We’re seeking an experienced and dedicated Sous Chef to support our Executive Chef in overseeing all back-of-house operations. This role is ideal for someone with strong Japanese cuisine experience—especially sushi, robata, or washoku—who thrives in a high-volume, high-quality environment.
As Sous Chef, you will play a critical leadership role in training the culinary team, upholding kitchen standards, maintaining quality control, and ensuring flawless execution during service.
Key Responsibilities
Assist the Executive Chef with daily kitchen operations, prep management, and service execution
Lead, train, and mentor BOH staff to maintain high culinary and cleanliness standards
Oversee production for sushi, robata, hot kitchen, and prep teams as needed
Ensure consistency in flavor, presentation, portioning, and timing across all dishes
Manage inventory, ordering, and product rotation in partnership with the Executive Chef
Support hiring, onboarding, and ongoing staff development
Uphold all food safety, sanitation, and health compliance standards
Maintain strong communication between FOH and BOH teams
Help create a positive, collaborative, and disciplined kitchen culture
Assist with menu execution, specials, and seasonal adjustments
Serve as kitchen lead when the Executive Chef is off-site
Qualifications
3+ years of experience as a Sous Chef, Lead Line Cook, or equivalent role
Strong background in Japanese cuisine (sushi, robata, or modern Japanese highly preferred)
Ability to train, motivate, and lead a culinary team with professionalism
Excellent knife skills and understanding of Japanese culinary techniques
Strong organizational and communication skills
Ability to manage high-volume service while maintaining precision and quality
Experience with inventory management and kitchen operations
Flexible availability, including nights, weekends, and holidays
Must be able to stand for long periods and lift up to 50 lbs