Head Chef (Executive Kitchen Manager / BOH Lead)

• Japanese Dining & Sushi
• Immediate Hiring MoMoGoGo Arlington, VA Job Details Full-time $30
• $34 an hour 13 hours ago Benefits Flexible schedule Referral program Food provided Qualifications Sushi Asian cuisine Line cook experience Team supervision ServSafe Food Safety Manager Certification Japanese cuisine Staff scheduling Team scheduling English Cost control Team development Kitchen cost control Production management Managing kitchen staff ServSafe Food Manager Certification Financial management Kitchen staff scheduling Restaurant cost management Team building Full Job Description MoMoGoGo is seeking an experienced, high-volume Head Chef (Executive Kitchen Manager) to take complete ownership of Back of House (BOH) culinary operations at our all-you-can-eat Japanese sushi and dining venue in Arlington, VA.

The Head Chef exercises total authority over kitchen personnel, raw food inventory, sushi and hot line production, strict portioning, and health department compliance across all 7 operational days. This role is accountable for holding BOH food costs at or below 28% of gross food sales while maintaining rapid kitchen ticket fulfillment and flawless food safety standards.

Key Responsibilities BOH Kitchen Leadership & Supervision:

Direct, mentor, and manage all BOH kitchen personnel—including sushi chefs, line cooks, prep cooks, and dishwashers. Build weekly BOH shift schedules that balance prep demand with peak lunch and dinner rushes.

Raw Ingredient & Seafood Inventory Management:

Oversee raw food ordering (seafood, meats, produce, dry goods), receiver verification, temperature logging, and strict First-In, First-Out (FIFO) storage routines. Maintain zero operational stoppages due to raw ingredient shortages.

Food Cost & Yield Optimization:

Enforce strict portion control standards, standardized recipe adherence, plating guides, and raw ingredient yield maximization to consistently achieve the target = 95% score on internal health audits and zero critical health inspection violations.

Kitchen Waste Mitigation:

Manage spoilage, improper storage, and over-ordering waste, capping weekly BOH ingredient waste at