Japanese Chef / Sous Chef / BOH team

We are hiring the entire back-of-house team for a brand new Japanese concept from In Tune Hospitality, opening Fall 2026. The restaurant will feature predominantly Japanese cuisine with contemporary fusion elements, including sushi, sashimi, nigiri, house rolls, and a variety of hot and cold offerings. The atmosphere will be "casual elegant"—a balanced mix of high and low—with high food expectations and a busy, energetic pace. New York experience is required.

About the Role

This is an opportunity to demonstrate talent and leadership, build and nurture a team, and collaborate with ownership to develop and refine the opening menu. You will play a key role in designing the menu, managing kitchen operations, and maintaining high standards in a fast-paced environment. Extensive experience with full/hot kitchen Japanese cuisine and sushi/sashimi is mandatory, as is experience with restaurant openings. This is a hands-on position—expect to work on the line, not just delegate.

We operate supportive, empowering hospitality environments. Bullies, elitism, arrogance, or kitchen snobbery will not be tolerated. The restaurant will be open 7 days a week, approximately 4 PM–12 AM.

Responsibilities

• Concept and menu development, including tastings with ownership and management
• Setting up a new kitchen and back-of-house for opening
• Building, training, and scheduling a team
• Costing and pricing the menu, including BOH payroll
• Efficient kitchen management, including ordering, budgeting, and cost analysis
• Inventory management and maintaining food health & safety standards
• Holding a valid Food Handler’s permit from the NYC Department of Health
• Maintaining high standards of cleanliness and order
• Curating event and specialty menus
• Collaborating with front-of-house to train and educate on the menu
• Working with ownership, PR, and press
• Adapting to tight spaces and seasonal menu changes
• Proficiency with restaurant management apps and modern technology

Requirements

• Extensive experience with full/hot kitchen Japanese cuisine and sushi/sashimi
• Experience with restaurant openings
• Recent high-demand kitchen experience
• Proficiency in managing, organizing, and ordering for a kitchen
• Strong leadership skills and the ability to run a tight, efficient kitchen
• Willingness to work hands-on and lead by example
• Competency in English (reading, writing, speaking); Spanish language skills are a plus
• Commitment to long-term growth with the company
• Open-mindedness and cooperation in menu development

Ideal Candidate

• Kind, fair, and firm leadership style
• Dependable and committed to the role
• Organized, reliable, and proactive
• Passionate about creativity and maintaining high standards

Pay

Executive Chef: $70,000–$140,000, depending on role, experience, and proficiency. Benefits and bonuses based on performance.