Assistant Chef​/Sous Chef - Upscale Japanese Restaurant

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:
  
  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 lacquer ware.
• Educate service staff on ingredients, preparation methods, and allergens.
• Occasionally present dishes or answer brief guest questions at the counter.

As part of a small team, you will contribute across kitchen functions, including dishwashing and cleaning.

• 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.

The restaurant serves guests Thursday through Sunday, with Tuesday and Wednesday designated for preparation.

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

Pooled service charges and gratuities are distributed among eligible staff based on hours worked and role weighting.

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.

Planned restaurant closures include Thanksgiving and the following Friday, Christmas Eve and Christmas Day, New Year’s Day, and a two-week summer break.

• 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

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.