HEAD CHEF – Japanese Cuisine ( Washoku and Sushi )

Location: EDO-ko, 425 Spadina Road, Toronto, Ontario, Canada

Position Type: Full-Time

Schedule: Days, Evenings, Weekends, Holidays

Compensation: $65,000 - $80,000 + Health Benefits + Performance Bonus

About EDO-ko

We are a people-first company built on heart, accountability, and high standards. We look for caring team players with strong communication skills who put customers, teammates, and career path ahead of personal agendas. Skills can be taught; character cannot. Now in our 40th year, we are pioneers in our category, with innovations that have shaped industry standards and earned a loyal following. We expect commitment, resilience, and a strong work ethic, and we reward those who help us grow a business built for longevity—one that creates value for our community, our customers, and our team.

Are you this person?

A Kitchen Built on Craft, Not Shortcuts

This is a kitchen for people who care about precision, discipline, and respect for Japanese food culture. We are a chef-led Japanese (Nihon-Poi) restaurant focused on sushi, washoku, and traditional technique. Our kitchen is tight, focused, and professional. We work clean, we move with purpose, and we hold each other to high standards.

About the Role

We are looking for a hands-on, experienced Head Chef who is passionate about authentic Japanese cuisine and excited to lead a high-performing kitchen across in-house dining, take-out service, and a busy catering program.

This is a leadership role for someone who thrives in a fast-paced environment, takes pride in building strong teams and systems, and understands that great food is only possible with great organization, discipline, and consistency.

You will work closely with the Executive Chef and ownership to ensure smooth daily execution while also helping shape menu development, kitchen culture,



and operational excellence.

Key Responsibilities

Lead daily kitchen operations across dine-in, take-out and catering production

Ensure consistent execution of authentic sushi and washoku dishes

Coach, mentor and develop a team of approximately 4–6 kitchen staff

Build strong prep systems and service flow to support peak periods

Manage ordering, inventory, waste control and kitchen scheduling

Collaborate with front-of-house leadership to deliver seamless guest experiences

Maintain health inspection readiness and food safety compliance

Support menu planning, seasonal features and operational improvements

Performance Expectations

Maintain food cost within agreed target range

Manage kitchen labour scheduling to support sales while controlling labour cost

Reduce food waste through strong prep planning and inventory discipline

Deliver consistent plate presentation and recipe adherence

Ensure catering orders are executed accurately, on time and to quality standards

Maintain strong staff retention and team engagement

Support growth in take-out and catering revenue

Maintain a clean, organized and inspection-ready kitchen

Identify opportunities to improve efficiency and profitability

Performance Bonus Structure (KPIs)

The Head Chef will be eligible for a quarterly performance bonus based on achievement of agreed operational and financial KPIs. Bonus targets and weighting will be reviewed annually, which will be discussed in person.



We also want to know how you would structure a performance bonus.

Qualifications

Minimum 5 years’ experience in Japanese cuisine. Experience in traditional Japanese kitchens, under Japanese-trained chefs, and/or with Japanese table service restaurants preferred.

Strong skills in both sushi and washoku preparation

Proven experience leading kitchen teams in high-volume environments

Experience with catering production is a strong asset

Solid understanding of food costing, inventory systems and kitchen organization

Ontario Food Handler Certification

Strong communication skills in English

Leadership Attributes

People-first leadership approach

Highly organized, disciplined and reliable

Robust attention to detail and consistency

Respect for Japanese culinary traditions

Calm and professional under pressure

Committed to continuous improvement

Why Join Us

Stable, growing restaurant with strong take-out and catering demand

Opportunity to shape kitchen systems and menu direction

Collaborative leadership team

Competitive compensation, benefits and bonus potential

Culture focused on professionalism, respect and long-term development

The Environment

Fast-paced but controlled.

High standards, low ego.

Structured, clean, and professional.

We care about the food.

We care about the team.

We care about doing it right.

If you’re serious about Japanese cuisine and proud of your craft, we’d like to hear from you.

Apply with your resume and a short note about your life and work experience and what you want to learn.

Ready to Join Us?

Job Types: Full-time, Permanent

Pay: $65,000.00-$80,000.00 per year

Benefits:

- Dental care
- Extended health care
- Language training provided
- Life insurance
- Paid time off
- Tuition reimbursement
- Vision care

Work Location: In person

📌 Head Chef Japanese Cuisine (Toronto)
🏢 EDO Restaurants
📍 Toronto