• Schedules, directs, coordinates and supervises chef’s, cooks and other kitchen employees to ensure that the food preparation is economical, technically correct and within budgeted food and labor cost goals
• Prepares necessary data for applicable parts of the budget to include annual food, labor, supply cost and monitors actual financial results to take corrective action, as necessary, to ensure targets are met
• Control Kitchen labor cost including the cost of contractors’ service and analyze the variance in line with the budget.
• Ensures high standards of hygiene, cleanliness and safety are maintained throughout the operations at all times
• Evaluates food products to ensure company quality standards are consistently obtained
• Safeguards all food handlers work practices are implemented according to company’s HACCP Program.
• Implements measures to minimize food cost ($ and %), exercise portion control and works with Senior manager of Restaurants to establish menu pricing
• Work with Procurement to have contract with reliable and qualified vendors to control quality, cost and to secure material sources.
• Creates and develops menus for all food outlets
• Develops standard recipes and techniques for food preparation and presentation
• Cooks, or directly supervises the cooking of, skilled intensive items
• Coaches and teaches in preparation, cooking and efficiency of food menu items.
• Interacts with the food and beverage department to ensure that food production consistently meets, or exceeds, the expectations of the guest
• Responsible for maintaining safe, efficient and functional kitchen facilities, machine and tools in collaboration with Managers of Quality Control and Procurement, and Safety and Facilities.
• Promote the virtue of Japanese foods.
• Works in conjunction with the food and beverage team to assist and act on guest feedback form staff and guest to maintain a high level of service principles in accordance with established standards
• Interact with guests to get feedback from them to make assessment of guest satisfaction of food served or/and cooked by kitchen people.
• Identify danger to a guest, employee or facility and report to General Manager and, if necessary and appropriate take an immediate corrective action in collaboration with Manager of Safety and Facilities.
• Enhance and promote teamwork and the net-working with the other managers.

Other Job Functions

• Organization skills
• Team Building
• Leadership
• Strong Communication
• Creative Flare
• High Volume work
• Quality control
• Must be able to lift 40 lbs.
• Sitting
• Standing
• Lifting
• Walking
• Seeing
• Reaching
• Reading
• Able to smell and identify orders
• Able to work with hands

Working Conditions:

• Moderate Noise
• Restaurant environment

• Bachelor’s Degree (B.S. or B.A.) in Culinary Arts or Restaurant Management Schooling
• Fifteen years of work experience in a restaurant business
• Extensive food knowledge and creativity
• Leadership/management level experience required
• Detail knowledge of purchasing, ordering, receiving, food costing and inventory procedures
• Bi-lingual in Japanese preferred
• Understanding of Japanese Cuisine preferred
• ServSafe Certification

Other Qualifications:

• Hands on, time management and up to date cooking techniques.
• Able to multi-task with competing priorities and meet deadlines in a face pace environment.
• Able to work weekends and/or holidays as required.
• Able to communicate in English with supervisors, colleagues, and individuals inside and outside the company
• Able to work effectively and relate well with others.
• Able to do basic arithmetic which includes subtraction, addition, division, multiplication and counting of items. The employee must also be able to analyze and solve simple problems.
• Able to read and comprehend information written in English.
• General understanding of employment laws
• General understanding of Japanese culture
• Basic skills in official language
• Possession of knowledge and ability to use Microsoft Office software, Word and Excel
• Knowledge of Mitsukoshi’s food materials
• Food cooking and service skills
• Understanding of HACCP system

The chef is responsible for all culinary activities for the all restaurant operations. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage Food and Labor budget. Responsible for maintaining the highest professional food quality, standards and controls throughout the culinary operations.

Mitsukoshi USA provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Mitsukoshi USA is an Equal Opportunity Employer – M/F/Veteran/Disability/Sexual Orientation/Gender Identity