Hand Headquarters

HAND Hospitality was founded in 2011, and since then, we’ve embraced the diversity within our group to bring unique perspectives from various Asian cultures into every project. This diversity forms the foundation for creating authentic, innovative dining experiences and helps us share our community with others.
The Japanese Division of HAND Hospitality includes concepts like Izakaya MEW, Yakitori Nonono, Okonomi YUJI Ramen, and HORI with more to come. We are seeking a Head Chef for our store who can bring self-driven talent and the right attitude to our hospitality team. We are excited to grab your hand and grow together.

1. Culinary Excellence & Menu Execution

• Japanese Techniques: Execute and oversee complex Japanese cuisine, including advanced knife skills, precise sashimi slicing, tempura frying, and grilling (yakitori).

• Broth & Seasoning Control: Maintain strict quality control over fundamental Japanese building blocks (dashi, sushi rice seasoning and house-made sauces).

• Seasonal Menu Development: Collaborate with ownership to design seasonal menus that highlight the freshest ingredients.

• Plating & Presentation: Maintain our signature style by ensuring every plate leaving the kitchen is visually stunning, showcasing authentic Japanese presentation.

2. Kitchen Leadership & Culture (The "HAND" Way)

• Team Building: Lead with patience, respect, and clear communication. HAND Hospitality fosters a deeply respectful workplace.

• Training & Mentorship: Personally train line cooks and prep cooks in Japanese culinary disciplines, helping them elevate their skills.

• Staffing & Schedules: Build schedules that set the team up for success during peak hours, ensuring we have the right coverage without burning anyone out.

3. Smart Business & Operations

• Vendor & Supply Chain Management: Work closely with specialized Japanese fish and dry-goods importers to get the best seasonal ingredients.

• Food Cost Control: Manage inventory, minimize food waste through creative ingredient cross-utilization, and negotiate pricing to hit food cost percentage goals.

• Health & Safety Compliance: Maintain a flawless, DOH-compliant kitchen. Keep prep lists, temperature logs, and cleaning schedules highly organized.

Detailed Requirements

• Experience: 5+ years in professional kitchens, with at least 2 years of proven experience as a Head Chef or Executive Sous Chef in high-volume dining.

• Japanese Cuisine Background: Deep, hands-on knowledge of Japanese culinary traditions (Washoku, Izakaya, or Kaiseki) is highly preferred.

• Financial Literacy: Comfort reading P&L statements, calculating food/labor costs, and managing a kitchen budget.

• Certifications: Active Food Protection Certificate (NYC DOHMH) or equivalent local food safety certification.

More detail about HAND Headquarters part of HAND Hospitality, please visit https://culinaryagents.com/entities/75034-HAND-Headquarters