Responsibilities and tasks:

• Staying current on developing trends in the restaurant industry
• Prepare all broths and meals as specified and directed from head office.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed
• Must demonstrate an advanced understanding of restaurant management, and public relations.
• Strong knowledge of restaurant industry operations, safety, and sanitation standards
• Strong communication skills with ability to motivate employees and obtain positive results
• Excellent problem-solving and decision-making skills, results-oriented, and customer-focused
• Establishes controls to minimize food and supply waste

Physical Demands:

• Lifting, carrying, and/or moving up to 40 pounds
• Pushing, pulling, bending, stooping, and upward reaching

Salary is commensurate with qualifications and experience.

Schedule: Weekdays, Holidays and weekend availability

Language: Japanese language skill is a plus but not required.