A high-end Japanese restaurant in Manhattan, New York is seeking a Sous Chef / Executive Sous Chef.
＜Position Overview＞
This is a high-end Japanese Fine Dining project scheduled to open in Manhattan, New York, in October 2026.
The property will feature three distinct Japanese dining concepts, and this position is for a Sous Chef / Executive Sous Chef for the New Japanese / Japanese × French division.
The restaurant will be a Fine Dining establishment featuring “New Japanese” cuisine, combining a Japanese culinary foundation with French and modern cuisine techniques.
Supporting the Executive Chef / Head Chef, you will be responsible for maintaining the quality and consistency of the cuisine, while overseeing daily kitchen operations and providing guidance and training to Kitchen Staff.
This is an opportunity to be involved in launching a new restaurant from the ground up and to advance your career alongside the future growth of the brand.
＜Main Responsibilities＞
・Support the Executive Chef / Head Chef with daily kitchen operations
・Oversee food preparation, cooking, and plating
・Maintain quality and consistency according to menus and recipes
・Train and supervise Kitchen Staff
・Propose improvements to daily kitchen operations
・Conduct daily tastings and Station Checks
・Order, receive, and manage inventory of ingredients
・Manage Food Cost, waste, and product loss
・Ensure proper Portion Control and FIFO practices
・Support menu development, Special Menus, and seasonal menu development
・Maintain food safety and sanitation standards in accordance with NYC DOH / HACCP guidelines
・Collaborate closely with the FOH and Management Team
＜Required Experience & Skills＞
・7+ years of professional kitchen experience
・3+ years of Sous Chef experience, or 5+ years of Senior Line Cook experience
・Strong culinary skills and knowledge of kitchen operations
・Leadership skills with the ability to train and develop Kitchen Staff
・Ability to lead and manage a team in a high-pressure environment
・Ability to properly maintain and sharpen knives using whetstones
・Knowledge of Food Safety / Sanitation
・Flexibility to work nights, weekends, and holidays
・Ability to stand for extended periods and lift up to 50 lbs (approximately 23 kg)
・Legally authorized to work in the United States
＜Preferred Qualifications＞
・Fine Dining / High-Volume Restaurant experience
・Experience with Japanese Cuisine / French Cuisine / Modern Cuisine
・Tasting Menu experience
・NYC Department of Health Food Protection Certificate
・Strong Organization / Communication Skills
・Japanese-English bilingual preferred
【Keywords】
①Sushi Chef
②Sous Chef / Executive Sous
③Japanese cuisine
| 雇用形態Employment Status | Full Time |
| 募集職種Position | Sous Chef / Executive Sous Chef |
| 使用言語Language | English (Japanese is a plus) |
| 勤務時間Working Hours | 5 days per week Approximately 10 hours per day 10:00-20:00 or 12:00-22:00 |
| 給与Salary | $90,000〜120,000 （DOE） |
| 待遇・福利厚生Benefit | Medical, vision, and dental insurance Paid time off 401(k) Meals provided |