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sbe - Disruptive Restaurant Group (DRG) hiring Chef de Cuisine in Beverly Hills, CA

sbe - Disruptive Restaurant Group (DRG)More Info

Full Time • Salary (Based on Experience)
Expires: Feb 14, 2022

76 people viewed

Required Years of Experience

3 years


Job Details

Featuring Master Sushi Chef Katsuya Uechi's innovative Japanese cuisine paired with premium mixology in a stylish setting, Katsuya L.A. LIVE 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.

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 hold 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, 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 their 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 regards 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 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 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 of 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 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.


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k




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Part of sbe

Welcome to sbe! A global tribe of individuals, partners and progressives, devoted to creating extraordinary experiences for our community throughout our proprietary brands - we are sbe.

Disruptive Restaurant Group, a subsidiary of SBE, the Los Angeles-based leading lifestyle hospitality company, dedicated to setting new restaurant standards in service, cuisine and the employment experience.

Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the industry. We seek inspired candidates who are passionate about food and hospitality. Fine dining experience is preferred, but we will train the right person in all aspects of their position.

Executive Sous Chef