Junior Sous Chef - Katsuya Century City

SBE Restaurant Group LLC•Los Angeles, CA

8h•Onsite

About The Position

sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” sbe redefines the hospitality experience through innovation and collaboration, aiming to elevate the extraordinary. As a pioneering icon, sbe has become an international brand, a multiplatform hospitality and nightlife company that creates innovative concepts and award-winning experiences. As incubators and operators, they develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs, all united by a commitment to innovation and service, delivering unparalleled experiences. The Junior Sous Chef is responsible for assisting the Sous Chef & Chef De Cuisine using current culinary concepts, practices, and procedures. The ideal candidate will be extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals.

Requirements

Minimum of two (2) years relevant experience in high-end, service-focused environment.
Must be at least 21 years of age or older.
High School Diploma or equivalent.
Strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals.
Excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail.
Ability 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.
Responsible Beverage Service certificate recognized by the ABC.
Ability to provide documentation that shows you are authorized to work in the United States.
Must be eighteen (18) years of age.

Nice To Haves

Prefer a minimum of one (1) years’ culinary experience.

Responsibilities

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related systems.
Role model for company quality standards and service.
Current with culinary concepts, practices, and procedures.
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 the kitchen.
Must be able to prepare selected items or for selected occasions.
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 the team and other employees. Interact with other department personnel and venue staff as needed.
Respects all food products and ensure proper storage and rotation are practiced daily in accordance with SOP’s, local Health Department and HACCP regulations.
Follows specifications, recipes and execution of all SOPs & recipe guides to ensure flavor, quality, size and presentation of products meet the venue’s standards.
Maintains a clean and organized work area at all times and is in compliance with the established sanitation standards of superior personal hygiene.
Follows all company policies and procedures including food safety program and safety and security.
Understands safe usage and cleanliness of tools and smallwares – ie: blender, mandoline, knives, etc.
Must be a highly organized individual with the ability to handle numerous tasks at a time.
Ability to work in a fast-paced, high-pressure environment.
Has excellent verbal and written communication skills.
Maintains a "sense of urgency" attitude for the completion of responsibilities/tasks.