Responsibilities: 

• Manage day-to-day kitchen operations and culinary team: food execution, quality, technique, and training
• Supervise and assist in the preparation of all food in their place, ensuring their section of the kitchen has all necessary work completed prior to the commencement of service.
• Standardize production recipes to ensure consistent quality
• Manage inventory levels for a wide range of raw fish and other ingredients
• Assist with R&D for new menu dishes
• Ensure consistent menu execution by using tools such as line checks, menu change SOPs, and recipes
• Acute attention to detail in the food preparation process, mastering quality control
• Comply with nutrition and sanitation regulations and safety standards
• Additional duties as assigned by management

Requirements:

• At least 4 years of experience in high volume and fine dining restaurants.
• Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred.
• A Strong knowledge of Japanese Cuisine Experience required
• This position requires a flexible schedule and weekends are necessary. 
•  Have excellent communication and organization skills.

Equal Employment Opportunity