Job Description & Requirements
We are looking for a skilled and innThe Executive Sous Chef will be responsible for overseeing all aspects of kitchen operations, including menu creation, food preparation, staff management, and ensuring the highest standards of food quality and presentation. You will also be expected to maintain food safety and sanitation standards while fostering a positive and collaborative work environment. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations
Responsibilities
- Lead, train, and mentor all kitchen staff, fostering accountability, skill development, and a growth mindset. Develop future culinary leaders and promote a culture of continuous learning and excellence.
- Uphold the highest standards of food preparation, presentation, and consistency across all menu items. Monitor kitchen workflow and processes to ensure efficiency and operational excellence.
- Collaborate on menu planning, experiment with new recipes, and innovate dishes to enhance offerings, streamline preparation, and leverage insights from the food manufacturing facility.
- Oversee inventory control, sourcing of ingredients, storage, and ordering. Work with procurement and manufacturing teams to optimize cost of goods (COGS) while maintaining high-quality standards.
- Ensure the kitchen adheres to all food safety, hygiene, and workplace health regulations. Maintain a clean, organized, and safe environment at all times.
- Work closely with the Restaurant Manager, front-of-house leadership, and other departments to ensure seamless operations, cohesive teamwork, and exceptional guest experiences.
- Identify opportunities to improve kitchen efficiency, reduce costs, and enhance overall restaurant performance. Implement best practices and drive innovation within the culinary team.
Job Requirements
- Minimum 8-10 years in the kitchens, with at least 3-5 years of senior leadership experience, preferably in Japanese or fine-dining establishments.
- Strong knowledge of Japanese cuisine, ingredients, traditional cooking techniques, and menu development.
- Proficiency in leveraging inventory management software and data-driven SOP development to ensure operational scalability, cost accuracy, and consistent training across a diverse workforce.
- Proven leadership and team management skills, with the ability to foster accountability, skill development, and a growth mindset.
- Excellent organizational, time management, and communication skills, with the ability to perform under pressure.
