Head Chef
Scratch Restaurants Group, New York, NY, United States
Benefits:
401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Vision insurance
Great kitchens need great leaders.
That’s where you come in.
If you’re the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams — you’ll fit in here.
Not because you’re perfect, but because you’re committed to excellence and the people behind it.
THE WHY
Sushi by Scratch Restaurants believes great kitchens come from great leadership. When leaders are supported, their teams thrive — and that impact shows up in every guest’s experience.
We run organized kitchens. We care about standards. We communicate clearly. We show up for our teams, day in and day out.
Our culture is professional, focused, supportive — and fun!
We believe chefs are made through mentorship, guidance, repetition, and refinement. Everyone here is aligned toward the same goal: consistency, craft, leadership, and great hospitality.
The expectation is simple: be prepared, be respectful, and lead with pride.
THE ROLE: CHEF DE CUISINE
The CDC is the culinary heartbeat of the restaurant — responsible for standards, leadership, execution, communication, and the development of the team.
Leadership & Team Development
Lead by example with discipline, technique, professionalism, and organization
Train, mentor, and grow cooks and sous chefs
Maintain a culture of accountability, teamwork, and hospitality
Give clear, constructive feedback that builds both skill and confidence
Reinforce SBS values and daily expectations through action
Culinary Execution & Standards
Manage and execute all SBS recipes, systems, and service standards
Oversee sushi rice production, sauces, fish breakdown, storage, and rotation
Maintain consistency, precision, and flavor integrity
Ensure every bite reflects the SBS standard of intention and craft
Operations & Systems
Oversee prep lists, production timelines, and daily station readiness
Manage order guides, inventory, quality control, and cost awareness
Ensure food safety, sanitation, and DOH compliance
Run service with calm control, clarity, and strong communication
Collaborate with leadership on menu evolution and operational improvements
NON-NEGOTIABLES
6–8 years of professional kitchen experience
3+ years of kitchen management experience (Sous Chef, CDC, or equivalent)
Strong knowledge of Japanese cuisine and/or sushi fundamentals
Proven ability to train, mentor, and lead diverse teams
High personal and professional standards
Clean, organized, efficient operating style
Current ServSafe Manager (or ability to obtain before starting)
Strong attention to detail, consistency, and systems
Calm, solutions-focused presence during prep and service
Comfortable leading a high‑paced, detail‑intensive omakase environment
THE EXTRAS WE APPRECIATE
Michelin‑level or comparable high‑end experience
Experience running an omakase or sushi‑forward program
Guest‑facing comfort or desire to engage guests during service
Strong hospitality instinct and understanding of guest energy
Jedi‑level time management, communication, and organization
Natural inclination toward teaching and elevating cooks
Ability to balance high standards with empathy and clarity
Curiosity about technique, ingredients, and continuous improvement
Interest in contributing to creative development as the program evolves
COMPENSATION
$90,000–$110,000 per year , depending on experience and leadership depth.
BENEFITS & PERKS
401(k) + matching
Health, dental, and vision insurance
PTO after 60 days
Employee discounts
Wellness resources
Clear pathways for internal growth and advancement
If you want a kitchen that invests in your leadership, your craft, and your future — we’d love to meet you.
Compensación: $95,000.00 - $115,000.00 per year
#J-18808-Ljbffr
401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Vision insurance
Great kitchens need great leaders.
That’s where you come in.
If you’re the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams — you’ll fit in here.
Not because you’re perfect, but because you’re committed to excellence and the people behind it.
THE WHY
Sushi by Scratch Restaurants believes great kitchens come from great leadership. When leaders are supported, their teams thrive — and that impact shows up in every guest’s experience.
We run organized kitchens. We care about standards. We communicate clearly. We show up for our teams, day in and day out.
Our culture is professional, focused, supportive — and fun!
We believe chefs are made through mentorship, guidance, repetition, and refinement. Everyone here is aligned toward the same goal: consistency, craft, leadership, and great hospitality.
The expectation is simple: be prepared, be respectful, and lead with pride.
THE ROLE: CHEF DE CUISINE
The CDC is the culinary heartbeat of the restaurant — responsible for standards, leadership, execution, communication, and the development of the team.
Leadership & Team Development
Lead by example with discipline, technique, professionalism, and organization
Train, mentor, and grow cooks and sous chefs
Maintain a culture of accountability, teamwork, and hospitality
Give clear, constructive feedback that builds both skill and confidence
Reinforce SBS values and daily expectations through action
Culinary Execution & Standards
Manage and execute all SBS recipes, systems, and service standards
Oversee sushi rice production, sauces, fish breakdown, storage, and rotation
Maintain consistency, precision, and flavor integrity
Ensure every bite reflects the SBS standard of intention and craft
Operations & Systems
Oversee prep lists, production timelines, and daily station readiness
Manage order guides, inventory, quality control, and cost awareness
Ensure food safety, sanitation, and DOH compliance
Run service with calm control, clarity, and strong communication
Collaborate with leadership on menu evolution and operational improvements
NON-NEGOTIABLES
6–8 years of professional kitchen experience
3+ years of kitchen management experience (Sous Chef, CDC, or equivalent)
Strong knowledge of Japanese cuisine and/or sushi fundamentals
Proven ability to train, mentor, and lead diverse teams
High personal and professional standards
Clean, organized, efficient operating style
Current ServSafe Manager (or ability to obtain before starting)
Strong attention to detail, consistency, and systems
Calm, solutions-focused presence during prep and service
Comfortable leading a high‑paced, detail‑intensive omakase environment
THE EXTRAS WE APPRECIATE
Michelin‑level or comparable high‑end experience
Experience running an omakase or sushi‑forward program
Guest‑facing comfort or desire to engage guests during service
Strong hospitality instinct and understanding of guest energy
Jedi‑level time management, communication, and organization
Natural inclination toward teaching and elevating cooks
Ability to balance high standards with empathy and clarity
Curiosity about technique, ingredients, and continuous improvement
Interest in contributing to creative development as the program evolves
COMPENSATION
$90,000–$110,000 per year , depending on experience and leadership depth.
BENEFITS & PERKS
401(k) + matching
Health, dental, and vision insurance
PTO after 60 days
Employee discounts
Wellness resources
Clear pathways for internal growth and advancement
If you want a kitchen that invests in your leadership, your craft, and your future — we’d love to meet you.
Compensación: $95,000.00 - $115,000.00 per year
#J-18808-Ljbffr