******RESTAURANT OPENING******

Job Title : Sous Chef (Sushi/ kaiseki )
Location : 14 Elizabeth Street 
Reports To: Chef Isao Yamada- San 

Kooth Hospitality Group is seeking a Service Sushi/ kaiseki Chef to work alongside Chef  Isao  Yamada- San  to assist in preparing different types of sushi such as Sashimi. The Sous Service Chef will also prepare and present dishes and other similar menu creations to the exact specifications of the restaurant recipes and procedures, ensuring a unique and enjoyable dining experience, while supporting chefs in maintaining impeccable sanitation standards.

Requirements:

• Ability to perform a variety of fish fabrication techniques
• Ability to maintain the highest standards Food Safety and Sanitation practices with attention to detail

Skills, Abilities and Experience:

• 5+ years of work in a Sushi/ kaiseki  restaurant
• Knowledge of fish butchery and preparation
• Previous New York fine-dining restaurant experience is a plus but not mandatory

Key Responsibilities:

• NYC Food Protection Course Certification (preferred)
• Ensures the highest food quality appropriate to the market by assisting Chef Yamada in all areas of kitchen operations
• • Adheres to our standards of food quality, preparation, recipes, and presentation
  • Ensures proper staffing and adequate supplies for all stations
  • Supervises the proper set-up of each item on menus and insures their readiness
  • Oversees the seasonings, portions, and appearance of food service in the operations.
  • Works closely with Chef Yamada to ensure correct preparation and delivery times are kept and food quality is maintained
  • Assures proper safety, hygiene, and sanitation practices are followed.
  • Ensures cleaning check list are signed off on a daily basis.
  • Assists Head Chef in checking and ordering fresh products and dry storage items required by kitchen sections
  • Ensures readiness and makes priorities in case of last minute changes to reservations
  • Confers closely and regularly with the Head Chef.
  • Menu Development: Work closely with the culinary team to develop creative menus that reflect seasonal trends, member preferences, and the evolving nature of the omakase dining experience.

YAMADA   Is Kooth Hospitality's latest concept. The very same team behind Nakaji and Kono Restaurants. Chef Isao Yamada-San's menu draws on many sources of inspiration, from the city he loves to a family history rich with hospitality and a passion for food. His approach to dishes he has cooked for many years are classics reimagined; other's are fresh approaches to dishes he has cooked for many years; still others are new and innovations, highlighting the best of each season. YAMADA Is a kaiseki restaurant with a multi-sensory dining experience guided by the principles of seasonality (shun), harmony (chowa), and mindfulness (ikigai), Our cuisine blends tradition with innovation, rooted in Japanese fundamentals and presented in chef Yamada's distinctive, refreshing style.

The wine program is curated by Louis Andia and Chef Yamada-San, featuring a unique comprehensive wine list specifically designed to compliment Chef Yamada- San's Kaiseki menu. Featuring the best producers from Italy, France, and the U.S.A and around the globe. The restaurants design is a minimalistic style, channeling crisp, clean, modern and traditional sophistication.   

***Candidates with a deep passion for Japanese cuisine need only apply** 

More detail about Yamada part of Kooth Hospitality, please visit