Yonkers,NY,USA Traveling Sushi Chef-Yonkers,NY($80k-$95k/Year)

The Indigo Road Hospitality Group (IRHG) is a renowned leader in the hospitality industry, dedicated to creating exceptional experiences for their guests by fostering a supportive and empowering environment for their team. Since its establishment in 2009 by founder Steve Palmer, IRHG has consistently prioritized the well-being of its employees, understanding that a thriving team naturally translates into outstanding care and service for guests. This philosophy has shaped IRHG’s reputation as an employer of choice within the hospitality sector, with a focus on innovation, inclusivity, and excellence across its diverse portfolio of restaurants and boutique hotels. With multiple concepts under its umbrella, IRHG continually redefines what it means to deliver world-class hospitality, blending tradition with modern techniques to stay ahead in a competitive landscape. Within the prestigious Indigo Road portfolio is O-Ku, a celebrated Japanese restaurant group established in 2013 and also founded by Steve Palmer. O-Ku has grown substantially, boasting nine locations in 2024 alone. The brand offers an authentic yet contemporary culinary experience centered around Japanese cuisine that highlights both tradition and innovation. Diners are invited to experience a unique journey of flavors, where each dish is thoughtfully crafted to tell a story, blending cultural heritage with modern flair in a stylish setting. The position available is that of a Traveling Sushi Chef, a vital role within IRHG’s sushi-focused offerings. This role demands expertise in the art of sushi-making, including preparing traditional hand-pressed vinegared rice rolls topped or filled with an array of fresh seafood, fish, vegetables, eggs, fruits, or seaweed. The Traveling Sushi Chef is responsible for maintaining the highest standards of ingredient freshness and authenticity while upholding traditional Japanese sushi-making techniques. This role is unique in its requirement to travel between various regional sushi concepts, supporting and elevating each location’s culinary operations. As a Traveling Sushi Chef, you will play a critical leadership role, guiding teams in crafting exceptional sushi dishes that not only meet quality standards but also create memorable dining experiences. You will inspire creativity and collaboration among team members, fostering an innovative culture that embraces both the art and science of sushi cuisine. This hands-on leadership approach involves active participation in both food preparation and service, especially during peak times, ensuring seamless kitchen operations. Additionally, you will collaborate closely with general managers and home office leadership to oversee all facets of kitchen business management. This includes inventory control, quality assurance, adherence to health and safety regulations, financial oversight such as managing food costs and labor, and workforce planning to maintain operational efficiency. Success in this role requires adaptability, excellent communication skills, a servant leadership mentality focused on supporting both team members and guests, and a strong entrepreneurial spirit. Work schedules are dynamic and include varied shifts across days, nights, weekends, and holidays, with an expectation of approximately 55 to 60 working hours per week to meet the demands of seasonality and business volume. This role suits a highly motivated executive chef with at least two years of experience in elevated Japanese cuisine who is passionate about both culinary excellence and leadership. The Indigo Road Hospitality Group values the contributions of every employee and offers a comprehensive benefits package that includes competitive compensation, paid time off, extensive health insurance options covering medical, dental, and vision care, a 401K retirement plan with generous employer matching, a zero-interest home loan program, employee discounts across their numerous dining and lodging concepts, and supportive family leave policies. IRHG embraces diversity and inclusion, ensuring everyone has a seat at their table and an opportunity to thrive within their vibrant hospitality community.

• flexibility to work varied schedules including days, nights, weekends, and holidays
• ability to work 55 to 60 hours per week
• experience as an executive chef in Japanese cuisine
• commitment to servant leadership
• entrepreneurial spirit with hands-on approach
• accountability in managing restaurant financials especially food cost and labor