Company description

At Nakato Japanese Restaurant, we’re not just offering a job—we’re inviting you to join a close-knit team where we truly value everyone and encourage a highly collaborative environment. As a family-owned business that has represented the cornerstone of Japanese culture and cuisine in Atlanta for the past 50+ years, we’re looking for a supremely talented chef to elevate the cuisine, setting the foundation for the next 50+ years.

Job description

We are seeking an experienced and passionate Executive Chef with a deep appreciation and understanding of Japanese cuisine, to lead our culinary team in delivering exceptional dining experiences.

The ideal candidate will possess a passion for Japanese culture and cuisine, creativity in recipe development and menu design, and strong leadership skills to ensure the highest quality of food service. This role requires a deep understanding of culinary techniques, food management, and the ability to create an exceptional dining experience for both in house dining and catering settings.

The Executive Chef should have a strong background in Japanese fine dining, with expertise in innovative and authentic food preparation, attention to detail, kitchen operations and team management. As the Executive Chef, you will be responsible for creating original menus that reflect our commitment to excellence, as well as overseeing all kitchen operations, ensuring high standards of food quality and safety. You will be responsible for leading the entire culinary team, directing day-to-day operations of all areas of the kitchen including production and prep, special events and purchasing and receiving.

Responsible For…

Kitchen Leadership: Oversee all aspects of daily kitchen operations to ensure a smooth, efficient workflow and the delivery of exceptional culinary experiences.

Menu Development: Create and update seasonal menus that showcases a modern approach to the best of Japanese traditions, while meeting high standards for quality, presentation, and creativity.

Ingredient Sourcing: Establish and maintain strong relationships with local purveyors to source fresh, high-quality ingredients, ensuring consistency in every dish.

Staff Management: Recruit, train, and mentor a diverse kitchen team; foster a collaborative, creative environment and provide continuous learning opportunities.

Quality Assurance: Monitor food quality and presentation across all stations, implementing regular quality checks and maintaining strict adherence to recipes and standards.

Cost Control: Manage kitchen budgets, control food and labor costs, and implement effective waste reduction strategies to maximize profitability.

Health & Safety Compliance: Enforce rigorous sanitation, food safety, and hygiene standards to ensure compliance with all local, state, and federal regulations.

Operational Efficiency: Optimize kitchen processes and production schedules to handle high-volume service without compromising on quality or speed.

Collaboration: Work closely with front-of-house management to ensure seamless communication and alignment between the kitchen and service teams.

Compensation

this position is: salaried, $75,000 - $100,000

Application instructions

Deadline

June 14, 2025