Benefits:
Competitive salary
Employee discounts
Health insurance
Opportunity for advancement
Training & development
Department: Culinary / BOH Operations Reports To: Executive Chef > GM
Location: Kuza North Scottsdale Pay: $65k/year + Benefits
Job Summary
The Executive Chef is the senior culinary leader responsible for overseeing all kitchen operations, culinary execution, and food-related standards at a Clive Collective restaurant. This role requires a creative yet disciplined leader who can balance culinary excellence with cost control, consistency, team development, and operational efficiency. The Executive Chef will set the culinary tone for the restaurant while aligning with Clive Collective’s brand identity, financial goals, and guest experience standards.
About Kuza
Clive Collective is launching an exciting new restaurant concept in North Scottsdale: Kuza. This dynamic brand will offer a fresh interpretation of Japanese street food, robata grill, and sushi, complemented by thoughtful Asian-inspired influences. The concept focuses on bold flavors, refined technique, and an elevated yet energetic dining experience.
We are seeking a Sushi Sous Chef with strong technical skill, disciplined execution, and the ability to lead and inspire a team. This role requires creativity, precision, and a deep respect for Japanese culinary foundations.
Kuza presents a unique opportunity to join a growing, chef-driven restaurant group at an early stage of expansion. We are looking for culinary leaders who want to grow with the company, contribute creatively, and help shape the future of the brand.
Culinary Leadership & Vision
Establish and maintain culinary standards that reflect the brand and concept
Develop, test, and implement seasonal menus and features
Maintain recipe accuracy, presentation standards, and flavor consistency
Work in collaboration with Ownership and Operations on concept evolution
Ensure every dish meets Clive Collective quality expectations
Kitchen Operations & Execution
Oversee daily BOH operations: prep, line, expo, and sanitation
Create and manage prep systems, station organization, and kitchen flow
Ensure adherence to health department and safety regulations
Monitor food handling, storage, rotation, and labeling standards
Maintain accurate recipe costing and portion control
Oversee equipment care, maintenance, and cleanliness
Financial & Inventory Management
Manage food cost, waste, ordering, and inventory accuracy
Develop and maintain par levels for all food items
Schedule BOH labor in alignment with business levels
Monitor usage, spoilage, and overproduction
Collaborate on budgeting, forecasting, and reporting
Team Leadership & Development
Hire, train, develop, and retain BOH team members
Conduct performance reviews and coaching sessions
Implement consistent training standards for all BOH positions
Brand Representation & Standards
Act as an ambassador of the culinary brand internally and externally
Support marketing initiatives, tastings, events, and partnerships
Required Qualifications
3–5+ years as a Chef in a high-volume, full-service restaurant or sushi
Strong leadership and staff development experience
Solid understanding of food costing and inventory management
Proven ability to build, lead, and retain a high-performing BOH team
Experience with seasonal menu development
Knowledge of health and food safety regulations
Schedule & Work Environment
Full-time, on-site, flexible schedule including nights, weekends, and holidays
Hands-on leadership role in a fast-paced environment
May require travel to support additional Clive Collective locations or openings
Maintain a mastery of recipes, techniques, ingredients, and Japanese-American flavor profiles.
Support expo, expedite dishes during high volume, and correct plates as needed.
Uphold strict food safety, sanitation, temperature control, and raw-fish handling standards.
Leadership & Team Management
Assist in supervising BOH staff, including coaching, performance feedback, and shift leadership.
Lead pre-shift meetings, communicate specials, 86s, and service notes.
Ensure proper staffing levels and support scheduling, hiring, and training of cooks and prep team members.
Promote a collaborative, respectful, and professional kitchen environment.
Create, execute and maintain a consistant systems and SOPs for the sushi side of our menu
Operations & Administration
Assist with ordering, inventory, and vendor management to maintain proper par levels and reduce waste.
Ensure prep lists, station checklists, and opening/closing duties are completed.
Maintain kitchen organization, cleanliness, and equipment functionality.
Work closely with FOH leadership to support smooth service and resolve issues quickly
Menu Execution & Development
Assist Executive Chef with R&D, tastings, specials, and seasonal menu updates.
Provide feedback based on guest responses, kitchen flow, and product usage.
Skills & Qualifications
2+ years of experience as a Sushi Chef experience in a high-volume kitchen.
Experience with Japanese food & culture or Asian-influenced concepts strongly preferred.
Strong leadership, communication, and time-management skills.
Excellent knife skills, mastery of fish butchery and sushi rice handling.
Must have (or obtain) AZ Food Handler and Manager’s Card.
Ability to stand for long periods and lift up to 50 lbs.
Work Environment & Expectations
Professional appearance and adherence to KUZA grooming standards.
Flexible availability, including nights, weekends, and holidays.
Calm, composed leadership under pressure.
Commitment to KUZA’s culture: precision, creativity, teamwork, and hospitality.