Mile Limit is a neighborhood Mediterranean restaurant, wine bar, and bodega in Berkeley. We’re looking for a talented, creative, hands\-on Chef de Cuisine who loves cooking, making things from scratch, and finding clever ways to make great food\.
Our menu is rooted in Mediterranean cooking, with an emphasis on seasonal ingredients, thoughtful preparations, and food that pairs beautifully with wine\.
We make house\-made gnocchi, empanadas, braised meats, crudos, and a variety of cold dishes\. We love pickling, preserving, making jams, developing sauces, and finding ways to turn simple ingredients into something special\.
We’re looking for someone who gets excited about this kind of cooking\.
The Kitchen
Our kitchen is small, without a traditional hood or full cooking line\. But we have something a little different\.
We’re part of a larger restaurant and catering group, with access to established production kitchens, including La Marcha Tapas Bar and an upcoming commissary kitchen\.
That means we can braise, roast, prepare, and produce components in larger kitchens, then focus on thoughtful finishing, assembly, and execution at Mile Limit\.
It’s a unique setup that rewards creativity, organization, and technique\. We want someone who can make the most of it\.
What You’ll Do
- Lead daily kitchen operations and maintain excellent food quality
- Prepare and execute a menu of Mediterranean\-inspired small plates, cold dishes, and seasonal specials
- Make and refine recipes, from gnocchi and empanadas to braises, sauces, pickles, and preserves
- Develop creative dishes that work beautifully within our kitchen setup
- Organize prep, production, ordering, inventory, and pars
- Coordinate production between Mile Limit and our larger kitchens
- Train and lead kitchen staff
- Maintain consistency, organization, and food safety
- Work directly with our executive chef/owner on menu development and execution
Who We’re Looking For
Someone who genuinely loves food and takes pride in their craft\.
You should have strong cooking fundamentals, good instincts, and experience managing a professional kitchen\.
Experience with Mediterranean cuisine is a plus, particularly with crudos, raw preparations, braised meats, fresh pasta or dumplings, preservation, and vegetable\-forward cooking\.
We’re especially interested in someone who understands how to produce excellent food with limited equipment and knows how to stay organized in a small space\.
You don’t need to have worked in a huge kitchen or held an executive chef title\. A talented sous chef who’s ready to take the next step could be a great fit\.
We value creativity, curiosity, resourcefulness, and the ability to lead without ego\.
Additional Opportunities
As part of our restaurant and catering group, you’ll also have opportunities to train in and work at off\-site catered events, including weddings, private parties, and large\-scale paella events\.
Qualified chefs can earn an additional **$100 per event**, on top of their regular compensation, for participating in these events\.
Compensation
**$38–$42/hour**, base pay plus tips.
Full\-time position with opportunities for creative development and growth\.
To Apply
Send us your resume and a brief introduction\. We’d love to hear about your cooking background, the kinds of food you enjoy making, and what excites you about this opportunity\.
If you’ve made something you’re particularly proud of, we’d love to see it\.
Principals only. Recruiters, please don't contact this job poster.