Position Overview

Stevenson Restaurant is seeking a highly skilled and creative Ramen Sous Chef to lead our ramen program. This role requires deep technical mastery of traditional Japanese ramen techniques, strong leadership in a fast-paced kitchen, and the ability to innovate while maintaining consistency and quality. The Ramen Chef will oversee all aspects of ramen production, from broth development to noodle execution.

Salary Range $73,600 - $110,400

Key Responsibilities

Broth development - Prepare and maintain high-quality broths (tonkotsu, shoyu, miso, and seasonal variations) with consistency and precision

Noodle execution - Manage noodle preparation, cooking timing, texture control, and portioning standards

Toppings management - Oversee production of chashu, ajitama eggs, oils, tare, vegetables, and specialty garnishes

Quality control - Ensure consistency in flavor, presentation, and portioning across all services.

Food safety compliance - Enforce sanitation, safety, and compliance with health department regulations.

Cross department collaboration - Work closely with the Executive Sushi Chef and management to support menu goals and guest satisfaction

The Ramen Chef at Stevenson Restaurant will play a key role in shaping our culinary identity. We are looking for someone who combines technical mastery, creativity, and leadership to deliver an exceptional ramen experience to our guests.

Qualifications

• 3-5 years of experience in Japanese cuisine, ramen shops, or noodle-focused kitchens.
• Proven expertise in broth development, tare creation, and noodle cooking techniques.
• Strong leadership and communication skills.
• Ability to thrive in a high-volume, fast-paced environment.
• Creativity in developing new ramen dishes and flavor profiles.
• Strong understanding of food cost, waste reduction, and kitchen efficiency.
• Excellent organizational and time-management skills.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 40 lbs.
• Comfortable working in hot, fast-paced kitchen environments.