Chef de Cuisine

Chef de Cuisine

4566 W Washington Blvd, Los Angeles, CA 90016, United States Full Time • Salary ($85k - $95k) Expires: Nov 5, 2026

Job Title:

Chef de Cuisine (Japanese cuisine experience required)

Employment Type:

Full-Time

Experience Level:

4–5 Years of Management Experience

Compensation:

$85,000 – $95,000/year (DOE) + Potential Performance Bonus

About Us:

n/soto is a modern Japanese izakaya from the team behind Michelin starred n/naka. We honor traditional Japanese culinary techniques and creatively incorporate Los Angeles' diverse culinary landscape and seasonal ingredients to create a Los Angeles Japanese izakaya where guests can choose between a few bites and drinks, or a curated seasonal Omakase tasting menu. We are a small diverse team dedicated to providing an exceptional hospitality experience.

Job Overview:

We are seeking a talented, passionate, and organized Chef de Cuisine to lead our back-of-house team. As the culinary anchor of our kitchen, you will collaborate closely with our Executive Chefs/Owners and Head Sushi Chef, and GM to uphold our culinary vision, maintain impeccable food standards, and foster a professional, respectful team culture. The ideal candidate possesses a deep mastery of Japanese culinary traditions, exceptional knife work, and strong leadership and problem solving capabilities. While we have a dedicated head sushi chef handling the raw sushi program, sushi skills and traditional Japanese cooking skills are a significant advantage for this role.

Core Responsibilities:

• Culinary Leadership: Direct daily kitchen operations, oversee prep execution, and run the pass and work the line as needed during peak service, to ensure flawless consistency, timing, and plating.
• Menu Development: Collaborate with the Executive Chef/Owners and Head Sushi Chef on seasonal menu changes, daily specials, and curated multi-course offerings, honoring Japanese balance, tradition, and modern innovation.
• Team Management: Recruit, train, mentor, and schedule back-of-house staff and maintain target labor costs. Cultivate a positive work environment focused on precision technique, continuous growth, and team retention.
• Operational Oversight: Manage kitchen inventory, food ordering, and premium Japanese/local vendor relationships to meet target food and labor costs.
• Business Growth/Marketing : Work closely with the GM, Head Sushi Chef, Executive Chef/Owners to create events, seasonal specials, and new menu formats to promote business and guest engagement. Must be willing and capable of working with management and marketing team to execute effective photo/video shoots for social media and PR.
• Safety & Compliance: Enforce strict sanitation standards—particularly regarding specialized raw seafood handling, and protein storage—and maintain a pristine kitchen compliant with all health codes.

Qualifications:

• Minimum 5+ years of experience as a Chef de Cuisine, Head Chef, or Executive Sous Chef in a high level scratch-cooking Japanese or premium sushi restaurant.
• Deep knowledge of authentic Japanese culinary principles, flavor profiling, and seasonal ingredients.
• Proven ability to create dishes that align with our current menu both from a flavor and visual plating perspective
• Experience with premium Izakaya and Omakase menu curation, execution is highly preferred.
• Strong proficiency in kitchen financials (food cost, labor cost, and yield/inventory management tracking).
• Open availability, including nights, weekends, and holidays.
• Proven ability to communicate and work effectively with a small diverse team
• Proven ability to analyze POS data and kitchen workflows to make smart menu/kitchen/staffing decisions
• Deep knowledge of dietary restrictions/allergies and ability to create/update menu matrix for effective communication between all FOH and BOH staff
• Proven ability to find cost effective solutions to source and procure necessary ingredients, plateware, equipment when standard vendor relationships are insufficient. (i.e.; Farmer's Market, Asian groceries shopping, etc.)
• Food Protection Manager Certification (ServSafe or local equivalent).

What We Offer:

• Competitive salary and potential performance-based bonuses.
• Health Insurance Reimbursement Plan (QSEHRA) after 90 days of employment
• Paid Time Off (PTO).
• Dining discounts.

Compensation Details

Compensation: Salary ($85,000.00 - $95,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Required Skills

• Strong Leadership Capabilities
• Problem Solving Skills
• Ability to Maintain Impeccable Food Standards
• Collaboration Skills With Culinary Team
• Mentoring and Training Abilities
• Positive Work Environment Cultivation
• Inventory Management Skills
• Vendor Relationship Management