Job Title: R&D Sous Chef

Pay range: Ranging between $68,000/year - $80,000/year

Company: Kei Concepts - Huntington Beach, CA

WHO WE ARE

Kei Concepts is an Orange County based restaurant concept creation and management group with a roster that includes The LA Times recognized SUP Noodle Bar and NEP Cafe, Yelp Top 100’s acclaimed The Vox Kitchen, as well as foodies’ favorite brands including ROL, Gem Dining, Kin Craft Ramen & Izakaya, INI Ristorante and The Alley (Fountain Valley, Irvine, Las Vegas, and Hawaii).

Through the support of countless fans and foodies, Kei Concepts has revolutionized progressive Asian cuisine across Southern California with multiple brands spanning across different tastes and cultures.

If you are passionate about food and looking to help define the future of progressive Asian cuisine, look no further! Join our team today!

For more information, please visit our website at www.keiconcepts.info

SCHEDULE

• Full time

BENEFITS

• 100% Coverage for Medical, Dental, and Vision Insurance
• Paid Time Off/Paid Sick Leave accrue from your first day
• Paid Holidays
• Competitive compensation
• Opportunities for advancement
• Team bonding/Company holiday events
• Employee discount
• Paid training
• Referral program
• 401(k)

WHAT YOU’LL BRING TO THE TABLE

• Creating new recipes and reworking existing recipes in order to improve food quality
• Collaborating with Marketing Team to create content needed for use in social media, advertising, promotional material, websites, etc.
• Purchasing inventory, preparing raw ingredients, preparing necessary tools and equipments
• Documenting the cooking process, such as ingredient measurements and timing
• Establishing precise and detailed SOPs for each stage of food preparation to ensure that quality standards are met and budgeted food and labor cost goals are being achieved
• Attending food-tasting meetings and providing input for the team throughout the R&D process
• Attending culinary conferences and training workshops as assigned
• Staying up to date with current trends in the F&B industry to add value to our menu development process
• Providing instruction to culinary teams and assisting in new restaurant openings

REQUIREMENTS

• 3+ years of experience within upscale casual dining and high-volume restaurant environments / 1+ years experience as a Research and Development chef creating new menu items
• Proven to handle high volume and fast paced restaurants
• Knowledge of a wide range of cuisines
• Ability to communicate and understand the predominant language(s) of the restaurant’s trading area
• Knowledge of HACCP, workplace safety and proper food safety and sanitation
• procedures
• Strong organizational and time management skills
• Knowledge of various computer software programs (Google Drive, Office, POS, restaurant management softwares
• Have a flexible/adaptable schedule
• Manager ServSafe certificate