The Sous Chef is the second-in-command, assisting the Head Chef in leading all back-of-house operations to ensure culinary excellence and efficiency.
- Culinary Execution: Personally prepare and oversee the creation of authentic Japanese dishes, including sushi, sashimi, tempura, ramen, or other house specialties, ensuring adherence to the Head Chef's quality standards, portion control, and presentation.
- Kitchen Leadership: Lead, supervise, and coordinate the daily activities of all culinary staff. Take full responsibility for kitchen operations in the Head Chef's absence.
- Training & Development: Act as a mentor for junior kitchen staff, conducting on-the-job training to develop their skills in Japanese culinary techniques, knife skills, and efficiency.
- Inventory & Cost Control: Assist in inventory management, including ordering, receiving, and proper storage of high-quality, authentic Japanese ingredients. Monitor food costs and implement measures to minimize waste.
- Hygiene & Safety: Enforce strict compliance with all local HACCP and food safety regulations, ensuring the kitchen and workstations are meticulously clean and organized at all times.
- Menu Collaboration: Collaborate with the Head Chef on menu development, contributing innovative ideas and techniques for seasonal specials.
Qualifications
- Experience: Minimum of 3-5 years of progressive culinary experience
- Expertise: Deep knowledge and demonstrated proficiency in authentic Japanese cuisine and preparation methods. Exceptional knife skills (e.g., in fish filleting/slicing) are mandatory.
- Leadership: Proven ability to lead and motivate a kitchen brigade, maintain calm under pressure, and resolve operational issues efficiently.
- Education: Culinary degree or professional apprenticeship is highly desirable.
- Certification: Current Food Handler/Safety certification is required.
- Availability: Must be able to work a flexible schedule, including evenings, weekends, and holidays.
Job Type: Full-time
Pay: $23.00 - $26.00 per hour
Benefits:
- Flexible schedule
- Food provided
- Paid time off
Work Location: In person
