Kitchen Manager / Lead Chef
SOHO SUSHI KENNEDY, LLC
Job Description
Job Description
About Nagi by SoHo Sushi
Opening in 30 days, Nagi is a new elevated dining concept from the team behind SoHo Sushi. Nagi combines an authentic Japanese izakaya experience and precision sushi bar with a sleek Japanese whiskey lounge, delivering bold flavors and polished execution in a design-forward space.
Position Summary
We are seeking a visionary, disciplined, and hands-on Executive Chef to lead our BOH operations through our launch and beyond. You will oversee daily kitchen execution, drive culinary excellence across our izakaya and hot kitchen menus, maintain strict quality control, and foster a professional, efficient culinary team.
Key Responsibilities
Culinary & Quality Leadership: Oversee daily hot kitchen and prep operations, ensuring every dish meets exact standards for temperature, flavor, and visual presentation.
Opening Countdown Execution: Lead BOH setup, kitchen line design, inventory setup, order logistics, and staff training during the 30-day runway to launch.
Team Management: Hire, train, schedule, and mentor line cooks, prep cooks, and stewards, cultivating a high-performing, respectful kitchen culture.
Kitchen Operations & COGS: Manage food cost, labor budgets, inventory control, vendor relationships, and waste reduction without compromising quality.
Food Safety & Hygiene: Enforce strict sanitation standards, health department regulations, and equipment maintenance protocols.
Qualifications & Requirements
3+ years of chef, kitchen manager, or high-level sous chef experience in an upscale or high-volume Japanese, Asian-fusion, or small-plates restaurant.
Deep working knowledge of Japanese ingredients, butchery, robata/grill techniques, stocks (dashi), and izakaya-style execution.
Strong leadership abilities, financial acumen, and organizational skills under high-volume pressure.
Full availability for pre-opening setup, operational planning, and flexible floor execution.
$25 - $30 per hour
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