Head Sushi Chef

Scratch Restaurants Group•Los Angeles, CA

3d•Onsite

About The Position

Scratch Restaurants is seeking a Head Sushi Chef to lead its restaurant in Encino. The company emphasizes an artisanal, from-scratch approach to hospitality, high standards, respect, communication, continuous improvement, innovation, commitment, and quality. The Head Sushi Chef is expected to take ownership of the restaurant, establish standards, build a capable team and systems, and maintain those standards even when not working a service. The role is hands-on: the chef leads the team and works service on scheduled days, on the line rather than in the office, while also welcoming guests and helping provide an exceptional dining experience. The chef partners with the GM on team training, retention, and culture; manages receiving, inventory, and purchasing with the GM or AGM; reviews monthly P&L results and works toward yearly budget goals; and handles schedules, reports, paperwork, and performance appraisals. The position is full time, with weekly overtime available.

Requirements

Supervisory experience is required.
Experience as a Sous Sushi Chef or in a comparable leadership role.
At least 5 years of experience in a professional, hospitality-driven restaurant.
Safety, sanitation, and food-handling certifications, including a Food Protection certificate from the local health department.
Strong English, communication, math, and computer skills.
Ability to work 12-hour days on one's feet and lift up to 50 lbs.
Neat, clean, professional appearance.
Ability to solve problems in real time during service.
Ability to lead a team with little to no guidance.
Experience running a high-end restaurant and comfort interacting with guests.

Responsibilities

Lead the team and work service on scheduled days, including working on the line.
Set restaurant standards and train the team so each shift meets those standards.
Welcome guests at the start of their visit and send them off at the end.
Partner with the GM on training, employee retention, and team culture.
Manage receiving, inventory, and purchasing with the GM or AGM.
Review monthly P&L results and meet yearly budget goals; take responsibility for quality and success alongside upper management.
Complete schedules, reports, paperwork, and performance appraisals on time.
Support the team wherever needed.
Build a team and systems that maintain standards when the Head Sushi Chef is not working.