Executive Chef｜Major Japanese Restaurant Chain

A major Japanese restaurant chain in New York City, New York, is seeking an Executive Chef.

<Summary>
The Executive Chef (EC) is responsible for culinary direction, menu development, recipe standardization, food quality,
kitchen operations, profitability, culinary innovation, and team development across restaurants. The
EC develops menus based on the brand and customer needs, ensures consistent execution across locations,
develops culinary leaders, and continuously improves QSC and kitchen standards. The EC also builds scalable recipe,
cost, and workflow systems that support future growth and franchise readiness.

<Job Duties>
I. Culinary Leadership & Menu Development
1. Collects and analyzes Voice of Customer and sales performance to guide menu strategy and improvement.
2. Develops Grand Menu, Seasonal Menu, Takeout/Catering/Event Menu, and New Concept Menus aligned with the
brand and customer preferences.
3. Designs menu items from concept to execution, including taste, portioning, plating, allergen considerations,
production flow, and serving speed.
4. Creates standardized recipes and SOPs that can be executed consistently by all kitchen staff across locations.
5. Ensures recipes include precise measurements, cooking times, costs, photos, equipment needs, dishware, and
plating instructions.
6. Conducts test kitchen sessions, evaluates results, and manages product launch timelines.
7. Optimizes menus by improving or removing low-performing items and introducing stronger alternatives.
2
II. Cost Management & Profitability
1. Performs food cost analysis, gross profit forecasting, yield tests, and recipe costing.
2. Maintains recipe cost sheets and monitors ingredient price changes with purchasing and vendors.
3. Designs menus that balance authenticity, quality, customer value, and profitability.
4. Evaluates Food Cost and profitability for Grand Menu, Seasonal Menu, Takeout/Catering/Event Menu, and other
external sales initiatives.
5. Uses sales, Food Cost, and operational results to drive PDCA and improve future menu and business initiatives.
III. Culinary Operations & QSC Standards
1. Oversees BOH operations across multiple stores to ensure consistent recipe execution, presentation, portioning,
serving speed, and kitchen workflow.
2. Ensures compliance with NYC DOHMH, HACCP, allergen control, food safety, and sanitation requirements.
3. Conducts regular menu and kitchen quality checks, including taste, temperature, plating, portioning, storage, prep
standards, and cooking accuracy.
4. Identifies gaps through QSC and operational reviews and implements corrective actions across stores.
5. Documents key findings and improvement actions through periodic improvement reports.
6. Works closely with the General Manager, Supervisors, and FOH leaders to maintain strong FOH/BOH collaboration.
IV. Training & Team Development
1. Conducts structured hands-on culinary training and on-site workshops for chefs, sous chefs, and kitchen staff.
2. Trains staff on new menu items, cooking techniques, quality standards, food safety, allergens, and operational
procedures.
3. Develops chefs and sous chefs who can independently maintain standards and train other team members.
4. Creates training materials, manuals, and development paths for culinary team members.
5. Supports structured onboarding and continuous skill development for BOH staff.
V. Franchise-Ready Recipe & Operational System Development
1. Creates scalable recipe systems, standardized cooking methods, prep guides, production sheets, and master recipe
controls.
2. Establishes scalable standards for equipment, portioning tools, kitchen workflow, and production.
3. Maintains recipe consistency across current locations and develops systems that can support future locations and
franchise partners.
4. Works with corporate leadership on culinary standards required for future growth and franchising.
VI. Executive Management Activities
1. Identifies culinary, food safety, operational, and financial risks and reports findings to the General Manager and senior
leadership.
2. Ensures culinary decisions reflect brand philosophy, customer needs, and long-term strategy.
3. Maintains vendor and supplier relationships to support quality, availability, and cost control.
4. Represents the culinary brand in external events, tastings, and business initiatives as needed.
5. Upholds the Company’s professional image and protects confidential culinary and business information.

<Qualifications>
・ Bachelor’s degree preferred; culinary degree advantageous.
・Minimum 5 years of experience as Executive Chef, Head Chef, or R&D Chef.
・ Experience in multi-unit operations strongly preferred.
・ Experience in menu R&D, standardized recipe systems, or franchise-support culinary development is a plus
・ Strong culinary expertise and menu development experience.
・ Ability to convert concepts into scalable recipes, SOPs, and operational standards.
・Strong analytical skills for Food Cost, yield, profitability, and menu performance.
・Excellent communication and leadership skills with FOH, BOH, and corporate stakeholders.
・ Knowledge of Japanese cuisine and culture required.
・ NYC Food Protection Certificate required.
・ Proficiency with Microsoft Excel, Word, and digital tools.
・Ability to train, motivate, and develop culinary staff at all levels.

<Physical Requirements & Working Environment>
・Frequent standing, tasting, cooking, and walking in hot kitchen environments
・Ability to lift up to 30 lbs
・ Exposure to kitchen equipment, heat, and moderate noise
・ Frequent sensory evaluation (taste, smell, visual inspection)

【Keywords】
①Executive Chef
②Japanese Cuisine
③Head Chef、R&D Chef