Executive Chef de Cuisine – Lead High-End Culinary Team

ADP, Inc.; Arizona; 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 is seeking a seasoned culinary leader to serve as Chef de Cuisine at its Katsuya venue in Arizona. You will mentor the culinary staff, drive menu execution, and ensure consistent quality and presentation across all stations.

You will oversee recruiting, training, scheduling, cost controls, and food safety programs while upholding sbe’s standards for hospitality and guest experiences. This full-time on-site role offers a competitive salary and benefits.

Qualifications

• Minimum 3 years of supervisory experience in 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 to mentor and energize a diverse team of culinary professionals.
• Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail.

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 to drive retention.
• Evaluate and develop processes to drive performance and productivity.
• Grow and coach lower management and line-level staff.
• Provide clear direction and achievable goals for the entire team.
• Ensure profitability and successful operation of the kitchen.
• Develop and implement cost-saving measures within scope of responsibility.

Skills

Culinary leadership

Staff mentoring

Recruiting & scheduling

Menu planning

Food cost control

Food safety

Operations management

Education

High School Diploma

Job description

sbe is seeking a seasoned culinary leader to serve as Chef de Cuisine at its Katsuya venue in Arizona. You will mentor the culinary staff, drive menu execution, and ensure consistent quality and presentation across all stations.

You will oversee recruiting, training, scheduling, cost controls, and food safety programs while upholding sbe’s standards for hospitality and guest experiences. This full-time on-site role offers a competitive salary and benefits.