Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $100,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Vacation leave
sick leave
holiday leave
401(k) savings plan
Job Description
The Sun Rose West Hollywood is an independent, award-winning hotel situated on the iconic Sunset Strip. This distinctive property, now proudly a member of Preferred Hotels & Resorts, offers guests a unique experience in the heart of West Hollywood. With 149 guest rooms and suites, The Sun Rose boasts an impressive range of amenities including a signature rooftop poolside restaurant by renowned chef Wolfgang Puck, a full-service spa, and an intimate live music venue. Set on the historic site of the former House of Blues, The Sun Rose is crafting its next chapter by combining design excellence, cultural expression, and a vibrant sense of place. This hotel delivers an ambiance that is magnetic, quietly bold, and unmistakably representative of West Hollywood’s chic lifestyle and artistic spirit.
The role we are hiring for at The Sun Rose West Hollywood is centered on an exceptional Omakase dining experience, serving up to 12 guests two to three times each evening. This position is culinary in nature, yet it extends beyond the traditional back-of-house role due to the direct interaction with guests it involves. As a key team member, you will be responsible for curating, preparing, and presenting a seasonal 17-course Omakase menu that blends traditional Japanese techniques with creative, modern culinary methods. The ideal candidate will possess solid experience and mastery in sushi preparation, including breaking down whole fish, precise portioning, and forming nigiri, alongside advanced knife skills and knowledge of rice preparation. This position demands leadership qualities, professionalism, and a positive attitude to effectively guide a team while ensuring an exceptional guest experience.
Working at The Sun Rose means joining a team dedicated to quality, consistency, and innovation. You will have the opportunity to oversee daily kitchen operations, manage ingredient sourcing and ordering, maintain presentation standards, and uphold the highest sanitation and food safety practices. As a leader, you will train and develop kitchen staff, fostering an environment of accountability and continuous improvement. Financial literacy related to food and labor cost control will be essential as you contribute to the property's overall performance and guest satisfaction. Additionally, you will collaborate closely with culinary leadership to design new menu offerings and special dining experiences, stepping up to lead in the Executive Chef's absence when necessary.
The compensation package for this role is competitive, with an annual salary ranging from $90,000 to $100,000. Although this position is not tip or service charge eligible, it provides stability and a strong foundation for career growth within HEI Hotels and Resorts, a company committed to diversity, inclusion, and equal opportunity. HEI values military experience and encourages veterans to apply, recognizing the unique skills and discipline they bring.
Overall, this role is perfect for a culinary professional passionate about traditional Japanese cuisine, seeking a dynamic, guest-focused position within a prestigious and culturally rich hotel environment on one of Los Angeles’ most celebrated streets.
The role we are hiring for at The Sun Rose West Hollywood is centered on an exceptional Omakase dining experience, serving up to 12 guests two to three times each evening. This position is culinary in nature, yet it extends beyond the traditional back-of-house role due to the direct interaction with guests it involves. As a key team member, you will be responsible for curating, preparing, and presenting a seasonal 17-course Omakase menu that blends traditional Japanese techniques with creative, modern culinary methods. The ideal candidate will possess solid experience and mastery in sushi preparation, including breaking down whole fish, precise portioning, and forming nigiri, alongside advanced knife skills and knowledge of rice preparation. This position demands leadership qualities, professionalism, and a positive attitude to effectively guide a team while ensuring an exceptional guest experience.
Working at The Sun Rose means joining a team dedicated to quality, consistency, and innovation. You will have the opportunity to oversee daily kitchen operations, manage ingredient sourcing and ordering, maintain presentation standards, and uphold the highest sanitation and food safety practices. As a leader, you will train and develop kitchen staff, fostering an environment of accountability and continuous improvement. Financial literacy related to food and labor cost control will be essential as you contribute to the property's overall performance and guest satisfaction. Additionally, you will collaborate closely with culinary leadership to design new menu offerings and special dining experiences, stepping up to lead in the Executive Chef's absence when necessary.
The compensation package for this role is competitive, with an annual salary ranging from $90,000 to $100,000. Although this position is not tip or service charge eligible, it provides stability and a strong foundation for career growth within HEI Hotels and Resorts, a company committed to diversity, inclusion, and equal opportunity. HEI values military experience and encourages veterans to apply, recognizing the unique skills and discipline they bring.
Overall, this role is perfect for a culinary professional passionate about traditional Japanese cuisine, seeking a dynamic, guest-focused position within a prestigious and culturally rich hotel environment on one of Los Angeles’ most celebrated streets.
Job Requirements
- Minimum 5 years of experience in sushi or fine dining culinary roles, with omakase experience strongly preferred
- advanced knife skills and deep knowledge of fish butchery, rice preparation, and traditional Japanese culinary techniques
- proven ability to lead and develop a team in a fast-paced, high-expectation environment
- strong understanding of food cost control, inventory management, and kitchen operations
- excellent communication and interpersonal skills, with the ability to engage guests in an intimate dining setting
- knowledge of food safety regulations and sanitation standards
- flexible schedule, including evenings, weekends, and holidays
Job Qualifications
- Minimum 5 years of experience in sushi or fine dining culinary roles, with omakase experience strongly preferred
- advanced knife skills and deep knowledge of fish butchery, rice preparation, and traditional Japanese culinary techniques
- proven ability to lead and develop a team in a fast-paced, high-expectation environment
- strong understanding of food cost control, inventory management, and kitchen operations
- excellent communication and interpersonal skills, with the ability to engage guests in an intimate dining setting
- knowledge of food safety regulations and sanitation standards
- flexible schedule, including evenings, weekends, and holidays
Job Duties
- Curate, prepare, and present a seasonal omakase menu with precision, creativity, and adherence to traditional Japanese techniques
- provide a warm, engaging, and elevated guest experience by interacting directly with guests, explaining dishes, and anticipating needs throughout service
- maintain expert-level knowledge of all menu offerings, including ingredient sourcing, preparation methods, and suggested beverage pairings
- oversee daily kitchen operations including food preparation, presentation standards, and quality control to ensure consistency and excellence
- manage ordering, sourcing, and handling of premium seafood and ingredients while maintaining strict food safety and sanitation standards
- lead, train, and develop kitchen team members, fostering a culture of accountability, professionalism, and continuous improvement
- monitor and control food and labor costs, contributing to financial performance while maintaining quality standards
- ensure compliance with all health, safety, and sanitation regulations, maintaining a clean and organized workspace
- collaborate with culinary leadership on menu development, seasonal offerings, and special dining experiences
- step into a leadership role in the absence of the Executive Chef, ensuring seamless kitchen operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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