2026 Seasonal Sous Chef – Nobu – Indian Wells

Job Type: Location Type: On-site

 

Description

POSITION OVERVIEW

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 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

Requirements

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

necessary ‘First-in, First-out’ rotation methods are used 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 *
• Assists 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 *
• Overseeing cooking techniques, checking food quality, monitoring inventory, ordering supplies, training new staff, and helping to maintain a safe and sanitary work environment *
• Ensures that correct methods are used for food preparation allowing for maximum quality, consistency, and yield, keeping waste to a minimum *
• Monitor operating methods and exercising necessary control to ensure security of stock and company property *
• Ensures 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 and

used 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 *

*Essential Job Function

The job duties and responsibilities listed are a general outline of the typical functions of the job, not

an exhaustive list of all possible tasks and duties as assigned by management.

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

KNOWLEDGE, SKILLS, AND OTHER ABILITIES
• Positive, energetic, punctual, and reliable
• Calm under pressure: must have the ability to solve problems, trouble shoot, effectively prioritize work and assignments
• Meet deadlines and ability to work a flexible schedule to accommodate the business needs of the restaurant
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form

REQUIRED LICENSES/CERTIFICATIONS
• California Workplace Harassment certification
• California Workplace Violence Prevention certification
• Riverside County Food Safety certificate

LAUNGAUGE ABILITY
• Ability to speak effectively with guests, vendors, and co-workers
• Ability to speak, read, and understand English

REASONING ABILITY
• Fair and firm management abilities with the aptitude to use good judgment in the absence of a Head Chef and/or CDC
• An understanding and interest in food creation and preparation, not excluding techniques such as frying, grilling, sautéing and customary prep procedures
• Strong knowledge of food and beverage
• Possesses a hands-on approach to all operational aspects
• Display of excellent communication, time management, and computer skills
• A positive attitude, exhibiting strong initiative and self-motivation
• Strong training and coaching skills, with the ability to command attention

COMPUTER SKILLS
• Intermediate to Advanced level of proficiency with Microsoft 365, including Outlook, Word, and Excel
• Intermediate computer literacy, including laptop, iPad, time clock, etc.

PHYSICAL DEMANDS

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

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• 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