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Chef de Cuisine
Chef de CuisineLasita • Los Angeles, CA, US
Chef de Cuisine

Chef de Cuisine

Lasita • Los Angeles, CA, US
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  • [job_card.full_time]
[job_card.job_description]

About Us :

Lasita is a Filipino rotisserie and natural wine restaurant located in Chinatown, Los Angeles. Our menu focuses on Cebu-style chicken inasal and pork belly lechon, drawing from the diverse regional cuisines of the Philippines. Dishes are bold, bright, and balanced—and rotate seasonally to highlight fresh ingredients and new ideas. We’re a small, tight-knit team where collaboration, clear communication, and shared responsibility are key.

Position Summary :

Lasita is seeking a driven and organized Chef De Cuisine (CDC) to lead our daily prep and nightly services. This role is hands-on in service, setting the pace on the line while also overseeing staff, kitchen systems and food quality. The CDC plays a key leadership role, working closely with ownership and stepping in as primary kitchen supervisor.

Work Schedule / Expectations :

  • The CDC is expected to work 8-hour shifts, 5 days a week, with 2 consecutive days off. While there may be occasional schedule changes and overtime in a pinch, our goal is to support balance and teamwork to prevent burnout.
  • Responsibility is shared with a Sous Chef. Each chef will dedicate 2-3 nights on the line expediting and leading service. The remaining 2-3 days will focus on overseeing prep, supporting production and managing kitchen systems.
  • The CDC will work closely with the Owner / Creative Director to understand the culinary direction and ensure consistent, high-quality execution of the menu. Responsibilities include translating creative guidance into operational plans, implementing recipes and standards, and maintaining alignment with the restaurant’s vision.

Cooking Skills & Technical Proficiency

  • Be capable of working on all kitchen roles / stations with confidence and consistency.
  • Demonstrate strong intuition, timing, organization and pace during service.
  • Demonstrate strong knife skills and proficiency with foundational cooking techniques. Emphasis on roasting, grilling, braising, sauces and butchery.
  • Be capable of following recipes accurately.
  • Proficiency in portioning, plating and maintaining presentation standards
  • Implement and operationalize menu direction from the Creative Director. Adjust recipes, refine techniques, set plating standards and ensure consistency.

    • Kitchen & Staff Management

  • Schedule, coach, and motivate kitchen staff, including prep cooks, line cooks and dishwashers.
  • Oversee daily workflow, ensuring tasks are executed efficiently.
  • Handle administrative tasks : maintain checklists, menu matrices, invoices, and order forms.
  • Keep the FOH team informed of menu updates and changes.
  • Be active in service supporting line execution and ensuring dishes meet the highest standards every night.
  • Conduct pre-service line-ups, tastings, and team briefings.
  • Ensure the restaurant’s culinary vision and creative direction is executed consistently.

    • Food Quality & Operations

  • Conduct regular line checks, tastings, and quality control procedures
  • Ensure kitchen cleanliness, equipment upkeep, and overall organization
  • Oversee receiving, stocking and rotation of deliveries. Maintain proper par levels and storage systems.
  • Uphold Health Department standards, including safety, labeling, storage, and sanitation procedures. Always maintain an A-score. Be prepared for inspections / audits.
  • Ensure staff are properly trained and compliant with all safety protocols

    • Team Leadership & Culture

  • Foster a supportive, respectful, and efficient kitchen culture. Reinforce our ‘Got Y our Back’ ethos.
  • Act as the point person for prep team and BOH during service, and collaborate closely with FOH leadership for seamless guest experiences

    • Qualifications :

  • At least 2 years in a leadership kitchen role, preferably as Sous Chef or Kitchen Manager.
  • Interest in growing into a higher leadership role in the Restaurant Industry is strongly valued.
  • Solid knowledge of kitchen systems, ordering, inventory, and scheduling
  • Excellent communication skills.
  • Organized, dependable, and detail-oriented.
  • Familiarity with South East Asian / Filipino cuisine or an interest in learning and honoring the food.

    • Compensation : Salary $75-85K

    Benefits & Perks : Health Insurance, Dining Discount, Research Stipend, Cell Phone Stipend

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