Sous Chef

We are excited to announce the reopening of our beautifully remodeled neighborhood restaurant, KAIYŌ Handroll Bar, the Bay Area’s first Nikkei Handroll Bar. As we enter this next chapter, we are seeking an experienced, culinary-focused Sous Chef to help lead and support our Back of House team.

KAIYŌ Handroll Bar is a community-driven restaurant known for warm hospitality, high-quality Nikkei cuisine, and a friendly, inclusive atmosphere. This role is ideal for a motivated kitchen leader who is passionate about Japanese and Nikkei cooking, thrives in a collaborative environment, and is committed to consistency, mentorship, and operational excellence.

Job Summary
The Sous Chef is responsible for overseeing daily kitchen operations, ensuring food quality and consistency, maintaining food safety standards, and leading kitchen staff. This role focuses on operational excellence, team development, and supporting a safe, efficient, and respectful work environment.

Kitchen Operations
-Oversee day-to-day kitchen operations during service and prep
-Ensure consistent food quality, portioning, and presentation
-Monitor ticket times and kitchen flow to support service standards
-Maintain cleanliness, organization, and proper equipment use

Staff Management
-Hire, train, schedule, and supervise kitchen staff
-Provide coaching, feedback, and performance management
-Foster a positive, professional, and inclusive kitchen culture
-Enforce company policies and workplace standards
-Food Safety & Compliance
-Ensure compliance with health department regulations and food safety standards
-Maintain proper food handling, storage, labeling, and sanitation practices
-Conduct regular kitchen safety checks and address issues promptly
-Inventory & Cost Control
-Manage food ordering, inventory, and waste control
-Monitor food costs and assist with budgeting goals
-Coordinate with vendors and ensure product quality

Administrative Duties
-Assist with menu development and execution as needed
-Complete daily, weekly, and monthly kitchen reports
-Communicate effectively with Executive Chef & Executive Sushi Chef & FOH management
-Previous experience as a Kitchen Manager with Sushi, Japanese, or Nikkei Cuisine
-Strong knowledge of food safety including sanitation standards
-Proven ability to lead and motivate a kitchen team
-Excellent organizational and time-management skills
-Ability to work nights, weekends, and holidays as needed
-Food Handler Certificate - Manager Level

Physical Requirements
-Ability to stand for extended periods
-Lift and carry up to 50 lbs
-Work in a fast-paced, high-temperature kitchen environment
-Compensation & Benefits
-Competitive pay based on experience
-Meal benefits and employee discounts
-Opportunities for growth and advancement