Head Chef (Executive Kitchen Manager / BOH Lead) – Japanese Dining & Sushi – Immediate Hiring
ConfidentialMoMoGoGo is seeking an experienced, high-volume Head Chef (Executive Kitchen Manager) to take complete ownership of Back of House (BOH) culinary operations at our all-you-can-eat Japanese sushi and dining venue in Arlington, VA. The Head Chef exercises total authority over kitchen personnel, raw food inventory, sushi and hot line production, strict portioning, and health department compliance across all 7 operational days. This role is accountable for holding BOH food costs at or below 28% of gross food sales while maintaining rapid kitchen ticket fulfillment and flawless food safety standards. Key Responsibilities BOH Kitchen Leadership & Supervision: Direct, mentor, and manage all BOH kitchen personnel—including sushi chefs, line cooks, prep cooks, and dishwashers. Build weekly BOH shift schedules that balance prep demand with peak lunch and dinner rushes. Raw Ingredient & Seafood Inventory Management: Oversee raw food ordering (seafood, meats, produce, dry goods), receiver verification, temperature logging, and strict First-In, First-Out (FIFO) storage routines. Maintain zero operational stoppages due to raw ingredient shortages. Food Cost & Yield Optimization: Enforce strict portion control standards, standardized recipe adherence, plating guides, and raw ingredient yield maximization to consistently achieve the target <=28% food cost benchmark . Quality Control & Ticket Velocity: Supervise hot line and sushi stations to maintain average Kitchen Order Ticket Times (KTT) within 10–12 minutes during peak volume periods. Food Safety & Hygiene Compliance: Enforce strict adherence to health department regulations and internal ServSafe guidelines, targeting a >= 95% score on internal health audits and zero critical health inspection violations. Kitchen Waste Mitigation: Manage spoilage, improper storage, and over-ordering waste, capping weekly BOH ingredient waste at <= 1.0% of total food purchases. Qualifications & Requirements Experience: Minimum 3–5+ years of progressive kitchen leadership experience as a Head Chef, Executive Kitchen Manager, or Senior Sous Chef in high-volume, fast-paced dining environments. Cuisine Expertise: Demonstrated hands-on experience in Japanese cuisine, sushi preparation/line management, or high-volume Asian dining is strongly preferred. Certifications: Active ServSafe Food Manager Certification is required upon hire. Operational & Financial Acumen: Working knowledge of food cost percentage calculations, inventory auditing, kitchen labor scheduling, and recipe yield tracking. Leadership & Stamina: Strong team development, bilingual communication skills (English required; Spanish or Mandarin is a plus), and the physical stamina to lead active kitchen lines during high-volume meal periods. Pay: $30.00 - $34.00 per hour Expected hours: 20.0 – 40.0 per week Benefits: Flexible schedule Food provided Referral program Language: English, Mandarin (Preferred) Work Location: In person