Chef de Cuisine Pay range: $90 - $100 based on experience + bonus & benefits Join us as we bring The Butcher's Daughter, Venice. Our very busy & energetic Abbot Kinney location. The Butcher's Daughter is a beloved plant-forward juice bar cafe known for seasonal cuisine, warm hospitality, and thoughtfully designed spaces. We're excited to find the next newest member of our culinary team for our flagship Venice location. Role & Responsibilities As Chef de Cuisine you will lead all culinary operations for The Butcher's Daughter Venice. From pre-opening through daily service, you'll be responsible for building a high-performing kitchen team, establishing operational excellence, and delivering an exceptional guest experience that reflects our brand values. You will work closely with our Culinary Director, overseeing consistency, protocols, and menu changes at the Venice location. This role requires a hands-on leader who is equally passionate about food, people, systems, and hospitality. Leadership & Team Development Recruit, hire, onboard, and develop a talented Back of House team. Foster a positive, respectful, and accountable kitchen culture built on teamwork, communication, and continuous learning. Coach and mentor Sous Chefs and hourly team members, providing regular feedback and opportunities for growth. Lead by example, maintaining professionalism and composure in a fast-paced environment. Create schedules that support business needs while effectively managing labor costs. Conduct performance reviews, coaching conversations, and corrective action when necessary. Culinary Excellence Ensure every dish meets The Butcher's Daughter's standards for quality, consistency, presentation, and flavor. Maintain recipe integrity, portion control, and plating standards. Have consistent and productive communication with Culinary Director. Oversee all food preparation, production, and service execution. Champion seasonal ingredients and uphold our commitment to fresh, vegetable-forward cuisine. Partner with company leadership on menu development, seasonal features, and culinary innovation. Continuously evaluate kitchen processes to improve efficiency without compromising quality. Financial & Operational Management Own all Back of House financial performance, including food cost, labor cost, inventory, and purchasing. Manage vendor relationships and ensure product quality while negotiating the best possible value. Conduct weekly inventory and maintain accurate food costing. Analyze financial reports and implement strategies to improve profitability and operational performance. Ensure proper receiving, storage, rotation, and waste management practices are consistently followed. Develop and maintain systems that support long-term operational success. Restaurant Operations Develop (or keep updated) kitchen opening procedures, prep systems, cleaning protocols, and Standard Operating Procedures (SOPs) Lead all BOH training and opening readiness to ensure the team is fully prepared for launch. Collaborate closely with the Front of House leadership team to create a seamless guest experience. Identify operational opportunities and proactively solve challenges before they impact service. Food Safety & Compliance Maintain the highest standards of cleanliness, organization, and sanitation. Ensure full compliance with all health department regulations, food safety standards, and company policies. Oversee equipment maintenance and ensure the kitchen remains safe, clean, and well-organized. Promote a culture of safety and accountability throughout the Back of House. Our Ideal Candidate 5+ years of Executive Chef or Executive Sous Chef leadership experience in high-volume, chef-driven restaurants. Passion for seasonal, produce-driven cuisine and exceptional hospitality. Strong financial acumen with experience managing food cost, labor, inventory, and purchasing. Proven ability to build, inspire, and retain high-performing teams. Exceptional organizational, communication, and leadership skills. Calm, solution-oriented, and adaptable under pressure. Committed to creating an inclusive, respectful, and positive workplace culture. The Butcher's Daughter is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We consider all qualified applicants for employment without regard to race, color, religion, sex, gender identity or expression, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law.