Job Description

Hospitality Confidential is thrilled to present a rare Corporate level Chef de Cuisine opportunity in San Francisco with an acclaimed Japanese restaurant group. This elevated, ingredient-driven restaurant will showcase the best of traditional Japanese cuisine robata, tempura, ramen, izakaya fare served in a dynamic, high-volume setting.

The Corporate level Chef de Cuisine is responsible for overseeing all aspects of kitchen operations for both San Francisco and San Jose locations, including food preparation, quality control and the management of staff. They work closely with the Executive Chef to develop menus, create and cost recipes, source ingredients and ensure the consistent execution of menu items according to specifications.

We’re looking for a hands-on culinary leader with deep Japanese technique, a passion for mentorship, and the ability to thrive in fast-paced, guest-forward environments. If this sounds like you, we’d love to talk with you!

Key Responsibilities:

● Menu Planning & Recipe Development

Create new menu items featuring traditional Japanese cooking and techniques, while taking advantage of the seasonality of ingredients. Develop and cost recipes to ensure they align with budgeted food cost. Train chef team on preparation and execution of dishes to specifications.

● Kitchen Operations Management

Oversee daily kitchen activities, ensuring timely food preparation and adherence to quality standards. Maintain kitchen equipment and manage inventory to support seamless operations. Schedule staff according to anticipated business needs to achieve the timely execution of food preparation and align with targeted labor costs.

● Staff Leadership & Development

Hire, train, and supervise kitchen staff, including sous chefs, line cooks, and other team members. Foster a collaborative environment and provide ongoing mentorship to promote professional growth.

● Quality Control & Food Safety

Ensure all dishes meet quality standards and comply with health and safety regulations.

Implement sanitation practices and conduct regular inspections to maintain a clean and safe kitchen environment.

● Budgeting & Cost Management

Manage food costs by monitoring inventory levels, purchasing effectively and minimizing waste during preparation. Manage labor costs by scheduling effectively and monitoring staffing levels during the shift.

● Supplier Relations & Procurement

Establish and maintain relationships with vendors to procure the highest quality ingredients at the best price. Evaluate and select suppliers based on quality, cost, and reliability.

Essential Skills & Qualifications:

● Culinary Expertise: Extensive knowledge of Japanese cooking, ingredients and techniques, including sushi preparation, robata cooking, tempura, ramen and Izakaya fare.

● Personal Attributes: Must possess a positive attitude and the ability to work

professionally, morally and ethically. Qualifications include compassionate support for our staff, while holding them accountable for policies and procedures.

● Leadership Abilities: Proven experience in managing and motivating a diverse kitchen team to maximize performance in a caring manner. Must be able to work effectively with management and ownership to achieve the highest level of guest satisfaction and operational success.

● Organizational Skills: The ability to plan, organize and communicate effectively to ensure the smooth operation of the restaurant.

● Creativity: The skill to develop authentic Japanese dishes that align with our concept, are popular with our guests and enhance our profitability and reputation as one of the top destinations for authentic Japanese cuisine.

● Communication: Effective interpersonal skills to share critical information to achieve operational success while building lasting relationships with others.

● Experience: Qualified candidate must possess a minimum of three years’ experience, cooking traditional Japanese cuisine in a critically recognized Japanese dining restaurant, including one year in the position of sous chef.

● Physical: Ability to work evenings, weekends and holidays as needed. Must be able to work on your feet for eight-to-ten hour shifts and be able to lift 25 pounds.

● Certifications: Must possess a valid CA Food Handlers Certification.

● Technology: Proficiency in Word & Excel. Must be able to work with POS systems, scheduling and AP platforms.

● Compliance: Ability to manage staff in accordance with California Labor Standards and Regulations.

Compensation & Benefits:

● $125K - $150K Base salary

● Quarterly, performance-based bonus of up to 15% of base salary

● Comprehensive health, dental, vision insurance coverage. 100% paid for employee, 50% paid for dependents.

● 2 weeks PTO

● Paid Sick Leave

● CalSavers

● Employee discounts and meal allowances

● Cell phone reimbursement

● Paid parking

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the

basis of race, color, creed, religion, gender (including gender identity or expression),

pregnancy, childbirth or related medical conditions, sexual orientation, marital status,

domestic violence, sexual violence or stalking victim status, ancestry, national origin,

alienage or citizenship, age, disability, military or veteran status, genetic information or

predisposing genetic characteristic, or other protected status.

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