Hospitality Confidential is excited to present a rare Culinary Director opportunity with a well-established, growth-focused Japanese restaurant group operating across Northern California. This leadership role is ideal for a strategic, hands-on culinary professional. Multi-unit experience is a huge plus. Must have a passion for Japanese cuisine and operational excellence.

The Culinary Director will oversee and guide all culinary operations across the group’s restaurants, with a strong emphasis on traditional Japanese techniques and authenticity. Responsibilities include menu development, recipe testing and costing, vendor relations, purchasing, and team development. This leader will ensure that all kitchens execute dishes to spec while maintaining the highest standards in product quality, consistency, and presentation.

We're seeking a seasoned professional with experience opening new restaurants, managing multiple units, and sourcing top-tier ingredients while negotiating cost-effective pricing. This role requires weekly travel between Bay Area locations. The Culinary Director will collaborate closely with ownership and executive leadership to ensure operational excellence, profitability, and continued brand integrity.

If you're a culinary leader with vision, precision, and the ability to inspire and scale teams, we’d love to connect.

Key Responsibilities

Strategic Leadership

Develop and implement culinary strategies that reinforce the brand’s reputation as a premier destination for Japanese fine dining

Drive revenue growth, profitability, and opportunities for organizational expansion

Champion innovation through seasonal menu development and trend integration

Menu Planning & Recipe Development

Create new menu items rooted in traditional Japanese cooking and seasonality

Develop and cost recipes to align with target food costs

Train chef teams on execution and preparation to ensure consistency across all locations

Kitchen Operations Management

Oversee daily kitchen operations to ensure timely service and food quality

Maintain equipment and manage inventory for efficient workflows

Build kitchen schedules aligned with business volume and labor targets

Ensure compliance with local health, safety, and labor regulations

Staff Leadership & Development

Recruit, train, and supervise chefs and cooks across multiple units

Foster a collaborative culture through hands-on mentorship and growth opportunities

Provide ongoing training in Japanese cooking techniques

Quality Control & Food Safety

Maintain the highest standards of food quality, presentation, and safety

Enforce sanitation protocols and conduct regular kitchen inspections

Budgeting & Cost Management

Monitor food and labor costs to achieve financial goals

Control inventory, reduce waste, and ensure efficient purchasing practices

Supplier Relations & Procurement 

Build and maintain relationships with vendors for premium ingredient sourcing

Negotiate pricing and assess supplier reliability, quality, and value

Essential Skills & Qualifications

Culinary Expertise: Deep knowledge of Japanese cuisine (sushi, robata, ramen, tempura)

Leadership: Proven ability to lead chef teams across multiple kitchens with compassion and accountability

Organizational Strength: Strong planning and communication skills to manage multi-unit culinary operations

Creativity: Ability to craft innovative, authentic Japanese dishes that resonate with guests and drive profitability

Communication: Clear, collaborative communicator with strong interpersonal skills

Experience:

Minimum 5 years in Japanese fine dining, including at least 3 years as an Executive Chef

Demonstrated success in managing multiple restaurant kitchens

Availability: Willing and able to work nights, weekends, and holidays as needed

Travel: Weekly travel required between Bay Area restaurants and Southern California developments

Physical Requirements: Ability to stand for 8–10 hours and lift up to 25 lbs

Certifications: Valid California Food Handlers Certification

Technology: Proficient in Word, Excel, POS systems, scheduling, and accounts payable platforms

Compliance: Strong understanding of California Labor Standards and Regulations

Compensation & Benefits:

125K - $150K Base salary

Quarterly, performance-based bonus of up to 15% of base salary

Comprehensive health, dental, vision insurance coverage. 100% paid for employee, 50% paid for dependents

Mileage reimbursement

2 weeks PTO

Paid Sick Leave

CalSavers

Employee discounts and meal allowances

Cell phone reimbursement

Paid parking

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.