Senior Sous Chef

JAPANESE CUISINE SOUS CHEF Otsumami & Okonomi 
10+ Years of Japanese Culinary Experience Required
Job Overview

Kumiko Room by Yoshi Kousaka is seeking an accomplished Japanese Cuisine Sous Chef to join Chef Yoshihiko Kousaka and our culinary team.

We are looking for a highly experienced Japanese culinary professional with a minimum of 10 years of experience , including extensive hands-on expertise in otsumami, okonomi, and refined Japanese cooked dishes .

The ideal candidate possesses a deep understanding of Japanese ingredients, seasonality, traditional culinary techniques, and the precision required in an elevated omakase environment. Working closely with Chef Kousaka, the Sous Chef will support menu execution, preparation, quality control, and the daily leadership of the kitchen while maintaining the highest standards of craftsmanship, consistency, and discipline.

Key Responsibilities

• Work closely with Chef Kousaka to execute the culinary vision and standards of Kumiko Room.
• Lead the preparation and execution of otsumami, okonomi, and Japanese cooked dishes within the omakase experience.
• Ensure consistency in flavor, seasoning, texture, temperature, portioning, presentation, and timing.
• Demonstrate advanced knowledge of traditional and contemporary Japanese culinary techniques, including dashi preparation, simmering, steaming, grilling, frying, curing, marinating, and sauce preparation.
• Maintain a deep understanding of Japanese seasonality and the proper handling of premium seafood, vegetables, and specialty ingredients.
• Understand the progression of an omakase menu and how otsumami and cooked dishes complement the sushi experience.
• Taste and evaluate preparations daily to maintain consistency and quality.
• Maintain exceptional mise en place and ensure all stations are fully prepared before service.
• Supervise daily prep and service execution while maintaining an organized, disciplined, and efficient kitchen.
• Assist Chef Kousaka with menu development, seasonal changes, specials, and refinement of existing dishes.
• Communicate menu changes, ingredients, preparations, and availability clearly to the culinary and FOH teams.
• Work closely with FOH leadership regarding allergies, dietary restrictions, aversions, and approved substitutions.
• Coordinate with the sushi team to ensure proper pacing and seamless progression throughout the omakase experience.
• Collaborate with the beverage and service teams when menu knowledge or pairing coordination is required.
• Inspect incoming products and maintain rigorous standards for freshness, quality, and proper storage.
• Monitor inventory and communicate purchasing and product needs in a timely manner.
• Maintain appropriate pars while minimizing unnecessary waste and respecting the value of premium ingredients.
• Ensure proper labeling, rotation, storage, temperature control, sanitation, and food-safety procedures.
• Maintain exceptional cleanliness and organization throughout all kitchen and storage areas.
• Assist with opening and closing procedures and ensure the kitchen is fully prepared for the following service.
• Train, guide, and mentor junior culinary team members in technique, organization, cleanliness, and professional standards.
• Lead by example and help maintain a kitchen culture based on respect, discipline, communication, and teamwork.
• Identify operational or quality concerns before they affect the guest experience and communicate them promptly to Chef and management.
• Maintain composure, professionalism, and attention to detail throughout demanding service periods.
• Continuously pursue improvement in technique, product knowledge, efficiency, and execution.

Qualifications

• Minimum 10 years of professional Japanese culinary experience required.
• Extensive hands-on experience with otsumami, okonomi, and refined Japanese cooked dishes .
• Strong background in high-end Japanese restaurants, omakase, kaiseki, or comparable chef-driven Japanese dining.
• Advanced understanding of Japanese culinary traditions, ingredients, and seasonality.
• Exceptional knife skills and precise product handling.
• Extensive knowledge of dashi, stocks, sauces, marinades, curing, grilling, steaming, simmering, frying, and other fundamental Japanese preparations.
• Strong knowledge of premium seafood and seasonal Japanese ingredients.
• Understanding of temperature, timing, texture, balance, and presentation at a fine-dining level.
• Strong understanding of tasting-menu and omakase progression and pacing.
• Proven ability to maintain consistency across preparation and service.
• Strong organizational skills and disciplined mise en place.
• Previous experience supervising and developing culinary team members.
• Ability to communicate clearly and professionally with Chef, BOH, FOH, and management.
• Strong understanding of food safety, sanitation, storage, and kitchen organization.
• Ability to work calmly and precisely in a demanding, high-level culinary environment.
• Genuine respect for Japanese culinary tradition and dedication to craftsmanship.

Preferred Skills & Experience

• Previous Sous Chef or senior culinary leadership experience in a high-end Japanese restaurant.
• Experience in Michelin-recognized or comparable fine-dining establishments.
• Significant experience working within an omakase or chef’s tasting-menu environment .
• Advanced expertise in otsumami and seasonal Japanese cooked preparations.
• Strong understanding of Edomae sushi and how cooked courses complement the overall omakase progression.
• Experience working directly with Japanese chefs and traditional Japanese culinary techniques.
• Knowledge of Japanese seafood, seasonality, sourcing, and premium specialty products.
• Experience developing and executing seasonal menu items.
• Strong knowledge of Japanese plating aesthetics and restrained presentation.
• Ability to train and mentor cooks while maintaining consistency and accountability.
• Experience with ordering, receiving, inventory control, product rotation, and waste management.
• Experience participating in or supporting a restaurant opening.
• Familiarity with NYC Department of Health standards and professional kitchen compliance.
• NYC Food Protection Certificate preferred.
• Strong communication and leadership skills.
• Professional, respectful, team-oriented approach.
• Open availability, including evenings, weekends, and holidays.

What We Value

At Kumiko Room, craftsmanship begins with respect—for the ingredient, the technique, the guest, and one another.

We value chefs who understand that refinement does not require unnecessary complexity. It comes from exceptional ingredients handled with knowledge, restraint, and precision.

Every detail matters: the clarity of a dashi, the temperature of a dish, the balance of seasoning, the quality of the product, and the consistency of execution.

The Japanese Cuisine Sous Chef should lead through example—maintaining high standards while contributing to a kitchen environment defined by discipline, humility, communication, and mutual respect.

What We Offer

• Competitive compensation
• Full-time position
• Opportunity to work closely with Chef Yoshihiko Kousaka
• Opportunity to join the opening team of an intimate, chef-driven omakase concept
• Opportunity to work with exceptional seasonal Japanese ingredients and premium products
• Professional and collaborative culinary environment
• Opportunity to contribute to seasonal menu development and refinement
• Continued development in Japanese fine dining and omakase
• Growth opportunities within a growing restaurant group