A high-volume Japanese restaurant in Brooklyn is seeking an experienced Executive Chef to lead its kitchen operations. This role involves overseeing sushi, ramen, and hot kitchen teams while improving efficiency, food quality, and profitability. Responsibilities include menu development, inventory control, staff management, and waste reduction.
Qualifications
- Proven experience as an Executive Chef specializing in Japanese cuisine (high-volume experience preferred)
- Strong leadership skills in optimizing kitchen workflow and team management
- Expertise in cost control, waste reduction, and inventory management
- Creativity in developing seasonal menus and innovative plating techniques
- Detail-oriented with strong organizational skills
Salary
$85,845 – $115,000 per year
Work Schedule
Full-time / Part-time
Evening shift
Benefits
- 401(k) with matching
- Complimentary meals
- Paid time off
- Performance-based bonuses (quarterly & annual)
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