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Executive Sushi Chef

4 months ago

Santa Barbara, United States Rosewood Hotel Group Full time

Job Title Executive Sushi Chef Education Culinary School Graduate Location Rosewood Miramar Beach Montecito - Santa Barbara, CA US (Primary)

Compensation Currency USD Job Description **Begin Your Rosewood Journey**

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

**Rosewood Miramar Beach** is looking for an **Executive Japenese Chef** to join our **Culinary Team**

**Overview**

To be responsible for the proper efficiency and profitable functioning of the kitchen outlets ensuring that functions provided are of the highest food quality consistent with cost control and profitability margins. All work is carried out in line with the hotels guidelines, the departmental business plan, and hotel corporate guidelines and service concepts.

To function as a production manager overseeing the production of all Japanese food in the hotel and guest service and to assist each outlet Chef de Cuisine in the preparation of menus, which meet the market needs. To assist with training and developing culinary employees in all areas. To coordinate between purchasing, cost controller, and the Chef de Cuisine.

Essential Duties and Responsibilities

* Recognize good-quality products and presentations.

* Checks and improves all service standards established by the company.

* Aids associates when required during the peak period.

* Manages wastes by reducing and recycling the waste and changes associate behavior to carefully use all resources.

* To be responsible for the quality of all Japanese food prepared in the kitchen under supervision.

* Checks constantly for food taste, temperature, and visual appearance.

* Makes sure that all dishes are uniform and that established portion sizes are adhered to.

* Coordinates closely with the Executive Chef in determining the quality and quantity of food products to be purchased and prepared.

* Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat and fish products.

* Checks maintenance of all equipment located in the areas under kitchen supervision

* Makes every attempt to prevent damages or losses of equipment. (Instructs associates on how to use the kitchen equipment correctly).

* Prevents the use of spoiled or contained products in the food preparation area and prevent associates who are ill or suffering from an infection in taking part in the preparation or Food Handling

* To be constantly alert for new food products on the market which may overall improve the kitchen operation

* To be aware of all house rules and to assist in enforcing them.

* To be responsible for the daily order of food products and all internal kitchen transfers.

* Identifies and solves problems in a professional manner.

* Acknowledges and screens daily work schedule.

* Performs other duties as assigned by the immediate Supervisor (Executive Chef)

* To be a good salesperson to promote the hotels image and business.

* Discusses with the Executive Chef and recommends menu price adjustments when necessary.

* Determines prices of unlisted food items in conjunction with Executive Chef

* Schedules working hours of all kitchen associates with Executive Chef, taking into consideration the volume of expected business. Arranges extra associates during high volume of business if warranted by an unexpected business or dismisses them earlier if the business is slow.

* Assigns in detailed, specific duties to chefs or subordinates and instructs them in their work.

* Coaches and counsels all associates when applicable.

* Evaluate objectively the performance or related staff.

* Motivates staff to grow within the company.

* Develops himself to be a better manager at all times.

* Directs and supervises activities of the staff.

**Other Duties**

* Reporting of issues to the Executive Committee as they arise

* Completion of progress training and participation in progress related activities

* Support the departmental objectives and year KPI

* Diligence in the prevention of wastage

* Attendance at departmental meetings

* Contribute to ensuring that brand integrity and clarity are always maintained.

* Is a Brand Ambassador at all times and ensures brand integrity and clarity are always maintained.

* Model the companys culture, vision, mission, and core values at all times.

* Complies with the company policies.

* Works with pre-set budgetary limits.

* Takes on other tasks in addition to the ones stated, in a reasonable framework.

* To be familiar with the emergency procedure of the hotel

* Identifies and solves problems in a professional manner.

* Acknowledges and screens daily work schedule.

* Performs other duties as assigned by the immediate Supervisor (Executive Chef)

* Supervises staff activities to maximize revenue and minimize costs.

* Motivates staff to grow within the company.

* Manages time effectively by meeting deadlines on time.

* Administers personnel action on leaves and overtime requests, disciplinary actions, and commendation.

* Conducts daily briefing and de-briefing in the absence of the Department Head.

* All other duties as required.

While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

**About Rosewood Miramar Beach**

Rosewood Miramar Beach features 161 ultra-luxury guestrooms across 16 acres, including a glamorous Presidential Residence, a Bridal Suite, and multi-bedroom family bungalows nestled among rolling lawns and mature landscaping. Guests are treated to estate-style service, entirely personalized to complement their every need. Amenities include an oceanside bar and restaurant with an outdoor terrace, a signature restaurant, two swimming pools, a Sense spa, a state-of-the-art fitness center, a beach club, and a screening room. In addition, the resort offers 12,000 square feet of indoor and outdoor event space including a 6,000-square-foot ballroom.

**Competitive Benefits**

* Medical

* Dental

* Vision

* Life Insurance and AD&D

* Short Term and Long-Term Disability

* Complimentary Room Nights

**Connect with us**

* LinkedIn:

* Facebook:

* Instagram:

Job Requirements **General Skills**

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guests service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain the confidentiality of guest information and pertinent hotel data.

**Technical Skills**

* Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency

* Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen

* Demonstrate project management experience in organizing, planning, and executing large-scale projects from conception through implementation

* Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain an understanding of others

* Ability to lead a team; flexibility with work schedule

* Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments

* Ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team;

* Ability to promote positive work relationships with service personnel and other departments

* Ability to ascertain