Job Description

We are an intimate counter dining experience rooted in the traditions of Japanese and French cuisine. Our kitchen is a place where precision, craftsmanship, and creativity converge — where every dish is thoughtfully composed and every guest interaction is intentional. We are a small, dedicated team that holds ourselves to an exceptionally high standard, and we are looking for an Executive Sous Chef who shares that commitment.The Role

Reporting directly to the Executive Chef, the Executive Sous Chef is a cornerstone of our kitchen operation. In an intimate counter experience, this role demands both technical excellence and a calm, composed presence. As a guest-facing position, you will be an active part of the dining experience during service — engaging with guests, representing the culinary team, and contributing to the overall hospitality of the restaurant. You will also play a hands-on role in daily production, menu development, and team leadership — helping to shape and elevate our culinary program.

• Execute and oversee daily mise en place and service at a high level of precision
• Assist in the development and refinement of a Japanese-French tasting menu
• Maintain the highest standards of food quality, consistency, and presentation
• Lead, mentor, and develop a small, focused kitchen team — providing ongoing coaching, feedback, and guidance to support individual growth and overall team performance
• Serve as a guest-facing presence during service, engaging with guests at the counter in a professional, warm, and knowledgeable manner
• Collaborate closely with front of house to ensure seamless communication and a cohesive guest experience from counter to kitchen
• Manage kitchen operations in the absence of the Executive Chef
• Oversee all ordering and purchasing for the restaurant, including sourcing and managing relationships with purveyors and vendors
• Monitor and manage inventory levels to ensure product freshness, minimize waste, and control food costs
• Ensure the timely delivery of all food and supplies needed for daily operations
• Support recipe writing, costing, and seasonal menu planning
• Uphold all health, safety, and sanitation standards (HACCP)
• Foster a culture of discipline, creativity, and mutual respect

• 4+ years of experience in fine dining
• Experience with Japanese cuisine, French technique, or both strongly preferred
• 2+ years in a leadership or management role
• Comfortable and confident engaging with guests in a fine dining counter setting

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