Head Chef | Japanese Restaurant

A Japanese restaurant located in Los Angeles, California is looking for a Head Chef.

<Job Overview>
As the Designer of Customer Experience & Head Chef, you will lead all aspects of the Robatayaki kitchen operations—including menu development, ingredient sourcing, staff training, and maintaining the highest standards of food quality, safety, and presentation. You will also play a central role in the launch and opening of the restaurant, establishing kitchen systems, workflows, and training programs. Beyond the kitchen, you will work hand in hand with the FOH leadership to design and oversee the entire customer journey, ensuring seamless harmony between food, service, and atmosphere.

<Responsibilities>
・Lead menu planning and seasonal dish development, with a focus on robatayaki-style cooking.
・Ensure dishes incorporate dashi, miso, rice, and other Japanese artisanal ingredients in alignment with company’s brand.
・Oversee all kitchen operations, including preparation, cooking, plating, and service quality.
・Play a leading role in the launch of the restaurant: kitchen setup, workflows, hiring, and training.
・Partner with FOH leadership to design and deliver holistic customer experiences.
・Manage kitchen staff: hiring, training, scheduling, and performance evaluation.
・Maintain strict hygiene, food safety, and compliance with health regulations.
・Control food costs, monitor inventory, and collaborate with the Store Manager on P&L.
・Collaborate on events, chef’s tables, and promotional activities.
・Stay current with culinary trends and incorporate innovative ideas while respecting Japanese tradition.

<Requirements>
・5+ years of professional cooking experience, including at least 2 years in a head chef or sous chef role.
・Expertise in Japanese cuisine; robatayaki or grill experience strongly preferred.
・Proven ability to design seasonal and creative menus.
・Strong leadership skills in managing kitchen teams of 10+ staff.
・Knowledge of food safety, sanitation, and kitchen management best practices.
・Business-level English required; Japanese ability a strong plus.
・Alignment with company’s mission and a strong desire to deliver delicious food.

<Skills>
・Strong desire to deliver delicious food and memorable dining experiences
・Passionate about Japanese culinary culture and umami.
・Ability to design customer journeys by balancing kitchen excellence with service and ambiance.
・Creative yet disciplined, with high standards for excellence.
・Hands-on leadership style; proactive in solving problems.
・Collaborative and communicative, able to work closely with the Store Manager and FOH leadership.
・Flexible and adaptable in a fast-paced environment.

【Keywords】
・ Head chef or Sous chef
・Japanese cuisine; robatayaki or grill
・Leadership. Team management