Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $95,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
competitive compensation
Paid Time Off
Health Insurance
Dental Insurance
Vision Insurance
401k plan
Employee Discounts
home loan program
Maternity/Paternity Leave
Job Description
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... Show More
Job Requirements
- 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
Job Qualifications
- executive chef with 2+ years of experience in elevated Japanese cuisine
- strong leadership and team management skills
- expertise in sushi preparation techniques including nigiri and maki rolls
- excellent communication and interpersonal abilities
- creativity and innovation in culinary arts
- understanding of restaurant financials including food cost and labor management
- servant leadership mentality
Job Duties
- create experiences by cultivating hospitality and leading a team to craft dishes that showcase our cuisine
- inspire a culture of creativity, collaboration, and innovation
- provide hands-on leadership by supporting the team especially during peak times
- oversee business operations including collaborating with GM and home office leaders to maximize kitchen efficiency
- ensure quality control, inventory management, and adherence to health and safety standards
- manage labor, budgets, and forecasts to meet financial goals
- maintain ingredient freshness and observe traditional Japanese sushi-making standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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