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Sushi Hashiri
Sukiyaki Chef
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$58,805 / year median in California
+10% projected growth
Job Description
Sukiyaki Chef Hashiri+M San Francisco | Reopening | $70,304 $85,000/yr
What You'll Do Lead and coordinate sukiyaki/yaki kitchen operations during prep and service Maintain the quality, consistency, and presentation standards Hashiri is known for Train and mentor kitchen team members Contribute to menu and recipe development alongside leadership Manage ordering, inventory, portioning, and food-waste control Oversee opening/closing procedures and day-to-day kitchen flowWhat We're Looking For At least 3 years of professional restaurant or commercial kitchen experience in a leadership or lead-cook capacity Japanese cuisine experience preferred, not required we welcome chefs from fine dining, modern, or fusion backgrounds ready to grow into traditional sukiyaki technique Comfortable in a fast-paced, team-oriented kitchen Flexible availability, including evenings and weekends Food Manager Certificate holders preferredWhat You'll Gain The opportunity to work alongside a chef coming from Japan with 6 years of Michelin 3-star experience, and a New York-based chef with Michelin 2-star experience Hands-on training in traditional sukiyaki technique from a team with three consecutive years of Michelin recognition A voice in menu and recipe development from day one As Hashiri continues to grow across our San Francisco, Tokyo, and New York locations, strong performance in this role opens the door to broader leadership opportunities within the group
Location:
4Mint Plaza, San Francisco, CAType:
Full-Time, Exempt (Salaried)Schedule:
9-hour shifts, 5 days/week (includes break)Compensation:
$70,304 $85,000/year, depending on experience and qualificationsAbout Hashiri Hashiri means the start of the season the moment an ingredient reaches its peak, or shun. That philosophy has defined our restaurant since we opened, and it earned Hashiri San Francisco Michelin recognition for three consecutive years (2017 2019). We're part of a small, respected family of Hashiri restaurants spanning San Francisco, Tokyo, and New York, and we're now reopening our San Francisco location. We're looking for a Sukiyaki Chef to lead our sukiyaki/yaki kitchen day-to-day, lead a small team, and carry the seasonal, ingredient-driven philosophy Hashiri is known for.What You'll Do Lead and coordinate sukiyaki/yaki kitchen operations during prep and service Maintain the quality, consistency, and presentation standards Hashiri is known for Train and mentor kitchen team members Contribute to menu and recipe development alongside leadership Manage ordering, inventory, portioning, and food-waste control Oversee opening/closing procedures and day-to-day kitchen flowWhat We're Looking For At least 3 years of professional restaurant or commercial kitchen experience in a leadership or lead-cook capacity Japanese cuisine experience preferred, not required we welcome chefs from fine dining, modern, or fusion backgrounds ready to grow into traditional sukiyaki technique Comfortable in a fast-paced, team-oriented kitchen Flexible availability, including evenings and weekends Food Manager Certificate holders preferredWhat You'll Gain The opportunity to work alongside a chef coming from Japan with 6 years of Michelin 3-star experience, and a New York-based chef with Michelin 2-star experience Hands-on training in traditional sukiyaki technique from a team with three consecutive years of Michelin recognition A voice in menu and recipe development from day one As Hashiri continues to grow across our San Francisco, Tokyo, and New York locations, strong performance in this role opens the door to broader leadership opportunities within the group