Job Description

Job Overview
We are excited to announce the opening of a new Japanese Fine Dining restaurant and are seeking a dynamic and experienced Executive Sous Chef to join our team. This position offers an exciting opportunity to oversee daily operations, ensure exceptional guest experiences, and maintain the highest standards of culinary excellence. The Executive Sous Chef supports the Executive Chef / Head Chef in all kitchen operations and plays a key role in maintaining food quality, consistency, and kitchen efficiency. This position requires strong leadership, excellent culinary skills, and the ability to manage daily kitchen operations in a fast-paced environment.

Key Responsibilities & Kitchen Operations

• Assist the Executive Chef in daily kitchen operations
• Ensure consistent execution of menu items to company standards
• Supervise food preparation, cooking, and plating
• Continuously identify and propose improvements in daily operations
• Maintain proper food handling, sanitation, and safety standards (NYC DOH / HACCP)

Team Leadership & Training

• Supervise line cooks, prep cooks, and kitchen staff during shifts
• Train and mentor kitchen staff on techniques, recipes, and standards
• Promote teamwork, discipline, and a positive kitchen culture

Quality Control

• Monitor food quality, taste, and presentation at all times
• Conduct daily tastings and station checks
• Ensure recipes and portion control are followed accurately

Inventory & Ordering

• Assist with ordering, receiving, and inventory management
• Monitor food cost, waste, and spoilage
• Properly label, store, and rotate products (FIFO)

Operational Support

• Assist with scheduling and shift planning
• Support menu development, specials, and seasonal changes
• Communicate effectively with FOH and management teams

Qualifications:

• Minimum 10 years of professional kitchen experience
• At least 5 years in a Sous Chef or 7 years in a Senior Line Cook role
• Owns several types of knives and is able to sharpen knives with a sharpening stone and manage them responsibly.
• Flexible schedule including nights, weekends, and holidays
• Strong knowledge of cooking techniques and kitchen operations
• Ability to lead and motivate a team under pressure
• Knowledge of food safety and sanitation regulations
• Ability to stand for long periods and lift up to 50 lbs
• Legal authorization to work in the United States

Preferred:

• Experience in fine dining or high-volume restaurants
• Experience with Japanese cuisine / French cuisine / modern cuisine
• NYC Department of Health Food Protection Certificate
• Strong organizational and communication skills
• Bilingual (English / Japanese) is a plus

What We Offer:

• Competitive salary: $90,000-110,000/year
• Opportunity to help build and shape a new restaurant from the ground up
• Collaborative, supportive work environment
• Opportunity for growth with a growing brand

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