Executive Culinary Director

Job Title: Executive Culinary Director

The ideal candidate for this position is a seasoned culinary expert with a strong background in Japanese cuisine and a proven track record of leading high-volume kitchen operations.

We are seeking a highly motivated and organized individual who can oversee daily BOH operations, including prep, service, and closing procedures. This person will ensure that all dishes meet our standards for taste, presentation, and consistency.

• Develop and implement efficient systems to manage food inventory, ordering, receiving, and storage
• Monitor food costs, waste, and spoilage, working closely with management to meet budget targets

1. Oversee daily kitchen operations, ensuring smooth service flow during peak hours
2. Collaborate with management on menu updates, seasonal items, and specials, standardizing recipes, portion sizes, and plating guides
3. Develop and train staff in proper handling, storage, and cleaning procedures, maintaining high standards of sanitation and food safety
4. Conduct regular inventory counts and audits to ensure compliance with health department regulations

• Proven experience as a Head Chef or Sous Chef in Japanese Cuisine, minimum 3 years
• Strong understanding of BOH operations, high-volume service, and leadership skills
• Ability to train, motivate, and manage a diverse kitchen team, building a culture of accountability and teamwork

• Competitive salary based on experience
• Performance-based bonuses
• Growth opportunities within the organization