Job Description

We are hiring the entire BOH team to head up a brand new Japanese concept from In Tune Hospitality, set to open Fall 2026. Imminent Hires include: Sous Chef, Sushi Chefs, Line Cooks & Prep team. 

The new concept will be predominantly Japanese, with some contemporary fusion elements, and have sushi / sashimi / nigiri & house rolls as well as an array of hot & cold offerings. 

Food expectations will be high, and this will be a busy venue, so New York experience is required.

MUST HAVE EXTENSIVE EXPERIENCE WITH JAPANESE CUISINE AND SUSHI / SASHIMI.

We are looking for a team that is excited to demonstrate their talent, expand their skills, build and nurture others, work closely with ownership and the Executive Chef to orchestrate the opening menu, and maintain SOPs and kitchen standards in an environment of efficiency and respect.

Anyone without Japanese culinary experience need not apply.

The restaurant expects to be open 7 days a week, from 4pm-12am +/-.

The ideal candidate has strong sushi fundamentals, excellent knife skills, and the ability to execute consistently in a high-volume, quality-driven restaurant.

Experience & Qualifications

*3–5 years of professional sushi experience required

*Strong knowledge of Japanese fish and seasonal seafood

*Familiar with Japanese-imported seafood and Toyosu Market products preferred

*Strong knowledge of fish identification, quality, seasonality, storage, and proper handling

*Proficient in preparing nigiri, sashimi, traditional rolls, and specialty rolls

*Strong knife skills and proper fish slicing techniques for both nigiri and sashimi

*Experience with whole-fish breakdown and fabrication preferred

*Knowledge of proper sushi rice preparation, seasoning, holding, and service

*Understanding of traditional Japanese sushi techniques and ingredients

*Ability to recognize and maintain appropriate standards for raw fish quality and freshness

*Experience working in a high-volume, upscale sushi or Japanese restaurant preferred

*Strong understanding of food safety and proper handling of raw seafood

*Maintain clean, organized, and properly stocked sushi stations

*Follow recipes, portion standards, plating specifications, and restaurant procedures

*Maintain consistency in presentation and product quality

Ideal Candidate

*Must be dependable and able to commit to the position

*Must be open-minded, cooperative, and willing to work as part of a team on menu changes and requirements

*Must be organized, reliable, and professional

*Strong attention to detail and consistency

*Able to work efficiently in a high-volume environment

*Takes pride in cleanliness, organization, and proper station setup

*Willing to learn, take direction, and adapt to restaurant standards

*Looking to stay and grow with the company long term

Line Cook – Koakuma

Koakuma is seeking experienced and dependable Line Cooks to join our opening culinary team. We are looking for someone who can work efficiently in a fast-paced, high-standard kitchen while maintaining consistency, cleanliness, and attention to detail.

Responsibilities

- Prepare and execute menu items according to Koakuma recipes, specifications, and plating standards

- Set up and maintain a clean, organized, and fully stocked station

- Execute dishes accurately and consistently during service

- Follow proper cooking temperatures, portioning, seasoning, and presentation standards

- Complete daily prep and production according to assigned prep and par sheets

- Properly label, date, rotate, and store all food products

- Follow FIFO procedures and minimize food waste

- Maintain proper food safety, sanitation, and temperature-control standards

- Communicate effectively with chefs, expediters, and other stations during service

- Assist with receiving, storage, prep, breakdown, and closing duties as needed

- Maintain equipment and immediately report maintenance or safety issues

- Work as part of the culinary team to ensure smooth and efficient service

Qualifications

- Minimum 2–3 years of professional line cook experience preferred

- Experience in a high-volume or upscale restaurant environment strongly preferred

- Japanese or Asian cuisine experience is a plus

- Strong knife skills and understanding of basic cooking techniques

- Ability to follow detailed recipes and plating specifications

- Ability to work cleanly, quickly, and efficiently under pressure

- Strong understanding of food safety and sanitation

- Reliable, punctual, and professional

- Able to stand for extended periods and lift 50 lbs.

- Must be available to work evenings, weekends, and holidays as required

Ideal Candidate

The ideal candidate takes pride in their station, understands the importance of consistency, and can execute at a high level without sacrificing cleanliness or organization. We are looking for cooks who want to learn, improve their skills, and grow with the Koakuma culinary team.

In Tune Hospitality is proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Tags

Full time, Seasonal work, Immediate start, Weekend work, Afternoon shift

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