Desert Champions
2026 Seasonal Sous Chef - Nobu - Indian Wells
Desert Champions, Indio, California, United States, 92201
2026 Seasonal Sous Chef - Nobu - Indian Wells
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Desert Champions is hiring a Seasonal Sous Chef for NOBU - Indian Wells, a world-renowned Japanese Restaurant. We are seeking exceptional and creative individuals who are motivated to create memorable experiences through incredible food and hospitality. Position requires professionalism as well as the proper tools to perform the job.
All applicants for this position must be available to work during the 2026 BNP Paribas Open Season.
Approximate start date will be between October and February
Must be available at least 3 shifts, per week, through February
Must adhere to an agreed upon, open availability from February 23, 2026, through March 15, 2026
Position may be extended through May 2026
ESSENTIAL DUTIES AND RESPONSIBILITIES Include The Following
In the NOBU style welcome every guest in a kind and courteous manner and ensure a smooth and memorable dining experience
Follow established policies and procedures, including safety and sanitation, to ensure safe, high-quality food is provided
Ensure all food is prepared on clean surfaces and with clean utensils in accordance with company and health department regulations
Control all food storage procedures to ensure all perishable items are kept in prime condition and use the "first-in, first-out" rotation methods in all areas and sections of the kitchen
Support Head Chef and/or Chef De Cuisine (CDC) in supervising kitchen staff to ensure that all food is prepared according to all relevant SOP
Assist Head Chef and/or CDC with menu planning and recipe development
Assist the Head Chef and/or CDC with back-of-house schedules, and oversee monitoring of attendance and timekeeping to ensure accurate hours worked within the set budgets
Be a supportive leader who assists the culinary team in the day-to-day cooking and preparing meals while maintaining a positive work environment
Oversee cooking techniques, check food quality, monitor inventory, order supplies, train new staff, and help maintain a safe and sanitary work environment
Ensure that correct methods are used for food preparation, allowing for maximum quality, consistency, and yield, keeping waste to a minimum
Monitor operating methods and exercise necessary control to ensure security of stock and company property
Ensure that each section is manned efficiently and that all back‑of‑house staff members are working to the best of their ability
Achieve the best gross profit levels in relation to budgets and turnover
Ensure the kitchen is organized and run to the highest possible levels of safety and hygiene
Make sure the team is wearing the correct uniform and hats or hairnets are provided when necessary
Carry out monthly training sessions with all your team in line with your departmental SOP manuals, maintaining all training records, which must be signed and kept up to date
Ensure Health & Safety Training is completed and recorded in line with company standards
Maintain high standard of personal hygiene and appearance
Be friendly and courteous to staff, management, guests & vendors always
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.
EDUCATION & EXPERIENCE
2‑3 years minimum experience in a fine dining and/or Japanese restaurant (preferred)
Knowledge of Japanese cuisine, spirits, sake, cooking techniques, and culture
REQUIRED LICENSING / CERTIFICATIONS
California Workplace Harassment certification
California Workplace Violence Prevention certification
Riverside County Food Safety certificate
PHYSICAL DEMANDS
Ability to walk long distances and stand during entire shift
Regularly required to stand, walk, stoop, kneel, crouch, talk and hear
Frequently required to use reach with hands and arms
Ability to work in confined space
Must have exceptional vision with or without corrective lenses
May occasionally lift up to 50 pounds
WORK ENVIRONMENT
This position requires flexible working hours, typically Wednesday – Sunday and will include nights, weekends, and major holidays
May be required to work extended work hours during events or special projects
Employee is regularly exposed to indoor and outdoor weather conditions
Frequently exposed to cold, hot, wet, or humid conditions
Noise level in the work environment is usually loud
EOE
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Get AI-powered advice on this job and more exclusive features.
Desert Champions is hiring a Seasonal Sous Chef for NOBU - Indian Wells, a world-renowned Japanese Restaurant. We are seeking exceptional and creative individuals who are motivated to create memorable experiences through incredible food and hospitality. Position requires professionalism as well as the proper tools to perform the job.
All applicants for this position must be available to work during the 2026 BNP Paribas Open Season.
Approximate start date will be between October and February
Must be available at least 3 shifts, per week, through February
Must adhere to an agreed upon, open availability from February 23, 2026, through March 15, 2026
Position may be extended through May 2026
ESSENTIAL DUTIES AND RESPONSIBILITIES Include The Following
In the NOBU style welcome every guest in a kind and courteous manner and ensure a smooth and memorable dining experience
Follow established policies and procedures, including safety and sanitation, to ensure safe, high-quality food is provided
Ensure all food is prepared on clean surfaces and with clean utensils in accordance with company and health department regulations
Control all food storage procedures to ensure all perishable items are kept in prime condition and use the "first-in, first-out" rotation methods in all areas and sections of the kitchen
Support Head Chef and/or Chef De Cuisine (CDC) in supervising kitchen staff to ensure that all food is prepared according to all relevant SOP
Assist Head Chef and/or CDC with menu planning and recipe development
Assist the Head Chef and/or CDC with back-of-house schedules, and oversee monitoring of attendance and timekeeping to ensure accurate hours worked within the set budgets
Be a supportive leader who assists the culinary team in the day-to-day cooking and preparing meals while maintaining a positive work environment
Oversee cooking techniques, check food quality, monitor inventory, order supplies, train new staff, and help maintain a safe and sanitary work environment
Ensure that correct methods are used for food preparation, allowing for maximum quality, consistency, and yield, keeping waste to a minimum
Monitor operating methods and exercise necessary control to ensure security of stock and company property
Ensure that each section is manned efficiently and that all back‑of‑house staff members are working to the best of their ability
Achieve the best gross profit levels in relation to budgets and turnover
Ensure the kitchen is organized and run to the highest possible levels of safety and hygiene
Make sure the team is wearing the correct uniform and hats or hairnets are provided when necessary
Carry out monthly training sessions with all your team in line with your departmental SOP manuals, maintaining all training records, which must be signed and kept up to date
Ensure Health & Safety Training is completed and recorded in line with company standards
Maintain high standard of personal hygiene and appearance
Be friendly and courteous to staff, management, guests & vendors always
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.
EDUCATION & EXPERIENCE
2‑3 years minimum experience in a fine dining and/or Japanese restaurant (preferred)
Knowledge of Japanese cuisine, spirits, sake, cooking techniques, and culture
REQUIRED LICENSING / CERTIFICATIONS
California Workplace Harassment certification
California Workplace Violence Prevention certification
Riverside County Food Safety certificate
PHYSICAL DEMANDS
Ability to walk long distances and stand during entire shift
Regularly required to stand, walk, stoop, kneel, crouch, talk and hear
Frequently required to use reach with hands and arms
Ability to work in confined space
Must have exceptional vision with or without corrective lenses
May occasionally lift up to 50 pounds
WORK ENVIRONMENT
This position requires flexible working hours, typically Wednesday – Sunday and will include nights, weekends, and major holidays
May be required to work extended work hours during events or special projects
Employee is regularly exposed to indoor and outdoor weather conditions
Frequently exposed to cold, hot, wet, or humid conditions
Noise level in the work environment is usually loud
EOE
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