Chef De Cuisine - Katsuya Scottsdale

SBE Restaurant Group LLC• AZ, US, AZ

12d•$84,000 - $95,000•Onsite

About The Position

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

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
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.
Must be able to provide documentation that shows you are authorized to work in the United States.
Must be eighteen (18) years of age.

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.