Executive Chef, Chinese Omakase

Omakase Restaurant Group; San Francisco (CA); On-site; USD 80,000 - 95,000; Full time

Job summary

An innovative culinary establishment seeks a visionary Executive Chef specializing in Chinese cuisine. This role offers the opportunity to lead a talented kitchen team in crafting exquisite omakase dining experiences that celebrate the rich flavors of regional Chinese dishes. The ideal candidate will possess a refined palate, artistic presentation skills, and a passion for ingredient-driven cuisine. Join a dynamic team where your creativity and leadership can shine, and help elevate the dining experience to new heights in a fast-paced, guest-focused environment.

Qualifications

• Proven experience as an Executive Chef in fine dining or omakase settings.
• Deep knowledge of regional Chinese cuisines and techniques.
• Strong leadership and communication skills.

Responsibilities

• Create and evolve a seasonal Chinese omakase menu.
• Curate intimate, multi-course tasting experiences.
• Manage and mentor the kitchen team.

Skills

Leadership Skills

Culinary Presentation

Knowledge of Chinese Cuisine

Cost Management

Communication Skills

Education

Culinary Degree

Job description

Job Title: Executive Chef, Chinese Omakase
Department:Back of House
Reports to: Corporate Executive Chef
Salary:$80-95K annually, discretionary bonus
Status: Full-time, Exempt

Location (Job Location) :

180 El Camino Real, #140, Palo Alto, CA 94304

Company OverviewThe Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Job Summary We are seeking a visionary and highly skilled Executive Chef specializing in Chinese Cuisine to lead our culinary team. This role requires a chef who can seamlessly blend traditional Chinese techniques with the creative, curated spirit of omakase-style dining. The ideal candidate is passionate about innovation, ingredient-driven cuisine, and delivering a refined, personalized guest experience.

Primary Duties and Responsibilities

• Menu Development: Create and evolve a seasonal Chinese omakase menu that highlights regional flavors, premium ingredients, and unique storytelling through food.
• Guest Experience: Curate and execute intimate, multi-course tasting experiences with a deep focus on presentation, pacing, and personalization.
• Team Leadership: Manage, schedule, and mentor the kitchen team, promoting collaboration, precision, and culinary excellence.
• Quality Control: Ensure the highest standards of food quality, hygiene, and kitchen safety are consistently met.
• Supplier Relations: Source premium ingredients locally and internationally; establish relationships with specialty purveyors and farms.
• Attend meetings and complete ongoing trainings as scheduled.

• Cost Management: Oversee kitchen budgeting, inventory, portioning, and food cost efficiency.
• Collaboration: Work closely with front-of-house, sommelier, and operations team to provide a seamless and elevated dining experience.
• Innovation: Stay current on culinary trends and techniques; bring a modern, artistic touch to traditional Chinese dishes.

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Minimum Requirements:

• Proven experience as an Executive Chef or Head Chef, preferably in fine dining or omakase-style settings at the Michelin-star level.
• Deep knowledge of regional Chinese cuisines (e.g., Cantonese, Sichuan, Shanghainese) and techniques.
• Artistic culinary presentation skills and a refined palate.
• Strong leadership and communication skills.
• Fluent in English; Mandarin or Cantonese a plus.
• Culinary degree or equivalent professional training preferred.
• Ability to thrive in a fast-paced, guest-facing environment.

Prerequisites for Employment:

• Valid manager level California ServSafe Food Handler Certification

Physical Requirements:

The physical demands described here are representative of those that must be met by the Executive Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Executive Chef is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Executive Chef is occasionally required to stoop, kneel, crouch, or crawl.

The Executive Chef must be able to lift and/or move up to 50 pounds, be able to work in a standing position for long periods of time.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.