Sous Chef

For the past 20 years, we’ve proudly served as Manhattan’s premier sushi destination, located in midtown. Our restaurant offers modern, unique and mouth-watering interpretations of Japanese cuisine with an inviting atmosphere. We are a guest‑focused establishment dedicated to exceptional service and culinary innovation. We are now seeking a talented, passionate, and creative Sous Chef to join our team

Qualifications

• Minimum 3 years of experience in a comparable professional kitchen
• Fostering a professional work environment
• Adhere to all uniform and grooming standards, including maintaining a clean-shaven appearance and wearing a clean, polished, and presentable uniform.
• Strong knowledge of inventory management, food cost controls, waste reduction, labor management, and COGS performance
• Experience working in high-volume, upscale dining environments
• Proven leadership skills with the ability to motivate, train, and develop employees
• Exceptional standards for cleanliness, organization, and consistency
• Strong attention to detail and ability to perform under pressure
• Knowledge of Asian cuisine is a plus
• Collaborative with FOH managers who are involved with service and guest experience
• Ability to abide by standardized recipes and procedures
• Commitment to maintaining food quality and consistency
• Experience managing vendor relationships and product quality
• NYC Department of Health Food Protection Certification required

Responsibilities

• Schedule and managing a team of 25-30 employees
• Conduct monthly inventory and support food cost management
• Place orders and oversee daily invoice processing
• Inspect daily deliveries to ensure quality and accuracy
• Support daily kitchen operations and assist all stations as needed during service
• Maintain NYC Department of Health compliance standards through daily inspections, checklists, and walkthroughs
• Monitor food preparation and presentation to ensure consistency and quality standards
• Mentor, coach, and develop kitchen team members
• Report on maintenance concerns to the General Manager and Assistant General Manager
• Assist in achieving operational, labor, and profitability goals

Benefits:

• Health insurance
• Paid Time Off (PTO)
• BRI Commuter Benefit Program
• Performance-based bonus opportunities
• Majority federal holidays off
• Supportive, growth‑oriented environment
• Employee dining discount

Pay: $75,000.00 - $80,000.00 per year

Benefits:

• Food provided
• Health insurance
• Paid time off

Work Location: In person