Job Description
Job Description Job Description A new Japanese restaurant opening in Austin, Texas, is seeking an Assistant Chef / Sous Chef to join its opening team.
The restaurant combines Kappo and Kaiseki dining in an intimate, chef's-counter setting, offering seasonal tasting menus and thoughtful hospitality inspired by the philosophy of Ichigo Ichie-treasuring each encounter.
Working alongside the Chef/Partner, you will support all aspects of kitchen operations, from preparation and cooking to plating, sanitation, and inventory management.
Location & Employment
Qualifications
Compensation Base hourly pay of $7.25-$10.00, plus a share of pooled service charges and gratuities.
The base rate will be determined by experience and qualifications.
Illustrative earnings: approximately $1,644 per week, or $85,500 annualized, before taxes. Example based on a $10.00 hourly rate and 40 hours per week:
These figures are projections based on 80% reservation occupancy and 16 guests per service day. They are not guaranteed weekly pay or a guaranteed annual salary. Actual distributions vary with sales, guest volume, hours worked, and allocation terms. The annual estimate assumes 52 weeks at the illustrated weekly earnings; pay during restaurant closures remains to be confirmed.
Benefits & Additional Information
Interview Process One or two video interviews, followed by an in-person interview and tasting. Hotel accommodation and a daily stipend will be provided for the in-person visit. Ingredients and tools purchased for the tasting may be reimbursed upon submission of receipts.
The restaurant combines Kappo and Kaiseki dining in an intimate, chef's-counter setting, offering seasonal tasting menus and thoughtful hospitality inspired by the philosophy of Ichigo Ichie-treasuring each encounter.
Working alongside the Chef/Partner, you will support all aspects of kitchen operations, from preparation and cooking to plating, sanitation, and inventory management.
Location & Employment
- Location: Austin, TX
- Employment type: Full-time
- Target opening: Late November-December 2026
- Start date: To be confirmed
- Reports to: Chef/Partner
- Prepare seafood, proteins, seasonal vegetables, dashi, and other menu components.
- Execute Japanese cooking techniques, plating, and tasting-menu service.
- Coordinate with the Chef to maintain course timing and presentation standards.
- Inspect deliveries and assist with inventory management and ordering.
- Handle dishwashing, cleaning, sanitation, and kitchen breakdown.
- Carefully maintain knives, kitchen tools, ceramics, and lacquerware.
- Educate service staff on ingredients, preparation methods, and allergens.
- Occasionally present dishes or answer brief guest questions at the counter.
Qualifications
- At least five years of professional culinary experience.
- Strong attention to cleanliness, precision, and ingredient quality.
- Ability to collaborate and adapt across kitchen responsibilities.
- A strong interest in Japanese cuisine and hospitality.
- Valid Food Handler / Food Protection Manager certification.
- Experience in Kaiseki, Kappo, sushi, or upscale Japanese cuisine.
- Proficiency in whole-fish butchery and seafood preparation.
- Experience in fine dining or omakase counter environments.
- Japanese language proficiency is preferred but not required.
- Approximately 40 hours per week, primarily Thursday through Sunday.
- Includes preparation, dinner service, and closing duties.
- An extended Friday shift is anticipated.
- Final shifts and break arrangements will be confirmed during the hiring process.
Compensation Base hourly pay of $7.25-$10.00, plus a share of pooled service charges and gratuities.
The base rate will be determined by experience and qualifications.
Illustrative earnings: approximately $1,644 per week, or $85,500 annualized, before taxes. Example based on a $10.00 hourly rate and 40 hours per week:
- Base pay: $400 per week
- Estimated pooled distributions: approximately $1,244 per week
- Estimated total: approximately $1,644 per week
These figures are projections based on 80% reservation occupancy and 16 guests per service day. They are not guaranteed weekly pay or a guaranteed annual salary. Actual distributions vary with sales, guest volume, hours worked, and allocation terms. The annual estimate assumes 52 weeks at the illustrated weekly earnings; pay during restaurant closures remains to be confirmed.
Benefits & Additional Information
- Daily staff meals
- Employee uniforms
- On-site parking
- Health insurance and retirement benefits are not currently offered.
- Paid time off and paid sick leave are not currently offered.
- No transportation reimbursement or knife/tool allowance
Interview Process One or two video interviews, followed by an in-person interview and tasting. Hotel accommodation and a daily stipend will be provided for the in-person visit. Ingredients and tools purchased for the tasting may be reimbursed upon submission of receipts.
