

Hours:

Averages 45-55 hours per week; restaurant schedule, varies by week Reports to:

Owner Direct Report:

First Cook Our Story Blue Table was founded by Jim and Ellen Marcione in Calabasas in 2004, built around a simple idea: good food, made with great ingredients What started as a small neighborhood counter-service bistro quickly became a local favorite for handcrafted sandwiches, homemade soups, fresh salads, pastas, quiches and baked goods. Alongside the kitchen was a little market stocked with artisan cheeses, wine and specialty pantry finds—things our family loved and wanted to share. In 2009, their daughter Gina took the reins and expanded Blue Table to Agoura Hills, carrying the same neighborhood spirit into its next chapter. Today, Blue Table has grown into one of Agoura Hills trusted neighborhood restaurants, delis and catering companies, complete with a full wine bar and an extensive catering operation serving everything from corporate lunches to backyard celebrations and special events throughout Los Angeles and Ventura counties. Through all the growth, the heart of Blue Table hasn't changed. We're still family-owned. We still care deeply about what goes into our food. Decisions are made by people who know your name, and every guest and every member of our team is treated like a neighbor. Good food. Good wine. Good people. That's always been Blue Table. About the Role This is a newly created role. We are looking for a Chef de Cuisine to build out our culinary program and lead our kitchen day to day, working directly with our owner. You will develop new menu items, put systems in place that keep the kitchen organized and consistent, and lead a First Cook and the rest of the kitchen team. This role is equal parts creative, hands-on, and operational: you will be in the kitchen cooking and teaching, and managing sourcing, cost, and inventory. What You will Do Develop new menu items for our restaurant, deli, and catering programs, from concept through costing and execution Build and maintain organized kitchen systems (prep lists, recipes, checklists) that keep the kitchen consistent and running smoothly under pressure Lead, train, and mentor the First Cook and kitchen team, teaching technique and standards so quality holds even when you are not on the line Oversee daily kitchen operations, including prep, cooking, plating, and pass checks, and hit deadlines for menu rollouts, catering orders, and prep schedules Source ingredients and vendors, compare costs, place orders, and manage food cost and inventory Maintain our food safety and cleanliness standards, including proper stock rotation (FIFO), sanitation, and temperature control, in line with the California Retail Food Code and LA County Department of Public Health requirements Hold Food Safety Manager Training certification required on-site Check orders before they go out and fix mistakes immediately, so quality guests can taste, every time Step out front when needed to talk with guests about menu items, catering orders, or special requests Support catering production, including sandwich platters and cheese & charcuterie boards, for events ranging from corporate lunches to backyard celebrations What We are Looking For Proven kitchen leadership experience (chef de cuisine, sous chef, or executive chef background), with a track record of developing menu items Highly organized and systems-oriented, with strong time management and the ability to hit deadlines Strong teaching skills, able to train and develop a team, not just execute personally Excellent hospitality skills and comfort speaking with guests directly Great rapport with the front of house team; this role works closely with servers and bartenders Bilingual in English and Spanish preferred Calm, professional demeanor under pressure Food Safety Manager Training certification, or willingness to obtain one Experience with vendor sourcing, cost comparison, ordering, and inventory management Ability to lift up to 50 lbs and stand for over 8 hours per day Alignment with our values: hospitality first, quality you can taste, cleanliness and care, teamwork, and integrity Compensation & Benefits Paid on the 1st and 15th of each month Paid sick leave, accruing at a minimum of 1 hour per 30 hours worked, usable starting your 90th day Vacation pay eligibility after 3 months Bonuses for hard work well done Opportunity to grow as Blue Table expands its culinary program Our Culture Blue Table runs like a family kitchen, not a corporate chain: fast-paced, hands-on, and built on trust between the team and the guests we serve. Good ideas get heard here, whether they come from the line or the owner. This role in particular is a chance to build a culinary program from the ground up, working directly alongside ownership rather than inheriting someone else's playbook. How to Apply Ready to build our kitchen from the ground up? Apply today. We would love to meet you.

Pay:

From $70,500.00 per year

Benefits:

Food provided Paid time off

Work Location:

In person