Corporate Executive Chef

About MM by Morimoto & Chef Masaharu Morimoto

Chef Masaharu Morimoto is an internationally acclaimed Iron Chef, restaurateur, and Michelin-starred master of Japanese cuisine. Known for blending traditional techniques with modern innovation, Chef Morimoto has created some of the most celebrated dining experiences worldwide.

MM by Morimoto represents his latest vision—a refined, high-end Japanese concept that showcases precision, artistry, and the finest ingredients. In addition to Chef Morimoto’ssignature approach to sushi, sake, and Japanese flavors, MM by Morimoto will debut an exciting new steak program, featuring world-class cuts prepared with expert technique. This new program will elevate the restaurant’s offerings, delivering an unparalleled dining experience.

Position Overview:

As the Executive Chef at MM by Morimoto, you will be at the helm of the restaurant's kitchen, overseeing all culinary operations to ensure every dish meets the high standards set by Chef Masaharu Morimoto. This role requires a dynamic leader who can inspire and manage a team of culinary professionals, maintain operational excellence, and deliver an exceptional dining experience to every guest.

Core Responsibilities:

• Lead and manage all culinary operations: You will oversee the preparation, cooking, and presentation of dishes, ensuring they meet the high standards set by Chef Morimoto. This includes developing and refining recipes, maintaining consistency in taste and presentation, and ensuring that all dishes are prepared to perfection.
• Monitor operational flow: Ensure compliance with health, safety, and sanitation regulations. Conduct regular inspections and audits to maintain top standards. You will be responsible for implementing and enforcing kitchen policies and procedures to ensure a safe and efficient working environment.
• Recruit, interview, and hire new culinary team members: Develop a rigorous recruitment process to attract top talent. Foster a positive and professional team culture through mentorship and training. You will be responsible for building a cohesive team that works well together and supports each other in achieving the restaurant's goals.
• Conduct pre-shift meetings: Communicate updates, goals, and expectations to the culinary team. Address any concerns and provide guidance to ensure smooth operations. These meetings are essential for keeping the team informed and motivated.
• Manage menu costing, inventory control, and labor productivity: Analyze and optimize menu pricing, monitor inventory levels, and manage labor to maximize efficiency and profitability. You will need to balance cost control with maintaining the quality and creativity of the menu.
• Oversee budgeting, forecasting, and cost control: Develop and manage the restaurant’s budget, forecast financial performance, and implement cost-saving measures without compromising quality. This includes tracking expenses, analyzing financial reports, and making data-driven decisions to improve profitability.
• Work closely with the front-of-house team: Collaborate with servers and other front-of-house staff to ensure a seamless and exceptional guest experience. Address any issues promptly and effectively. You will need to maintain open communication and a strong working relationship with the front-of-house team.
• Be flexible with scheduling: Adapt to varied shifts including nights, weekends, and holidays. Demonstrate commitment and reliability to meet the demands of the restaurant. Flexibility and dedication ensure the kitchen runs smoothly.
• Develop and implement new culinary strategies and techniques: Continuously innovate to enhance the menu and guest experience. Stay updated with culinary trends and integrate them into the restaurant’s offerings. You will be expected to bring creativity and innovation to the kitchen, keeping the menu fresh and exciting for guests

Qualifications

• Must have at least 5 years of culinary leadership experience as an Executive Chef in a high volume, upscale, full-service kitchen.
• Candidate must have proven exemplary culinary skills, knowledge on sushi and steak concepts preferred
• Serve Safe Certification Required.
• Must have strong financial acumen to be able to create and understand financial reports, menu costing, inventory control, and budgeting.
• Proven ability to lead, develop, and develop a talented culinary team.
• Must be able to work a flexible schedule to include nights, weekends, and holidays.

Benefits

• Performance-Based Bonus
• Health insurance
• Paid Time Off
• Dental Insurance
• Employee discount
• Vision Insurance