Kitchen Chef & Operations Manager

Job Description: Cooking and Preparation: Prepare and cook Japanese cuisine and develop recipes. Food Quality Management: Monitor and improve food quality. Sanitation Management: Maintain cleanliness and hygiene in the kitchen and warehouse. Inventory Management: Handle food procurement and inventory control. Menu Development: Construct and modify menus, select ingredients. Operational Efficiency: Optimize workflows for efficient kitchen operations. Problem Solving: Address and resolve unforeseen issues. Internal Communication: Enhance and coordinate internal communication. Qualifications: Degree in Culinary Arts or a related field. Relevant work experience (minimum of 2 years). Proficiency in English and PC skills (typing at a minimum of 40 WPM, Excel, PowerPoint). Food handling certification. Knowledge and experience in Japanese cuisine Job Type: Full-time Pay: $18.00 - $22.50 per hour Work Location: In person