Future Opening: Executive Chef

Sushi Tokyo; New York (NY); On-site; USD 88,000 - 104,000; Full time

Benefits offered by this job

401(k) matching

Bonus based on performance

Competitive salary

Employee discounts

Profit sharing

Flexible scheduling

Career advancement

Job summary

Sushi Tokyo in Brooklyn, NY, seeks an Executive Chef to lead our kitchen, design innovative menus, and oversee all culinary operations. The ideal candidate brings extensive culinary experience, strong leadership, and a passion for quality. You will train staff, control inventory, and ensure food safety.

Join a team that values creativity, competitive compensation, performance bonuses, and career growth as we deliver outstanding dining experiences.

Qualifications

• High school diploma or GED required.
• Extensive culinary experience required.
• Culinary school certification preferred (optional).
• ServeSafe or Food Handler’s Certification required.

Responsibilities

• Create innovative menus based on seasonal ingredients and customer preferences.
• Oversee kitchen operations to maximize revenue and profit.
• Supervise all food preparation and presentation.
• Provide training and leadership for kitchen staff.

Skills

Leadership

Stress management

Culinary techniques

Customer expectations

Education

High School diploma or GED

Job description

Job Summary

We are seeking a talented Executive Chef to join our team. In this role, you’ll be responsible for creating innovative menus, preparing delicious meals, and overseeing all aspects of the kitchen. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that "wow," we want to hear from you.

Location

Brooklyn, New York

Employment Type

Full Time

Benefits

• 401(k) / 401(k) matching
• Bonus based on performance
• Competitive salary
• Employee discounts
• Profit sharing
• Flexible scheduling
• Competitive compensation
• Career advancement opportunities

Responsibilities

• Create innovative menus according to seasonal availability of ingredients and customer expectations.
• Oversee kitchen operations with the goal of increasing revenue and profit.
• Supervise and coordinate all food preparation and presentation.
• Provide training and leadership for kitchen staff.
• Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price.
• Follow all food safety rules and regulations.

Qualifications

• High school diploma or GED.
• Extensive previous culinary experience.
• Certification from culinary school preferred.
• ServeSafe or Food Handler’s Certification.
• Advanced knowledge of culinary techniques and recipes.
• Ability to remain calm and thrive under pressure.
• Excellent management and leadership skills.

Salary

$88,000.00 - $104,000.00 per year