Benefits: - Dental insurance
- Health insurance
- Paid time off
- Wellness resources
THE ROLE: CHEF DE CUISINEThe CDC is the culinary heartbeat of the restaurant - responsible for standards, leadership, execution, communication, and the development of the team.
Leadership & Team Development- Lead by example with discipline, technique, professionalism, and organization
- Train, mentor, and grow cooks and sous chefs
- Maintain a culture of accountability, teamwork, and hospitality
- Give clear, constructive feedback that builds both skill and confidence
- Reinforce SBS values and daily expectations through action
Culinary Execution & Standards- Manage and execute all SBS recipes, systems, and service standards
- Oversee sushi rice production, sauces, fish breakdown, storage, and rotation
- Maintain consistency, precision, and flavor integrity
- Ensure every bite reflects the SBS standard of intention and craft
Operations & Systems- Oversee prep lists, production timelines, and daily station readiness
- Manage order guides, inventory, quality control, and cost awareness
- Ensure food safety, sanitation, and DOH compliance
- Run service with calm control, clarity, and strong communication
- Collaborate with leadership on menu evolution and operational improvements
NON-NEGOTIABLES- 6-8 years of professional kitchen experience
- 3+ years of kitchen management experience (Sous Chef, CDC, or equivalent)
- Strong knowledge of Japanese cuisine and/or sushi fundamentals
- Proven ability to train, mentor, and lead diverse teams
- High personal and professional standards
- Clean, organized, efficient operating style
- Current ServSafe Manager (or ability to obtain before starting)
- Strong attention to detail, consistency, and systems
- Calm, solutions-focused presence during prep and service
- Comfortable leading a high-paced, detail-intensive omakase environment
THE EXTRAS WE APPRECIATE- Michelin-level or comparable high-end experience
- Experience running an omakase or sushi-forward program
- Guest-facing comfort or desire to engage guests during service
- Strong hospitality instinct and understanding of guest energy
- Jedi-level time management, communication, and organization
- Natural inclination toward teaching and elevating cooks
- Ability to balance high standards with empathy and clarity
- Curiosity about technique, ingredients, and continuous improvement
- Interest in contributing to creative development as the program evolves
COMPENSATION$95,000-$115,000 per year, depending on experience and leadership depth.
BENEFITS & PERKS- 401(k) + matching
- Health, dental, and vision insurance
- PTO after 60 days
- Employee discounts
- Wellness resources
- Clear pathways for internal growth and advancement
Compensation: $95,000.00 - $110,000.00 per year
