Chef de Cuisine - Mujo

Castellucci Hospitality Group; Atlanta (GA); On-site; USD 60,000 - 90,000; Full time

Job summary

Castellucci Hospitality Group seeks an experienced Chef de Cuisine for Mujō, a Michelin-star edomae sushi restaurant in Atlanta. The Chef will manage the kitchen team and curate a seasonal menu, focusing on Japanese techniques. The role requires fine dining experience, strong interpersonal skills, and a commitment to food safety. Direct guest interaction at the chef's counter is part of the job. Candidates should be organized and capable of producing high-quality work in a high-pressure environment.

Qualifications

• Experience in fine dining restaurants and service.
• Strong interpersonal skills for open-kitchen environment.
• Ability to communicate and interact with guests.

Responsibilities

• Manage kitchen team and curate seasonal menu.
• Interact and serve guests at the chef's counter.
• Ensure cleanliness and organization in the kitchen.

Skills

Fine dining experience

Interpersonal skills

Time management

Organizational skills

Food safety procedures

Ability to train and motivate team

Job description

Mujō, an omakase-style modern edomae sushi restaurant, is seeking an experienced Chef de Cuisine to join our team. We are a one star Michelin restaurant with 15 seats, open for dinner only. In addition to nigiri sushi, we serve a curated menu of small plates in our tasting menu.

Due to the intimate nature of our restaurant, the chef must work in a particularly clean and organized manner. You will be directly interacting and serving guests at the counter. The Chef de Cuisine will manage the kitchen team, working closely with the Executive Chef to curate a seasonal menu with a focus on Japanese technique and ingredients. Previous Japanese cuisine experience is not necessary but a respect for Japanese Cuisine and a desire to learn are.

Qualifications

• Experience in fine dining restaurants and service;
• Strong interpersonal skills and the ability to work effectively in an open‑kitchen and chef’s counter environment;
• Ability to communicate, especially while multi-tasking and interacting with guests;
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to produce work in a timely manner, which is accurate, complete, and of high quality
• Ability to write reports, business correspondence, and procedure manuals
• Ability to calculate figures and amounts such as food cost, labor cost, proportions, percentages
• Actively practices food safety procedures
• Able to train and motivate team
• Organizational skills
• Effective time management