Required Years of Experience
2 years
Job Details
* MICHELIN STAR RESTAURANT
4- STAR NEW YORK TIMES
#2 NYT Best New Restaurant 2026
Job Title: Morning Pre-Cook (kaiseki)
Location: 14 Elizabeth Street
Reports To: Chef Isao Yamada- San
Kooth Hospitality Group is seeking a morning prep cook to work alongside Chef Isao Yamada- San to assist in the following areas from 9am-4:30pm, Tuesday through Saturday.
Receiving and checking orders
Fish Fillet
Inventory
Prepare Family Meal
The Prep cook will also help in other areas while supporting chefs in maintaining impeccable sanitation standards.
Requirements:
- Ability to perform a variety of fish fabrication techniques
- Ability to maintain the highest standards Food Safety and Sanitation practices with attention to detail
Skills, Abilities and Experience:
- 1+ years of work in a Sushi/ kaiseki restaurant
- Knowledge of fish butchery and preparation
- Previous New York fine-dining restaurant experience is a plus but not mandatory
- NYC Food Protection Course Certification (preferred)
- Ensures the highest food quality appropriate to the market by assisting Chef Yamada in all areas of kitchen operations
-
- Adheres to our standards of food quality, preparation, recipes, and presentation
- Ensures proper staffing and adequate supplies for all stations
- Supervises the proper set-up of each item on menus and insures their readiness
- Oversees the seasonings, portions, and appearance of food service in the operations.
- Works closely with Chef Yamada to ensure correct preparation and delivery times are kept and food quality is maintained
- Assures proper safety, hygiene, and sanitation practices are followed.
- Ensures cleaning check list are signed off on a daily basis.
- Assists Head Chef in checking and ordering fresh products and dry storage items required by kitchen sections
- Ensures readiness and makes priorities in case of last minute changes to reservations
- Confers closely and regularly with the Head Chef.
- Menu Development: Work closely with the culinary team to develop creative menus that reflect seasonal trends, member preferences, and the evolving nature of the omakase dining experience.
YAMADA Is a one Michelin Star restaurant, 4- Stars by The New York Times and most recently #2 Best New Restaurant in the NYT 2026. Chef Isao Yamada-San's menu draws on many sources of inspiration, from the city he loves to a family history rich with hospitality and a passion for food. His approach to dishes he has cooked for many years are classics reimagined; other's are fresh approaches to dishes he has cooked for many years; still others are new and innovations, highlighting the best of each season. YAMADA Is a kaiseki restaurant with a multi-sensory dining experience guided by the principles of seasonality (shun), harmony (chōwa), and mindfulness (ikigai), Our cuisine blends tradition with innovation, rooted in Japanese fundamentals and presented in chef Yamada's distinctive, refreshing style.
The wine program is curated by the sommelier team and Chef Yamada-San, featuring a unique comprehensive wine list specifically designed to compliment Chef Yamada- San's Kaiseki menu. Featuring the best producers from Italy, France, and the U.S.A and around the globe. The restaurants design is a minimalistic style, channeling crisp, clean, modern and traditional sophistication.
***Candidates with a deep passion for Japanese cuisine need only apply**
Compensation Details
Compensation: Hourly ($21.00 - $24.00)
Required Skills
Japanese Cuisine
experience in japaneese
Creativity in Menu Development
Adaptability
Food Preparation
Collaboration With Culinary Team
Menu Planning
Communication Skills
Read more
Other jobs you might be interested in
Japanese
Fine Dining
Part of Kooth Hospitality
Yamada is Kooth Hospitality’s latest project featuring master chef Isao Yamada. At Yamada, expect kaiseki customs in which an elegant meal — often served on trays and composed of many small dishes — is based on harmony with nature, and balance. Kaiseki cuisine, which originally began as courses served alongside tea during the 16th century, embraces varied forms of cooking methods (fried, steamed, raw, baked, simmered) with dishes composed of myriad colors and textures. And Yamada will follow kaiseki’s customary menu progression, commencing with zensai, a small appetizer, and concluding with a donabe rice dish like wagyu with mushrooms. A kaiseki meal’s most important course, hassun, establishes the menu’s seasonal theme and is served toward the middle of the meal. Diners can expect Yamada to serve an elaborate 11-course menu in a dining room with just 12 seats.
Awards / Distinctions
2025
