Due to expanding operational demand, we are currently seeking passionate, reliable, and skilled Chefs and Cooks to join our dedicated kitchen team.
Positions Available & Key Requirements
1. Chef / Sous Chef (Full-Time)
- Role: Lead and manage kitchen sections—including Sushi & Sashimi, Deep/Stir-Fry, and Roll stations—during high-volume service.
- Duties: Prepare, cook, and present authentic Japanese dishes from scratch using fresh ingredients. Ensure strict food safety standards, oversee stock prep, and manage kitchen workflow during service peak times.
- Requirements:
- Minimum 2 years of hands-on experience in Japanese cuisine required.
- Relevant trade qualifications (e.g., Cert IV in Commercial Cookery) or equivalent industry experience.
- Strong knowledge of authentic Japanese preparatory and cooking techniques.
2. Kitchen Cook (Full-Time / Part-Time)
- Role: Assist across various kitchen stations (frying, pan-cooking, and assembly) and support food preparation.
- Duties: Prepare fresh ingredients, cook menu items according to standard recipes, maintain hygiene standards, and assist chefs during peak periods.
- Requirements:
- Minimum 2 years of experience in Japanese cuisine / kitchen operations required.
- Solid knife skills, high attention to detail, and a strong work ethic.
General Requirements (All Applicants)
- Ability to work effectively in a high-volume, fast-paced team environment.
- Strong communication skills and commitment to food quality.
Pay: $79,000.00 – $85,000.00 per year
Work Location: In person
