Chef de Cuisine

The Chef de Cuisine at Absteak by Chef Akira Back is a dynamic culinary leader responsible for crafting and executing an innovative culinary vision, ensuring exceptional kitchen operations, and upholding the highest standards of food quality and safety. This natural leader fosters a culture of excellence within the culinary team, emphasizing the core value of 'TEAM.' With a focus on financial stewardship, the Executive Chef manages budgets, implements cost-effective measures, and ensures optimal profitability. This role involves meticulous quality assurance, guest experience enhancement, supplier relations, and reporting directly to Chef Akira on kitchen performance. The Executive Chef is a key contributor to the restaurant's success, embodying a passion for culinary excellence, genuine connections, and teamwork. ------------------------------------------------------------------------------------------------------------------- This job description is a summary of duties; however, it is by no means an all-inclusive list. It is merely a broad guide to expected duties of the position.  Key Responsibilities: Strategic Culinary Leadership: Develop and execute an innovative culinary vision aligned with the restaurant's brand and target audience. Curate and refresh seasonal menus, showcasing creativity while ensuring profitability. Operational Excellence: Oversee day-to-day kitchen operations, ensuring precision in food preparation, cooking techniques, and plate presentation. Uphold uncompromising standards of food quality, hygiene, and safety. Effectively manage kitchen staff, from recruitment to performance optimization. Quality Assurance: Conduct meticulous inspections to guarantee adherence to recipes, portion control, and presentation aesthetics. Implement and monitor inventory control procedures, overseeing procurement to guarantee ingredient freshness and quality. Financial Stewardship: Develop, manage, and optimize kitchen budgets, exercising financial prudence in food, labor, and operational expenditures. Introduce cost-effective measures to enhance kitchen efficiency without compromising culinary standards. Collaborative Engagement: Collaborate closely with the restaurant management team to plan and execute special events, promotions, and thematic culinary experiences. Cultivate robust relationships with suppliers and vendors to ensure a consistent supply of premium ingredients. Talent Development: Foster a culture of excellence, providing leadership and mentorship to kitchen staff. Conduct regular training sessions to enhance the skills and knowledge of the culinary team. Innovation and Industry Awareness: Stay abreast of industry trends, emerging ingredients, and cutting-edge culinary techniques. Continuously seek opportunities to elevate the restaurant's culinary reputation and offerings. IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE POSITION WILL BE EVALUATED ON THE FOLLOWING QUALITIES:  Accountability  Development  Working relationships  Judgment  Leadership decision-making problem analysis and problem-solving planning and organizing resource management stress tolerance high energy level Quality of work  Job skills knowledge  Productivity  Dependability  Punctuality  Adherence to Policy  Verbal communication  Attitude  Appearance  Teamwork  Guest satisfaction  EDUCATION/REQUIREMENTS:  High School Diploma required; Bachelor’s Degree preferred Proof of eligibility to work in the United States Valid Driver’s License 21+ years of age California Manager Food Handlers Card  Maintain a professional, neat, and well-groomed appearance adhering to Company standards WORKING KNOWLEDGE REQUIREMENTS:  Minimum of three (3) years of service experience in a fine dining restaurant (preferably in a similar dining concept) Above average skill in math and algebraic equations using percentages  Proficient in Windows, Microsoft Office, iOS, POS systems (Computer literacy)  Proven track record as an Executive Chef or in a comparable leadership role within a high-volume, upscale dining establishment. Culinary degree or equivalent certification from a recognized institution. More detail about ABSteak by Chef Akira Back part of Akira Back Restaurants, please visit