We are an intimate wine bistro in Orange County and looking for a chef to oversee the culinary operations. We are a dinner only operation (maybe going to brunch soon) serving small plates that complement our wines.
This position is for a working chef that enjoys cooking and understands systems, inventory, scheduling and cost controls. The kitchen staff is about 5 people that you will be directly overseeing to manage quality and production as well as labor costs.
We are happy with our current menu but always looking for new and seasonal items to add so a chef with creativity would be welcomed.
We are open to a executive sous chef that is ready to take on the responsibilities of a kitchen as well as a seasoned chef. We are offering a base starting salary up to $75K year.