Executive Chef - Immediate Start

We are hiring an enthusiastic Executive Chef to join our all-star team at Sushi Roku in Scottsdale, AZ.
Growing your career as a Full Time Executive Chef is a fantastic opportunity to develop exceptional skills.
If you are strong in teamwork, persuasion and have the right drive for the job, then apply for the position of Executive Chef at Sushi Roku today!

Sushi Roku is a pioneer of contemporary sushi, incorporating diverse, non-traditional ingredients from Latin America and Europe into its edible works of art. Our mission is to craft elevated dining experiences anchored in innovative cuisine, impeccable style, seductive ambiance and first-class service. It’s the attention to detail that attracts guests – including A-listers and tastemakers from around the world. Our greatest asset and the largest contributing factor to our success is our people. It is our responsibility to provide the opportunity for each employee to pursue professional progress and satisfaction in their work. As an Executive Chef, you are essential to the success of the company!   JOB  SUMMARY  

Th is position   is responsible   for kitchen operation s, supervising   the   k itchen staff   and ensuring a ll food production workers   perform   their duties in accordance with the standards established by the company.   The Executive Chef creates   a positive work environment for our employees through friendly, caring and professional communication , m aking sure to pass down a culture of excellence.  

ESSENTIAL   FUNCTIONS   AND RESPONSIBILITIES   include   but not limited to:  

• Direct staffing, training, and evaluation of kitchen employees in accordance with policies and procedures   
• Teach proper cooking techniques and guarantee all guests receive food products made per our restaurant specifications  
• Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits  
• Develop strong systems and standards in the kitchen to ensure each dish is properly executed for guests  
• Oversee training for the Chef de Cuisine to ensure the development of their leadership skills, culinary skills, and team building  
• Plan and coordinate   a   daily menu that is compliant with the company standards  
• Continuously work to fine-tune recipe spec ifications   and ensure   operations are running   efficiently  
• Involved in the ongoing development of the culinary quality of our seafood, menus and recipes while maintaining and developing unit core recipe program  
• Oversee purchasing of food and related items including finding sources for new products  
• Ensure that all food and beverage products meet company standards and specifications  
• Responsible for food and labor costs and other related restaurant expenses  
• Maintain a clean and safe work environment through timely repair and upkeep  
• Ensure   compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members
• Collaborate closely with the General Manager to achieve financial success and to drive a standard of excellence  
• Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, an d   employee paperwork  
• Proficient in Microsoft Suite: Outlook, Word, Excel;   POSitouch ,   Compeat   and/or similar platforms  
• Expected to continue self-education of food trends through networking, books and periodicals  
• Demonstrate leadership by displaying job expertise, a positive attitude, initiative ,   excellent   people   s kills   and enthusiasm  
• Embody and deliver on exceptional service and hospitality  

SUPERVISORY RESPONSIBILITIES   

Supervises   management of   the Chef de   Cuisine   and hourly kitchen employees ,   oversees t he overall direction, coordination, and evaluation of the back of the house   and c arries out supervisory responsibilities in accordance with the organization's policies and applicable laws .   Responsibilities include interviewing, hiring, and training employees ,   planning, assigning, and directing work ,   appraising performance ,   rewarding and disciplining employees ,   addressing complaints and resolving problems.  

QUALIFICATIONS  

To perform this job successfully, an individual must be able to perform each essential   function   satisfactorily.   Furthermore, the individual must be able to multi-task, manage time efficiently, be organized, work at various paces, and have reliable and punctual attendance .   Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.   The requirements listed below are representative of the knowledge, skill, and/or ability required.   Ability to provide verification of legal right to work in the United States.   Must be   twenty-one  (21) years of age or older.  

EDUCATION and/or EXPERIENCE  

Completion of a post-secondary culinary arts program and 3 to 5 years culinary experience, preferably in a supervisory role.  

LANGUAGE SKILLS   

Ability to read, analyze, and interpret common scientific measurements, recipes, and financial reports.   Mu st be able to communicate clearly and effectively with employees, dining room staff and guests. Must be able to facilitate the communication process.  

MATHEMATICAL SKILLS   

Ability to apply concepts such as factions, percentages, ratios and proportions.  

REASONING ABILITY   

Ability to carry out detailed   and spec i fic   written   and/ or oral instructions. Ability to   problem solve   in standardized situations.  

CERTIFICATES, LICENSES, REGISTRATIONS   

It is the employee's responsibility to secure and maintain   current   status of all required certificates, licenses,  (Ex. Serv. Safe)  or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card and a valid Alcohol Awareness Training Certificate.   Must have upon hire.  

PHYSICAL DEMANDS   

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.   

While performing the duties of this job, the employee   is required to constant standing with some walking; be able to work in a standing position for long periods of time (up to 8 hours) ; use hands   and fingers to   handle or   feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required t o stoop, kneel, or crouch . The employee is occasionally required to sit.  The employee must frequently lift and/or move up to  50  pounds and occasionally lift and/or move up to  75  pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus.  

WORK ENVIRONMENT   

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.   This job operates   in the kitchen and may work near co-workers.  

The noise level in the work environment is usually   moderate to loud , ge nerally in an indoor setting. The   employee   will work a varying schedule to include evenings, weekends, holidays and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment.  

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

Benefits of working as a Executive Chef in Scottsdale, AZ:

● Learning opportunities
● Company offers career progression opportunities
● Advantageous package