Executive Chef

EXECUTIVE CHEF

FUSHIMI | PROFESSIONAL RECRUITMENT

Position: Executive Chef
Employment Type: Full-Time
Compensation: Attractive Executive-Level Salary

ABOUT FUSHIMI

Fushimi is a modern upscale dining brand recognized for contemporary Japanese cuisine, inventive fusion dishes, and a refined guest experience. We serve a diverse clientele, including local diners, business travelers, and international visitors.

Our team values premium ingredients, artistic presentation, consistent execution, and high service standards.

POSITION SUMMARY

The Executive Chef is a full-time, hands-on leadership position responsible for overseeing kitchen operations and the overall culinary program.

Key duties include developing and executing menus, leading the kitchen team, directing food preparation and plating, and ensuring every dish meets established standards for quality, flavor, and presentation.

SIGNATURE GUEST-EXPERIENCE RESPONSIBILITY

The Executive Chef must enter private dining rooms or designated guest areas to perform live course presentations, tableside plating, and culinary demonstrations.

The Chef will professionally explain each dish's concept, ingredients, preparation techniques, and tasting notes while engaging directly with guests to create an elevated, immersive, and memorable chef-led dining experience.

RESPONSIBILITIES

• Manage inventory, ingredient and supply purchasing, and food and labor costs while reducing waste and maintaining profitability.
• Recruit, train, schedule, supervise, and develop the kitchen team; enforce food-safety and sanitation procedures.
• Collaborate closely with front-of-house leadership and support private events, tasting menus, and seasonal menu updates.
• Maintain a calm, organized, inclusive, and detail-focused kitchen culture that supports strong performance and professional growth.

QUALIFICATIONS

• Strong professional knowledge of Japanese and fusion cuisine, advanced cooking techniques, and menu development.
• Proven kitchen leadership experience, including staff supervision, scheduling, training, and performance management.
• Thorough knowledge of food-safety and sanitation regulations and best practices for safe, compliant kitchen operations.
• Ability to manage food and labor costs, inventory controls, vendor relationships, and purchasing processes.
• Exceptional plating and presentation skills, with consistent execution in a high-volume, fast-paced environment.
• Excellent communication, public-speaking, and guest-engagement skills for tableside demonstrations and dish explanations.
• Experience developing signature dishes, seasonal menus, and innovative concepts aligned with the restaurant's brand.
• Previous experience as an Executive Chef, Head Chef, or Sous Chef in an upscale or high-volume restaurant.
• Culinary education or professional training is preferred; food-handling certification is a plus.
• Availability to work a flexible schedule based on operational needs, including evenings, weekends, and holidays.

Pay: $120,000.00 - $150,000.00 per year

Benefits:

• Food provided

Work Location: In person