Chef | High-End Japanese Restaurant

HRAIT(https://hr.aitworks.com/), an recruiting agency is looking for a talented Chef to join ahigh-end Japanese restaurant in Austin, Texas

*Working hours: 40.0 hours per week （Thursday-Sunday）

*Salary: Annualized Target: $85,499.41 ($20,800.00 base + $64,699.41 tips).
※Base hourly rate of $10.00/hr augmented by a 45% tip point
weighting during all service shifts.

*Benefit:
Annual closures (Thanksgiving and the following Friday, Christmas Eve/Day, New Year’s Day, and a 2-week summer hiatus)
Daily family meals
Employee uniforms

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

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.

• 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.cutlery and handcrafted ceramic and lacquer tableware. Maintain a pristine, spotless station in plain view of guests throughout prepand service.(e.g. welcoming guests into the dining space, setting down dishes, describing specific seasonal ingredients, or answering guest inquirieswith warmth and modesty).manage stock rotation, assist with inventory counts, and support kitchen ordering.origins, cooking methods, and allergen profiles.

• Sanitation & Specialized Tableware Care: Personally handle ware washing, sanitization, nd the careful handling of delicate kitchen
• Minor Guest Engagement: Maintain a poised, professional demeanor on the line, stepping in for occasional, subtle guest interactions
• Inventory & Ordering Support: Inspect incoming seafood and produce deliveries against strict quality and freshness standards,
• Staff Education: Act as a technical and culinary resource for the front-of-house service team, educating staff on ingredients, seasonal

<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

Job Type: Full-time

Pay: $85,499.41 per year

Benefits:

• Food provided

Application Question(s):

• Do you have minimum of 5 years of professional culinary experience in disciplined, high-standard kitchens.

Work Location: In person