Kitchen Lead

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:

Responsibilities include managing the culinary functions to meet the overall expectations of Sensei by Nobu, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, training employees; planning, assigning, and directing work; appraising performance; rewarding and counseling team members; addressing complaints and resolving problems.

Responsibilities:

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

1. Assist the Chefs in providing consistent excellence in quality and presentation of all food to the guests.
2. Maintain the standard of excellent quality; responsible for ongoing training and communicating the Sensei by Nobu standards to the team.
3. Produce food on a timely basis and ensure that servers are well educated regarding all aspects of the Sensei by Nobu menu.
4. Participate in service education through daily line-ups, quarterly menu meetings, and new server training programs.
5. Assist the Chefs in training the kitchen staff to produce meals promptly in accordance with Sensei by Nobu standards.
6. Assist the F&B department in meeting the financial targets while achieving the food quality and service objectives.
7. Maintain a high level of cleanliness in the kitchen.
8. Assist in supervising the daily cleaning of the pantry, cooking line, food prep and dish area, walk-ins, freezer, garage storage area and trash area.
9. Assist in filling any open positions with qualified internal or external candidates.
10. Communicate with the F&B team, identifying developable personnel and providing the necessary training as positions open.
11. Responsible for filling any open positions with candidates who are qualified and understand the Sensei by Nobu standards of excellence required of them.
12. Attend Sensei operational sessions as requested

Requirements:

1. Higher education degree in culinary arts, hospitality management, or similar preferred.
2. Minimum 2 years previous experience working in a kitchen supervisory role.
3. Previous experience in FOH restaurant operations preferred.
4. Previous experience with controlling food and labor cost, demonstration cooking, and menu development preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, etc.) preferred.

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.

1. Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
2. Prioritize and organize work assignments, have timely follow up and execution.
3. Have superb time management skills.
4. Maintain complete knowledge of all Sensei PC services/features and hours of operation.
5. Other language, mathematical, and reasoning abilities as outlined below.
6. Ability to comply with physical demands as outlined below.
7. Knowledge and understanding of Sensei PC Culture & initiatives
8. Technologically sound with Microsoft Office applications.
9. Ability to compute basic mathematical calculations.
10. Must be able to maintain a flexible work schedule.
11. Knowledge of safety initiatives in compliance with OSHA guidelines.

ADDITIONAL EXPECTATIONS

Candidate must meet the following cognitive abilities:

1. Ability to understand guests’ service needs & requests.
2. Ability to acknowledge guests’ requests in a polite manner.
3. Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
4. Ability to apply logical thinking and understanding to carry out written and oral instructions.
5. Ability to address and solve problems involving guest and operational issues.
6. Ability to compute basic mathematical calculations.

PHYSICAL DEMANDS / WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Sit, walk, and stand continuously.
2. Lift / carry 25lbs (frequently) and 50lbs (occasionally)
3. Bend, squat, crawl, and reach above shoulder level.
4. Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
5. May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.