NEW OPENING Chef de Cuisine - Sa'Moto by Morimoto
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NEW OPENING Chef de Cuisine - Sa'Moto by Morimoto

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NEW OPENING Chef de Cuisine - Sa'Moto by Morimoto

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Chef de Cuisine - Sa'Moto by Morimoto at Doheny Room 

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

Pulling from both ancient Japanese tradition and of-the-moment culinary technique, the world-renowned Morimoto unlocks hidden layers of flavor on every plate, whether it’s sublime cuts of pristine sashimi or an inventive, unexpected spin with truly global influences. Sa'moto by Morimoto will be a haven for food enthusiasts with diverse and discerning palates, the Iron Chef accommodates all styles of dining, from an inventive mix-and-match a la carte meal to an opulent omakase, or tasting menu, tailored to your tastes by our kitchen. The breathtaking décor, built around a modern-yet-organic aesthetic that is both cutting-edge and comfortable, furthers the immersion into Morimoto’s daring, delicious world.

As the CDC for Sa'Moto, you are a highly exeperience culinary leader and service oriented individual, that has worked in high end chef-driven operations. Experience working in Japanese concepts is required. The CDC is a leader and mentor for all culinary staff and hold themselves and others accountable for their responsibilities and job duties. This person is must be someone who is experienced while also has aspirations to grow with our company. The CDC will be integral in upholding company values and shaping the culture of the restaurant.  

Job Focus, Duties and Functions:

  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
  • Role models company quality standards and service
  • Must value and support our TEAM!
  • Must value and care for our guests!
  • Will assist with recruiting, hiring, training, scheduling in a concerted effort to drive retention
  • Will evaluate and develop processes to drive performance and productivity
  • Constantly growing and coaching lower management and line level staff
  • Provides 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
  • Supervises and 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
  • Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control
  • Establishes result oriented objectives for the kitchen as well as personal objectives in regards to professional development
  • Ensures the profitability and successful operation of the kitchen
  • Controls 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
  • Supervises all kitchen areas to ensure a consistent high quality product is produced
  • Assists the Regional/Corporate Chef wit 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.


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

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


Visionaries at the forefront of hospitality, cuisine, design, residences and entertainment, sbe's lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. Our stage is the world. Our time is now. With this in mind, we foster a family environment built on values that describe our lifestyle, experiences and how we see the world. When you have a tribe such as ours and place it in and around the collection of accommodations, restaurants and nightlife, you create a force that cannot be replicated by anyone else. We are an equal opportunity employer.



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NEW OPENING Chef de Cuisine - Sa'Moto by Morimoto

West Hollywood, CA, Estados Unidos

A tiempo completo, Indefinido

Fecha de inicio:

Fecha limite de comienzo:

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