Job Description

*RELOCATION ASSISTANCE AVAILABLE*

We’re looking for a Regional Culinary Manager and back-of-house pro who's experienced, ambitious, and passionate about food to oversee back-of-house operations for a new and growing multi-location sushi concept with ambitious expansion plans.

As the right-hand-person to the Executive Chef and kitchen process leader, this is a unique opportunity to work alongside an experienced team of investors and restaurateurs - positioning you for tremendous growth opportunities as the concept expands.

ABOUT THE COMPANY:

With a mission to bring fresh, responsibly sourced sushi to the Texas masses, each location will offer omakase-style sushi of the highest quality at an affordable price point - all in an atmosphere that feels of the moment, welcoming, and serves as the ultimate destination for sushi lovers and novices alike.

The first Austin, TX location opened with considerable success in October 2024, and the second Austin location will be opening this summer before expanding throughout Texas.

This is an immediate hire. Our ideal candidate is a cultural leader who can manage a great deal of autonomy with professionalism, drive, and positivity as we build and scale business operations.

MUST HAVES:

• 5+ years kitchen management experience

• Live in or be willing to relocate to Austin, TX (assistance available)

COMPENSATION/PERKS:

• $75,000-$90,000 annual base salary DOE

• Bonus and profit share opportunity

• Relocation assistance

• Medical / Dental / Vision coverage options

• Advancement opportunities within the restaurant group

• Paid Time Off

• Continuing education reimbursement

• Knife reimbursement program and knife sharpening opportunities

• Dining Discounts

RESPONSIBILITIES:

Business Operations

• Oversee all facets of back of the house operations, setting high standards of excellence and ensuring quality is maintained at every touchpoint of the employee and guest experience.

• Motivate, mentor and develop a ~20-person culinary team comprised of cooks.

• Manage the overall culinary standards in a high volume/high standard scratch kitchen.

• Assist and float through all stations.

• Design and implement replicable systems and SOPs to manage inventory, ordering, and cost control measures that maximize profitability while ensuring exceptional quality of products and supplies.

• Fully understand and comply with all federal, state, county, and municipal regulations pertaining to the restaurant, employees, and guests' health, safety, labor, and documentation requirements.

• Prioritize daily work schedules with the head chef, anticipating business activity and staffing levels as needed to control labor costs and efficiency.

• Provide regular reports to leadership and staff on relevant business operations to continuously improve processes and communications.

• Collaborate with company leadership to create SOPs for pre-opening and openings for new locations.

Leadership and Service

• Champion an incredible team culture that recognizes stellar work, values kindness, and mutual respect, and provides staff a framework for personal and professional growth.

• Recruit, train, and manage staff to deliver a best-in-industry guest experience.

• Collaborate with the General Manager to develop and execute a seamless experience from reservation inquiry to guest experience follow-up.

• Set and maintain high employee standards for service, appearance, attitude, hygiene, safety, and cost management.

• Coach and provide regular feedback - positive and constructive.

• In conjunction with General Manager, maintain timekeeping and payroll processing/submission in accordance with federal, state, local, and municipal regulations.

• Work with the leadership team to develop and maintain training manuals, safety programs, and performance management programs and conduct periodic employee evaluations to provide pathways for growth within the company.

• Stay on the pulse of the industry to continuously improve the overall guest experience.

REQUIREMENTS:

• Must live in or be willing to relocate to Austin.

• Minimum of 5+ years of high-volume kitchen management experience.

• Able to travel as required across locations.

• Demonstrated success motivating, mentoring, and leading teams to deliver exceptional guest service - multi-location management experience a plus.

• A passion for hospitality and great food, with an unwavering commitment to excellence in every aspect of the restaurant experience

• Current food safety management certification is mandatory. Assistance with training and certification can be provided if necessary.

• Exceptional interpersonal and communication skills - written and verbal.

• Self-motivated and takes great pride in cultivating healthy relationships with staff, leading by example, and continuously raising the bar in our industry.

• Born leader energy. Able to rally a team, instill trust, and motivate others to be their best.

• Dependable, and extremely punctual

BONUS: sushi expertise/experience

PHYSICAL REQUIREMENTS:

• Ability to perform the essential job functions consistently, safely, and successfully adhering to federal, state, and local standards.

• Must be able to lift, push, pull, and carry up to 50 pounds.

• Ability to stand and walk for prolonged periods of time.

• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment.

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