Sous Chef

Hiroki-San Detroit is a 4,100-square-foot immersive Japanese dining concept located in the lower level of Detroit’s historic Book Tower.
The space features traditional and modern Japanese design elements:
● Plaster walls, cypress beams, shoji screens.
● The menu highlights shareable plates, robatayaki (charcoal-grilled skewers), regional wagyu from Japan, noodles, and sushi — many ingredients flown in weekly from Japan.
● The concept is run by Method Co., and the Executive Chef is Hiroki Fujiyama, who trained under Iron Chef Masaharu Morimoto.
● The beverage program emphasizes sake and Japanese-inspired cocktails.

Role Overview
As the Sous Chef, you will support the Executive Chef (Chef Hiroki) in managing all aspects of kitchen operations. You will play a critical role in ensuring the highest standards of Japanese cuisine, consistency, and culinary excellence in a high-volume, upscale environment.

Key Responsibilities
● Assist the Executive Chef in menu planning, development, and execution, particularly for robatayaki, sushi, noodles, and wagyu dishes.
● Oversee daily kitchen operations, including food prep, cooking, and plating.
● Train, mentor, and manage kitchen staff (line cooks, prep cooks, sushi chefs).
● Ensure food quality, consistency, and authenticity in line with Japanese culinary traditions.
● Maintain inventory control, order Japanese specialty ingredients, monitor food costs, and reduce waste.
● Oversee kitchen sanitation, cleanliness, and compliance with health and safety regulations.
● Coordinate with the front-of-house team for timing and execution of service, especially for omakase or chef’s counter experiences.
● Assist with the scheduling of kitchen staff, and help maintain a positive, collaborative team environment.
● Collaborate on developing seasonal specials or menu updates, leveraging Japanese culinary techniques and imported ingredients.
● Help with vendor management, especially for international or specialty Japanese suppliers.
● Participate in recruiting, interviewing, and hiring of kitchen staff.
● Assisting and monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.
● Assisting reviewing monthly profit and loss statement and acts on all variances.

Qualifications / Requirements
● Japanese Culinary Experience (preferred): Experience working in Japanese cuisine (e.g., sushi, robatayaki, izakaya) is strongly preferred.
● Proven experience (3–5+ years) as a Sous Chef or similar role in a high-volume, upscale restaurant.
● Deep knowledge of Japanese ingredients, techniques, and kitchen operations.
● Strong leadership and communication skills; ability to train and mentor kitchen staff.
● Experience with inventory management, budgeting, and cost control.
● Ability to work evenings, weekends, and holidays, per restaurant schedule.
● Familiarity with sourcing specialty Japanese ingredients; experience working with international vendors a plus.
● Kitchen management skills, including maintaining food safety, hygiene, and kitchen organization.
● Passion for Japanese culture, hospitality, and culinary excellence.

Benefits:

● 401(k)

● Dental insurance

● Health insurance

● Paid time off

● Vision insurance

Job Type: Full-time

Method Co., along with its affiliates, is an equal opportunity employer and is committed to an inclusive workplace free from unlawful discrimination based on race, color, ancestry, nationality, religion, age, marital status, physical or mental disability, sexual orientation, gender, gender identity or any other protected characteristic under federal, state or local law. We believe in diversity and encourage any qualified individual to apply.

Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees within this job. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.