Kitchen Lead

Position Description

Responsibilities include managing the culinary functions to meet the overall expectations of Sensei by Nobu, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, training employees; planning, assigning, and directing work; appraising performance; rewarding and counseling team members; addressing complaints and resolving problems.

Responsibilities

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Assist the Chefs in providing consistent excellence in quality and presentation of all food to the guests.
• Maintain the standard of excellent quality; responsible for ongoing training and communicating the Sensei by Nobu standards to the team.
• Produce food on a timely basis and ensure that servers are well educated regarding all aspects of the Sensei by Nobu menu.
• Participate in service education through daily line-ups, quarterly menu meetings, and new server training programs.
• Assist the Chefs in training the kitchen staff to produce meals promptly in accordance with Sensei by Nobu standards.
• Assist the F&B department in meeting the financial targets while achieving the food quality and service objectives.
• Maintain a high level of cleanliness in the kitchen.
• Assist in supervising the daily cleaning of the pantry, cooking line, food prep and dish area, walk-ins, freezer, garage storage area and trash area.
• Assist in filling any open positions with qualified internal or external candidates.
• Communicate with the F&B team, identifying developable personnel and providing the necessary training as positions open.
• Responsible for filling any open positions with candidates who are qualified and understand the Sensei by Nobu standards of excellence required of them.
• Attend Sensei operational sessions as requested

Requirements

• Higher education degree in culinary arts, hospitality management, or similar preferred.
• Minimum 2 years previous experience working in a kitchen supervisory role.
• Previous experience in FOH restaurant operations preferred.
• Previous experience with controlling food and labor cost, demonstration cooking, and menu development preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, etc.) preferred.

Qualifications

• Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
• Prioritize and organize work assignments, have timely follow up and execution.
• Have superb time management skills.
• Maintain complete knowledge of all Sensei PC services/features and hours of operation.
• Other language, mathematical, and reasoning abilities as outlined below.
• Ability to comply with physical demands as outlined below.
• Knowledge and understanding of Sensei PC Culture & initiatives
• Technologically sound with Microsoft Office applications.
• Ability to compute basic mathematical calculations.
• Must be able to maintain a flexible work schedule.
• Knowledge of safety initiatives in compliance with OSHA guidelines.

Candidate must meet the following cognitive abilities

• Ability to understand guests' service needs & requests.
• Ability to acknowledge guests' requests in a polite manner.
• Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
• Ability to apply logical thinking and understanding to carry out written and oral instructions.
• Ability to address and solve problems involving guest and operational issues.

Physical Demands / Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment.

• Sit, walk, and stand continuously.
• Lift / carry 25lbs (frequently) and 50lbs (occasionally)
• Bend, squat, crawl, and reach above shoulder level.
• Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
• May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.

Traits We Value

• Commitment to a healthier living environment and embracing the Sensei Way and philosophy espoused and science identified in Dr Agus' teachings and writings
• Collaborative mentality and the ability to recognize how to get things done as a team
• Self-confidence and composure to accept critique, process it, and apply the learnings to improve
• Resourceful and adaptable, understanding that a big idea can come from anywhere
• Open to learning, developing new skills and professional experiences
• Loves a good challenge
• Resourceful and adaptable
• A strong sense of curiosity
• Embraces feedback and constantly seeks to improve
• Collaborative and knows how to get things done as part of a team

Compensation & Benefits

• Competitive Salary
• Robust and comprehensive Health Insurance
• Medical (100% paid HMO), Dental, Vision, Life, Disability insurance and Voluntary Insurance Plans
• Employee Assistance Program
• 401k Plan Matching
• Tax Savings Benefits Plans
• Pre-tax 401l Matching Plan
• Healthcare Flexible Spending Account (FSA) Saving Plan
• Wellbeing Benefit - Monthly allowance for wellness/wellbeing related expenses
• Employee Discount Program