Now Hiring: Kitchen Chef, Kitchen Helper, and Assistant Head Chef
Takeda Omakase Restaurant is currently hiring staff for its upcoming opening.
We are looking to fill the following three positions, with one person for each role:
- Kitchen Chef
- Kitchen Helper
- Assistant Head Chef
This is an opportunity to learn and grow in a high-level professional kitchen while developing the skills, discipline, and mindset required for Japanese cuisine.
We welcome candidates who are serious about cooking, eager to learn, and interested in joining the restaurant from its opening stage.
1. Kitchen Chef
Main Responsibilities
Prep Work and Ingredient Preparation
- Cutting vegetables, preparing fish, and handling other basic prep work
- Preparing dashi, sauces, and other foundational components
- Planning and completing prep work efficiently for the current day and the following day
- Managing ingredient freshness, storage, labeling, and organization
Supporting the Head Chef
- Assisting with plating at the counter
- Performing cooking duties based on skill level
- Maintaining an organized and efficient kitchen
- Supporting the Head Chef during service
Sanitation and Maintenance
- Keeping the kitchen clean, organized, and sanitary
- Cleaning and maintaining kitchen tools and equipment
- Performing opening and closing cleaning duties
- Following food safety and sanitation procedures
Schedule and Compensation
- Hours: 2:30 PM–11:30 PM
- 5–6 days per week
- Closed on Tuesdays
- Training period: 3 weeks
- After training: $20–$40 per hour
- Pay will be determined based on experience, skills, and contribution
Requirements
- Minimum of 3 years of experience in a Japanese restaurant
- Experience with Japanese food preparation and cooking
- Basic understanding of Japanese preferred
- Strong sense of responsibility
- Ability to work efficiently in a fast-paced environment
- Willingness to learn and improve
2. Kitchen Helper
Main Responsibilities
Prep and Kitchen Support
- Washing, peeling, and cutting vegetables
- Assisting with simple food preparation
- Organizing ingredients and kitchen supplies
- Preparing ingredients, tools, and equipment for the chefs as needed
- Helping with receiving and storing deliveries
- Labeling and properly storing ingredients
Cleaning and Sanitation
- Washing dishes, pots, pans, and kitchen utensils
- Cleaning workstations, floors, sinks, and kitchen equipment
- Removing trash and maintaining waste areas
- Performing opening and closing cleaning duties
- Keeping the kitchen clean, safe, and organized at all times
Supporting the Kitchen Team
- Assisting the Kitchen Chef and Sushi Chef Assistant as directed
- Helping the kitchen operate smoothly before, during, and after service
- Completing assigned duties quickly and carefully
Schedule and Compensation
- Hours: 2:30 PM–11:30 PM
- 5–6 days per week
- Closed on Tuesdays
- Training period: 3 weeks
- Starting pay will be determined based on experience and ability
- Pay may increase depending on skills, reliability, and contribution
Requirements
- Previous restaurant experience preferred but not required
- Beginners and candidates with no prior experience are welcome
- Basic understanding of Japanese preferred
- Ability to follow instructions carefully
- Strong sense of responsibility and punctuality
- Willingness to learn and work as part of a team
- Ability to stand for long periods and perform physical kitchen duties
3. Assistant Head Chef
Main Responsibilities
Prep Work and Ingredient Preparation
- Cutting vegetables and assisting with fish preparation
- Preparing dashi, sauces, garnishes, and other foundational components
- Planning and completing prep work for the current day and the following day
- Managing ingredient freshness, storage, labeling, and organization
Supporting the Head Chef
- Working side by side with the Head Chef
- Assisting with plating at the sushi counter
- Performing basic cooking and preparation duties
- Helping the course service run smoothly
- Maintaining an organized counter and kitchen
- Assisting with guest service and communication
Sanitation and Maintenance
- Keeping the sushi counter and kitchen clean and sanitary
- Cleaning and maintaining knives, tools, and equipment
- Performing opening and closing cleaning duties
- Following food safety and sanitation procedures
Schedule and Compensation
- Hours: 2:30 PM–11:30 PM
- 5–6 days per week
- Closed on Tuesdays
- Training period: 3 weeks
- After training: Starting at $20 per hour plus tips
- Tips are expected to average $3 or more per hour
- Pay may increase depending on skills, performance, and contribution
Requirements
- 3 or more years of experience in a Japanese restaurant preferred
- Beginners and candidates with no prior sushi experience are welcome
- Strong interest in learning Japanese cuisine and sushi preparation
- Basic understanding of Japanese preferred
- Strong sense of responsibility
- Professional appearance and attitude
- Willingness to learn and improve
Paid Vacation
- After 2 years of employment: 2 weeks of paid summer vacation
- Vacation pay will be paid at 65% of the employee’s base pay
- After 3 years of employment: Up to 4 weeks of paid vacation in total, including summer and winter vacation
Ideal Candidate
To provide high-quality cuisine and service, attention to detail, strong organizational skills, cleanliness, teamwork, and a responsible attitude are essential.
We are looking for individuals who take pride in their work and are committed to maintaining high standards.
This is a great opportunity for someone who wants to grow in a serious professional kitchen, learn Japanese cuisine in depth, and be part of a restaurant from its opening stage.
We look forward to receiving your application.
Pay: $20.00 - $40.00 per hour
Experience:
- Japanese cuisine: 1 year (Preferred)
Work Location: In person
