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Paseo Bistro - Chef de Cuisine (mill valley)
About Paseo Bistro
Paseo Bistro is a vibrant coastal California restaurant rooted in seasonal ingredients, bold flavors, and warm hospitality. Located in the heart of Mill Valley, we offer an elevated yet approachable dining experience inspired by the bounty of the Bay Area.
Position Summary
The Chef de Cuisine is responsible for leading all back-of-house culinary operations, ensuring excellence in food quality, kitchen efficiency, and team development. Responsible for assisting the Executive Chef in all food planning, preparation, production, and control in the Kitchen to meet the restaurant's standards of quality. This role requires strong leadership, creativity, and a deep commitment to food safety and labor compliance under California law.
Essential Duties & Responsibilities
• Leads daily kitchen operations, including prep, service, and closing procedures.
• Develop and execute seasonal menus, specials, and event offerings in collaboration with ownership.
• Maintain high standards of food quality, presentation, and consistency.
• Hire, train, and supervise kitchen staff; foster a respectful and inclusive work environment.
• Participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Listen actively and communicate clearly with the restaurant leadership team.
• Monitor team performance, product quality, and production flow; foster continuous improvement where necessary.
• Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
• Special projects and assignments by the Executive Chef or General Manager for continuous improvement.
• Manage inventory, ordering, and vendor relationships.
• Monitor labor costs, food costs, and kitchen efficiency to meet budget goals
• Collaborate with FOH to ensure smooth service and communication.
• Respond to guest feedback and resolve food-related concerns professionally.
• Maintain documentation for overtime, meal/rest break compliance, and wage/hour regulations as required by California law.
Qualifications
• Minimum 5 years of culinary leadership experience in a full-service restaurant.
• Proven ability to lead and inspire a team in a fast-paced environment.
• Excellent communication, organization, and time management skills.
• Bilingual (English/Spanish) a plus.
To apply follow this link:
https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=415859&clientkey=98294CCFD253AB641D0ED43E68A5689D
65 Throckmorton Ave, Mill Valley, CA 94941, USA
$80,000-90,000/year
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