Job Details Job Title: Chef de Partie Location: Melrose Hill, Los Angeles, CA Employment Type: Full-Time Compensation: Competitive hourly + overtime Schedule: Tuesday-Saturday availability required Corridor 109 is expand…
Hospitality & Food · Los Angeles, CA
Chef jobs in Los Angeles, CA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
2,922
Open roles today
$22–$64/hr
Typical pay range
$73k
Median, full-time
5
Fresh in this list
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01
Open chef roles
12 shown of 2,922 · sorted by freshness
DESTROYER Our goal is to create a dynamic and open creative space, where chefs and guests can engage and interact, to achieve a wholeness between our craft and our community. This is an opportunity for guests to experien…
Destroyer is seeking dedicated cooks to join the team as Chef De Partie. This position includes the daily prep and execution of a number of bespoke dishes. HOURS AND COMPENSATION: Competitive pay plus tips with a benefit…
Vespertine is seeking a dedicated chef assistant to the Research and Development chef. This employee will work directly with the Research and Development chef and Culinary Director to accomplish preparation and execution…
Are you ready to join one of Hollywood’s most exciting new steakhouses? We’re building a passionate, positive team at Kali Steak and searching for experienced line cooks who want to be part of something special. If you t…
$17.87 per hour
Creative Michelin starred restaurant seeking dedicated Chefs to join our team JOB DETAILS - Fast paced, team oriented environment - Employees are responsible for their assigned stations, which includes, prep, service, or…
Job Details Chef De Partie Primary Duties: Prepare ingredients for cooking according to recipes and portions specific to Chefs. Overview As a the Chef De Partie at MUSE, you are responsible for ensuring the kitchen runs…
Featuring the Kitchen in the docuseries Knife Edge, come join this Michelin star team as a Chef de Partie ! Position Summary Responsible for or assisting in all daily operations of the kitchen, including but not limited…
Title: AM LINE COOK/PIZZA COOK Reports to: Chef/ Sous Chef Job Purpose: Responsible for the preparation and execution of Neapolitan pizzas and hot line items, ensuring consistent quality, proper food handling, and smooth…
pasjoli is a neighborhood bistro by James Beard award-winning Chef Dave Beran located on Main Street in Santa Monica. We are serving a French menu rooted in classic French cuisine inspired by both the Parisian markets an…
VESPERTINE @vespertine.la VESPERTINE is looking for passionate chefs to join our team. Vespertine returns. A multi-sensory, fine-dining restaurant from Chef Jordan Kahn (Meteora, Destroyer) located in the Hayden Tract di…
Providence is looking for a dedicated cook to manage a station with care, precision, and consistency. Candidates should have a solid foundation in fine dining or Michelin-starred kitchens. Candidates should display a des…
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What chefs earn in Los Angeles
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $22–$29 | $46k–$61k |
| Mid level | $29–$41 | $61k–$85k |
| Senior | $40–$64 | $83k–$134k |
Adjusted for the Los Angeles market from national ranges.
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What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
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Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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