Industry: Food
Location: New York, NY
Salary: $120K
Visa Sponsor: Yes
Language: English: Business Level, Japanese: Conversation Level
Detail: Japanese Restaurant is seeking a Restaurant Operation Supervisor at NYC.
Organization Name: [Confidential]
FLSA Status: Exempt
Reports To: General Manager
Employee Type: Salary and Full-Time
Last Updated: September 2026
Core Management Policy
The Company is committed to pursuing four essential organizational strengths that define the Company’s
management philosophy and long-term success:
A. Transformative Capability – The ability to continuously evolve, innovate, and adapt our business model,
operations, and customer experience to meet changing market conditions.
B. Profit-Generating Capability – The discipline to build a strong financial foundation through efficient
operations, strategic decision-making, and sustainable growth management.
C. Team-Building Capability – The capability to develop strong teams, foster collaboration, elevate leaders, and
create a workplace where every employee can maximize their potential.
D. Vision-Pursuing Capability – The drive to pursue excellence, uphold our values, and work toward a higher
organizational purpose that guides decision-making and long-term strategy.
These four pillars serve as the foundation for all management decisions and operational activities across the Company.
Summary
The Executive Chef (EC) is responsible for culinary direction, menu development, recipe standardization, food quality,
kitchen operations, profitability, culinary innovation, and team development across the Company’s restaurants. The
EC develops menus based on the Company’s brand and customer needs, ensures consistent execution across locations,
develops culinary leaders, and continuously improves QSC and kitchen standards. The EC also builds scalable recipe,
cost, and workflow systems that support future growth and franchise readiness.
Segregation of Functions
I. Culinary Leadership & Menu Development
1. Collects and analyzes Voice of Customer and sales performance to guide menu strategy and improvement.
2. Develops Grand Menu, Seasonal Menu, Takeout/Catering/Event Menu, and New Concept Menus aligned with the
Company’s brand and customer preferences.
3. Designs menu items from concept to execution, including taste, portioning, plating, allergen considerations,
production flow, and serving speed.
4. Creates standardized recipes and SOPs that can be executed consistently by all kitchen staff across locations.
5. Ensures recipes include precise measurements, cooking times, costs, photos, equipment needs, dishware, and
plating instructions.
6. Conducts test kitchen sessions, evaluates results, and manages product launch timelines.
7. Optimizes menus by improving or removing low-performing items and introducing stronger alternatives.
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II. Cost Management & Profitability
1. Performs food cost analysis, gross profit forecasting, yield tests, and recipe costing.
2. Maintains recipe cost sheets and monitors ingredient price changes with purchasing and vendors.
3. Designs menus that balance the Company’s authenticity, quality, customer value, and profitability.
4. Evaluates Food Cost and profitability for Grand Menu, Seasonal Menu, Takeout/Catering/Event Menu, and other
external sales initiatives.
5. Uses sales, Food Cost, and operational results to drive PDCA and improve future menu and business initiatives.
III. Culinary Operations & QSC Standards
1. Oversees BOH operations across multiple stores to ensure consistent recipe execution, presentation, portioning,
serving speed, and kitchen workflow.
2. Ensures compliance with NYC DOHMH, HACCP, allergen control, food safety, and sanitation requirements.
3. Conducts regular menu and kitchen quality checks, including taste, temperature, plating, portioning, storage, prep
standards, and cooking accuracy.
4. Identifies gaps through QSC and operational reviews and implements corrective actions across stores.
5. Documents key findings and improvement actions through periodic improvement reports.
6. Works closely with the General Manager, Supervisors, and FOH leaders to maintain strong FOH/BOH collaboration.
IV. Training & Team Development
1. Conducts structured hands-on culinary training and on-site workshops for chefs, sous chefs, and kitchen staff.
2. Trains staff on new menu items, cooking techniques, quality standards, food safety, allergens, and operational
procedures.
3. Develops chefs and sous chefs who can independently maintain standards and train other team members.
4. Creates training materials, manuals, and development paths for culinary team members.
5. Supports structured onboarding and continuous skill development for BOH staff.
V. Franchise-Ready Recipe & Operational System Development
1. Creates scalable recipe systems, standardized cooking methods, prep guides, production sheets, and master recipe
controls.
2. Establishes scalable standards for equipment, portioning tools, kitchen workflow, and production.
3. Maintains recipe consistency across current locations and develops systems that can support future locations and
franchise partners.
4. Works with corporate leadership on culinary standards required for future growth and franchising.
VI. Executive Management Activities
1. Identifies culinary, food safety, operational, and financial risks and reports findings to the General Manager and senior
leadership.
2. Ensures culinary decisions reflect the Company’s brand philosophy, customer needs, and long-term strategy.
3. Maintains vendor and supplier relationships to support quality, availability, and cost control.
4. Represents the Company’s culinary brand in external events, tastings, and business initiatives as needed.
5. Upholds the Company’s professional image and protects confidential culinary and business information.
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Essential Job Requirements
I. Physical Requirements & Working Environment
1. Frequent standing, tasting, cooking, and walking in hot kitchen environments
2. Ability to lift up to 30 lbs
3. Exposure to kitchen equipment, heat, and moderate noise
4. Frequent sensory evaluation (taste, smell, visual inspection)
II. Minimum Qualifications Needed
1. Strong culinary expertise and menu development experience.
2. Ability to convert concepts into scalable recipes, SOPs, and operational standards.
3. Strong analytical skills for Food Cost, yield, profitability, and menu performance.
4. Excellent communication and leadership skills with FOH, BOH, and corporate stakeholders.
5. Knowledge of Japanese cuisine and culture required.
6. NYC Food Protection Certificate required.
7. Proficiency with Microsoft Excel, Word, and digital tools.
8. Ability to train, motivate, and develop culinary staff at all levels.
III. Education / Experience
1. Bachelor’s degree preferred; culinary degree advantageous.
2. Minimum 5 years of experience as Executive Chef, Head Chef, or R&D Chef.
3. Experience in multi-unit operations strongly preferred.
4. Experience in menu R&D, standardized recipe systems, or franchise-support culinary development is a plus.
