CDC

We are seeking a talented, passionate, and detail-oriented Chef de Cuisine to lead the culinary team at our modern Japanese restaurant. This individual will play a key role in executing our culinary vision, combining traditional Japanese techniques with contemporary flavors, seasonal ingredients, and innovative presentation.

The ideal candidate is a hands-on culinary leader with a strong foundation in Japanese cuisine, exceptional standards for quality and consistency, and the ability to inspire a high-performing kitchen team. They will oversee daily kitchen operations, menu development, food quality, labor management, and cost control while maintaining a culture of creativity, discipline, and hospitality.

Key Responsibilities

• Lead and oversee all daily kitchen operations, ensuring exceptional food quality, consistency, and presentation.
• Execute and evolve a modern Japanese menu while respecting traditional techniques, seasonality, and ingredient integrity.
• Collaborate with the Executive Chef and leadership team on menu development, seasonal specials, and new culinary concepts.
• Train, mentor, and develop kitchen staff, fostering a positive, professional, and collaborative working environment.
• Maintain the highest standards of food safety, sanitation, organization, and kitchen discipline.
• Manage food costs, labor, inventory, ordering, and waste reduction to achieve financial targets.
• Build strong relationships with vendors and source high-quality seafood, produce, and specialty Japanese ingredients.
• Ensure proper handling, storage, and preparation of seafood, including raw fish and sushi-grade products where applicable.
• Maintain efficient service execution, clear communication, and strong coordination between kitchen and front-of-house teams.
• Monitor performance and continuously improve kitchen systems, recipes, prep procedures, and operational efficiency.

Qualifications

• Proven experience as a Chef de Cuisine, Sous Chef, or senior kitchen leader in a high-quality Japanese, sushi, or contemporary fine-dining restaurant.
• Strong knowledge of Japanese culinary techniques, ingredients, flavor profiles, and presentation.
• Experience with menu development, recipe costing, inventory management, and food and labor cost controls.
• Demonstrated leadership, team-building, and staff development skills.
• Exceptional attention to detail, organization, consistency, and time management.
• Ability to thrive in a fast-paced, high-volume environment while maintaining elevated culinary standards.
• A genuine passion for hospitality, culinary innovation, and continuous learning.

What We’re Looking For

We are looking for a chef who leads by example, takes pride in craftsmanship, and understands that excellence comes from both creativity and consistency. The ideal candidate balances respect for Japanese culinary traditions with a forward-thinking approach, creating memorable dining experiences through thoughtful ingredients, precise execution, and a strong commitment to the guest experience.