Castellucci Hospitality Group
Chef de Cuisine – Mujō
Mujō, an omakase-style modern edomae sushi restaurant, is seeking an experienced Chef de Cuisine to join our team. We are a one-star Michelin restaurant with 15 seats, open for dinner only.
In addition to nigiri sushi, we serve a curated menu of small plates in our tasting menu.
Due to the intimate nature of our restaurant, the chef must work in a particularly clean and organized manner and directly interact with guests at the counter. The Chef de Cuisine will manage the kitchen team, working closely with the Executive Chef to curate a seasonal menu with a focus on Japanese technique and ingredients. Previous Japanese cuisine experience is not necessary but a respect for Japanese cuisine and a desire to learn is required.
Qualifications & Responsibilities
Experience in fine dining restaurants and service;
Strong interpersonal skills and the ability to work effectively in an open kitchen and chef’s counter environment;
Ability to communicate, especially while multitasking and interacting with guests;
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote teamwork and maintain a positive and professional approach;
Ability to produce work in a timely manner, which is accurate, complete, and of high quality;
Ability to write reports, business correspondence, and procedure manuals;
Ability to calculate figures and amounts such as food cost, labor cost, proportions, percentages;
Actively practices food safety procedures;
Able to train and motivate team;
Organizational skills;
Effective time management.
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In addition to nigiri sushi, we serve a curated menu of small plates in our tasting menu.
Due to the intimate nature of our restaurant, the chef must work in a particularly clean and organized manner and directly interact with guests at the counter. The Chef de Cuisine will manage the kitchen team, working closely with the Executive Chef to curate a seasonal menu with a focus on Japanese technique and ingredients. Previous Japanese cuisine experience is not necessary but a respect for Japanese cuisine and a desire to learn is required.
Qualifications & Responsibilities
Experience in fine dining restaurants and service;
Strong interpersonal skills and the ability to work effectively in an open kitchen and chef’s counter environment;
Ability to communicate, especially while multitasking and interacting with guests;
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote teamwork and maintain a positive and professional approach;
Ability to produce work in a timely manner, which is accurate, complete, and of high quality;
Ability to write reports, business correspondence, and procedure manuals;
Ability to calculate figures and amounts such as food cost, labor cost, proportions, percentages;
Actively practices food safety procedures;
Able to train and motivate team;
Organizational skills;
Effective time management.
#J-18808-Ljbffr