Executive Omakase Chef JN -092026-180824

Goodwin Recruiting; Newport (RI); On-site; USD 100,000 - 115,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

PTO

3 weeks vacation

1 week sick leave

Perks & discounts

Job summary

Goodwin Recruiting is seeking an Executive Omakase Chef to lead a new intimate omakase concept in Newport, RI. You will own menu development, premium seafood sourcing, purchasing, and deliver an exceptional guest experience for a 15–20 seat setting.

The role emphasizes executive leadership, hands-on preparation, and a strong quality-control mindset to maintain the highest culinary standards while offering a superior guest experience.

Qualifications

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong knowledge of Japanese cuisine, sushi, sashimi, and omakase techniques.
• Experience developing menus, sourcing ingredients, and managing purchasing.
• Excellent organizational, sanitation, and quality-control skills.
• Leadership abilities 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.
• 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.

Skills

Executive leadership

Menu development

Sushi/omakase techniques

Vendor relationships

Food-cost management

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

$100,000 - $115,000