Head chef

Nikkei Japanese-Peruvian Handroll Bar – New York City

Compensation: $75,000–$80,000 annually + performance bonus
Position: Full-Time
Concept: 31-seat Nikkei Handroll Bar

We are launching an intimate 31-seat handroll bar in New York City focused on the intersection of Japanese technique and Peruvian Nikkei flavors .

The concept will emphasize high-quality seafood, properly prepared sushi rice, handrolls made to order, creative Nikkei sauces and garnishes, and a fast-paced counter experience built around exceptional food and hospitality.

We are looking for a talented and ambitious Junior Chef de Cuisine / Head Chef who wants the opportunity to take ownership of a kitchen and grow with a new concept.

This is a hands-on culinary leadership position .

The Chef will work directly in daily preparation and service while taking responsibility for the organization, consistency, cleanliness, and performance of the kitchen.

This is not a traditional Executive Chef position focused primarily on administration. We are looking for someone who enjoys being behind the counter, working with the team and leading by example.

• Lead daily BOH operations and service
• Prepare and handle high-quality fish and seafood
• Maintain excellent sushi rice preparation and consistency
• Execute handrolls according to established recipes and standards
• Work with Japanese and Peruvian/Nikkei ingredients and techniques
• Participate in menu development and seasonal specials
• Maintain consistency in taste, presentation and portioning
• Manage ordering, receiving and inventory
• Monitor food cost, waste and product yields
• Maintain proper pars and prep levels
• Create efficient prep and production systems
• Train and develop BOH team members
• Build schedules while maintaining appropriate labor costs
• Maintain an exceptionally clean and organized kitchen
• Ensure full compliance with NYC Department of Health and food-safety requirements
• Maintain proper seafood storage, temperature controls and sanitation procedures
• Communicate closely with ownership and management
• Lead by example during preparation and service

We are looking for someone who is:

• Experienced with Japanese, sushi, handroll or Nikkei cuisine
• Comfortable working with and breaking down high-quality fish
• Knowledgeable about sushi rice and Japanese ingredients
• Interested in Peruvian flavors and Nikkei cuisine
• Organized, disciplined and detail-oriented
• Strong during high-volume service
• Able to control food cost and minimize waste
• Comfortable managing and training a small team
• Positive, professional and respectful
• Passionate about hospitality and the guest experience
• Hungry to learn, grow and eventually take on greater responsibility

Previous Head Chef or Executive Chef experience is not required . A strong Sous Chef, Junior CDC or experienced Sushi Chef ready for their first kitchen leadership opportunity could be an excellent fit.

Base Salary: $75,000–$80,000

Performance bonus opportunities may be offered based on:

• Food-cost performance
• BOH labor management
• Waste control
• Health Department and sanitation standards
• Product consistency
• Team development and retention
• Overall restaurant performance

This position offers the opportunity to help build a new concept from the beginning and grow alongside the brand as additional locations are developed.

We believe great restaurants are built on consistency, discipline, teamwork and exceptional hospitality .

Customer service is fundamental to everything we do. Every decision—from preparation and presentation to speed of service and communication between the kitchen and front of house—should ultimately contribute to giving our guests an outstanding experience.