Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $110,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
401(k)
401(k) matching
Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance
Wellness resources
Job Description
Scratch Restaurants is a dynamic and innovative restaurant group founded by Chefs Phillip Frankland Lee and Margarita Kallas-Lee, driven by a passion to redefine the dining experience through artisanal, "from scratch" hospitality. With a focus on quality, craftsmanship, and thoughtful leadership, Scratch Restaurants currently feature and are expanding their Sushi|Bar and Pasta|Bar tasting menu concepts, which exemplify their commitment to culinary excellence and memorable guest experiences. This company embraces a culture of professionalism, support, and fun, valuing clear communication, high standards, and consistent execution across all their kitchens. Managed by The Adolphus, Scratch Restaurants offers an inclusive workplace where team... Show More
Job Requirements
- 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
Job Qualifications
- 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
Job Duties
- 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
- 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
- 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
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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