Chef de Cuisine

Sushi Roku Pasadena; Pasadena (CA); On-site; USD 90,000 - 130,000; Full time

Job summary

Sushi Roku Pasadena is seeking a Chef de Cuisine to lead our kitchen, plan menus, and supervise culinary production to the highest standards. You will coordinate kitchen staff, coach employees, and ensure exceptional hospitality with accurate recipe execution and cost control.

Ideal candidates have 3–5 years in a leadership role in high-volume settings, formal culinary education, and strong communication skills to maintain service excellence.

Qualifications

• 3 to 5 years’ culinary leadership in a high-volume restaurant.
• Completion of a post-secondary culinary arts program.
• Must be twenty-one (21) years of age or older.
• Strong operational skills and high standards of service.
• Clear and effective communication with staff and guests.

Responsibilities

• Oversee kitchen operations and ensure high-quality food production.
• Plan menus and design plating presentations for each dish.
• Coordinate kitchen staff and supervise training and evaluation.
• Teach cooking techniques to ensure consistency with company standards.
• Train and coach staff on recipe adherence and performance.
• Manage purchasing, food and labor costs, and related expenses.
• Maintain a clean, safe, and compliant work environment.

Skills

Culinary leadership

Food safety knowledge

Team training

Communication

Education

Post-secondary culinary arts program

Tools

Microsoft Suite (Outlook, Word, Excel)

Restaurant POS Systems

Job description

Sushi Roku Pasadena is now hiring a Chef de Cuisine to lead our kitchen!

Sushi Roku is a game-changer in the world of Japanese cuisine based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including BOA Steakhouse and Katana Robatayaki and Sushi Bar. This innovative Japanese sushi concept brings together a blend of inventive fusion dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, Sushi Roku has quickly become a go‑to destination for tastemakers from Los Angeles, Orange County, Las Vegas, Austin, TX and beyond. Get ready to embark on a culinary journey like no other at Sushi Roku Pasadena.

JOB SUMMARY

A Chef de Cuisine is skilled in supervising culinary production and ensures that all food meets the highest quality standards. Further responsibilities include planning the menu, designing the plating presentation for each dish, coordinating kitchen staff, and assisting as required. The Chef de Cuisine creates a positive work environment for our employees through friendly, caring and professional communication, making sure to pass down a culture of excellence.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

include but are not limited to:

• Have an extensive knowledge of our 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 impeccably high standards of service
• Direct staffing, training, and evaluation of kitchen employees in accordance with our policies and procedures
• Teach proper cooking techniques to guarantee that all guests receive outstanding food products made per our restaurant specifications and standards
• Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits
• Execute all menus and recipes as introduced by the company
• Manage training for sous chefs to ensure the development of their leadership and culinary skills
• Oversee purchasing of food and related items, including finding sources for new products
• Responsible for food and labor costs and other 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 by clearly communicating and reinforcing standards and procedures to all staff members
• Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork
• Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems
• Expected to continue self-education of food trends through networking, books and periodicals
• Create a positive work environment for our employees through friendly, caring and professional communication
• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
• Embody and deliver on exceptional service and hospitality

Requirements

QUALIFICATIONS

• 3 to 5 years’ culinary experience in a leadership role in a high-volume restaurant.
• Possess a strong familiarity with food service regulations and proper food handling procedures
• Must be twenty-one (21) years of age or older.
• Completion of a post-secondary culinary arts program
• Strong operational skills and impeccably high standards of service
• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
• Must be able to communicate clearly and effectively with employees, dining room staff and guests
• Ability to read, analyze, and interpret common scientific measurements, recipes, and financial reports
• Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems
• Must have a valid Food Handler Card and Alcohol Awareness Training Certificate at the time of hire.
• Ability to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.
• Be able to frequently stoop, kneel, or crouch.
• Must be able to lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.