Chef de Cuisine | Japanese Restaurant

A Japanese restaurant in Jackson, Wyoming is seeking a Chef de Cuisine to lead its Back of House operations, primarily overseeing the hot kitchen.

＜Position Overview＞
The Chef de Cuisine will be responsible for managing the daily operations of the hot kitchen while driving menu
improvements and new menu development. Working closely with the Executive Chef, this role will oversee the overall
Back of House operations to enhance quality, efficiency, and profitability. Responsibilities include supervising daily kitchen
operations, training and leading staff, developing menus, maintaining food quality standards, and managing food costs and
labor expenses to ensure the consistent delivery of exceptional cuisine.
Located in a beautiful resort destination, this position is ideal for culinary professionals seeking to work in a relaxed environment surrounded by nature.

＜Responsibilities＞
・Oversee the daily operations and management of the hot kitchen
・Collaborate with the Executive Chef to manage overall kitchen operations
・Plan, improve, and develop menus and recipes
・Maintain standards for food quality, taste, presentation, and consistency
・Standardize recipes and cooking procedures while ensuring compliance
・Recruit, train, mentor, and evaluate kitchen staff
・Create staff schedules and manage workforce allocation
・Monitor labor hours, labor costs, and overtime
・Manage food costs and Cost of Goods Sold (COGS)
・Oversee daily and weekly food ordering and inventory management
・Coordinate with vendors and monitor ingredient quality and pricing
・Establish and maintain minimum inventory levels
・Ensure proper food storage and inventory rotation using the FIFO method
・Conduct line checks and verify kitchen readiness before service
・Maintain cleanliness and organization of the kitchen, storage, prep, line, and dishwashing areas
・Ensure compliance with sanitation standards, food safety regulations, and HACCP procedures
・Maintain temperature logs, sanitation records, and food safety documentation
・Collaborate with the sushi department and Front of House team
・Lead pre-shift meetings with kitchen staff
・Participate in weekly management meetings
・Recommend operational improvements to increase restaurant sales and profitability
・Perform other duties related to kitchen operations as assigned

＜Qualifications＞
・Experience as a Chef de Cuisine, Sous Chef, Executive Sous Chef, Kitchen Manager, or in a comparable leadership role
・Culinary experience in a highly regarded restaurant or fine dining establishment
・Experience in a James Beard Award-winning, Michelin-recognized, or similarly prestigious kitchen is highly preferred
・Proven experience managing hot kitchen operations
・Experience training, supervising, and leading kitchen teams
・Experience in menu development and improving food quality
・Strong knowledge of food cost, labor cost, inventory, and purchasing management
・Knowledge of sanitation practices and food safety standards
・Ability to consistently prepare and deliver high-quality cuisine
・Ability to manage multiple priorities in a fast-paced environment
・Excellent communication and collaboration skills with chefs and cross-functional restaurant teams
・Experience working in a Japanese restaurant or with Japanese cuisine is preferred
・Culinary school education or a related degree is preferred but not required

＜Additional Information＞
As part of the final interview process, candidates will be required to participate in a trial at the restaurant in Wyoming.
Airfare for the trial will be arranged and covered by the company.

Keywords】
①Chef de Cuisine
②Sous Chef
③Executive Sous Chef