Chef

Chef – $70K | Japanese / Modern Cuisine | Reopening Restaurant

Location: San Francisco, CA
Employment Type: Full-Time

Chef – $70,000/year
Chef Assistant – Starting at $55,000/year, depending on experience and qualifications

 

＜ABOUT THE POSITION＞

We are preparing to reopen our restaurant in San Francisco and are looking for motivated culinary professionals to join our kitchen team as a Chef or Chef Assistant.
Japanese cuisine experience is preferred, but not required. We welcome chefs from fine dining, modern, contemporary, and fusion backgrounds who are interested in expanding their culinary skills while working with both traditional Japanese techniques and modern approaches.

Our restaurant previously received Michelin recognition for three consecutive years. As we begin this new chapter, we are building a team that values quality, craftsmanship, creativity, teamwork, and professional growth.

This is an opportunity to develop a broad range of culinary skills—from traditional Japanese cuisine and classic preparation methods to modern techniques and contemporary/fusion-style approaches.

Prior Japanese cuisine experience is welcome, but not required. Candidates with at least 1 year of professional restaurant or commercial kitchen experience are encouraged to apply.

 

＜RESPONSIBILITIES＞

• Prepare and cook menu items according to established recipes, quality standards, and presentation guidelines
• Perform mise en place, food preparation, cooking, plating, and service
• Maintain consistency in food quality, portioning, and presentation
• Properly handle, label, store, and rotate food and ingredients
• Maintain a clean, organized, and safe workstation
• Follow food safety, sanitation, and workplace safety procedures
• Assist with receiving, organizing, and storing ingredients and supplies
• Support inventory control and food-waste reduction
• Assist with opening and closing kitchen duties
• Communicate and work effectively with chefs, management, and other team members

Chef-level candidates may also be responsible for:

• Leading and coordinating kitchen operations during preparation and service
• Maintaining food quality and presentation standards
• Training and supporting kitchen team members
• Assisting with menu and recipe development
• Managing portion control, food waste, ordering, and inventory
• Supporting efficient day-to-day kitchen operations

 

＜QUALIFICATIONS＞

Required:

• Minimum 1 year of professional restaurant or commercial kitchen experience
• Strong interest in culinary development and willingness to learn
• Ability to work effectively in a fast-paced, team-oriented environment
• Ability to follow recipes, preparation standards, and food safety procedures
• Reliable attendance and punctuality
• Ability to work a flexible, shift-based schedule, including evenings, weekends, and holidays as needed

Preferred, but not required:

• Experience with Japanese cuisine
• Fine-dining or upscale restaurant experience
• Experience with traditional, modern, contemporary, or fusion cuisine
• Previous lead cook, sous chef, chef, or kitchen leadership experience

 

＜WHAT YOU CAN LEARN & DEVELOP＞

• Traditional Japanese cooking and preparation techniques
• Modern and contemporary culinary techniques
• Fusion-style approaches incorporating Japanese ingredients and methods
• Professional plating and presentation
• High-level food preparation and quality standards
• Kitchen organization and service execution
• Exposure to the culinary standards and experience developed during the restaurant's previous three consecutive years of Michelin recognition

 

＜PHYSICAL REQUIREMENTS＞

This is an active position in a commercial kitchen. Essential job functions may include:

• Standing and walking for extended periods
• Frequent bending, reaching, carrying, pushing, and pulling
• Performing repetitive food preparation and kitchen tasks
• Working around hot equipment, cold storage, wet surfaces, and other typical commercial kitchen conditions
• Lifting and carrying food, supplies, equipment, and deliveries weighing up to approximately 50 lbs

Applicants must be able to perform the essential functions of the position, with or without reasonable accommodation.

 

＜SCHEDULE＞

Full-time, shift-based schedule. Daytime, evening, weekend, and holiday availability may be required based on restaurant operations.

Compensation and working conditions will be administered in accordance with applicable California and local employment laws.

 

＜COMPENSATION＞

Chef – $70,000/year

Chef Assistant – Starting at $55,000/year, depending on experience and qualifications

Actual compensation will be based on the position offered, relevant experience, skills, qualifications, and other legitimate job-related factors.

 

＜FOOD SAFETY＞

Employees must comply with applicable food safety and sanitation requirements and obtain and maintain any food-handler or other food-safety certification required for their position.

 

＜EQUAL EMPLOYMENT OPPORTUNITY＞

We are an equal opportunity employer and consider qualified applicants without regard to any characteristic protected by applicable federal, California, or local law.

Reasonable accommodations are available to qualified applicants and employees as required by applicable law.

 

＜HOW TO APPLY＞

Please submit your resume along with a brief summary of your professional kitchen experience.

Please indicate whether you are applying for the Chef ($70,000/year) or Chef Assistant (starting at $55,000/year) position.

We welcome culinary professionals from a variety of backgrounds who are excited to learn, grow, and help build the next chapter of our restaurant.

More detail about Hashiri+M, please visit https://culinaryagents.com/entities/1167361-Hashiri%252BM