What are the responsibilities and job description for the Chef de Cuisine position at La Morocha?
About La Morocha
Opening in the Arts District, La Morocha is the Los Angeles debut of the renowned Ensenada restaurant from Chef David Castro. Castro is widely recognized for his work at Fauna in Valle de Guadalupe, which has earned international acclaim and multiple placements on Latin America’s 50 Best Restaurants list, including recognition as one of Mexico’s top dining destinations. At La Morocha, he brings his ingredient-driven approach to a menu rooted in Baja cuisine, shaped by seasonality and live-fire cooking, in a contemporary urban setting.
Position Overview
Key Responsibilities
Opening in the Arts District, La Morocha is the Los Angeles debut of the renowned Ensenada restaurant from Chef David Castro. Castro is widely recognized for his work at Fauna in Valle de Guadalupe, which has earned international acclaim and multiple placements on Latin America’s 50 Best Restaurants list, including recognition as one of Mexico’s top dining destinations. At La Morocha, he brings his ingredient-driven approach to a menu rooted in Baja cuisine, shaped by seasonality and live-fire cooking, in a contemporary urban setting.
Position Overview
We are seeking a highly skilled and driven Chef de Cuisine to lead the kitchen at La Morocha. This role is responsible for executing Chef Castro’s vision while maintaining the highest standards of quality, consistency, and team leadership. The ideal candidate thrives in a fast-paced, detail-oriented environment and has a strong foundation in live-fire cooking, seasonal menu development, and team management.
Key Responsibilities
- Lead daily kitchen operations, ensuring consistency, efficiency, and excellence in execution
- Collaborate with Chef David Castro on menu development, seasonal changes, and R&D
- Train, mentor, and manage kitchen staff, fostering a culture of accountability and growth
- Maintain high standards for food quality, presentation, and cleanliness
- Oversee inventory, ordering, and cost control to meet financial targets
- Ensure compliance with all health and safety regulations
- Uphold a positive, professional kitchen environment
- 3–5 years of experience in a leadership role (Sous Chef or Chef de Cuisine) in a high-level restaurant
- Strong background in live-fire cooking and ingredient-driven cuisine preferred
- Proven ability to lead and develop a team
- Excellent organizational and communication skills
- Deep understanding of seasonal sourcing and menu execution
- Passion for Baja cuisine and modern Mexican culinary techniques is a plus
- Opportunity to work alongside an internationally recognized chef and hospitality group
- A collaborative, growth-oriented work environment
- Competitive compensation and performance-based incentives
- Health, dental, vision benefits
- Paid time off
- Career development and advancement opportunities
Please submit your resume and a brief introduction outlining your experience and interest in the role.
Salary : $90,000 - $120,000