POSITION OVERVIEW
The Executive Chef is primarily responsible for the overall leadership and management of all Culinary and Stewarding Operations at Sensei Porcupine Creek including, but not limited to, Sensei by Nobu, the hotel’s main dining room and Sushi bar, In-room Dining, Pool service, Golf, Tennis and Catering. Working collaboratively within the guidelines and expectations of Sensei’s partnership with Nobu, the Executive Chef will be committed to delivering menu selections that incorporate Sensei’s nutritional philosophy as well as traditional classic dishes by Nobu. Each meal will be designed to ignite the senses and provide a culinary delight, crafted with fresh ingredients. Responsibilities include but are not limited to management of kitchen and stewarding personnel, executive administration, product procurement, kitchen sanitation and safety, and superior financial management of the Culinary Division. The Executive Chef will exemplify the values and vision of Sensei culture and as such will integrate these principles throughout the operations and in all interactions.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
- Work collaboratively with Director of Dining, food and beverage teams and culinary partners to create and implement cutting edge menus, wine lists, and amenities
- Work in tandem with Sous Chef on all culinary and stewarding operational aspects including scheduling, forecasting and budgetting.
- Ensure food quality meets Sensei by Nobu standards before being served
- Develop and manage budgets, forecasts, and metrics to maximize profitability in the division and the hotel operations and maintain efficient financial management
- Control labor, operating expenses and food costs through effective planning and budget strategies
- Manage to annual budget and P&L goals in coordination with company and hotel financial objectives
- Develop and implement policies for compliance, safety, and seamless operating standards
- Ensure that all standards of cleanliness, safety and sanitation within the food and beverage facilities are maintained and regularly inspected, and discrepancies immediately addressed
- Continually design and implement innovative products and practices that align with the company’s culture, mission and goals and in alignment with Sensei by Nobu
- Oversee the selection, training, development and evaluation of employees and managers in the Culinary Division, ensuring superior quality in product and service is consistently delivered by a well-trained team of passionate professionals
- Ensure the staff understands and consistently practices programs and services with regards to the culinary experience that reflect Sensei by Nobu standards
- Lead by example with the ability to mentor and inspire
- 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 Director of Dining to plan and implement creative and cutting-edge menus for all outlets and events
- Evaluate and address guest comments and reviews regarding culinary outlet experiences, analyze root causes and create resolution and mitigation strategies
- Be knowledgeable of existing and emerging health and safety protocols associated with COVID-19 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 Food and Beverage Director and General Manager
- 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 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
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
- Minimum 5 years’ experience in multiple culinary/food and beverage department head positions in a high-end restaurant or in a luxury hospitality setting
- Experience in opening a luxury resort beneficial
- Extensive knowledge of Japanese cuisine and sushi preparation
- Proven ability to develop and effectively manage budgets, forecasts and P&Ls
- Strong organizational, analytical, computer and leadership skills
- Ability to meet demands and deadlines and to be efficient and productive in a dynamic environment
- Familiar and comfortable with technology and applications such as Excel, Word, Asana, Slack
- Excellent written, verbal and interpersonal communication skills
- Ability to recruit, retain, develop, motivate and inspire a team
- Strong personal commitment to wellness and motivated to live the Sensei Way
- Discerning attention to detail and dedication to brand presentation
- Ability to work from a standing position for extended periods of time.
- Ability to lift approximately 40-50 pounds
- Ability to push or pull at least 100 pounds
- Ability to perform reaching, stooping, and/or crouching motions repeatedly
- Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation
- Visuals abilities (closeness & depth perception) to ensure quality food preparation and personal safety with various types of equipment
- Physical tolerance needed to work in a humid environment that at times will exceed 100°F
- Physical tolerance for minimum 40 hours of work a week but can exceed up to Management Discretion
Required Licenses/Certifications
- County of Riverside Food Handler Certification
- ServSafe Certificate a plus
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.
Traits We Value
- 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 compensation and benefits package
- 401k and FSA plans
- Subsidized gym membership
- Wellness Benefit
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.
