• Direct daily back-of-house (BOH) kitchen operations to ensure efficient food preparation.
• Enforce strict food safety, sanitation protocols, and local health department compliance standards.
• Supervise, train, and schedule kitchen staff to optimize culinary production.
• Establish food presentation criteria and ensure consistent portion and quality controls.
• Prepare internal compliance documentation and lead on-site support for health inspections and corporate audits.
• 5+ years of professional experience in kitchen operations, culinary production, or BOH leadership.
• 3+ years of direct experience in staff supervision, kitchen training, and team development.
• Professional-level English communication skills to direct local kitchen personnel.
• Conversational to business-level Japanese proficiency to collaborate with corporate standards.
• ServSafe Manager Certification or equivalent state-mandated food safety certification required.