Job Location: Honolulu	Compensation: $3,500-$5,000/month + Over Time
Employment Type: Direct Hire - Full Time	Work Schedule: 5 days/week, 10am-9:30pm (Fri & Sat 10am-10:30pm)

Responsibilities:

• Prepare and cook authentic Japanese dishes, including sushi, tempura, shabu shabu, and more.
• Oversee kitchen operations, including food preparation, cooking, and plating.
• Ensure food quality, presentation, and consistency meet the restaurant's standards.
• Manage inventory, order supplies, and maintain ingredient freshness.
• Train and supervise kitchen staff, ensuring compliance with food safety regulations.
• Develop new recipes and seasonal menus to enhance the dining experience.
• Collaborate with front-of-house staff to ensure smooth service during peak hours.
• Maintain a clean, organized, and efficient kitchen environment.

Qualifications:

• Proven experience as a Kitchen Chef or in a similar role in a restaurant.
• Expertise in Japanese cuisine, including sushi, sashimi, and traditional cooking techniques.
• Strong communication skills.
• Knowledge of food safety regulations and kitchen management best practices.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Creativity and passion for food, with a desire to innovate and introduce new dishes.
• Flexibility to work evenings, weekends, and holidays as needed.

Preferred:

• Culinary degree or certification.
• Sushi Chef experience a plus.
• Bilingual in English and Japanese a plus, but not required.