Overview We are seeking a passionate and highly skilled Chef De Cuisine specializing in Japanese culinary arts to lead our dynamic KITCHEN team. This role offers an exciting opportunity to craft authentic Japanese dishes, oversee all aspects of kitchen operations, and elevate the dining experience for our guests. As a key leader in our culinary team, you will bring your expertise in fine dining, food safety, and team management to ensure the highest standards of quality, presentation, and service are consistently met. Your energetic approach will inspire your team and drive culinary excellence across all service areas. Responsibilities Lead the planning, preparation, and presentation of authentic Japanese cuisine with precision and creativity. Reports to the Head Sushi Chef and the Executive Chef. Supervise daily kitchen operations, including food production, food handling, and food safety sanitizing procedures to ensure compliance with health regulations. Manage inventory control and inventory management processes to optimize food costs and reduce waste. Oversee menu planning, ensuring a balance of traditional dishes and innovative offerings that meet guest expectations. Supervise and mentor kitchen staff, fostering a collaborative environment focused on continuous improvement and culinary mastery. Maintain strict adherence to food safety standards, sanitation protocols, and quality control measures across all kitchen activities. Coordinate with catering teams for banquet events and special functions, ensuring seamless execution from setup to service. Implement cost control strategies while maintaining high standards of food quality and presentation. Manage shift schedules, monitor staff performance, and provide ongoing training to uphold hospitality excellence. Collaborate with restaurant management to enhance overall guest satisfaction through exceptional food service management. Qualifications Proven experience in Japanese cuisine with a strong background in fine dining environments. Demonstrated supervisory experience managing culinary teams in fast-paced settings. Extensive knowledge of food production, food safety sanitizing procedures, and kitchen management best practices. Experience with banquet catering, event catering, and large-scale food service operations such as banquets or special events. Strong skills in inventory management, cost control, menu planning, and food handling techniques. Excellent leadership abilities with a focus on team management and staff development. Familiarity with dietary department standards and catering for diverse dietary needs. Ability to thrive under pressure while maintaining attention to detail in food preparation and presentation. Knowledge of restaurant management principles including shift management and food service operations. Join us as a Chef De Cuisine Japanese Culinary where your expertise will shape memorable dining experiences! We are committed to fostering a vibrant work environment that values innovation, teamwork, and excellence—where your passion for Japanese cuisine can truly shine!

Pay:

$85,000.00 - $100,000.00 per year

Work Location:

In person