Restaurant Line Cooks

Job Details 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. Role Overview:

As a Line Cook at Togyushi Bistro Bar, you will play a key role in delivering a lively, approachable dining experience centered around premium Wagyu and elevated bar fare. Working alongside the kitchen team, each cook will manage a specific station to ensure smooth service. You will be responsible for preparing and plating dishes with precision, consistency, and speed, maintaining the restaurant’s high standards. This role calls for solid culinary skills, attention to detail, and a passion for showcasing Wagyu in both classic and creative bistro-style preparations.

Qualifications and Requirements:

Culinary Skill: Solid foundation in Japanese cuisine with familiarity in preparing high-quality Wagyu beef and seasonal ingredients.

Team Collaboration: Ability to work efficiently within a team, supporting smooth service and maintaining clear communication with peers and chefs.

Culinary Passion: A sincere interest in Japanese culinary arts, with a drive to learn, grow, and refine your skills in a professional environment.

Cleanliness and Professionalism: High standards of hygiene and strict adherence to food safety and cleanliness protocols.

Responsibility and Reliability: Punctuality, consistency, and the ability to follow direction with minimal supervision.

Cultural Appreciation: Respect for Japanese culinary philosophy and presentation aesthetics.

Language Skills: Fluent in English; Japanese language skills are a plus.

Experience:

At least 2–3 years of experience in a professional kitchen, preferably with exposure to Japanese or fine dining cuisine.

Experience working in high-end restaurants or luxury hospitality environments is a strong advantage.

Proficiency in knife skills, plating techniques, and working in fast-paced, high-pressure settings.

Exposure to open kitchen or guest-facing service environments is a plus.