Chef de Cuisine - Sensei by Nobu

Sensei Wellness Holdings Inc.,•Rancho Mirage, CA

3h•$71,000 - $90,000

About The Position

The primary role of the Chef de Cuisine is to assist with the direction and administration of the planning, preparation, production and control of all culinary operations at Sensei Porcupine Creek including a Nobu Sushi bar, In-room Dining, Pool service, Golf, Tennis and Catering. In partnership with the Executive Chef, Executive Sous Chef and Director of Food & Beverage, the Chef de Cuisine will assist in menu creation and special offerings and events. Responsibilities include, but are not limited to, organization of the culinary facilities; direct supervision of approximately 10 employees, including but not limited to scheduling and training; adherence to all health and safety guidelines; procurement and inventory management; and delegation of tasks. In the absence of the Executive Sous Chef, the Chef de Cuisine will serve as the acting manager on duty, overseeing all culinary, stewarding, and back-of-house operations. The Chef de Cuisine is trained and well versed in a variety of classic and innovative cuisines and is passionate about Sensei’s vision to provide our guests with experiences that ignite the senses and deliver culinary delight, crafted with fresh ingredients.

Requirements

Competent in classic cuisine as well as current trends, wellness cuisine, and can demonstrate culinary creativity
Knowledge and experience in Japanese cuisine and sushi preparation is mandatory
Knowledge of all commercial kitchen safety and sanitation standards and regulations
Ability to lead, manage, and inspire a team
Strong organizational and leadership skills
Ability to meet demands and deadlines and to be efficient and productive in a dynamic environment
Strong personal commitment to wellness
Discerning attention to detail and dedication to brand presentation
5+ years of experience in a leadership role such as sous chef, outlet chef or chef de cuisine within a culinary operation in a high-end restaurant or in a luxury hospitality setting
Familiar and comfortable with technology and applications such as Excel, Word, Outlook, Teams, SharePoint and Asana
Food Handler Certification

Nice To Haves

SERVSafe Manager Certificate a plus
Commitment to a healthier living environment and embracing the Sensei Way and philosophy espoused and science identified in Dr Agus’ teachings and writings
Collaborative mentality and the ability to recognize how to get things done as a team
Self-confidence and composure to accept critique, process it, and apply the learnings to improve
Resourceful and adaptable, understanding that a big idea can come from anywhere
Open to learning, developing new skills and professional experiences
Loves a good challenge
Resourceful and adaptable
A strong sense of curiosity
Embraces feedback and constantly seeks to improve
Collaborative and knows how to get things done as part of a team

Responsibilities

Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all meals, food quality and presentation
Compliance with all federal, state and local safety and sanitation standards and regulations, and company safety and risk management SOPs
Control labor and operating expenses through effective planning and budget strategies for the culinary team
Coordinate menu planning and food prep for each meal service
Administrative tasks such as scheduling, ordering, inventory management, and managing labor and food costs to forecast
Maintain exceptional menu knowledge and attention to detail with plate presentation.
Ensure staff is in compliance with necessary certifications such as food handler cards and ServSafe certification
Monitor and develop team member performance to include, but not limited to, providing supervision, conducting coaching, counseling, and conducting evaluations, training, and scheduling
Develop and implement policies for compliance, safety, and seamless operating standards
Ensure that all standards of cleanliness, safety and sanitation within the culinary facilities are maintained and regularly inspected
Continually design and implement innovative products and practices that align with the company’s culture, mission, and goals
Ensure the staff understand and consistently practice Sensei programs and services with regards to the culinary experience that reflects Sensei by Nobu standards
Develop and implement policies and procedures for all food and beverage operations and assure staff adheres to all SOPs and service protocols
Assess and discard spoiled food from all kitchen areas as discovered and notify the Manager on duty
Establish and communicate clear expectations aligned with the Sensei Culture and brand standards
Mentor and coach staff to ensure continued growth and effective succession planning
Maintain and demonstrate a strong commitment to ensure employees are well cared for in their daily work and that wellbeing activities and opportunities for growth are provided
Work with the Executive Chef and Executive Sous Chef to plan and implement creative and cutting-edge menus for all outlets and events
Evaluate and address guest comments and reviews regarding culinary/sushi outlet experiences, analyze root causes, and create resolution and mitigation strategies
Remain appropriately groomed and wearing the uniform provided
End of day spearheading the cleaning and organization of assigned workstations and storage spaces
Attend all meetings, trainings, and is aware of events within food and beverage departments
Be knowledgeable of existing and emerging health and safety protocols and how they apply to our staff management and business practices
Understand the Sensei mission, philosophy and brand standards and develop a team culture around the core company mission
Maintain and monitor execution and follow-through of agreed upon daily, weekly, monthly and quarterly communication meetings and resulting action items and initiatives as directed by the Executive Chef, Executive Sous Chef and Director of Food and Beverage
Leadership – Maintain a positive, upbeat role, promote and exemplify company values and represents departmental objectives and interests to internal and external customers
Customer Service – Follow up on complaints, questions, and concerns; respond to internal/external customer needs in a friendly, timely and efficient manner
Teamwork - develop and promote teamwork and cooperation among co-workers
Safety – comply with established safe work practices and attend to all safety-related training provided or made available by the company
Due to the intimate nature of the resort with a limited number of guests on property, must assist teams laterally across all departments to lead a seamless guest flow throughout the different resort spaces
Other duties as assigned

Benefits

Competitive Salary
Robust and comprehensive Health Insurance
Medical (100% paid HMO), Dental, Vision, Life, Disability insurance and Voluntary Insurance Plans
Employee Assistance Program
401k Plan Matching
Tax Savings Benefits Plans
Pre-tax 401l Matching Plan
Healthcare Flexible Spending Account (FSA) Saving Plan
Wellbeing Benefit - Monthly allowance for wellness/wellbeing related expenses
Employee Discount Program