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YEAR

Our menu is centered on Yakitori grilled over Japanese binchotan, dry-aged fish for sushi / sashimi / nigiri, and a focused selection of hot and cold plates executed with precision. We are hiring Sous Chefs to support our Executive Chef and leadership team in opening and running a high end, detail-driven Japanese kitchen.

<p><b>Pay:</b> $70,000.00 - $75,000.00 per year<br/></p><div><div><div><div><p><b>Location:</b><br/></p><div>5232 Bridge Street, Tampa 33611<br/></div><b>Schedule:</b><div>Dinner service (approx. 4:00 PM 11:00 PM). Closed Mondays.<br/></div><p><br/></p><p>We are hiring <b>Sous Chefs</b> to support our Executive Chef and leadership team in opening and running a high end, detail-driven Japanese kitchen. This role is hands-on: you will be on the line, coaching the team, protecting quality, and helping build systems that scale.<br/></p><p><b>Minimum requirement:</b><b>2+ years of Sous Chef experience</b> (or equivalent leadership role) in a high-demand kitchen.<br/></p><p>Key Responsibilities<br/></p><ul><li>Support Executive Chef with daily kitchen operations, prep execution, and service leadership<br/></li><li>Maintain high standards in product quality, consistency, timing, and plating/presentation<br/></li><li>Supervise and coordinate BOH staff during shifts; lead by example on the line<br/></li><li>Help implement and maintain systems for: Station setup, prep lists, pars, and line checks<br/></li><li>Inventory management, ordering, receiving, and waste control<br/></li><li>Cleanliness, organization, and food safety (DOH compliance)<br/></li><li>Train, mentor, and develop cooks (technique, speed, discipline, standards)<br/></li><li>Assist with menu execution, tastings, specials, and seasonal updates<br/></li><li>Collaborate with FOH to ensure smooth service flow and accurate menu knowledge<br/></li><li>Support opening execution: kitchen setup, recipes, prep standards, labeling, SOPs<br/></li></ul><p>What We re Looking For<br/></p><ul><li><b>2+ years</b> experience as a Sous Chef in a busy, quality-focused kitchen<br/></li><li><b>Japanese cuisine foundation strongly preferred</b> (sushi/sashimi/nigiri experience a plus)<br/></li><li>Experience with high-end execution and attention to detail (knife work, proteins, rice, sauces, timing)<br/></li><li>Comfortable supporting a menu that includes:<br/></li><li>Yakitori / binchotan grilling<br/></li><li>Dry-aged fish handling<br/></li><li>Sushi, sashimi, nigiri, and refined hot & cold plates<br/></li><li>Strong leadership: calm under pressure, communicates clearly, holds standards without drama<br/></li><li>Organized, reliable, and proactive. Sees problems early and fixes them<br/></li><li>Tech-friendly with modern restaurant tools (inventory, ordering, scheduling, checklists)<br/></li><li>Must speak/read/write English competently (additional languages a plus)<br/></li></ul><p>Culture Fit<br/></p><p>We run a supportive, professional kitchen. We do not tolerate bullying, arrogance, elitism, or disrespect. We want leaders who build people up while running a tight operation.<br/></p><p>Compensation & Benefits<br/></p><p><b>Pay:</b><br/></p><div>Competitive, based on experience (discussed during interview)<br/></div><div>Benefits may include:<br/></div><p><br/></p><ul><li>Health insurance<br/></li><li>Performance bonus<br/></li><li>Paid time off<br/></li><li>Staff meals<br/></li><li>Referral program<br/></li><li>Growth opportunity with a brand built for future expansion<br/></li></ul></div><p>Job Type: Full-time<br/></p></div><div><p>Benefits:<br/></p><p><br/></p><ul><li>Health insurance<br/></li><li>Referral program<br/></li></ul><p><br/></p></div><div><p>Experience:<br/></p><p><br/></p><ul><li>Sous Chef: 2 years (Required)<br/></li><li>Japanese cuisine: 2 years (Preferred)<br/></li></ul></div></div></div><div>About Rio Izakaya<br/></div><div><br/></div><div>Rio Izakaya is a brand new, high-end Japanese casual elegant restaurant preparing to open in Tampa. Our menu is centered on Yakitori grilled over Japanese binchotan, dry-aged fish for sushi / sashimi / nigiri, and a focused selection of hot and cold plates executed with precision.<br/></div><div><br/></div><div>We are building a kitchen culture that is organized, disciplined, and kind no ego, no bullying, no kitchen snobbery. We re looking for professionals who take pride in craft, team development, and consistency.<br/></div><div><br/></div><div><div><div><p>Work Location: In person<br/></p></div></div></div><div><br/></div>

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Sous Chef for high end Japanese restaurant, Rio Izakaya, Westshore, Tampa Rio Izakaya

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