Kitchen Supervisor - Katsuya Century City at SBE Restaurant Group LLC

Los Angeles, California, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Jul, 26

Salary

25.0

Posted On

22 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Kitchen management, Leadership, Staff supervision, Food safety, Sanitation, Quality control, Menu preparation, Portion control, Inventory management, Communication, Organizational skills, Interpersonal skills, Administrative skills, Problem solving

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 Job Title: Kitchen Supervisor Job Summary Kitchen Supervisor is responsible for overseeing the culinary operations of the restaurant using current culinary concepts, practices, and procedures. The ideal candidate will be extremely detail orientated with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. The Kitchen Supervisor reports directly to the Executive Chef. Key Responsibilities * Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems. * Serves as a role model for company quality standards and service. * Provides clear operational direction for their entire team. * Current with culinary & industry concepts, practices, and procedures. * Ability to estimate food consumption and requisition or purchase food. * 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 kitchen. * Must be able to prepare selected items or for selected occasions. * 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. Qualifications & Skills * Current experience in the hospitality industry in a kitchen management role. * Active in furthering his/her own culinary development. * Proven leadership and managerial skills. * Clear and concise written and verbal communication skills. * Must have excellent organizational, interpersonal, and administrative skills. * Must be at least 18 years of age or older. Work Schedule * Requires flexibility to work evenings, weekends, and holidays. Physical & Mental 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. 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 Kitchen Supervisor oversees daily culinary operations, ensuring high-quality food production and adherence to safety and sanitation standards. They provide operational direction to the team, manage food requisitions, and maintain consistent preparation and presentation standards.