Chef De Cuisine | Japanese | Venice Beach, Ca

DESCRIPTION:

A rapidly-growing hospitality group known for its iconic restaurant brands such as those located in Santa Monica, Las Vegas, Venice Beach, NYC, and West Hollywood is searching for a Chef de Cuisine. Their diverse brands provide a glimpse of paradise, offering authentic regional cuisine paired with an enticing beverage/cocktail menu, all crafted to ensure an exceptional guest experience.

If you are a dedicated culinary professional with a passion for Hospitality, Food & Beverage, and the Restaurant Industry, we want to connect with you!

REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Furthermore, the individual must be able to multi-task and work at various paces, adapting to business levels, manage time efficiently, be organized, and have reliable attendance. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States.

• 3+ years of management experience in high-volume, fast paced environments
• Japanese culinary background required
• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that allcooks are following these standards.
• Possess and shares their excellent culinary knowledge
• Foster and maintain open communication between FOH and BOH, as well as all Executive Management
• Polite and professional,Polished and well-groomed appearance
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery).
• Reliable, flexible, and a team player
• Commitment to perfection and genuine passion for hospitality
• Maintains a clean and safe work environment through timely repair and upkeep.
• Must be familiar with health requirements, OSHA regulations, and Department of Labor regulations as they pertain to all kitchen and restaurant employees.
• Expected to continue self-education of food trends through networking, books and periodicals.

RESPONSIBILITIES:

• Supervises management of hourly kitchen employees.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, scheduling and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Ensures that all food and beverage products meet company standards and specifications.
• Maintains a positive employee relations climate.
• Directs staffing, training, and evaluation of kitchen employees in accordance with policies and procedures.
• Functions as a supportive team member during the course of their shift.
• Position is full-time and requires regular, reliable attendance.
• Lead By example mentality with excellent leadership qualities; react well under pressure and treat others with respect and consideration
• Oversee inventory ordering, receiving and rotations as needed
• Consistently uphold the highest standards of cleanliness and sanitation. Constantly monitor hospitality areas to ensure they are kept clean, safe and compliant.
• Mentor, train and conduct in the moment coaching to develop our Back of House teams.
• Embrace change and deliver top results no matter what the obstacles

BENEFITS:

• Competitive Salary
• Health benefits
• PTO
• Employee discount
• Room for Growth
• Flexible schedule
• EOE