Sous Chef / Executive Sous Chef - French-inspired Japanese Restaurant
About The Position
A high-end Japanese restaurant in Manhattan, New York is seeking a Sous Chef / Executive Sous Chef. This is a high-end Japanese Fine Dining project scheduled to open in Manhattan, New York, in October 2026. The property will feature three distinct Japanese dining concepts, and this position is for a Sous Chef / Executive Sous Chef for the New Japanese / Japanese × French division. The restaurant will be a Fine Dining establishment featuring “New Japanese” cuisine, combining a Japanese culinary foundation with French and modern cuisine techniques. Supporting the Executive Chef / Head Chef, you will be responsible for maintaining the quality and consistency of the cuisine, while overseeing daily kitchen operations and providing guidance and training to Kitchen Staff. This is an opportunity to be involved in launching a new restaurant from the ground up and to advance your career alongside the future growth of the brand.
Requirements
- 7+ years of professional kitchen experience
- 3+ years of Sous Chef experience, or 5+ years of Senior Line Cook experience
- Strong culinary skills and knowledge of kitchen operations
- Leadership skills with the ability to train and develop Kitchen Staff
- Ability to lead and manage a team in a high-pressure environment
- Ability to properly maintain and sharpen knives using whetstones
- Knowledge of Food Safety / Sanitation
- Flexibility to work nights, weekends, and holidays
- Ability to stand for extended periods and lift up to 50 lbs (approximately 23 kg)
- Legally authorized to work in the United States
Nice To Haves
- Japanese language skills are a plus
Responsibilities
- Support the Executive Chef / Head Chef with daily kitchen operations
- Oversee food preparation, cooking, and plating
- Maintain quality and consistency according to menus and recipes
- Train and supervise Kitchen Staff
- Propose improvements to daily kitchen operations
- Conduct daily tastings and Station Checks
- Order, receive, and manage inventory of ingredients
- Manage Food Cost, waste, and product loss
- Ensure proper Portion Control and FIFO practices
- Support menu development, Special Menus, and seasonal menu development
- Maintain food safety and sanitation standards in accordance with NYC DOH / HACCP guidelines
- Collaborate closely with the FOH and Management Team
Benefits
- Medical, vision, and dental insurance
- Paid time off
- 401(k)
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
