Chef De Cuisine - Katsuya Scottsdale

SBE Restaurant Group; Scottsdale (AZ); On-site; USD 84,000 - 95,000; Full time

Benefits offered by this job

401(k)

Health insurance

Paid time off

Vision insurance

Job summary

SBE Restaurant Group in Scottsdale, AZ is seeking a seasoned Culinary Leader to serve as Chef de Cuisine. This on-site role drives culinary excellence, mentors staff, and ensures quality, safety, and profitability across all kitchen operations.

The CDC will oversee menu development, labor planning, and cost controls, while upholding company values and delivering extraordinary guest experiences in a fast-paced, high-end environment.

Qualifications

• Minimum 3 years in supervisory role in contemporary restaurant kitchen.
• Must be 21+ years old and have a high school diploma or equivalent.
• Strong leadership and mentoring abilities.
• Excellent organizational skills and deadline-driven.

Responsibilities

• Lead kitchen staff and manage all food-related systems.
• Recruit, hire, train, and schedule staff to drive retention.
• Control food costs and manage labor costs.
• Plan, price, and execute menus with budget constraints.
• Ensure safety, sanitation, and quality standards.

Skills

Leadership

Supervisory experience

Mentoring

Organizational skills

Communication

Education

High School Diploma or equivalent

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Scottsdale, AZ, US

Salary Range: $84,000.00 To $95,000.00 Annually

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.

Role Overview

As the CDC, you are a highly experienced culinary leader and service-oriented individual, that has worked in high-end chef-driven operations. The CDC is a leader and mentor for all culinary staff and holds themselves and others accountable for their responsibilities and job duties. The CDC will be integral in upholding company values and shaping the culture of the restaurant.

Key Responsibilities:

• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related systems
• Assist with recruiting, hiring, training, and scheduling in a concerted effort to drive retention
• Evaluate and develop processes to drive performance and productivity
• Constantly grow and coach lower management and line-level staff
• Provide clear direction and achievable goals for the 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
• Supervise and carry 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
• Establish result-oriented objectives for the kitchen as well as personal objectives in regard to professional development
• Ensure the profitability and successful operation of the kitchen
• Control 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 the 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
• Assists the Regional/Corporate Chef with 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
• 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.

Qualifications & Experiences:

• Prefer a minimum of three (3) years’ experience in supervisory role at a contemporary restaurant kitchen
• 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

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.
• 401(k)
• Health insurance
• Paid time off
• Vision insurance

Physical Requirements:

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

Education / Experience / Credentials

Minimum of two (2) years relevant experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

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, to the letter of all applicable laws and regulations.

Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.