Sous Chef / Kitchen Manager
We are seeking a dedicated Sous Chef/Kitchen Manager to help lead and elevate our culinary team. This role requires versatility—working any station as needed while overseeing the kitchen team, managing food costs, and executing our culinary program in close collaboration with the Executive Chef.

The ideal candidate will bring:

• Strong leadership and management skills
• Experience with Japanese cuisine and sushi preparation (or a strong desire and ability to learn)
• A high culinary IQ with refined technique and attention to detail.

In this position, you will play a key role in strengthening our reputation as one of the premier sushi restaurants in the area, while also helping us grow our clientele.
If you are not yet highly skilled in sushi or Japanese cuisine, you should bring proven leadership, solid culinary fundamentals, and a genuine passion for learning our concept. The ability to work the line while managing the team is essential.

SKILLS

• Work experience as a Sous Chef and Asian cooking
• Ability to establish and maintain systems, manage inventory and food costs
• Strong leadership: ability to coach/mentor the team, strong communication, ability to marry business needs with employee needs while delivering on the guest experience, and team spirit
• Good knowledge of various sushi types and sushi-rolling techniques, as well as cooking techniques
• Has consistent attention to detail
• Knowledge of core japanese cooking techniques, ingredients, food IQ
• Availability to work during business hours, including weekends and evenings
• Flexibility to take on various shifts or grow as needed in different stations
• Certification from a culinary school is a plus
  Job Type: Full-time
  Job Type: Full-time
  Pay: $65,000.00 - $70,000.00 per year

Benefits:

• Food provided
• Paid time off

Experience:

• Culinary experience: 3 years (Required)
• Cooking: 3 years (Required)

Work Location: In perso

• Drive a rich seasonal menu with various main proteins and ingredients (for example, raw salmon, tuna, unagi, cooked duck, beef, seafood)
• Select seasonal fresh fruits and vegetables to make high-quality dishes
• Oversee/drive the sushi line, garm/pastry line, and kitchen
• Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies, maintaining consistent food quality and plating standards
• Oversee food stock, place orders, manage food costs, and inventory
• Maintain hygiene principles in all cooking areas