Job Overview
We are seeking a skilled Head Chef to join our team. The ideal candidate should have a passion for food and proven experience in the Japanese preparation kitchen. The Head Chef is responsible for managing the kitchen operations, communicating with service kitchen and ensuring food quality and presentation meet the highest standards.

Responsibilities
Masterfully handle and prepare fish in large quantities, ensuring top-notch quality and presentation.
In charge of the daily kitchen operations and maintaining high culinary standards.
Oversee inventory management, calculate yield, and analyze food costs.
Maintain a clean, organized, and efficient kitchen workspace.
Adhere to all food safety and hygiene regulations.
Demonstrate excellent people skills, fostering a positive and collaborative team environment.

Qualifications
Proven experience as a Sous Chef in a Japanese kitchen or similar environment.
Experience working in a preparation kitchen, managing high-volume food preparation.
Exceptional knife skills with a focus on fish preparation.
Ability to start work early in the morning at 6:00 AM.
Strong leadership and communication skills.
Ability to inspire and motivate kitchen staff to perform at their best.
Excellent organizational skills to manage multiple tasks and ensure smooth kitchen operations.

Job Types: Full-time, Permanent

Pay: $60,000.00-$70,000.00 per year

Additional pay:
Bonus pay
Schedule:
12 hour shift
Monday to Friday
Morning shift
Overtime
Weekends as needed

Experience:
Japanese Culinary: 5 years (preferred)

Licence/Certification:
Food Safe, SafeCheck, Food Handler Certificate or equivalent (preferred)

Work Location: In person