Head Chef - Japanese Cuisine (NOC 62200)

Job Title: Head Chef – Japanese Cuisine (NOC 62200)
Employer: Kita Japanese Kitchen
Business Address: 204B Main Street, Whitehorse, Yukon, Y1A 2A9
Work Location: Same as above
Employment Type: Full-time, Permanent, Year-round
Hours: 35–40 hours per week
Wage: $44.50 per hour
Benefits: Staff meals during shifts and paid vacation in accordance with Yukon Employment Standards
Language of Work: English
Start Date: As soon as possible

About Us

Kita Japanese Kitchen is a traditional à-la-carte Japanese restaurant located in downtown Whitehorse, Yukon. We specialize in freshly prepared sushi, sashimi and hot Japanese dishes using high-quality seafood and authentic preparation methods. As the restaurant expands its food service operations, including catering services and special functions, we require an experienced Head Chef to oversee culinary operations, maintain food quality and safety standards, and train kitchen staff.

Main Duties and Responsibilities

• Supervise and coordinate the activities of kitchen and sushi bar staff
• Plan and organize daily food preparation and kitchen workflow
• Prepare and oversee preparation of traditional Japanese cuisine, including sushi, sashimi and hot dishes
• Inspect seafood and other ingredients to ensure quality and freshness
• Establish preparation procedures and maintain consistency and presentation of dishes
• Train kitchen employees in food preparation techniques, knife skills, sanitation and safety procedures
• Maintain food safety and sanitation standards, including safe handling of raw seafood
• Manage inventory levels and order food supplies and specialty ingredients
• Schedule kitchen staff and monitor performance during service
• Plan and prepare menus for catering orders and special events and oversee food preparation

Job Requirements

• Completion of secondary school is required; culinary training or certification is considered an asset.

• Minimum 2–3 years of professional experience preparing Japanese cuisine in a commercial restaurant kitchen, including experience with sushi, sashimi, and hot Japanese dishes.

• Demonstrated experience handling raw seafood and preparing sushi and sashimi using proper knife techniques.

• Previous experience supervising kitchen staff, coordinating kitchen workflow, or training junior cooks is considered an asset.

• Strong knowledge of food safety, sanitation, and proper food handling procedures.

• Ability to work efficiently in a fast-paced kitchen environment and stand for extended periods.

• Ability to communicate effectively in English to follow kitchen instructions and maintain workplace safe