OPEN CALL!!
10/27-10/28 FROM 10AM-2PM only.
3450 Via Oporto Suite 101, Newport Beach, CA 92663

Nobu Newport Beach is hiring for various roles in the kitchen. Please bring your resume and identification for an on-site interview and possible stage.

Company Overview
Nobu is a leader in the luxury hospitality industry, recognized for its innovative brand and exceptional service.

Nobu Newport Beach is hiring for the following positions:
Receiver, Dishwasher, Prep Cook, Pastry Cook, Line Cook, Lead Line Cook, Jr Sous Chef
**Pay rate dependent upon position and experience. $17.00- $27.00

Job Summary

Receiver- We are seeking a motivated and detail-oriented Receiver to join our dynamic team. In this role, you will be responsible for managing all incoming deliveries, ensuring product quality, accuracy, and proper storage. This role maintains organization and cleanliness of all storage areas while supporting kitchen and facility operations. The Receiver plays a key role in inventory control, sanitation, and maintaining Nobu’s high standards across all back-of-house and facility areas.

Dishwasher/Porter- Maintain cleanliness of plate ware, glassware, utensils, pots/pans, etc. Polishing of glassware and utensils used before service.

Prep Cook- The Prep Cook is an integral part of the kitchen team, responsible for performing routine kitchen tasks and following a prep list to prepare the kitchen for successful service. This role requires meticulous attention to detail, adherence to recipes, and a commitment to maintaining high standards of food safety and cleanliness.

Pastry Cook- The Pastry Cook is responsible for preparing and executing all dessert and pastry items in accordance with company standards, recipes, and presentation guidelines. This role supports pastry operations by ensuring consistency, quality, and efficiency while maintaining a clean and organized workstation. The Pastry Cook plays a key role in delivering high-quality desserts that enhance the overall guest experience.

Line Cook- The Line Cook prepares all items needed for service, from chopping vegetables to making sauces and butchering meat, and may be asked to prepare items for another station or special event.

Lead Line Cook- The Lead Line Cook is responsible for supporting kitchen leadership by overseeing daily line operations, ensuring consistency in food preparation, and maintaining high standards of quality, cleanliness, and efficiency. This role serves as a senior team member on the line, guiding and supporting other cooks while ensuring all stations are properly prepared for service. The Lead

Line Cook plays a key role in maintaining workflow, mentoring team members, and ensuring a smooth and efficient service.

Jr Sous Chef- The Junior Sous Chef supports the Executive Chef in overseeing daily kitchen operations, ensuring high standards of food quality, consistency, and efficiency. This role is responsible for supervising kitchen staff, maintaining operational excellence, and supporting administrative functions such as scheduling, inventory, and training. The Junior Sous Chef plays a key leadership role in executing service, enforcing standards, and fostering a collaborative and high-performing kitchen environment.

Required Skills/Qualifications:

Prep Cook
Food preparation- sauces, proteins, produce
Storage management- packing and labeling of prepared items

Pastry Cook
Prepare and execute a variety of desserts, pastries, and baked goods according to recipes and specifications.

Line Cook
Prepares hot and cold food (entrees, soups, salads, etc.) following established recipes for all meal services and special events

Lead Line Cook
Prepare and execute menu items according to company recipes and standards.
Oversee assigned kitchen stations and ensure readiness for service.
Ensure all food is prepared with consistency, quality, and proper presentation.

Jr Sous Chef
Supervise and oversee kitchen staff in the preparation and execution of all menu items according to company standards.
Monitor kitchen performance and maintain high standards of food quality and cleanliness.
Support inventory management, including ordering supplies and conducting monthly inventory counts.
Conduct performance management, including coaching, disciplinary actions, and documentation as needed.

Physical Requirements:
Ability to stand and work on feet for extended periods (8 hours or more).
Must be able to lift, carry, and move up to 50 pounds.
Ability to bend, kneel, crouch, and reach as required.
Ability to work in a fast-paced, high-temperature kitchen environment.
Ability to move quickly and safely throughout all kitchen areas.

Nobu is an Equal Opportunity Employer
Resumes with photos will not be considered

Nobu Newport Beach

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