Kitchen Lead

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.

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.

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.

• 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