Sous Chef

Modern Japanese Restaurant | Full-Time

We are seeking a talented, passionate, and detail-oriented Sous Chef to join our culinary team at our modern Japanese restaurant. We combine Japanese culinary traditions, seasonal ingredients, refined technique, and contemporary creativity to deliver an exceptional dining experience.

The ideal candidate is a hands-on culinary professional who thrives in a fast-paced kitchen, takes pride in consistency and presentation, and is passionate about Japanese cuisine, innovation, and hospitality.

• Assist the Executive Chef and Head Chef with daily kitchen operations, menu development, and execution.
• Lead and supervise kitchen staff to ensure consistent food quality, presentation, and service standards.
• Execute modern Japanese cuisine with a strong emphasis on flavor, precision, seasonality, and technique.
• Maintain high standards of food safety, sanitation, organization, and kitchen cleanliness.
• Oversee mise en place, inventory, ordering, receiving, and proper storage of ingredients.
• Monitor food costs, portion control, waste management, and kitchen efficiency.
• Train, mentor, and motivate cooks while fostering a positive, professional kitchen culture.
• Ensure smooth communication and coordination between kitchen stations and front-of-house staff.
• Maintain consistency during high-volume service while upholding the restaurant’s culinary vision.
• Contribute creative ideas for seasonal specials, new dishes, and menu improvements.

• Previous experience as a Sous Chef, Junior Sous Chef, or strong Chef de Partie in a high-quality restaurant.
• Solid understanding of Japanese cuisine, ingredients, and cooking techniques.
• Experience with sushi, sashimi, robata, tempura, ramen, izakaya, or contemporary Japanese dishes is a plus, depending on station experience.
• Strong leadership, organizational, and communication skills.
• Excellent knife skills and a commitment to precision and presentation.
• Knowledge of food safety, sanitation, inventory management, and cost control.
• Ability to work evenings, weekends, and holidays as required.
• A team-oriented attitude, strong work ethic, and passion for continuous improvement.