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Sous Chef at Lumi by Akira Back

RMD Group
San Diego, CA
  • Expired: January 27, 2023. Applications are no longer accepted.

Type: Salary, Full-time

Pay Scale: 65K-75K


Featuring world-renowned celebrity chef Akira Back, Akira Back is the Michelin-starred chef behind Las Vegas' leading Japanese restaurant: Yellowtail in the Bellagio. His namesake restaurants span across the globe, racking acclaim from Beverly Hills to Bangkok. Lumi by Akira Back features his adventurous flavors with Nikkei influences, using local ingredients throughout the menu and influences from around the world for an immersive dining experience.

High energy, high-end, high up - the views of the city pair well with traditional Japanese architecture, modern design elements, and pops of color to create a vividly unique atmosphere. Lumi by Akira Back brings together dining, drinking, and socializing with an eclectic-chic space in the heart of the Gaslamp Quarter. Flawlessly blended DJ beats add to the lively atmosphere, setting the vibe for guests to enjoy inventive shareable plates and sake craft cocktails next to rooftop fire pits.


RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego's most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel's Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.

Position Summary:

Responsible for the daily execution of all culinary operations located at 376 5th ave. LLC most of the time will be spent working at a station on the line. The Sous Chef is also expected to develop the menu and culinary team, manage costs, manage operations in conjunction with the Executive Chef and working directly with Line cooks. Preps and stewarding dept. and follow all procedures set forth by the Company.

Duties and Responsibilities:
  • Arrive for all assigned shifts on time and in proper uniform in accordance with all Company policies
  • Monitor the production of food preparation and service for the specified shift
  • Do daily line checks of all stations to ensure proper quality, temperature and freshness of products is being maintained
  • Ensure all production pars are at acceptable levels
  • Ensure all served food meets Company and Health quality standards
  • Prepare all specialty items as directed by the Executive Chef
  • Communicate daily with the Executive Chef regarding product specification
  • Manage employees within a positive working environment
  • Report any unsafe working conditions
  • Report all work related accidents to the Executive Chef and follow Company procedures
  • Ensure all staffing is at proper levels and employees report to work on their scheduled shifts
  • Initiate all administrative requirements as needed
  • Monitor all food waste and eliminate all posing problems. Enforce all departmental efforts to control food costs, keeping kitchen within published budget.
  • Maintain all procedural manuals and guides including but not limited to: menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP bible.
  • Prepare and monitor: Prep par sheets, uniform par sheets, towel and apron inventory/par sheets, maintenance logs for kitchen equipment, food cost sheets, order guide.
  • Prepare all employee work schedules
  • Being involved in pre-shift meetings with all employees

Have Butchering and fish cutting experience and involved in the Dry Aging program
  • Train new and existing kitchen staff on preparation, arrangement, and plating of dishes per current menu
  • Communicate all restaurant department information to employees. Communicate all departmental goals and concerns to management team.
  • Purchase food using approved vendors
  • Prepare menu, order supplies in coordination with the Executive Chef.
  • Set monthly professional goals and discuss them with the Executive Chef
  • Following established procedures for hiring, coaching and separation of employees as dictated by California State laws and company policies
  • Performance reviews for direct reports as assigned by HR 90-day reviews and annual reviews
  • Assisting peer management group with meeting expectations for above items as a coordinated team effort.
  • Use of ADP HR system to maintain employee records as required by California mandates.
  • Compliance with annual management training required by state and local agencies as well as training required by Company policy including sexual harassment training and workplace safety training.
  • Working with Banquet Chef and Butcher on all items pertain to prep and parties
  • Working updating pricing and performing weekly inventories
  • Manage the cleanliness and sanitation of all levels weekly cleaning tasks and overseeing the Executive Steward and stewarding dept.
  • Create schedules for kitchen and stewarding depts to ensure optimum resource management and speed of service working with Executive Steward

  • At least 5-10 years managing experience with extensive knowledge in restaurant, hotel, and private Parties
  • High level of creativity and reliability
  • Must be familiar with menu costings and procedures
  • Must be able to provide legible communication
  • Must be able to input and access information in the property management system/computers/point of sales system
  • Must be comfortable learning new skills
  • Must have a hands-on, proactive management style


Must be motivated, hard-working, and passionate. This position requires someone who is a strong leader with the ability to handle multiple tasks and responsibilities.

Must have the ability to:
  • Perform job functions with attention to detail, speed, and accuracy
  • Prioritize and organize
  • Be a clear thinker, remain calm, and resolve problems using good judgment
  • Follow directions thoroughly
  • Understand guest service needs
  • Work cohesively as a team with co-workers
  • Direct staff performance and follow up with corrections as needed

Must have the ability to:
  • Perform job functions with attention to detail, speed, and accuracy, know all stations
  • Prioritize and organize
  • Be a clear thinker, remain calm, and resolve problems using good judgment
  • Follow directions thoroughly
  • Understand guest service needs
  • Work cohesively as a team with co-workers
  • Direct staff performance and follow up with corrections as needed
  • Be Active on social media. Instagram, Facebook, Twitter


Must have one or more of the following:
  • Equivalent combination of culinary degree education and experience.

Certificates, Licenses, and Registrations:
  • Food Handlers Card (must be obtained within 30 days of employment). Serve safe certificate preferred.
  • Anti-harassment and nondiscrimination management 2-hour class.

Physical Requirements:
  • Must be able to stand/walk for up to 6 hours at a time
  • Must be able to sit for up to 8 hours at a time
  • Must be able to lift at least 50 pounds safely and properly
  • Ability to work in a stressful, fast-paced environment
  • Must be able to work holidays, nights, and weekends

RMD Group


San Diego, CA
92199 USA



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