Job Description

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Omakase Restaurant Group provided pay range

This range is provided by Omakase Restaurant Group. Your actual pay will be based on your skills and experience talk with your recruiter to learn more.

Base pay range

$100,000.00/yr - $110,000.00/yr

Job Title: Corporate Executive Chef, Dumpling Time

Department: Back of House

Reports to: Culinary Director Salary: $100,000-$110,000 annually, discretionary annual bonus

Status: Full-time, Exempt

Location (Job Location) : All Dumpling Time concepts

Company Overview: Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Job Summary The Corporate Executive Chef oversees the culinary operations of all Dumpling Time concepts and is responsible for ensuring brand consistency. The Corporate Executive Chef supervises all kitchen functions including leadership, mentoring, purchasing, preparation, quality control, sanitation, and cleanliness. This position will drive Dumpling Times volume and focus on menu development and full service operations.

The Corporate Executive Chef is also responsible for all culinary activities at Dumpling Time Original including daily operations of the restaurant and the hiring, training, and supervision of back of house staff.

Primary Duties And Responsibilities

• Work closely with Corporate Executive Chef on new menu development (recipes and cost) & implementation
• Assist in new restaurant openings including constructions and build out
• Train and develop new managers to ensure they are performing to company standards
• Serve as chef for special functions as needed
• Make periodic and regular inspections of kitchens to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment
• Oversee product purchasing and manage culinary budget
• Ensure all invoices are accounted for, accurate, and turned into the accounting department on time.
• Assist kitchen staff with food prep and creation
• Coordinate tasks for each back of house position and lead daily post and/or pre-shift lineups
• Work with the Catering Manager to ensure all catering orders are on time and accurate. Must plan for staffing and ordering needs for any catering orders being produced at their location
• Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management
• Develop employees by giving ongoing feedback and establishing performance expectations by conducting performance reviews
• Delegate as appropriate to develop back of house staff and meet clearly defined goals and objectives
• Ensure sufficient staffing levels are scheduled to accommodate business demands
• Attend the required meetings and complete other administrative tasks
• Compliance with operational standards, company policies, federal, state, local laws, and ordinances

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Minimum Requirements:

• 5+ years as a Kitchen Manager in a high volume restaurant
• Be able to stand, walk, and bend for long periods of time throughout the day
• Be able to lift up to 50 lbs
• Strong knowledge of back of the house restaurant operations, ordering, and inventory
• Strong knowledge of local, state, and federal food sanitation regulations
• Strong knowledge of current and future food trends
• Excellent communication skills
• Ability to meet deadlines

Prerequisites for Employment:

• Valid manager level California ServSafe Food Handler Certification

Work Environment

This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.

Physical Demands

While performing the duties of this job, the Executive Chef is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The employee is occasionally required to stoop, kneel, crouch, or crawl.

The Executive Chef must be able to lift and/or move up to 50 pounds, be able to work in a standing position for long periods of time.

The physical demands described here are representative of those that must be met by the Executive Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinance.

More detail about Omakase Restaurant Group part of Omakase Restaurant Group, please visit

Seniority level

• Seniority level

  Executive

Employment type

• Employment type

  Full-time

Job function

• Job function

  Production

• Industries

  Restaurants

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Job Tags

Full time, Casual work, Local area, Shift work,

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