Executive Chef - Katsuya Scottsdale

sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY. A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY Katsuya is truly a feast for the senses. With specialty cocktails, unique rolls, and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors for the American palate. The superb talent and exacting precision of Katsuya has changed the face of Japanese cuisine. Katsuya analyzed the eating habits of the American public and stepped outside of what is considered traditional Japanese cuisine, mixing it with California-style cuisine. This innovation ignited a new sushi trend that spread like wildfire throughout the industry. Job Title: Executive Chef Role Overview The Executive Chef is responsible for the overall leadership, management, and success of all culinary operations. This position provides strategic direction and operational oversight for the kitchen, ensuring exceptional food quality, financial performance, food safety compliance, and team development. The Executive Chef leads the culinary vision of the operation while partnering closely with restaurant and hotel leadership to deliver exceptional guest experiences. This role oversees culinary management teams, including the Chef de Cuisine, and is responsible for creating a culture of excellence, accountability, innovation, and continuous improvement. Key Responsibilities: Provide leadership and oversight for all culinary operations, ensuring consistency, quality, and execution across all meal periods and service outlets. Manage and develop the Chef de Cuisine, Sous Chefs, and kitchen leadership team. Maintain the highest standards of food quality, presentation, cleanliness, and sanitation. Lead menu development, recipe creation, seasonal offerings, and culinary innovation in alignment with brand standards. Ensure proper execution of recipes, portioning, plating specifications, and culinary procedures. Monitor food costs, labor costs, purchasing, and inventory controls to achieve budgeted financial goals. Analyze financial performance and implement operational strategies to improve profitability and efficiency. Develop staffing plans and support recruiting, hiring, onboarding, training, and retention initiatives. Foster a positive, inclusive, and high-performance culture within the culinary team. Conduct performance evaluations and provide ongoing coaching, mentoring, and development. Ensure compliance with all health department regulations, food safety standards, and company policies. Establish and maintain standard operating procedures for all culinary functions. Collaborate with front-of-house leadership to ensure seamless service execution and guest satisfaction. Develop relationships with vendors and oversee product sourcing, purchasing, and inventory management. Monitor kitchen equipment maintenance and coordinate repairs as needed. Lead culinary execution for special events, banquets, private dining experiences, and promotional programming. Identify opportunities for operational improvements and enhanced guest experiences. Participate in budgeting, forecasting, and long-term business planning initiatives. Perform additional duties assigned by senior leadership. Qual…

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