Sous Chef

A Sous Chef for Japanese Cuisine

Core Responsibilities

• Kitchen Operations: Oversee daily shift operations, mise en place, and workflow during busy service periods.
• Specialized Cooking: Execute and maintain high standards for Japanese cuisine, including sushi, sashimi, raw seafood handling, tempura, hot-kitchen production, and sauce/rice preparation.
• Team Leadership: Supervise, train, mentor, and schedule line cooks, Chef de Partie, and junior kitchen staff.
• Menu & Innovation: Assist the head chef in developing seasonal menus, daily specials, and recipe standardization.
• Quality & Safety Control: Monitor fish/seafood freshness, storage, and thawing, while enforcing HACCP, food safety, hygiene, and allergen protocols.
• Inventory & Cost Management: Track food and labor costs, manage supplier/vendor relationships, and minimize kitchen waste.

Work Location: In person