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Japanese Executive Chef Jobs (NOW HIRING)

Double Knot - Delray

Executive Sous Chef

Delray Beach, FL

$61K - $77K/yr

Double Knot Delray Double Knot Delray brings the spirit of a modern Japanese izakaya to the vibrant ... Summary / Objective The Executive Sous Chef serves as a senior culinary leader, responsible for ...

Sorrel River Ranch

Chef de Cuisine

West Palm Beach, FL · On-site

$64K - $88K/yr

Executive Chef Team: Culinary Leadership Division: Culinary Work Status: Full Time MAYABAY at BIBA SOCIAL MayaBay brings its international Thai-Japanese dining concept to BIBA in West Palm Beach ...

Rival

$80 - $100/hr

Prepare traditional Japanese sushi rice and various sushi dishes according to established ... the Executive Chef when quality is substandard. * Sterilize all utensils, instruments, and ...

Rival

Executive Chef | MILA Omakase

Miami Beach, FL · On-site

$80 - $100/hr

Prepare traditional Japanese sushi rice and various sushi dishes according to established ... the Executive Chef when quality is substandard. * Sterilize all utensils, instruments, and ...

Private Listing

Chef

New York, NY

$75K - $85K/yr

JUNIOR CHEF DE CUISINE / HEAD CHEF Nikkei Japanese-Peruvian Handroll Bar - New York City ... This is not a traditional Executive Chef position focused primarily on administration. We are ...

The Executive Branch

Sushi Chef

Washington, DC

$28.40 - $34.50/hr

Position Overview The Sushi Assistant Chef should have a passion for Japanese cuisine, excellent ... And any other tasks assigned by the Executive Chef or Sushi Chef. Qualifications & Experience

Kuza

Sushi Chef

Scottsdale, AZ · On-site

$65K - $75K/yr

Executive Chef Location: KUZA Scottsdale (Chauncey Ln) Pay Rate: $65K-75K+/year Job Summary The ... Maintain a mastery of recipes, techniques, ingredients, and Japanese-American flavor profiles.

Kōsen

Senior Sous Chef

Tampa, FL

$65K - $75K/yr

If you're passionate about Japanese cuisine, thrive in a high-performance kitchen, and enjoy mentoring and developing culinary talent, this is your opportunity to work alongside an Executive Chef in ...

Kōsen

Senior Sous Chef

Tampa, FL

$65K - $75K/yr

If you're passionate about Japanese cuisine, thrive in a high-performance kitchen, and enjoy mentoring and developing culinary talent, this is your opportunity to work alongside an Executive Chef in ...

The Restaurant Zone

Be Seen First

Chef De Cuisine - Edomae Omakase Fine Dining

Atlanta, GA · On-site

$65K - $85K/yr

This 15-seat, dinner-only concept delivers a seasonal tasting menu centered around precision, hospitality, and Japanese-inspired technique. The Chef de Cuisine will work closely with the Executive ...

Screaming Tuna

Sushi Chef

Milwaukee, WI · On-site

$20 - $22/hr

Under the guidance of Executive Chef Jason Morimoto, our team blends tradition and creativity to ... Minimum of 2 years of experience as a sushi chef or in Japanese cuisine (preferably in upscale ...

Screaming Tuna

Sushi Chef

Milwaukee, WI

$20 - $22/hr

Under the guidance of Executive Chef Jason Morimoto, our team blends tradition and creativity to ... Minimum of 2 years of experience as a sushi chef or in Japanese cuisine (preferably in upscale ...

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How much do japanese executive chef jobs pay per year?

As of Sep 9, 2026, the average yearly pay for japanese executive chef in the United States is $86,886.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,500.00 and $98,500.00 per year, depending on experience, location, and employer.

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Infographic showing various Japanese Executive Chef job openings in the United States as of August 2026, with employment types broken down into 1% Internship, 90% Full Time, 5% Part Time, and 4% Contract. Highlights an 84% Physical, 4% Hybrid, and 12% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

Executive Sous Chef

Delray Beach, FL

Double Knot - Delray
See more jobs at Double Knot - Delrayexternal

$61K - $77K/yr

Full-time

Posted 8 days ago

Job description

Double Knot Delray

Double Knot Delray brings the spirit of a modern Japanese izakaya to the vibrant energy of Delray Beach. Guests move between a dynamic upstairs cocktail lounge and an intimate downstairs sushi bar and robata grill, where precision, fire, and craft define the experience. As part of Schulson Collective’s expansion into Florida, Double Knot Delray has quickly become a destination for top culinary talent—an immersive, design‑forward environment where excellence, innovation, and hospitality converge.

 
Summary / Objective

The Executive Sous Chef serves as a senior culinary leader, responsible for directing daily kitchen operations, elevating execution, and upholding the culinary vision of Double Knot Delray. Working closely with the Executive Chef, this role ensures consistency, quality, and discipline across all stations while shaping kitchen culture and mentoring the team.

 
Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Leads, trains, develops, and evaluates kitchen staff with a focus on professionalism, accountability, and long‑term growth.

  • Partners with the Executive Chef to manage food and labor costs, ensuring operational excellence and financial performance.

  • Collaborates on menu development, tastings, seasonal changes, and trend‑driven innovation aligned with the Double Knot brand.

  • Builds and maintains strong vendor relationships to optimize product quality, pricing, and strategic opportunities.

  • Oversees daily production, prep systems, and service execution; supports line or expo positions as needed to maintain standards.

  • Creates and manages staff schedules, oversees reporting, and monitors time and attendance compliance.

  • Submits nightly operational reports, including service notes, sales, labor, liquor costs, and guest feedback.

  • Performs additional duties as assigned to support the success of the culinary team and restaurant.

 
Supervisory Responsibility

The Executive Sous Chef oversees all hourly BOH staff and plays a key role in hiring, training, performance management, and the ongoing development of the kitchen team.

 
Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The role requires standing or walking for more than four hours daily.

 
Required Education and Experience

  • Culinary degree preferred; equivalent professional experience may substitute for formal education.

  • 3+ years of kitchen management experience in a high‑volume, chef‑driven environment.

  • Demonstrated experience in menu creation, recipe development, and staff coaching/training.

  • Strong written and verbal communication skills with proven problem‑solving abilities.

  • Flexible availability, including nights, weekends, and holidays; must exemplify exceptional teamwork and leadership presence.

 
More detail about Double Knot - Delray part of Schulson Collective, please visit https://culinaryagents.com/entities/663514-Double-Knot---Delray