A luxury hotel in Manhattan is seeking a Chef de Cuisine to lead its Japanese fine dining restaurant. This position requires comprehensive culinary leadership including daily kitchen operations, menu development, team management, food quality control, and budget oversight. The ideal candidate will have a strong foundation in Japanese cuisine, including sushi, and proven experience managing high-end culinary teams.
Key Responsibilities
- Oversee culinary operations focused on sushi and traditional Japanese dishes
- Develop innovative seasonal menus and maintain consistent food quality
- Manage procurement, inventory, and food cost efficiency
- Ensure compliance with food safety and sanitation standards
- Recruit, train, and manage kitchen staff, ensuring team development
- Collaborate with hotel departments to deliver top-tier guest experiences
Qualifications
- Minimum 4 years of experience as a Chef de Cuisine or similar leadership role
- Expertise in Japanese cuisine and omakase-style service
- Strong leadership, organizational, and communication skills
- Experience in menu engineering and budgeting
- Ability to thrive in a fast-paced, luxury hospitality environment
- English fluency required
Salary
$140,000 – $150,000 annually (based on experience and qualifications)
Schedule
Full-time, must be available weekdays, weekends, and holidays
Benefits
- Health, dental, and vision insurance
- Paid time off
- 401(k) with matching
- Hotel and dining discounts
- Wellness program
- Educational and career advancement support
- Global hospitality perks
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