Kitchen Supervisor - Katsuya Century City

About the Company

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. 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. We develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs, united by a commitment to innovation and service that delivers unparalleled experiences and sets new industry standards.

Katsuya is truly a feast for the senses, offering specialty cocktails, unique rolls, and spectacular sushi and sashimi platters. Chef Uechi skillfully translates Japanese flavors for the American palate, blending traditional Japanese cuisine with California-style influences. This innovation has ignited a new sushi trend across the industry.

About the Role

The Kitchen Supervisor is responsible for overseeing the culinary operations of the restaurant using current culinary concepts, practices, and procedures. The ideal candidate will be detail-oriented with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. The Kitchen Supervisor reports directly to the Executive Chef.

Responsibilities

• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related systems.
• Serve as a role model for company quality standards and service.
• Provide clear operational direction for the entire team.
• Stay current with culinary and industry concepts, practices, and procedures.
• Estimate food consumption and requisition or purchase food as needed.
• Carry out the correct procedure for preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu, ensuring adequate pars for efficient service.
• Ensure a consistent, high-quality product is produced through daily line checks and quality control.
• Ensure proper equipment operation and maintenance.
• Maintain proper safety and sanitation in the kitchen.
• Prepare selected items or for special occasions as required.
• Communicate effectively, both verbally and in writing, to provide clear direction to venue teams.
• Interact positively with employees, using a clear speaking voice, listening to requests, responding with appropriate actions, and providing accurate information.
• Remain calm and alert during emergency situations or heavy restaurant activity, serving as a role model for the team.
• Collaborate with other department personnel and venue staff as needed.

Requirements

• Current experience in the hospitality industry in a kitchen management role.
• Active commitment to furthering personal culinary development.
• Proven leadership and managerial skills.
• Clear and concise written and verbal communication skills.
• Excellent organizational, interpersonal, and administrative skills.
• Must be at least 18 years of age or older.
• Must be able to provide documentation showing authorization to work in the United States.
• Minimum of two (2) years of relevant experience in a high-end, service-focused environment.
• ANSI-approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC (if required by local, state, or federal agencies).

Physical & Mental Requirements

• Must be able to stand or walk a minimum of eight (8)-hour shifts.
• 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 in varying weather conditions based on business needs.

Schedule

Requires flexibility to work evenings, weekends, and holidays.