Chef | High-end Japanese Restaurant

A high-end Japanese restaurant in Austin, Texas is seeking a Chef .

Seeking a disciplined, meticulous culinary professional to join our team as Chef for an intimate, counter-based Kaiseki dining room.

<Job Overview>
Kitchen operates around an open chef’s counter (kappo style), where all prep, cooking, and plating are executed in full view of the diners. Because our team is intentionally small and the dining environment is close-knit, this role requires complete versatility. You will rotate across all operational facets of the kitchen: intricate food prep, line cooking, service execution, dishwashing, deep cleaning, inventory, and staff education. While direct guest interaction is primarily guided by the lead service team, this position involves minor and occasional engagement with diners across the counter—such as presenting finished courses or answering brief questions about preparation—requiring a calm, professional, and respectful presence at all times.

<Responsibilities>
• Kitchen Execution & Station Rotation: Work fluidly within a compact team, seamlessly transitioning between raw and cooked prep,
line cooking, live counter plating, station maintenance, dishwashing, and kitchen breakdown.
• Mise en Place & Precision Technique: Execute traditional Japanese preparation methods across the core techniques of Kaiseki (gohō:
cutting, simmering, grilling, steaming, and  frying). Prepare dashi, seasonal vegetables, intricate garnishes, and proteins with exacting         precision.
• Live Counter Service: Assist with synchronized plating and coursing cadence during service, ensuring hot items arrive steaming and
chilled components arrive crisp to the counter.
• Sanitation & Specialized Tableware Care: Personally handle ware washing, sanitization, nd the careful handling of delicate kitchen
cutlery and handcrafted ceramic and lacquer tableware. Maintain a pristine, spotless station in plain view of guests throughout prep
and service.
• Minor Guest Engagement: Maintain a poised, professional demeanor on the line, stepping in for occasional, subtle guest interactions
(e.g. welcoming guests into the dining space, setting down dishes, describing specific seasonal ingredients, or answering guest inquiries
with warmth and modesty).
• Inventory & Ordering Support: Inspect incoming seafood and produce deliveries against strict quality and freshness standards,
manage stock rotation, assist with inventory counts, and support kitchen ordering.
• Staff Education: Act as a technical and culinary resource for the front-of-house service team, educating staff on ingredients, seasonal
origins, cooking methods, and allergen profiles.

<Qualifications & Requirements>
• Experience: Minimum of 5 years of professional culinary experience in disciplined, high-standard kitchens.
• Japanese Cuisine Focus: Prior professional experience in Japanese cuisine (Kaiseki, Kappo, sushi, or fine dining washoku) is
strongly preferred.
• Seafood Fabrication: Demonstrated proficiency with whole fish butchery and raw seafood breakdown is a significant advantage.
• Cultural Mindset & Curiosity: A genuine passion for Japanese gastronomy, culinary customs, and hospitality traditions.
• Work Ethic & Composure: A humble, perfectionist mindset with zero tolerance for untidy stations, wasted product, or careless technique.       Must possess the physical stamina to maintain focus and silent, efficient movement during service.
• Certifications: Valid Food Handler / Food Protection Manager certification

【Keywords】
①Japanese Cuisine Chef
②Kaiseki, Kappo, Sushi
③Fine Dining