About the Role

An exciting opportunity is available for an Executive Chef to lead culinary operations for two Japanese-focused concepts. This role offers the chance to shape menus, elevate standards, and eventually advance into a Culinary Director position overseeing multiple concepts. The ideal candidate will have a high level of technical skill, Michelin or fine-dining experience preferred, and a passion for creating innovative, memorable dishes.

Key Responsibilities

• Lead and manage all culinary operations across both concepts.
• Oversee menu development, food quality, and presentation standards.
• Mentor and develop the culinary team, fostering cross-training and professional growth.
• Manage kitchen staffing, including 2 Sous Chefs, 8 evening cooks, and 4–5 morning cooks.
• Ensure operational efficiency, consistency, and compliance with health and safety standards.
• Collaborate with ownership on creative direction, concept evolution, and future growth opportunities.
• Participate in tastings, menu launches, and ongoing innovation initiatives.
• Drive a high standard of culinary excellence while maintaining a positive, team-oriented kitchen culture.

Qualifications

• Proven Executive Chef experience in high-volume, high-standard kitchens.
• Michelin or fine-dining experience preferred.
• Strong leadership, mentoring, and team development skills.
• Exceptional culinary creativity within Japanese cuisine.
• Experience managing multiple concepts or overseeing large kitchen teams.
• Strong organizational, communication, and operational management abilities.

Compensation & Benefits

• Salary: $120K-$150K
• Bonus: Yes
• PTO: Yes
• Health Insurance: Available
• Relocation Assistance: Flexible
• Perks: Opportunity to grow into a Culinary Director overseeing multiple concepts