Line Cook - Katsuya Brentwood

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. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards.

Katsuya is truly a feast for the senses. With specialty cocktails, unique rolls, and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors for the American palate. The superb talent and exacting precision of Katsuya has changed the face of Japanese cuisine. Katsuya analyzed the eating habits of the American public and stepped outside of what is considered traditional Japanese cuisine, mixing it with California-style cuisine. This innovation ignited a new sushi trend that spread like wildfire throughout the industry.

About the role

The Line Cook is responsible for ensuring the highest quality food is served at all times. The Line Cook handles all aspects of their assigned cooking station – sets up, stocks product, cooks, and presents dishes according to recipes, cleans, sanitizes, and maintains equipment, utensils, and tools.

Responsibilities

• Respects all food products and ensures proper storage and rotation are practiced daily in accordance with SOPs, local Health Department, and HACCP regulations.
• Follows specifications, recipes, and execution of all SOPs & recipe guides to ensure flavor, quality, size, and presentation of products meet the venue’s standards.
• Maintains a clean and organized work area at all times and is in compliance with the established sanitation standards of superior personal hygiene.
• Follows all company policies and procedures including food safety program and safety and security.
• Understands safe usage and cleanliness of tools and smallwares (e.g., blender, mandoline, knives).
• Must be a highly organized individual with the ability to handle numerous tasks at a time.
• Ability to work in a fast-paced, high-pressure environment.
• Has excellent verbal and written communication skills.
• Maintains a "sense of urgency" attitude for the completion of responsibilities/tasks.

Requirements

• Prefer a minimum of two (2) years experience in a contemporary dining restaurant.
• Must be at least 18 years of age or older.
• Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue.
• 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 at all times of the year as needed, based upon business volumes.
• Must be able to provide documentation that shows you are authorized to work in the United States.
• Minimum of two (2) years relevant experience in a high-end, service-focused environment.
• ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.