Description

Summary

OTOKO is a 12-seat Japanese restaurant located at south congress hotel in Austin, Texas. the multi-course omakase experience at OTOKO blends Tokyo-style sushi and Kyoto-style kaiseki into a unique tasting menu based on ingredient availability and seasonality.

WATERTRADE is the intimate Japanese-style cocktail bar, attached to OTOKO. it features an extensive list of specialty Japanese whiskies, sake + craft cocktails curated around ingredient seasonality. guests of WATERTRADE also have access to a limited izakaya-style menu featuring bar bites and specialty dishes from the OTOKO culinary team.

The Chef de Cuisine oversees all culinary operations of the restaurant, ensuring authentic preparations, artistic presentation, and quality of dishes. This leader manages menu innovations, staff training, ingredients sourcing, and operational standards while maintaining the highest levels of food safety and guest satisfaction.

Responsibilities:

• Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation.

• Visually inspect, supervise, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices

• Develop and implement creative menu items within the restaurant concept

• Create and implement new menus and individual food items.

• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work, and delivering recognition and reward.

• Recruit, interview, and train team members.

• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

Qualifications

The ideal candidate will possess the following:

• A total of 5-7 years cooking/culinary experience

• 2 years minimum experience in a supervisory role within a kitchen (hotel experience highly preferred)

• Excellent communication and time management skills, computer literacy, and the ability to liaise between team members and upper management.

• Previous experience in scheduling, production planning, recipe management, building order guides, procurement and managing inventory

• Open availability and the ability to work a flexible schedule