Chef de Cuisine - Sensei by Nobu

About Sensei:  

Founded by Dr. David Agus and Larry Ellison, our ecosystem of products and experiences is designed with one intention: to empower you to grow well and lead the world toward greater wellbeing.  

Based on Dr. Agus’ philosophy, Sensei believes we can guide our guests to greater wellbeing by offering experiential movement, rest and nourishment classes and programs. The launch of the Retreats wellness brand took place on Lana’i, Hawaii in partnership with Four Season’s lodging and food offerings by Nobu.  In this location, Sensei Porcupine Creek, Sensei is operating the lodging operation, as well as world-class golf, tennis, spa, fitness, movement, nutrition, meditative, enrichment and body assessment facilities. In addition, Sensei will run the F&B operation, as part of a licensing agreement with Nobu. Sensei programs and continuing learning sessions are high-touch, evidence-led and supported by the latest technology.  You can read our story here. 

Position Description: 

The primary role of the Chef de Cuisine is to assist with the direction and administration of the planning, preparation, production and control of all culinary operations at Sensei Porcupine Creek including a Nobu Sushi bar, In-room Dining, Pool service, Golf, Tennis and Catering.  In partnership with the Executive Chef, Executive Sous Chef and Director of Food & Beverage, the Chef de Cuisine will assist in menu creation and special offerings and events. 

Responsibilities include, but are not limited to, organization of the culinary facilities; direct supervision of approximately 10 employees, including but not limited to scheduling and training; adherence to all health and safety guidelines; procurement and inventory management; and delegation of tasks. In the absence of the Executive Sous Chef, the Chef de Cuisine will serve as the acting manager on duty, overseeing all culinary, stewarding, and back-of-house operations.

The Chef de Cuisine is trained and well versed in a variety of classic and innovative cuisines and is passionate about Sensei’s vision to provide our guests with experiences that ignite the senses and deliver culinary delight, crafted with fresh ingredients.

Responsibilities:

• Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all meals, food quality and presentation
• Compliance with all federal, state and local safety and sanitation standards and regulations, and company safety and risk management SOPs
• Control labor and operating expenses through effective planning and budget strategies for the culinary team
• Coordinate menu planning and food prep for each meal service
• Administrative tasks such as scheduling, ordering, inventory management, and managing labor and food costs to forecast
• Maintain exceptional menu knowledge and attention to detail with plate presentation.
• Ensure staff is in compliance with necessary certifications such as food handler cards and ServSafe certification
• Monitor and develop team member performance to include, but not limited to, providing supervision, conducting coaching, counseling, and conducting evaluations, training, and scheduling
• Develop and implement policies for compliance, safety, and seamless operating standards
• Ensure that all standards of cleanliness, safety and sanitation within the culinary facilities are maintained and regularly inspected
• Continually design and implement innovative products and practices that align with the company’s culture, mission, and goals
• Ensure the staff understand and consistently practice Sensei programs and services with regards to the culinary experience that reflects Sensei by Nobu standards
• Develop and implement policies and procedures for all food and beverage operations and assure staff adheres to all SOPs and service protocols
• Assess and discard spoiled food from all kitchen areas as discovered and notify the Manager on duty
• Establish and communicate clear expectations aligned with the Sensei Culture and brand standards
• Mentor and coach staff to ensure continued growth and effective succession planning 
• Maintain and demonstrate a strong commitment to ensure employees are well cared for in their daily work and that wellbeing activities and opportunities for growth are provided
• Work with the Executive Chef and Executive Sous Chef to plan and implement creative and cutting-edge menus for all outlets and events
• Evaluate and address guest comments and reviews regarding culinary/sushi outlet experiences, analyze root causes, and create resolution and mitigation strategies
• Remain appropriately groomed and wearing the uniform provided
• End of day spearheading the cleaning and organization of assigned workstations and storage spaces 
• Attend all meetings, trainings, and is aware of events within food and beverage departments
• Be knowledgeable of existing and emerging health and safety protocols and how they apply to our staff management and business practices
• Understand the Sensei mission, philosophy and brand standards and develop a team culture around the core company mission
• Maintain and monitor execution and follow-through of agreed upon daily, weekly, monthly and quarterly communication meetings and resulting action items and initiatives as directed by the Executive Chef, Executive Sous Chef and Director of Food and Beverage
• Leadership – Maintain a positive, upbeat role, promote and exemplify company values and represents departmental objectives and interests to internal and external customers
• Customer Service – Follow up on complaints, questions, and concerns; respond to internal/external customer needs in a friendly, timely and efficient manner
• Teamwork - develop and promote teamwork and cooperation among co-workers
• Safety – comply with established safe work practices and attend to all safety-related training provided or made available by the company
• Due to the intimate nature of the resort with a limited number of guests on property, must assist teams laterally across all departments to lead a seamless guest flow throughout the different resort spaces
• Other duties as assigned

Requirements: 

• Competent in classic cuisine as well as current trends, wellness cuisine, and can demonstrate culinary creativity
• Knowledge and experience in Japanese cuisine and sushi preparation is mandatory
• Knowledge of all commercial kitchen safety and sanitation standards and regulations
• Ability to lead, manage, and inspire a team
• Strong organizational and leadership skills
• Ability to meet demands and deadlines and to be efficient and productive in a dynamic environment
• Strong personal commitment to wellness 
• Discerning attention to detail and dedication to brand presentation

Qualifications:

• 5+ years of experience in a leadership role such as sous chef, outlet chef or chef de cuisine within a culinary operation in a high-end restaurant or in a luxury hospitality setting
• Familiar and comfortable with technology and applications such as Excel, Word, Outlook, Teams, SharePoint and Asana 
• Food Handler Certification
• SERVSafe Manager Certificate a plus

 Traits We Value:

• Commitment to a healthier living environment and embracing the Sensei Way and philosophy espoused and science identified in Dr Agus’ teachings and writings
• Collaborative mentality and the ability to recognize how to get things done as a team
• Self-confidence and composure to accept critique, process it, and apply the learnings to improve
• Resourceful and adaptable, understanding that a big idea can come from anywhere 
• Open to learning, developing new skills and professional experiences 
• Loves a good challenge  
• Resourceful and adaptable  
• A strong sense of curiosity  
• Embraces feedback and constantly seeks to improve  
• Collaborative and knows how to get things done as part of a team 

Compensation & Benefits:  

• Competitive Salary 
• Robust and comprehensive Health Insurance 
  • Medical (100% paid HMO), Dental, Vision, Life, Disability insurance and Voluntary Insurance Plans 
• Employee Assistance Program
• 401k Plan Matching 
• Tax Savings Benefits Plans 
  • Pre-tax 401l Matching Plan 
  • Healthcare Flexible Spending Account (FSA) Saving Plan
• Wellbeing Benefit - Monthly allowance for wellness/wellbeing related expenses 
• Employee Discount Program

We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, sex (including gender identity or expression; pregnancy, childbirth, or related medical conditions), sexual orientation, age, religion, color, ancestry, disability (including association or relationship with an individual with a disability), marital status, National Guard obligation, genetic test results, arrest and court records, reproductive health decision, domestic or sexual violence victim status, breastfeeding requirements, assignment of Income for child support obligations, or credit history or report.