Chef De Cuisine - Katsuya Brentwood

SBE Restaurant Group LLC • Los Angeles, CA

1d • Onsite

About The Position

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.

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.

Requirements

• 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
• Must be able to provide documentation that shows you are authorized to work in the United States.
• Must be eighteen (18) years of age.
• ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

Nice To Haves

• Prefer a minimum of three (3) years’ experience in supervisory role at a contemporary restaurant kitchen
• Minimum of two (2) years relevant experience in high-end, service-focused environment.

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.

Benefits

• We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED