Junior Sous Chef - Katsuya Ko at SBE Restaurant Group LLC

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Oct, 26

Salary

70304.0

Posted On

17 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Food Preparation, Portion Control, Quality Control, Kitchen Management, Safety and Sanitation, HACCP Compliance, Team Mentoring, Communication Skills, Organization, Time Management, Fast-paced Environment

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 The Junior Sous Chef is responsible for assisting the Sous Chef & Chef De Cuisine using current culinary concepts, practices, and procedures. The ideal candidate will be extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. Essential Responsibilities * Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related systems. * Role model for company quality standards and service. * Current with culinary concepts, practices, and procedures. * Carries 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. * Ensure a consistent, high-quality product is produced- daily line checks and quality control * 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. * 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 the team and other employees. Interact with other department personnel and venue staff as needed. * Respects all food products and ensure proper storage and rotation are practiced daily in accordance with SOP’s, local Health Department and HACCP regulations * Follows specifications, recipes and execution of all SOPs & recipe guides to ensure flavor, quality, size and presentation of products meet the venue’s standards * Maintains a clean and organized work area at all times and is in compliance with the established sanitation standards of superior personal hygiene * Follows all company policies and procedures including food safety program and safety and security * Understands safe usage and cleanliness of tools and smallwares – ie: blender, mandoline, knives, etc. * Must be a highly organized individual with the ability to handle numerous tasks at a time * Ability to work in a fast-paced, high-pressure environment * Has excellent verbal and written communication skills * Maintains a "sense of urgency" attitude for the completion of responsibilities/tasks Desired Qualifications * Prefer a minimum of one (1) years’ culinary experience. * 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 Schedule: * Full-time, on-site position * Requires flexibility to work evenings, weekends, and holidays * The position operates in a fast-paced, dynamic hospitality environment focused on delivering high-impact guest experiences. Benefits: * 401(k) * Dental insurance * Health insurance * Paid time off * Vision insurance 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 Junior Sous Chef assists the Sous Chef and Chef De Cuisine in managing food-related systems and leading culinary staff. They are responsible for ensuring high-quality food production, maintaining strict sanitation standards, and overseeing daily kitchen operations.