Chef De Cuisine - Katsuya Brentwood at SBE Restaurant Group LLC

Los Angeles, California, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Aug, 26

Salary

110000.0

Posted On

09 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Planning, Food Cost Control, Staff Training, Inventory Management, Recipe Standardization, Kitchen Operations, Labor Cost Management, Safety and Sanitation, Portion Control, Recruiting, Scheduling, Mentoring, High-end Dining, Japanese Cuisine, Organizational Skills

Industry

Hospitality

Description

About sbe sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY. A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY Katsuya is truly a feast for the senses. With specialty cocktails, unique rolls, and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors for the American palate. The superb talent and exacting precision of Katsuya has changed the face of Japanese cuisine. Katsuya analyzed the eating habits of the American public and stepped outside of what is considered traditional Japanese cuisine, mixing it with California-style cuisine. This innovation ignited a new sushi trend that spread like wildfire throughout the industry. Role Overview As the CDC, you are a highly experienced culinary leader and service-oriented individual, that has worked in high-end chef-driven operations. The CDC is a leader and mentor for all culinary staff and holds themselves and others accountable for their responsibilities and job duties. The CDC will be integral in upholding company values and shaping the culture of the restaurant. Essential Responsibilities * Exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related systems * Assist with recruiting, hiring, training, and scheduling in a concerted effort to drive retention * Evaluate and develop processes to drive performance and productivity * Constantly grow and coach lower management and line-level staff * Provide clear direction and achievable goals for the entire team * Current with culinary concepts, practices, and procedures * Ability to estimate food consumption and requisition or purchase food * Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards * Supervise and carry out the correct procedure of preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service * Establish result-oriented objectives for the kitchen as well as personal objectives in regard to professional development * Ensure the profitability and successful operation of the kitchen * Control direct labor costs associated with the kitchen staff * Creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required * Plan and price menus * Ensure proper equipment operation and maintenance * Ensure proper safety and sanitation in the kitchen * Must be able to prepare selected items or for selected occasions * Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints * Fully supportive of and cognizant of all Corporate Programs * Assists the Regional/Corporate Chef with menu planning * Accountable for overall success of the culinary operations * Optimizes profitability levels through consistent monitoring of venue inventory, food cost controls, and strategic promotional initiatives * Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams. * Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions, and provide accurate information. * Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed. * Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations. * Develop and implement cost-saving and profit-enhancement measures within your scope of responsibility. Desired Qualifications * Prefer a minimum of three (3) years’ experience in supervisory role at a contemporary restaurant kitchen * Must be at least 21 years of age or older * High School Diploma or equivalent required * Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional * Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail Physical Requirements * Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue. * Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary. * Must be able to lift and carry 25-50 pounds. * Must be able to work inside and outside at all times of the year as needed, based upon business volumes. Work Authorization Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age. Education / Experience / Credentials Minimum of two (2) years relevant experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC. Affirmative Action / EEO Statement We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.

Responsibilities

The Chef De Cuisine is responsible for leading all culinary operations, managing food-related systems, and mentoring kitchen staff. They must ensure profitability through cost controls, menu pricing, and maintaining high quality and safety standards.