Chef / Manager (Profit-Sharing Position) - Japanese Restaurant

[San Mateo - Belmont]

We are seeking a Chef-Manager at a newly-acquired Japanese restaurant. You will be managing the existing kitchen staff (including a kitchen chef) and sushi bar staff (including a sushi chef) to 1. prepare sushi, rolls, ramen, and creative izakaya dishes; 2. develop recipes with the support of our Tokyo team; 3. oversee restaurant operations and guest service.

[新たな店舗における店長兼料理長の方を募集いたします。純利益に基づいてボーナスを分配する仕組みをとっています。日本語でお気軽くご連絡ください。]　

Before you proceed to read the detailed responsibilities and qualifications and apply, please kindly note the following:

1. Candidates must have a strong sense of ownership and professionalism - meaning as a Chef/Manager, you should have zero tolerance to sub-par food and service and should lead the team with exemplary work ethics and problem-solving skills.

2. Ideal candidates will receive, in addition to a strong base salary, a multi-tiered profit-sharing plan that matches the level of responsibility and ownership. As you lead the team to exceed preset profit levels, you will earn increasing percentages of the profits, making this an extremely competitive compensation system compared to other salaried chef or manager positions.

3. Because this is a high-autonomy, high-responsibility position with owner-level compensation, ideal candidates must be eager to explore, learn, and apply critical-thinking from business operation perspectives. This position is not suitable for candidates who prefer to only remain in their comfort zone (as excellent cooks or chefs).

- Responsibilities -

A. General Management

1. Select and communicate with suppliers, accountants, external consultants, and other vendors

2. Work closely with staff and Tokyo team

B. P&L Management

1. Management and optimization of food costs

2. Set and analyze sales targets

3. Shift adjustment and staffing optimization

4. Create and execute marketing strategies

C. Menu Management

1. Update and improve existing menus

2. Develop seasonal menus, select ingredients, create prototypes, and set prices

D. Kitchen Management

1. Develop and manage suppliers

2. Inventory management

3. Plan and implement cost reduction measures

4. Hygiene and safety management

E. Labor Management

1. Oversee on-site operations

2. Recruit and train new staff members

3. Manage shift schedules

- Qualifications -

1. Authorized to work in the United States

2. Be willing to travel to Japan occasionally for training, idea-exchange and menu development

3. Experience in preparing sushi and American-style sushi rolls

4. At least one year of experience as a head chef, sous chef, executive chef, kitchen manager with multiple staff members

5. Experience in store management

6. Be passionate about and able to develop new dishes (incorporating seasonal ingredients and trends)

7. Strong sense of responsibility and ownership to lead the team and become a key player in store growth

8. English proficiency - able to communicate with customers and vendors

- About Us -

We are a small restaurant group based in the SF Bay Area and Tokyo, operating various artisan ramen restaurants and izakaya.

Our vision is to demystify Japanese food in the US and become the bridge for Japanese cuisine innovators in the two countries.

We believe the key to achieving employee empowerment lies in granting decision-making power and providing fair compensation through substantial profit-sharing.