Job Description

Position: Second Chef

Restaurant Nippon
155 East 52nd Street, New York, NY 10022

OUR RESTAURANT
Founded in 1963 by Nobuyoshi Kuraoka, Restaurant Nippon is celebrated as New York City's first authentic Japanese restaurant. Our mission has always been to share genuine Japanese cuisine with the vibrant dining scene of the city. Over the past six decades, we’ve pioneered dishes like Beef Negimayaki, introduced hand-cut soba to discerning patrons, and played a vital role in the importation of Torafugu puffer fish. Nippon has hosted numerous luminaries from various fields and continues to be highly regarded by numerous esteemed publications.

POSITION SUMMARY
As the Second Chef, you will play a crucial role in supervising the kitchen team and will assume responsibility for the kitchen in the Executive Chef's absence. Your responsibilities will include menu planning and development, cost control, and upholding the highest standards of quality and service with a strong emphasis on seasonal ingredients. You will also be involved in the hiring, training, and performance management of kitchen staff.

ESSENTIAL RESPONSIBILITIES

• Oversee kitchen opening, closing, and other duties as assigned by the Executive Chef.
• Prepare and produce a wide variety of high-quality dishes per guest orders, adhering closely to approved recipes and specifications.
• Collaborate with the Executive Chef to develop new dishes and maintain the recipe database.
• Maintain an in-depth knowledge of recipes, ingredients, allergens, and food presentation techniques.
• Ensure all products and prepared items are properly labeled, dated, initialed, covered, and rotated using FIFO (first in, first out) principles.
• Uphold standards, procedures, and sanitation requirements among kitchen staff.
• Assess the quality of raw or cooked food products to ensure compliance with our high standards.
• Instruct and mentor cooks and other kitchen staff in food preparation and presentation.
• Adhere to company policies, procedures, and guidelines at all times.
• Operate ethically to protect the company's assets and reputation.
• Perform other duties as needed to meet business requirements.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of 2 years of culinary management experience in a high-quality food and beverage establishment specializing in Japanese cuisine.
• A culinary degree and/or relevant certification is highly desirable.
• Experience in catering is a plus.
• Proficiency in the Japanese language is strongly preferred to facilitate communication and knowledge absorption in Japanese cuisine.
• Extensive knowledge of various Japanese culinary styles and mastery of all cooking stations, with the ability to train team members effectively.
• Strong multitasking abilities and quick decision-making skills in a fast-paced environment.
• Excellent leadership, communication, and interpersonal skills to foster a collaborative workplace.
• High standards for cleanliness and organization in both work and service areas.
• Customer-focused perspective coupled with a strong work ethic.
• Willingness to work flexible hours, including days, nights, weekends, and holidays as necessary.
• Passionate, entrepreneurial, and dedicated to success.

COMPENSATION
The salary range for this position is $65,000 - $80,000 per year. Compensation will depend on factors such as prior experience, job-related skills, and qualifications.

COMPENSATION DETAILS

• Salary: $65,000 - $80,000
• Benefits & Perks: Health and Dental Insurance, 401(k) matching, Paid Time Off, Potential Bonuses, Dining Discounts
• Visa sponsorship

PHYSICAL REQUIREMENTS

• Must be able to lift and carry up to 30 lbs; Ability to stand for prolonged periods of time and climbsteps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

Restaurant Nippon is an equal opportunity employer.

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