HONO Opening Spring 2027 | Senior Culinary Opportunities

Senior Culinary Leader - HONŌ

We are seeking exceptional Senior Culinary Leaders to join the opening team at HONŌ. This is a rare opportunity to help build a concept from the ground up—leading both the creative and operational direction of a high-volume, luxury dining environment.

• Key Responsibilities:
• Help lead and oversee advanced dry-aging programs for meat, fish, and vegetables
• Execute developed comprehensive fermentation program(s), including koji and lactic fermentation
• Direct sourcing and preparation of premium Japanese beef, including Wagyu (A4, A5)
• Uphold authenticity in Japanese culinary techniques, presentation, and philosophy
• Translate elevated cuisine into a high-volume, high-consistency service model
• Partner with leadership on menu development, R&D, and seasonal offerings
• Train and mentor culinary teams in aging, fermentation, knife skills, and butchery
• Ensure compliance with food safety, DOH, and HACCP standards

Qualifications

• Michelin-star or equivalent fine-dining experience
• Expertise in dry aging and fermentation programs
• Deep knowledge of Japanese cuisine and culinary culture
• Experience in high-volume, premium dining environments
• Strong leadership, organizational, and team development skills
• Ideal Profile: Precision-driven with strong operational awareness, passionate about Japanese food culture and ingredient integrity, and a natural leader and mentor
• Systems-oriented, with the ability to scale excellence