An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
We are aiTWorks, a recruiting agency (www.aitworks.com) and we are looking for a candidate who can work as an Executive Sushi Chef at a Japanese restaurant located in Bentonville, Arkansas This leadership role is responsible for overseeing the sushi division while maintaining Michelin-level quality standards. The Executive Sushi Chef will lead all aspects of sushi operations, including menu development, team management, operational excellence, and quality control. •
Working Hours:
50hours/week、12:00PM-10:00PM •
Salary:
$100,000 - $120,000+stock option •
Benefit:
Health insurance Parental Leave (3 months) Relocation fee（$10,000 max） ＜Job Overview＞ As the Executive Chef, you'll oversee three stages, each with a different cuisine in the spotlight: ramen, charcoal grill, and temaki. In addition to ongoing regular performances, you'll also manage the schedule of seasonal food concerts - special events hosted throughout the year that bring chefs from Japan and around the world to our stages. You'll work closely with the General Manager to foster seamless collaboration between front and back of house teams to produce these concerts, as well as all grab-and-go food production in the commissary kitchen. ＜Responsibilities＞ 1. Culinary Leadership & Team Development ・ Partner with the General Manager in overseeing daily operations, including hiring and training staff across the restaurant (commissary and floor roles). ・ Manage all aspects of grab-and-go, including inventory, margin, and scheduling for commissary staff. ・ Lead daily tastings, pre-service meetings, and quality checks to ensure consistency and excellence. ・ Build and maintain comprehensive training materials, as well as an up-to-date recipe and operations database. ・ Establish and maintain a positive and supportive team culture and working environment for all team members, including opportunities for growth, development, and training. 2. Kitchen Operations & Administration ・ Oversee kitchen operations across all culinary stages. ・ Partner with the General Manager to manage and analyze weekly and monthly food and labor costs, budgets, and performance metrics. ・ Implement and uphold SOPs, sanitation, and quality control standards throughout the kitchen. ・ Ensure a safe, clean, and compliant work environment aligned with Health Department and OSHA regulations. 3. Culinary Collaboration & Guest Experience ・ Work alongside visiting chefs from Japan and around the world to create and execute menus that reflect their creative vision. ・Collaborate with the General Manager and front-of-house leadership to maintain seamless communication and elevate the guest experience. ・ Maintain the highest standards of food quality, presentation, and consistency across all offerings. ＜Requirements＞ ・Minimum of 10 years of culinary experience, including at least 6 years of cooking Japanese cuisine. This is non-negotiable. ・ Strong leadership, communication, and organizational skills. ・ Proven ability to manage and motivate diverse kitchen teams in a high-volume environment. ・Proficiency with operational software such as
Microsoft Office, Toast, and MarginEdge Job Type:
Full-time Pay:
$100,000.00 - $120,000.00 per year
Benefits:
401(k) Dental insurance Health insurance Vision insurance
