Here is our current and most up-to-date Job Board listing. We post this on our social media once a week (on Mondays), with the hashtag #JKIJobBoard. We include jobs in LA and across the nation. If you want to be added or removed, please e-mail us at hello@JapaneseKnifeImports.com.
Direct Postings
- Casa Leo - Strong Line Cook (hot line and pizza experience) $20-21/hr +tips, Tapa Bar cook $20/hr +tips 8/19/25
- Yi-Cha - Line Cooks: $21-26 + tips, Prep Cooks: $20-23 + tips (chris@yicha-la.com) 8/26/25
- Blue Note - Line Cook: $18-20/hr (silin@bluenotela.com) 9/2/25
- Monsieur Dior (Dominique Crenn) - Pastry Cook $21-23/hr (jose@woodhouseus.com) and Polisher $18-22/hr (teresa@woodhouseus.com) 8/28/25
- Oltremare - Sous Chef: $75k-85k, Line Cooks: $20-25/hr, Front of House $18 + tips (tyler.dow@gmail.com) 9/29/25
- Clark's Oyster Bar - Line Cooks: $19/hr + tips, Dishwasher: $18/hr, Pastry Cooks: $22-25/hr, and Bussers: $17.27/hr + tips (cristian.ortiz@mmlhospitality.com) 10/15/25
- Stir Crazy- Line Cook/Prep Cook $17.87-25/hr +tips (Avg. $500-600/wk) (caroline@stircrazy.la) 11/5/25
- Kuya Lord- Line Cook $18/hr 10/29/25
- Hermons LA- Line Cook $23-31/hr, Prep Cooks $22-29/hr (DOE, tips included) ( Chelsea@hermonsla.com) 10/30/25
Recruiters
hanae@hospitalityconfidential.com (UPDATED 10/29/25)
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Executive Chef - Upscale, Seasonal Steakhouse, Erie, PA, up to $100k + benefits
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Opening Executive Chef – Historic Inn & Culinary Landmark, New York , up to $180k + benefits
ally@restaurant-solutions.com (UPDATED 11/24/25)
OUTSIDE LA:
- Michelin Starred Justin Winery- Paso Robles: Chef de Cuisine x2 (AM + PM) $90-120k + relo
- Contemporary Steakhouse - OC: Exec Sous $75-85k
- Farm to Table Restaurant- Central Coast: Executive Chef $100-125k + relo
- Pasta-Driven Program - OC: Executive Chef $100-110k
- The Henry - Phoenix, AZ. Regional Chef - $110-$130k + relo
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Michelin Level Composition– Palm Beach FL: Private Chef $125-$140k + relo
LOS ANGELES:
- Independent Scratch Fast Casual- Culinary Director $90-120k
- Day-Driven Market Concept - CDC/EC $95-130k
- Expanding Artisanal Bakery - Pastry Chef $85-120k
- 4-Day Workweek - Sous Chef - $35/40hr including tips
ddanhi@ddfactor.com (Updated: 10/23/25)
BOH
- Exec Chef and CDC needed for new Italian opening! Up to $130K for the right person
- Kitchen Manager needed for Asian concept on westside. Up to $110k base salary
- Sous Chefs needed for several stadiums in OC and LA and Sacramento area. Up
to $75K base
- HIGH VOLUME chef for very high-volume new concept coming to LA. Director
background preferred. Up to $200k base. Must have similar background
- Executive Sous Chef needed for high volume, tasting menu restaurant in LA.
$110k base
- Director of Kitchens needed for upscale/casual dim sum concept. Must be systems and growth driven. Similar background wanted. Up to $120K base
- Culinary Director for multi-venue restaurant/market. Must know QSR/Grab and Go operations. Up to $140K starting base salary
- NAPA - Chef needed for new Italian restaurant with bakery site. Must have similar experience. Starting base $120k DOE
FOH
- GM needed (DO background preferred) for very high-volume concept coming to
LA. Starting base salary up to $225K!
- Floor managers needed for several upscale restaurants in and around Los
Angeles. Pay DOE and up to $100K base
