Job Overview Temaki Den is seeking a passionate and experienced Chef de Cuisine to join and lead our team at Denver's premier Michelin-recommended Temaki Bar. Candidates must currently live in the Denver area or be open to relocation. Temaki Den specializes in modern Edomae-zushi & handrolls and has received numerous awards since opening in 2020. Chef de Cuisine candidates should possess a deep understanding of traditional Japanese cuisine and sushi techniques, experience working or traveling in Asia is preferred. The Chef de Cuisine is responsible for all aspects of the sushi bar and hot line kitchen such as menu plans, operations, financial responsibility, portion and inventory control, ordering, food quality, cleaning & sanitation, and employee supervision. The Chef de Cuisine creates and manages BOH employees' work schedules, including hiring/terminating employees as needed to maintain a strong and efficient kitchen team. The Chef de Cuisine is also responsible for the scheduling and execution of special events and off-site catering as well as all staff training, in accordance with Temaki Den's set standards. In addition to normal sushi chef duties, the CDC is responsible for creating new menu items and recipes with direct supervision and approval of the Executive Chef & Culinary Director. Candidates will need to hold current food safety certification as well as enforce and maintain proper food handling, safety and sanitation standards during food prep, service, and cleanup. Since we are an open-air sushi bar, candidates should be sociable and comfortable with interacting with customers. Key Responsibilities

• Manage inventory and ordering, ensuring costs stay within assigned budgets.
• Manage all kitchen staff including scheduling, hiring, performance evaluations, discipline & terminations.
• Regularly produce new dishes featuring seasonal ingredients from Japan and beyond.
• Establish and maintain effective working relationships with suppliers (both domestic and in Japan), guests and co-workers.
• Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
• Maintain regular schedule of documented performance reviews for all BOH employees.
• Ensure a high level of profitability through closely monitoring food, labor and supply costs and working within budgeted goals.
• Preparation of food and sauces such as cutting, slicing, and mixing ingredients to Temaki Den's standards.
• Maintain and keep up-to-date kitchen manual and recipes.
• Regularly evaluate food products to assure that quality standards are consistently attained and productions pars remain accurate.
• Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas, exceeding standards set by Denver Department of Public Health.
• Schedule, lead, and attend all-staff and kitchen-staff meetings as needed.
• Work the kitchen line as needed.
• Coordinate equipment repair and maintenance as needed with appropriate repair companies to ensure all equipment is in safe, working condition.
• Immediately address any reports of Health Code violations or OSHA/workplace safety violations.
• Maintain a current manager-level food safety certification.

Benefits Company sponsored health, dental, and vision insurance plans offered and paid for management positions. Parking garage pass offered management positions. Avoid the hassle of finding street parking! We offer parking passes to park your car comfortably in The Source Hotel parking garage to give you the convenience and ease of mind of damage from snow and hail. Regular workshops for learning Japanese cuisine and sushi techniques such as knife sharpening, tempura science, ichthyology, fish cleaning/butchering, etc. $100/monthly Wellness stipend Free staff meal and post-shift beer.

Discount food:

50% off for yourself and immediate family, 20% off otherwise. Shared tip pool Compensation $85,000+/annually Candidate Requirements Minimum 10 years sushi experience required. Significant nigiri and fish butchery experience required. Ability to speak and understand Japanese is a plus. Significant knowledge in traditional Japanese cuisine and sushi Must be able to stand long hours (8+ hours) Must be able to maintain proper health practices and a sanitary workspace Ability to work as a team and stay calm under pressure is required Ability to work until Midnight most nights Reliable transportation to and from scheduled shifts Must own and maintain personal knives and possess an above-average sharpening ability

Pay:

From $85,000.00 per year

Benefits:

401(k) Dental insurance Food provided Health insurance Paid time off Vision insurance

Work Location:

In person