Sous Chef

About the job

sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY.

A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY

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 for the American palate. The superb talent and exacting precision of Katsuya has changed the face of Japanese cuisine. Katsuya analyzed the eating habits of the American public and stepped outside of what is considered traditional Japanese cuisine, mixing it with California-style cuisine. This innovation ignited a new sushi trend that spread like wildfire throughout the industry.

Job Summary

The Sous Chef is responsible for overseeing the culinary operations of the restaurant 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. The Sous Chef reports directly to the Executive Chef.

Key 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.

• Constantly growing and providing 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.

• 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.

• Assists the Chef de Cuisine with menu planning.

• 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 the team and other employees. Interact with other department personnel and venue staff as needed.

Desired Qualifications

• Prefer a minimum of two (2) years’ culinary experience.

• Must be at least 21 years of age or older

• High School Diploma or equivalent required 

• Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional

• Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail 

Physical Requirements 

• Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned area in the venue.

• Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.

• Must be able to lift and carry 25-50 pounds.

• Must be able to work inside and outside at all times of the year as needed, based upon business volumes.

Work Schedule

• Full-time, on-site position

• Requires flexibility to work evenings, weekends, and holidays

• The position operates in a fast-paced, dynamic hospitality environment focused on delivering high-impact guest experiences.

Benefits:

• 401(k)

• Dental insurance

• Health insurance

• Paid time off

• Vision insurance

Work Authorization 

Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age.

Affirmative Action / EEO Statement 

We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations.