Japanese Executive Chef & Sous Chef Positions

We hiring for a brand new Japanese concept from In Tune Hospitality, set to open Fall 2026.

The new concept will be predominantly Japanese, with some contemporary fusion elements, and have a sushi / sashimi / nigiri & house rolls as well as an array of high end hot & cold offerings.
It will not be overly fancy or overly casual, but in a sweet spot in between. Food expectations, however, will be high, and this will be a busy venue, so New York experience is required.

MUST HAVE EXTENSIVE EXPERIENCE WITH FULL/HOT KITCHEN JAPANESE CUISINE AND SUSHI/SASHIMI.

MUST HAVE EXPERIENCE WITH RESTAURANT OPENINGS.

We are looking for a team that is excited to demonstrate their talent and leadership skills, build and nurture others, work with ownership to develop and tailor the opening menu, operate and manage the kitchen, and lead with confidence and creativity. You will be expected to maintain accurate budgets, manage ordering, cost reporting, quality control, and execute and maintain DOH and DOL standards as part of your responsibilities. You will also have a big role in designing & developing the menu and MUST be open minded about the direction of the menu. There will be lots of tastings.

Anyone without Japanese culinary experience need not apply. 

MUST HAVE recent high demand kitchen experience, proficiency in managing, organizing, and ordering for a kitchen, as well as the strength of character to run a tight kitchen and lead a team by example. 

Must be willing to "roll up the sleeves and get involved" as opposed to only delegating. This position requires the head chef to be on the line. We run several very popular neighborhood spots and will be catering to the same customer, so expect bustling rooms and energetic pacing. 

This is not a "tweezer plate" position nor a clip-board chef position. This is NOT a position where someone will be spending most of their time in an office and over delegating - hands on and working on the line is a must. 

We are looking for someone creative, passionate, and proud to run a tight team that can grow and flourish around them, improving and maintaining standards. In Tune Hospitality operates kind, empowering, and supportive hospitality environments only - bullies, elitism, arrogance, or kitchen snobbery will not be supported or tolerated. 

The restaurant expects to be open 7 days a week, from 4pm-12am +/-.

Some of the responsibilities include:

• Concepting & menu development

• Setting up a new kitchen and back of house for opening

• Building & training a team

• Tastings with ownership & management

• Costing out and pricing menu

• Costing out BOH payroll

• Efficient kitchen management 

• Training and scheduling your team

• Ordering and budgeting

• Cost analysis & projecting

• Inventory Management

• Maintaining Food Health & Safety standards in your kitchen

• Having a Food Handler's permit from the NYC Department of Health

• Maintaining a high standard of cleanliness and order at all times

• Event menu and specialty menu curation

• Working with front of house to train and educate on menu

• Working with ownership, PR and Press 

• Working in tight spaces

• Proficient with Restaurant Management Apps & modern technology

• Seasonal changes and specials, testing and tasting with ownership and management

Ideal Fit:

• Must be kind, and lead a fair but firm kitchen

• Must be dependable and able to commit to the position

• Must be open minded and co-operative, willing to work as a team on menu changes and requirements

• Must be organized & reliable

• Someone that is looking to stay and grow with the company in the long term

• Must speak, read, and write English competently

• Spanish language skills may be helpful in this role

 In Tune Hospitality is proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.  All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Pay rate: Executive Chef: 70,000 - 140,000 - depending on role, experience, and proficiency. 

Benefits & Bonuses based on performance.