Sous Chef

Salary: 75,000-85,000 per year

Iron Chef Masaharu Morimoto is now hiring a Sous Chef for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase ChefMorimotos signature Japanese cuisine through a world-class sushi program and an innovative take onmodern steakhouse fare. Were seeking a driven and talented Sous Chef to help support kitchen
operations and uphold an exceptional dining experience.

About MM by Morimoto & Chef Masaharu Morimoto

Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modernJapanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique withcontemporary flair. With a dual focus on sushi and steak, this new restaurant will offer guests a high-enddining experience with the excellence expected from the Morimoto brand.

Position Overview

As Sous Chef, you will support the Executive Chef in overseeing kitchen operations while executing Chef Morimotos culinary vision. Youll help manage daily prep and service, mentor line cooks, maintain high standards of cleanliness and organization, and ensure food quality and consistency
across all stations.

Key Responsibilities

Support and enforce the culinary standards set forth by Chef Morimoto.
Supervise and guide the kitchen team during service and prep.
Ensure all food is prepared and presented according to recipes and quality standards.
Uphold DOH and company safety protocols.
Assist with inventory management, ordering, and cost control.
Lead by example in professionalism, cleanliness, and culinary precision.
Collaborate with FOH to ensure seamless guest experiences.
Train, coach, and develop junior kitchen staff.
Work a flexible schedule, including nights, weekends, and holidays.

Skills & Qualifications

2+ years as a Sous Chef or strong experience in a leadership kitchen role.
ServSafe Certification.
Experience with Japanese cuisine is a plus but not required.
Solid understanding of BOH operations and culinary best practices.
Ability to lead, motivate, and communicate clearly with team members.
Proficient in kitchen organization, prep, line management, and sanitation standards.
Reliable, flexible, and calm under pressure.

Perks & Benefits

Competitive Salary + Performance-Based Bonus
Health Benefits Paid Time Off
Work directly with a globally recognized culinary brand
Opportunities for career advancement within the Morimoto family of restaurants