Chef de Cuisine

Orange, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $71,500.00 - $97,800.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Benefits

Equal opportunity employer

Professional work environment

Career development opportunities

Training and coaching

Positive work environment

Job Description

Sushi Roku Newport Beach is a renowned upscale dining establishment celebrated for its innovative approach to traditional Japanese cuisine. Located in the picturesque coastal city of Newport Beach, this restaurant blends the art of sushi making with contemporary culinary techniques to deliver an exceptional dining experience. Sushi Roku has built a reputation for excellence, combining high-quality ingredients, artistic presentation, and impeccable service to create memorable meals for its patrons. The restaurant is part of a larger group known for maintaining high standards in the culinary world, making it a sought-after destination for food lovers and culinary professionals alike.

The position of Chef de Cuisine at Sushi Roku Newport Beach is an exciting opportunity for a culinary professional passionate about excellence and leadership. As the Chef de Cuisine, you will take charge of supervising all culinary production to ensure every dish meets the restaurant's high standards of quality and presentation. This role involves comprehensive responsibilities, including planning and designing menus, coordinating the kitchen staff, and actively participating in food preparation as needed. The role demands a leader who not only excels in cooking skills but also fosters a positive and professional work environment that promotes team growth and a culture of excellence.

This position requires an individual with a deep understanding of food service regulations, superior operational skills, and the ability to maintain high standards of service. Key duties include directing staffing, training, and evaluating kitchen employees to ensure adherence to company policies and recipe specifications. The Chef de Cuisine is also responsible for mentoring sous chefs, managing purchasing and inventory, controlling food and labor costs, and upholding rigorous health and safety standards. Proficiency in Microsoft Suite and restaurant POS systems is essential to manage administrative and financial tasks efficiently.

Sushi Roku Newport Beach values continuous learning, encouraging the Chef de Cuisine to stay updated on food trends and culinary innovations. The ideal candidate must demonstrate excellent customer service skills, remain composed under pressure, and embody the restaurant's commitment to exceptional service and hospitality. This role offers a dynamic and rewarding workplace for those who take pride in culinary artistry and leadership in a fast-paced, upscale environment. Employment specifics such as salary and type are competitive and aligned with industry standards, reflecting the restaurant's commitment to attracting and retaining top talent in the culinary field.

Job Requirements

At least 3 years' experience as a chef in an upscale, high-volume restaurant
Ability to multi-task and manage time efficiently
Clear and effective communication skills with employees, dining room staff, and guests
Maintain a positive attitude and professional demeanor
Flexible schedule including daytime, evening, and weekend shifts
Must be 21 years of age or older
Ability to read, analyze, and interpret scientific measurements, recipes, and financial reports
Valid Food Manager Certificate and Alcohol Awareness Training Certificate must have upon hire
Ability to work in standing position for long periods of time with some walking and occasional sitting
Ability to lift and move up to 50 pounds

Job Qualifications

At least 3 years' experience as a chef in an upscale, high-volume restaurant
Ability to multi-task and manage time efficiently
Clear and effective communication skills with employees, dining room staff, and guests
Maintain a positive attitude and professional demeanor
Strong work ethic
Flexible schedule including daytime, evening, and weekend shifts
Must be 21 years of age or older
Ability to read, analyze, and interpret scientific measurements, recipes, and financial reports
Valid Food Manager Certificate and Alcohol Awareness Training Certificate
Ability to work in standing position for long periods with some walking and occasional sitting
Ability to lift and move up to 50 pounds

Job Duties

Have an extensive knowledge of the restaurant's food offerings and beverage program
Possess a strong familiarity with food service regulations and proper food handling procedures
Demonstrate strong operational skills and high standards of service
Direct staffing, training, and evaluation of kitchen employees in accordance with policies and procedures
Teach proper cooking techniques and ensure guests receive outstanding food products per restaurant standards
Train and coach staff to focus on recipe adherence and correct poor performance
Execute all menus and recipes as introduced by the company
Manage training for sous chefs to develop leadership and culinary skills
Oversee purchasing of food and related items and find sources for new products
Responsible for food and labor costs and related restaurant expenses
Maintain a clean and safe work environment through timely repair and upkeep
Ensure compliance with health, sanitation, liquor, safety, and employment regulations
Fulfill record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork
Proficient in Microsoft Suite and Restaurant POS systems
Continue self-education of food trends through networking, books, and periodicals
Create a positive work environment through friendly, caring, and professional communication
Demonstrate excellent customer service skills and maintain composure under pressure
Embody and deliver exceptional service and hospitality