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A new Japanese fine dining restaurant opening soon in Manhattan is seeking a Sous Chef to join its opening team. Rooted in traditional Japanese cuisine while incorporating French and Italian techniques, the restaurant offers a unique opportunity to create innovative dishes in a refined dining environment.
The opening is approaching, and applications will be reviewed on a rolling basis. Recruitment may close before the application deadline once the position is filled.
Compensation
$80,000–$90,000 per year, with higher compensation available for exceptional experience and qualifications.
Application Deadline
August 11, 2026 (or until the position is filled). Applications are reviewed on a rolling basis, and recruitment may close before the deadline.
Key Responsibilities
- Support the Executive Chef in overseeing daily kitchen operations
- Prepare, cook, plate, and maintain the quality of all menu items
- Assist with seasonal menu development rooted in Japanese cuisine
- Prepare dishes incorporating French and Italian techniques
- Train, supervise, and support kitchen staff
- Manage inventory, purchasing, food costs, and ingredient quality
- Maintain food safety, sanitation, and kitchen cleanliness
- Assist with pre-opening preparations and restaurant launch
Required Qualifications
- Minimum 10 years of professional kitchen experience
- At least 5 years of experience as a Sous Chef or 7 years as a Senior Line Cook
- Professional experience in Japanese cuisine
- Strong leadership and kitchen management skills
- Advanced culinary skills and knowledge of kitchen operations
- Ability to work nights, weekends, and holidays
- Ability to lift up to 50 lbs and stand for extended periods
- Legally authorized to work in the United States (visa sponsorship is not available)
- Candidates must currently reside in the United States
Preferred Qualifications
- Experience in fine dining or upscale restaurants
- Experience with French, Italian, or modern cuisine
- NYC Food Protection Certificate
- Ability to communicate in both English and Japanese
Job Type: Full-time
Pay: $80,000.00 - $90,000.00 per year
Application Question(s):
- Are you legally authorized to work in the United States?
- Do you have at least 10 years of professional kitchen experience, including five years as a Sous Chef or seven years as a Senior Line Cook?
- Do you have strong culinary and kitchen operations skills, and can you maintain your own knives using a whetstone?
- Are you able to lead a team and perform effectively in a high-pressure kitchen environment?
- Are you available to work nights, weekends, and holidays, and can you stand for extended periods and lift up to 50 pounds?
Work Location: In person
