Restaurant is a high-volume café and bakery with a loyal following and a long-standing presence in the Valley. We’re hiring a Head Chef / Kitchen Leader to own execution, build rock-solid systems, and help lead Sweet Butter into its next chapter: a full liquor license, a new dinner service, and (once the foundation is strong) expansion.
This is a hands-on role. You’ll work shifts on the line, set standards, train the team, and create the structure that makes a busy kitchen run clean, calm, and consistent.
You won’t be doing it alone—ownership is engaged and will support you with clear systems and streamlined accountability tools—while you lead the kitchen day to day.
WHAT YOU’LL OWN
EXCELLENT FOOD, EVERY DAY : Lead by example on the line. Raise the bar on flavor, consistency, and presentation—and teach others to do the same.
LINE EXECUTION : Work service shifts, ensure station readiness, and hold standards under pressure.
SYSTEMS + ORGANIZATION : Build and maintain pars, prep lists, station checklists, labeling, and clear SOPs that keep execution tight.
ORDERING + RECEIVING : Own ordering flow, vendor communication, receiving standards, inventory organization, and waste control.
QUALITY CONTROL : Daily product checks, tasting, recipe adherence, and consistent portioning and plating.
CLEANLINESS + KITCHEN DISCIPLINE : Create cleaning systems that stick—daily/weekly/monthly lists, accountability, and pride in the space.
CATERING EXECUTION : Oversee catering prep and fulfillment so orders go out accurate, on time, and at Sweet Butter quality.
TEAM LEADERSHIP + DELEGATION : Train leads, delegate effectively, and follow through. You don’t have to do everything yourself—but you must be able to own outcomes and hold the team to the standard.
THE NEXT CHAPTER (WHY THIS ROLE IS SPECIAL)
We’re pursuing a full liquor license and actively exploring a new dinner service . We do not expect one person to work breakfast, lunch, and dinner forever. We’re looking for a chef who can help build the operational foundation, collaborate with ownership on a dinner program that feels unique to Sherman Oaks, and ensure it’s executable, consistent, and profitable.
Once systems are dialed, dinner is running well, and the operation is strong, expansion into new locations is on the horizon .
YOU’RE A FIT IF YOU…
Are systems-driven : you love checklists, pars, prep flow, station readiness, and clean handoffs.
Can cook at a high level and train others to execute with consistency.
Stay calm and effective when it’s busy—organized, clear, and steady.
Believe cleanliness is non-negotiable and know how to build a culture where it’s maintained.
Communicate well, delegate, and follow through.
Enjoy building something and taking real ownership of outcomes.
EXPERIENCE
7+ years in a professional kitchen
2+ years in a leadership role (lead line cook, sous chef, chef de cuisine, head chef)
High-volume execution experience strongly preferred
Catering or large-order production experience is a plus
Strong organizational skills and comfort using modern tools to keep systems accountable
COMPENSATION + PERKS
Salary: $85,000–$105,000 DOE + performance bonus
Benefits/perks available
To apply: Send a resume and a short note on your leadership style, the systems you’ve built in past kitchens, and why this role fits you.