Sous Chef

At Togyushi, culinary excellence is matched by a vibrant and supportive work environment. Specializing in Progressive Japanese Cuisine with a focus on premium Japanese Wagyu, we take pride in crafting courses that highlight locally sourced ingredients and the highest-quality beef. Our approach blends time-honored techniques with modern innovation, offering guests a refined and intimate dining experience.

We cultivate a collaborative and inclusive workplace where every team member is respected and empowered. At Togyushi, staff enjoy meaningful opportunities for growth, a culture of mutual support, and the chance to work alongside a passionate, skilled team.

If you are passionate about food, hospitality, and the artistry of omakase, we would love to hear from you. Please send your resume and a brief cover letter to   View email address on culinaryagents.com.

Overview:
The Sous Chef works closely with the culinary leadership team to prepare, assemble, and finish omakase courses—particularly wagyu-focused dishes—while maintaining strict attention to detail, portion accuracy, and timing. They help manage prep lists, communicate with the chef team during service, oversee junior cooks, and uphold kitchen organization and cleanliness. The Sous Chef also contributes to menu development testing, learns foundational omakase techniques, and supports operations such as receiving, inventory, and quality control.
Responsibilities & Omakase Execution:

• Assist in preparing and executing all omakase courses with precision, consistency, and proper timing.

• Support wagyu portioning, slicing, grilling, searing (including binchotan and warayaki techniques), and plating.

• Maintain strict standards for taste, temperature, texture, and presentation.

• Communicate clearly with the Head Chef and Sous Chef during service.

Prep & Production

• Complete daily prep lists efficiently and accurately.

• Oversee junior cooks in basic preparation (stocks, sauces, garnishes, vegetables, cold items).

• Ensure all mise en place is organized, labeled, stored properly, and rotated (FIFO).

• Maintain pars for wagyu cuts, produce, sauces, and specialty ingredients.

Quality & Food Safety

• Monitor product quality, freshness, and consistency throughout prep and service.

• Maintain DOH and HACCP standards at all times, including proper temperatures, cleanliness, and sanitation.

• Ensure wagyu is stored, handled, and thawed according to proper safety and quality procedures.

Operational Support

• Assist with inventory management and product ordering.

• Receive deliveries, check quality, and correctly store specialty ingredients.

• Help maintain a clean and organized kitchen, equipment, and workstations.

• Support the Head Chef with training and guiding junior staff.

Team & Communication

• Maintain strong communication between the omakase kitchen and front-of-house team to ensure smooth course pacing.

• Work collaboratively and professionally to maintain a positive, respectful kitchen culture.

• Participate in menu testing, new dish development, and continual improvement of standards.

Qualifications

• 2+ years in a Japanese restaurant, sushi bar, omakase counter, or fine-dining kitchen required.

• Strong knife skills and familiarity with Japanese products and techniques.

• Experience with wagyu handling, robata, binchotan grilling, or searing techniques preferred.

• Ability to learn quickly and execute under pressure.

• Strong organization, discipline, and commitment to high standards.

• Ability to stand for long periods and perform in a fast-paced, high-heat environment.