Executive Chef

Executive Chef – Modern Japanese Restaurant Employment Type: Flexible – Consulting, Temporary, Contract, or Full-Time Work Location: In Person About the Position We are seeking an experienced, creative, and hands-on Executive Chef to lead and elevate the culinary direction of our Modern Japanese restaurant. This is a flexible opportunity for a talented culinary professional who can bring fresh ideas, strong technical skills, and leadership experience to our kitchen. The position may begin as a temporary or consulting engagement, with the possibility of developing into a long-term, full-time role. The working arrangement, schedule, and compensation are negotiable based on experience and the scope of responsibilities. The ideal candidate will have a strong background in Japanese cuisine, modern cooking techniques, menu development, and kitchen operations. Our goal is to elevate our existing menu, introduce exciting new dishes, improve food quality and consistency, and establish efficient kitchen systems that support a successful and profitable restaurant operation. Key Responsibilities 1. Menu Development & Culinary Innovation Review and evaluate the current menu, identifying opportunities for improvement and innovation. Develop new dishes that align with our Modern Japanese restaurant concept. Improve existing recipes, flavors, ingredients, presentation, and overall food quality. Create seasonal specials and new menu concepts to keep the dining experience fresh and competitive. Ensure that all menu items maintain a balance between creativity, quality, and practicality. 2. Kitchen Operations & Food Quality Establish and maintain consistent food quality, portion sizes, and presentation standards. Create standardized recipes, preparation guidelines, and plating instructions. Improve kitchen workflow, preparation systems, and service efficiency. Ensure dishes can be executed consistently during busy service hours. Monitor ingredient quality, food handling, storage, and kitchen organization. Identify operational issues and implement practical solutions. 3. Food Cost & Profitability Review food costs, ingredient usage, and portion control. Help develop recipes that meet quality expectations while maintaining reasonable food costs. Identify opportunities to reduce food waste and improve inventory management. Evaluate ingredient sourcing and recommend suitable vendors or alternatives. Ensure new and existing menu items are financially sustainable and profitable. 4. Leadership & Staff Development Train, guide, and develop kitchen staff in cooking techniques, preparation, recipes, and plating standards. Provide hands-on training and guidance during kitchen operations. Establish clear expectations and standards for kitchen performance. Improve communication, teamwork, and accountability within the kitchen team. Help build a professional kitchen culture focused on quality, consistency, and efficiency. 5. Collaboration & Management Work closely with restaurant management to establish culinary goals and priorities. Communicate kitchen challenges, improvement plans, and progress. Collaborate on menu pricing, food costs, and operational decisions. Develop systems that allow the kitchen to operate smoothly and consistently, even during high-volume service. Qualifications & Experience Proven experience as an Executive Chef, Head Chef, Chef Consultant, or in a similar culinary leadership position. Strong knowledge of Japanese cuisine and modern Japanese dining concepts. Demonstrated experience in menu development and creating innovative dishes. Strong understanding of food costs, inventory management, and kitchen operations. Experience leading, training, and managing kitchen teams. Excellent organizational, communication, and problem-solving skills. Ability to balance creativity with operational efficiency and profitability. Hands-on approach with strong attention to detail and food quality. What We Are Looking For We are looking for …

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