Executive Chef

We are seeking a highly skilled and passionate Executive Chef to lead the culinary program for a new, intimate omakase-focused Japanese restaurant on Long Island. This role is ideal for a chef with deep experience in Japanese cuisine—especially omakase, kaiseki, or kappo—who is ready to shape a destination concept from the ground up.

The restaurant will feature a small, seasonal tasting menu rooted in Japanese tradition, highlighting the best of local and imported ingredients with precision and creativity. With only 10–12 seats at the chef’s counter, the experience is designed to be personal, refined, and unforgettable.

• Design and execute a rotating multi-course omakase menu with a focus on seasonality and narrative

• Lead all kitchen operations including staff training, prep systems, quality control, and service coordination

• Source and manage relationships with local farms, fishermen, and specialty Japanese purveyors

• Collaborate with ownership on R&D, brand storytelling, and long-term concept evolution

• Maintain the highest standards of cleanliness, food safety, and guest hospitality

• Foster a calm, focused kitchen culture grounded in discipline and respect

• 7–10+ years of professional culinary experience, with at least 3 in an Executive Chef or CDC role

• Expertise in traditional Japanese techniques (sushi, sashimi, kaiseki, fermentation, dashi, etc.)

• Strong knife skills, ingredient sourcing instincts, and attention to detail

• Experience with or understanding of Michelin-level service standards

• Passion for guest interaction, storytelling, and artistry in cuisine

• Comfortable working in an open kitchen and leading a small, high-performance team

• Japanese language skills are a plus, but not required

• U.S. work authorization required

• Full creative authorship and menu control

• Competitive compensation with equity or profit-sharing potential

• Access to premium local and international ingredients

• Brand and media support for long-term career development

• A rare opportunity to build and lead a signature omakase program