Executive Chef - Katsuya (Scottsdale, AZ)

Sbe-Restaurant-Group; Beverly Hills (CA); On-site; USD 115,000 - 130,000; Full time

Benefits offered by this job

401(k)

Health insurance

Paid time off

Vision insurance

Job summary

sbe Restaurant Group in Beverly Hills, CA is seeking an Executive Chef to lead all culinary operations, uphold food quality, drive financial performance, and ensure safety compliance in a fast-paced, high-volume venue.

You will mentor the Chef de Cuisine and kitchen leadership, oversee menu development, purchasing, and inventory, and partner with front-of-house leadership to deliver unforgettable guest experiences.

Qualifications

• Five (5) years of progressive culinary management experience in a high-volume hospitality environment.
• Minimum of two (2) years as an Executive Sous Chef, Chef de Cuisine, or equivalent leadership role.
• Proven ability to lead, develop, and retain high-performing culinary teams.
• Strong knowledge of food costing, budgeting, purchasing, inventory management, and labor controls.
• Advanced understanding of culinary techniques, food preparation, and kitchen operations.
• Experience creating menus and implementing culinary programs.
• Excellent leadership, communication, organizational, and problem-solving skills.
• Culinary degree preferred but not required.
• Must be at least 21 years of age.

Responsibilities

• Provide leadership and oversight for all culinary operations, ensuring consistency, quality, and execution across service outlets.
• Develop and mentor the kitchen leadership team including Chef de Cuisine and Sous Chefs.
• Maintain the highest standards of food quality, presentation, cleanliness, and sanitation.
• Lead menu development, recipe creation, seasonal offerings, and culinary innovation aligned with brand standards.
• Ensure proper execution of recipes, portioning, plating specifications, and culinary procedures.
• Monitor food costs, labor costs, purchasing, and inventory controls to hit budgeted goals.
• Analyze financial performance and implement strategies to improve profitability and efficiency.
• Develop staffing plans and support recruiting, onboarding, training, and retention initiatives.
• Foster a positive, inclusive, high-performance culinary culture.
• Conduct performance evaluations and provide ongoing coaching and development.
• Ensure compliance with health regulations and company policies.
• Establish SOPs for all culinary functions.
• Collaborate with FOH leadership to ensure seamless service and guest satisfaction.
• Develop vendor relationships and oversee sourcing and inventory management.
• Monitor kitchen equipment maintenance and coordinate repairs as needed.
• Lead culinary execution for events, banquets, private dining, and promotions.
• Identify opportunities for operational improvements and enhanced guest experiences.
• Participate in budgeting, forecasting, and long-term planning.

Skills

Culinary leadership

Kitchen operations

Menu development

Food cost control

Staff development

Budgeting

Education

Culinary degree

Tools

Inventory management software

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.

Beverly Hills, CA, US

11 days ago Requisition ID: 1140

Salary Range: $115,000.00 To $130,000.00 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.

Job Title: Executive Chef

Role Overview

The Executive Chef is responsible for the overall leadership, management, and success of all culinary operations. This position provides strategic direction and operational oversight for the kitchen, ensuring exceptional food quality, financial performance, food safety compliance, and team development.

The Executive Chef leads the culinary vision of the operation while partnering closely with restaurant and hotel leadership to deliver exceptional guest experiences. This role oversees culinary management teams, including the Chef de Cuisine, and is responsible for creating a culture of excellence, accountability, innovation, and continuous improvement.

Key Responsibilities:

• Provide leadership and oversight for all culinary operations, ensuring consistency, quality, and execution across all meal periods and service outlets.
• Manage and develop the Chef de Cuisine, Sous Chefs, and kitchen leadership team.
• Maintain the highest standards of food quality, presentation, cleanliness, and sanitation.
• Lead menu development, recipe creation, seasonal offerings, and culinary innovation in alignment with brand standards.
• Ensure proper execution of recipes, portioning, plating specifications, and culinary procedures.
• Monitor food costs, labor costs, purchasing, and inventory controls to achieve budgeted financial goals.
• Analyze financial performance and implement operational strategies to improve profitability and efficiency.
• Develop staffing plans and support recruiting, hiring, onboarding, training, and retention initiatives.
• Foster a positive, inclusive, and high-performance culture within the culinary team.
• Conduct performance evaluations and provide ongoing coaching, mentoring, and development.
• Ensure compliance with all health department regulations, food safety standards, and company policies.
• Establish and maintain standard operating procedures for all culinary functions.
• Collaborate with front-of-house leadership to ensure seamless service execution and guest satisfaction.
• Develop relationships with vendors and oversee product sourcing, purchasing, and inventory management.
• Monitor kitchen equipment maintenance and coordinate repairs as needed.
• Lead culinary execution for special events, banquets, private dining experiences, and promotional programming.
• Identify opportunities for operational improvements and enhanced guest experiences.
• Participate in budgeting, forecasting, and long-term business planning initiatives.
• Perform additional duties assigned by senior leadership.

Qualifications & Experiences:

• Preferred minimum of five (5) years of progressive culinary management experience in a high-volume, service-focused hospitality environment.
• Minimum of two (2) years of experience as an Executive Sous Chef, Chef de Cuisine, or equivalent culinary leadership role.
• Proven ability to lead, develop, and retain high-performing culinary teams.
• Strong knowledge of food costing, budgeting, purchasing, inventory management, and labor controls.
• Advanced understanding of culinary techniques, food preparation, and kitchen operations.
• Experience creating menus and implementing culinary programs.
• Excellent leadership, communication, organizational, and problem-solving skills.
• Ability to maintain high standards while operating in a fast-paced environment.
• Culinary degree preferred but not required.
• Must be at least 21 years of age or older.

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.

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 as, 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.