Chef de Cuisine | Japanese-Style Tavern | Boston

Company: One Haus
Location: Boston
Posted on: February 18, 2026

Job Description:

Job Description Job Description Job Description - Chef de Cuisine Japanese-Style Tavern Base Annual Salary - $90,000-$110,000 Location: Boston, MA Reports to: Ownership, SVP of Culinary Description Our restaurant group is built on a foundation of creativity, excellence, and hospitality. We believe in crafting meaningful dining experiences that celebrate connection, authenticity, and innovation. Our team is both creatively driven and operationally sound, united by a shared commitment to culinary excellence and genuine care for our guests, teams, and partners. Scope & General Purpose The Chef de Cuisine leads and oversees daily culinary operations in partnership with the Senior Vice President of Culinary and Ownership. This role requires a balance of creativity, leadership, and business acumen—guiding cooks to produce an exceptional product while maintaining consistency, precision, and efficiency. The CDC must approach the kitchen with both a global and strategic view, understanding creative recipe development, financial management, and organizational structure. Leadership, patience, resourcefulness, and a true passion for gastronomy are essential to success in this role. This is also a very personable and high-touch role, interacting with guests and building relationshipscharisma is key! Core Focus Areas Foster a collaborative environment, working effectively with all team members of varying skill levels and backgrounds. Build and maintain meaningful relationships with management, staff, and guests that reflect the restaurant’s identity and culture. Demonstrate strong business acumen—understanding how purchasing, training, and scheduling impact operational success. Exhibit deep curiosity and passion for global cuisine, technique, and innovation. Maintains the highest standards of cleanliness, precision, and consistency. Demonstrates curiosity, creativity, and a commitment to continual growth. Efficiently manages scheduling, inventory, and ordering systems. Leads with excellence in a chef-driven, quality-focused environment. Contributes to improved financial performance through team training and culinary development. Builds a positive and motivated kitchen culture that fosters retention and career growth. Core Management Responsibilities Lead daily kitchen operations with precision, consistency, and efficiency. Support hiring, training, and mentoring of all back-of-house team members including line cooks, prep cooks, and dish staff. Oversee menu execution, consistency of flavor and presentation, and rollout of new seasonal or creative items. Partner with the operations team on culinary initiatives, training programs, and quality standards. Develop schedules and manage labor costs in alignment with sales trends and business needs. Maintain accurate recipe systems, prep guides, and ordering processes to ensure consistency and excellence. Conduct ongoing culinary training and education for the team, covering technique, sanitation, and operational skills. Review and manage P&L statements in collaboration with leadership to ensure fiscal responsibility. Lead kitchen operations during service, setting the tone for professionalism, teamwork, and high standards. Oversee all aspects of food safety, sanitation, and equipment care. Support private dining and special events in coordination with the operations and service teams. Maintain high standards of cleanliness, organization, and efficiency across all kitchen areas. Execute all opening and closing management duties, including ordering, inventory, and reporting. Job Requirements 4-6 years of progressive kitchen management experience, some preferably in fine dining environments (Michelin Star, JBF or Similar) Asian cuisine experience highly preferred Strong leadership and team-building skills Excellent organizational and time management abilities High integrity and professionalism, with a collaborative and positive approach Proven ability to perform under pressure in a fast-paced setting Comprehensive knowledge of culinary technique, kitchen operations, and sanitation practices Ability to stand and walk for 8 hours, lift and transport up to 50 lbs., and work in confined or high-activity areas Compensation & Benefits: Competitive base salary - $90k-$110k DOE Performance based bonus program Relocation assistance package Comprehensive healthcare packages PTO & Sick Pay Continued growth opportunities Equal Employment Opportunity AA

Keywords: One Haus, Nashua , Chef de Cuisine | Japanese-Style Tavern | Boston, Hospitality & Tourism , Boston, New Hampshire