Chef de Cuisine - Katsuya Ko

Coming soon, Katsuya Ko is delivering the next evolution of the brand, offering guests a unique, more laid-back experience that is created to accommodate all ages. Ko, translating to child in Japanese, is the centerpiece of the project, as Katsuya Ko’s ethos is a vision of what Katsuya’s child would be – A youthful, warm, and approachable version of Katsuya as customers know it now.

Featuring Master Sushi Chef Katsuya Uechi's innovative Japanese cuisine paired with premium mixology in a stylish setting, Katsuya is truly a feast for the senses. With specialty cocktails, unique rolls and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors to the American palate.

Established in 2002 by Founder and CEO Sam Nazarian, sbe is a privately held, leading lifestyle hospitality company that develops, manages, and operates world-class hotels, restaurants, lounges and nightclubs. Through exclusive partnerships with cultural visionaries, sbe is devoted to creating extraordinary experiences throughout its proprietary brands with a commitment to authenticity, sophistication, mastery, and innovation. Over the last decade, sbe has mastered the art of creating desirable destinations; the lifestyle platform included over 100 hotels and 150 restaurants and lounges. In 2020, Sam Nazarian shifted his focus to the culinary and nightlife world by launching Disruptive Restaurant Group (DRG.) DRG incubates and operates globally renowned culinary brands including critically acclaimed restaurants, lounges and nightclubs. By partnering with an impressive roster of internationally renowned culinary talent, DRG concepts are committed to innovation and setting new industry standards. Restaurants and lounges include Casa Dani, by three Michelin-starred Chef Dani Garcia; Citizens; Katsuya, by Chef Katsuya Uechi; Kumi; MXO by Wes Avila, Doheny Room; HYDE; LiFE; and S Bar. In 2023, sbe announced its foray back into hotels with PROJECT HQ Hotels & Residences, a smart lifestyle concept launched via a strategic alliance with Wyndham Hotels & Resorts. Sam Nazarian has consistently demonstrated his ability to anticipate and shape the future of hospitality and gastronomy. With his unwavering passion, entrepreneurial prowess, and a portfolio of iconic brands, Sam has cemented his position as a trailblazer in the hospitality and culinary world for generations to come. To learn more, visit sbe.com.

Job Summary

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.

Job Focus, Duties and Functions:

• 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

ADDITIONAL RESPONSIBILITIES

• 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.

Specific Job Knowledge, Skills & Requirements

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• High School Diploma or equivalent required
• Minimum three (3 ) years of experience in a supervisory role in a restaurant kitchen; CDC experience preferred
• Must be at least 21 years of age or older
• Must be able to obtain all work cards
• Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
• Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
• Must be able to work in a fast-paced, customer service-driven environment
• Current experience in the hospitality industry in a kitchen
• Active in furthering his/her own culinary development
• Proven team leader with a high level of energy and motivation with a proven track record of living the company's values
• An intermediate to proficient understanding of Computer systems such as: Opera, GoConcierge, HotSOS, Microsoft Word, Excel & Outlook is preferred
• Enter and locate work-related information using computers and/or point-of-sale systems
• Ability to spend extended lengths of time viewing a computer screen
• Possess a gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast-paced environment, and have a high level of attention to detail
• Maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Must be able to stand or walk a minimum eight-hour shift.
• Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.
• Must be able to twist, tow (push or pull), reach, bend climb, and carry objects as necessary.
• Must have excellent communication skills and be able to read, write, speak, and understand English.
• Must be able to work inside and outside at all times of the year as needed, based upon business volumes.
• Knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations

To be aware of and ensure constant compliance with all necessary operational policies including:

• Health and Safety
• Food Hygiene
• Maintenance
• Emergency Procedures
• Liquor Licensing

Grooming/Uniforms

All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

Physical Demands

The physical demands described here are representative of those requirements necessary for an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable people with a disability to perform the described essential functions where possible.

Other Duties

This job description has been approved by the Company. Please note this job description is intended to convey information essential to understanding the scope of the job and the general nature, level and expectation of the work to be performed. It is not designed to cover a complete list of qualifications, skills, efforts, duties, responsibilities or activities associated with this position, as they may change at any time, with or without notice.

Work Environment

We have a policy of zero tolerance for harassment or discrimination by any employee, vendor or guest. Nothing herein shall prevent or discourage an employee from notifying the Company if they are exposed to conduct of any type which makes them feel uncomfortable when performing their job duties.

sbe Restaurant Group is an Equal Opportunity Employer.

Job Type: Full-time

Pay: $85,000.00 - $95,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 8 hour shift
• Evening shift
• Night shift

Supplemental Pay:

• Performance bonus
• Yearly bonus

Experience:

• Chef de cuisine: 3 years (Preferred)

Ability to Commute:

• San Diego, CA 92122 (Required)

Work Location: In person

Salary : $85,000 - $95,000