Executive Omakase Chef

Nbutexas; Newport (RI); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Quality‑of‑life schedule

Paid time off

Health insurance

3 weeks vacation

Discounts

Job summary

Nbutexas in Newport, RI is seeking an Executive Omakase Chef to spearhead a premier 15–20 seat omakase concept. You will own menu development, premium seafood sourcing, purchasing, and overall guest experience.

The role features a quality‑of‑life schedule (Thu–Sat), PTO, and comprehensive health benefits. You will mentor a small culinary team and cultivate vendor relationships to ensure peak freshness and profitability.

Qualifications

• Proven experience as an Executive Chef or Omakase Chef at a senior level.
• Strong knowledge of Japanese cuisine, sushi, sashimi, and traditional omakase techniques.
• Ability to develop menus, source high‑quality ingredients, manage purchasing, and maintain food‑cost standards.
• Exceptional organizational skills and hands‑on approach to prep, sanitation, and quality control.
• Strong leadership and ability to mentor a small culinary team.

Responsibilities

• Lead all aspects of the culinary program including menu development, seasonal changes, recipe development, sourcing, purchasing, inventory, and food‑cost management.
• Oversee premium seafood selection, fish fabrication, aging, preparation, and omakase components.
• Execute elevated, personalized omakase service for 15–20 guests per seating with impeccable timing and presentation.
• Lead and develop the culinary team while maintaining prep standards, sanitation, and service execution.
• Build strong vendor relationships to ensure quality, freshness, and profitability of all products.

Skills

Executive Chef Experience

Japanese cuisine

Sushi & sashimi

Menu development

Leadership & mentoring

Job description

Executive Omakase Chef

We are seeking an accomplished Executive Omakase Chef to lead the culinary program for a new, intimate, 15 to 20-seat omakase concept. This chef will have significant ownership of menu development, premium seafood sourcing, preparation, purchasing, and the execution of an exceptional guest experience. The schedule is intentionally designed to provide a strong quality of life while maintaining the highest culinary standards.

Executive Omakase Chef Benefits

• Competitive compensation commensurate with experience and expertise
• Quality-of-life schedule with service limited to Thursday through Saturday
• Paid time off (PTO)
• 100% employer paid health, dental, vision insurance | 3 weeks’ vacation | 1 week sick | Perks & discounts
• Opportunity to take full culinary ownership of a highly focused, intimate omakase concept – executive your vision!

Executive Omakase Chef Qualifications

• Proven experience as an Executive Chef, Omakase Chef, Head Sushi Chef, or comparable senior culinary leadership role
• Strong knowledge of Japanese cuisine, sushi, sashimi, and traditional omakase techniques, including premium seafood handling and fish fabrication
• Demonstrated ability to develop menus, source high-quality ingredients, manage purchasing, and maintain food-cost standards
• Exceptional organizational skills with a hands-on approach to preparation, service execution, sanitation, and quality control
• Strong leadership and communication skills with the ability to develop and mentor a small, highly focused culinary team

Executive Omakase Chef Responsibilities

• Lead all aspects of the culinary program, including menu development, seasonal changes, recipe development, sourcing, purchasing, inventory, and food-cost management
• Personally oversee premium seafood selection, fish fabrication, aging, preparation, rice, sauces, garnishes, and other components of the omakase experience
• Execute an elevated, highly personalized omakase service for 15 to 20 guests per seating, maintaining impeccable consistency, timing, presentation, and hospitality
• Lead and develop the supporting culinary team while establishing standards for prep, organization, sanitation, food safety, and service execution
• Build strong vendor relationships and ensure the quality, freshness, consistency, and profitability of all culinary products and operations