Executive Chef | Japanese Cuisine | NYC

Executive Chef

We are seeking an experienced and hands-on Executive Chef to lead the opening of an exciting new Japanese restaurant scheduled to debut in Fall 2026. This chef-driven concept will feature an elevated yet approachable dining experience centered around exceptional Japanese cuisine, including sushi, sashimi, nigiri, signature rolls, and a thoughtfully curated selection of hot and cold dishes. While the restaurant is not an omakase concept, it will emphasize outstanding ingredient quality, refined execution, and genuine hospitality in a lively, high-volume setting.

This is an outstanding opportunity for a culinary leader who enjoys building restaurants from the ground up. The Executive Chef will partner closely with ownership to develop the opening menu, recruit and mentor the culinary team, establish kitchen systems, and create a culture focused on teamwork, consistency, and excellence. The ideal candidate is both a creative chef and a strong operator who leads from the front and thrives in a fast-paced, service-driven environment.

Key Responsibilities

• Lead all culinary operations from pre-opening through ongoing service.
• Collaborate with ownership to develop and refine the opening menu and seasonal offerings.
• Recruit, hire, train, mentor, and retain a high-performing back-of-house team.
• Establish kitchen systems, SOPs, and operational procedures to ensure consistency and efficiency.
• Oversee food costing, menu pricing, labor management, purchasing, inventory, and budget performance.
• Maintain exceptional food quality, presentation, and execution during every service.
• Ensure compliance with all health, food safety, and sanitation regulations.
• Work closely with front-of-house leadership to provide menu education and support outstanding guest experiences.
• Develop specialty menus for private events, promotions, and seasonal features.
• Partner with ownership on tastings, recipe development, and continuous menu innovation.
• Foster a collaborative, respectful, and positive kitchen culture built on accountability and professionalism.
• Maintain a visible, hands-on presence in the kitchen and lead by example during service.

Qualifications

Required Experience

• Executive Chef or Chef de Cuisine experience within high-volume Japanese restaurants.
• Extensive experience with both sushi and full hot kitchen Japanese cuisine.
• Proven success opening new restaurant concepts.
• Strong background in menu development, food costing, labor management, and kitchen operations.
• Experience managing purchasing, inventory, vendor relationships, and financial performance.
• Ability to build, coach, and develop high-performing culinary teams.
• Excellent organizational, communication, and leadership skills.
• Experience using restaurant management software, inventory systems, and modern kitchen technology.

Preferred Qualifications

• NYC Food Handler Certification (or ability to obtain upon hire).
• Bilingual English/Spanish is a plus.
• Experience working in chef-driven, high-volume restaurant environments.
• Strong understanding of seasonal menu development and modern Japanese culinary trends.

Ideal Candidate

The successful candidate is a passionate, humble, and highly organized culinary leader who enjoys mentoring others and building strong teams. They are equally comfortable developing innovative menus, managing financial performance, and working shoulder-to-shoulder with their team during busy service. This individual values collaboration, accountability, and continuous improvement while maintaining the highest culinary and hospitality standards.

Compensation & Benefits

• Base Salary: $130,000$145,000
• Performance-based bonus program
• Comprehensive healthcare benefits
• 401(k) program
• Paid Time Off
• Commuter benefits
• Ample growth opportunities within a rapidly expanding restaurant group

Equal Opportunity Employer

Our client is an Equal Opportunity Employer committed to fostering an inclusive and respectful workplace. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status. #AA