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GR
Goodwin Recruiting
Executive Omakase Chef
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Based on Rhode Island data
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What they do
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.
$93,706 / year median in Rhode Island
+0% projected growth
Job Description
Job Summary To Apply for this Job Click Here Executive Omakase Chef We are seeking an accomplished Executive Omakase Chef to lead the culinary program for a new, intimate, 15 to 20-seat omakase concept. This chef will have significant ownership of menu development, premium seafood sourcing, preparation, purchasing, and the execution of an exceptional guest experience. The schedule is intentionally designed to provide a strong quality of life while maintaining the highest culinary standards. Executive Omakase Chef Benefits Competitive compensation commensurate with experience and expertise Quality-of-life schedule with service limited to Thursday through Saturday Paid time off (PTO) 100% employer paid health, dental, vision insurance | 3 weeks' vacation | 1 week sick | Perks & discounts Opportunity to take full culinary ownership of a highly focused, intimate omakase concept - executive your vision! Executive Omakase Chef Qualifications Proven experience as an Executive Chef, Omakase Chef, Head Sushi Chef, or comparable senior culinary leadership role Strong knowledge of Japanese cuisine, sushi, sashimi, and traditional omakase techniques , including premium seafood handling and fish fabrication Demonstrated ability to develop menus, source high-quality ingredients, manage purchasing, and maintain food-cost standards Exceptional organizational skills with a hands-on approach to preparation, service execution, sanitation, and quality control Strong leadership and communication skills with the ability to develop and mentor a small, highly focused culinary team Executive Omakase Chef Responsibilities  Lead all aspects of the culinary program, including menu development, seasonal changes, recipe development, sourcing, purchasing, inventory, and food-cost management Personally oversee premium seafood selection, fish fabrication, aging, preparation, rice, sauces, garnishes, and other components of the omakase experience Execute an elevated, highly personalized omakase service for 15 to 20 guests per seating , maintaining impeccable consistency, timing, presentation, and hospitality Lead and develop the supporting culinary team while establishing standards for prep, organization, sanitation, food safety, and service execution Build strong vendor relationships and ensure the quality, freshness, consistency, and profitability of all culinary products and operations