We're looking for a few kitchen crew members for an up and coming Japanese fine dining restaurant in Beverly Hills. The restaurant is the first LA branch of a Michelin-star restaurant in Tokyo, and this Beverly Hills location is in the Michelin Guidebook as a recommended restaurant.
We feature Japanese traditional style hotpot (sukiyaki and shabushabu) using exclusively non-frozen A5 wagyu from Japan using our own distribution/import connections. Our parent restaurant in Tokyo is the only hotpot restaurant in Japan/the world to continue winning a Michelin-star for 6 consecutive years.
This will be a great opportunity to hone your skills as a chef, as Japanese cooking styles and ingredients have become extremely popular at fine dining restaurants in the U.S. We have a few spots open currently, from line cook to executive sous chef.
We only have dinner service. The right applicants should have at least 2 years of kitchen experience, are great to work in a small team, a good communicator. Must be able to speak English and/or Japanese.
