Sous Chef / Executive Sous Chef｜High-end Japanese Restaurant (Kappo/Kaiseki)

A high-end Japanese restaurant in Manhattan, New York is seeking a Sous Chef / Executive Sous Chef.

<Job Overview>
In October 2026, a high-end Japanese Fine Dining project is scheduled to open in Manhattan, New York.
The property will feature three distinct Japanese dining concepts, and this position is for a Sous Chef / Executive Sous Chef for the Kappo / Kaiseki division.
The restaurant will offer an intimate, high-end Kappo / Kaiseki dining experience rooted in traditional Japanese cuisine, with a strong focus on seasonal ingredients, refined culinary techniques, and beautiful presentation.
For this position, we place greater emphasis on hands-on experience and technical expertise in Japanese cuisine, particularly Kappo and Kaiseki, rather than simply on previous management titles.
This is an opportunity to be involved in the opening of a new restaurant and to grow your career alongside the future development of the brand.

<Job Responsibilities>
・Prepare, cook, and plate Kappo and Kaiseki cuisine
・Handle and prepare various ingredients, including fish, meat, and vegetables
・Prepare dishes that highlight seasonal ingredients
・Support the Head Chef / Executive Chef
・Prepare and maintain quality standards for course menus
・Train and supervise Kitchen Staff
・Manage daily kitchen operations
・Check food quality, flavor, and presentation
・Order, receive, and manage inventory of ingredients
・Monitor Food Cost and manage waste and product loss
・Maintain food safety and sanitation standards
・Collaborate closely with the FOH and Management Teams

<Requirements>
・7+ years of professional kitchen experience
・3+ years of Sous Chef experience, or 5+ years of Senior Line Cook experience
・Strong preference for experience in Japanese cuisine, particularly Kappo and Kaiseki
・Japanese Fine Dining experience preferred
・Strong Japanese culinary skills, including fish preparation and knife techniques
・Ability to properly maintain and sharpen knives using whetstones
・Deep understanding of seasonal ingredients and Japanese cuisine
・Ability to train and develop Kitchen Staff
・Knowledge of Food Safety / Sanitation
・Flexibility to work nights, weekends, and holidays
・Legally authorized to work in the United States

<Preferred Qualifications>
・Fine Dining / High-Volume Restaurant experience
・NYC Department of Health Food Protection Certificate
・Strong communication and team management skills
・Japanese-English bilingual skills preferred

【Keywords】
①Sushi Chef
②Sous Chef / Executive Sous
③Japanese cuisine