[Izakaya Wasa] Chef de Cuisine

■ About Izakaya Wasa

Izakaya Wasa is a Japanese restaurant committed to quality ingredients, consistent execution, teamwork, and genuine hospitality. Our kitchen is a small, hands-on operation where collaboration, attention to detail, and strong leadership are essential. As we continue to grow, we are seeking an experienced culinary leader to oversee kitchen operations and grow with the company.

■ Job Summary

The Chef de Cuisine leads all back-of-house operations at Izakaya Wasa, ensuring consistent food quality, operational excellence, financial performance, and team development. This hands-on leadership role oversees daily kitchen operations, staffing, training, inventory management, cost control, and reporting. Working closely with restaurant leadership, the Chef de Cuisine sets culinary standards, builds a strong BOH culture, and drives kitchen performance and profitability, including P&L accountability.

■ Duties

(1) Kitchen Operations & Culinary Standards

• Lead daily BOH operations and collaborate with FOH leadership to ensure smooth service and an excellent guest experience.
• Maintain food quality, consistency, and standardized recipes/yields/portion controls.
• Implement systems, SOPs, and prep standards to improve efficiency and consistency
• Support menu rollouts, new store openings, and ongoing culinary training.

(2) People Leadership & Team Development

• Hire, train, coach, and develop BOH team members and kitchen leaders.
• Manage staffing, scheduling, and team performance to hit productivity targets.

(3) Financial Performance & Inventory Management

• Manage food cost, inventory, ordering, waste, and vendor relationships.
• Monitor KPIs and implement strategies to achieve operational and financial targets.

(4) Food Safety & Facility Management

• Ensure compliance with food safety, sanitation, health regulations, and company standards.
• Maintain kitchen organization, oversee equipment maintenance, and ensure readiness for inspections and audits.

■ Experience

• 5+ years of experience in a senior kitchen leadership role, such as Head Chef, Chef de Cuisine, Executive Chef, or Kitchen Manager.
• Strong working knowledge of Japanese cuisine, including fish fabrication, seafood handling, sushi preparation, and Japanese cooking techniques.
• Demonstrated ability to manage food cost, labor, inventory, ordering, and kitchen productivity.
• Proven track record of hiring, training, coaching, and developing kitchen teams.
• Strong organizational, problem-solving, and communication skills, with the ability to lead effectively in a fast-paced restaurant environment.

■ Compensation & Benefits

• Salary: $80,000 – $100,000
• Performance-based bonus potential
• Growth opportunity with a scaling brand
• Health/Dental/Vision Insurance (Employer pays 100%)
• 401(k) with company matching (eligible after 1 year)
• Paid Vacation
• Paid Sick Leave
• Employee Discount

■ Work Location: 1510 Brea Mall, Brea, CA 92821

• This is an on-site position requiring hands-on leadership of daily kitchen operations. Availability to work evenings, weekends, and holidays is required based on business needs.