Job Title: Chef De Cuisine

Pay range: $72,000 - $78,000/year

Company: KIN Izakaya - Irvine, CA

** In-person interviews will be conducted at the Fountain Valley, CA

THE OPPORTUNITY

KIN Izakaya is an ambitious chef-driven Japanese eatery featuring a bold arrangement of innovative ramen, energetic small bites, and hand-crafted beverages that seeks to highlight the best of Japanese dining and the nuances of California culture!
We take pride in our exceptional customer service and it’s up to each of our team members to create the friendly atmosphere that our customers expect and enjoy. We have various opportunities to grow within the company and will provide the training you need to succeed. If our team sounds like something you’d like to be a part of, we’d love to meet you! See more details below and apply today.

SCHEDULE

• Full-time Position
• Evening and night shift
• Weekend availability
• Holidays

BENEFITS

• 100% Coverage for Medical, Dental, and Vision Insurance
• Paid Time Off/Paid Sick Leave accrue from your first day
• Paid Holidays
• Competitive compensation
• Opportunities for advancement
• Free food (yes, really FREE)
• Team bonding/Company holiday events
• Employee discount
• Paid training
• Referral program
• 401(k)

WHAT YOU’LL BRING TO THE TABLE

• Work in tandem with corporate executive chef to hire, coach, counsel and conduct performance evaluations of direct reports. Assist in and monitor this process with other culinary staff that are not direct reports.
• Develop, train and mentor direct reports. Act as a resource to them as well as other back-of-house (BOH) personnel.
• Work with executive chef and production executive sous chef in developing and training their direct reports.
• Work with executive chef and off-premises sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/ station set-up and BOH event set-up.
• Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system.
• Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
• Work with executive Chefs on on-going and biannual menu development for our standard menus, internal menu tastings and photo shoots.
• Work with executive chef on biannual culinary educational training programs.
• Other tasks as assigned

Requirements

• Three years senior level or executive chef experience in high-quality, volume- oriented environment.
• Passionate culinarian with great palette and sense of presentation.
• Ability to handle multiple tasks and work well in environment with time constraints.
• Ability to troubleshoot effectively.
• Detail-oriented with good organizational skills, performing work accurately and efficiently.
• Demonstrated excellent communication skills, both oral and written.
• Ability to develop, implement and maintain systems for culinary staff, kitchen assistants and trucking staff.
• Ability to effectively train and develop staff and build team morale.
• Ability to hold others accountable for following company standards and procedures.
• Ability to innovate and implement new ideas.
• Demonstrated effective leadership skills including delegation skills.
• Ability to meet budgets including labor, food and applicable direct operating costs.
• Manager ServSafe certification
• Ability to work flexible schedule in order to accommodate business l

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• 10 hour shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

THE COMPANY

Kei Concepts is an Orange County based restaurant concept creation and management group with a roster that includes The LA Times recognized SUP Noodle Bar and NEP Cafe, Yelp Top 100’s acclaimed The Vox Kitchen, as well as foodies’ favorite brands including ROL, Gem Dining, Kin Izakaya, INI Ristorante and The Alley (Fountain Valley, Irvine, Las Vegas, and Hawaii).

Through the support of countless fans and foodies, Kei Concepts has revolutionized progressive Asian cuisine across Southern California with multiple brands spanning across different tastes and cultures.

If you are passionate about food and looking to help define the future of progressive Asian cuisine, look no further! Join our team today!

For more information, please visit our website at www.keiconcepts.info