About Ryuko

Ryuko is a contemporary Japanese kitchen and bar built on a simple mission: quality without compromise. Our menu brings together sushi, sashimi and contemporary Japanese dishes in a welcoming, casual and refined setting.

We are looking for experienced leaders who take pride in their work, respect their teammates and want to grow with Ryuko. We are currently hiring for three full-time positions across our Beacon Hill and West locations.

Head Chef — Ryuko Beacon Hill

Annual salary: CAD $75,000–$90,000, based on experience and the hiring assessment.

Lead the sushi bar and hot kitchen as one team, maintaining food quality while developing people and managing an efficient kitchen.

Key responsibilities

- Lead daily sushi bar and hot kitchen operations, maintaining consistent standards for taste, presentation and portioning.
- Develop seasonal dishes, specials and omakase offerings with the Executive Chef.
- Maintain high standards in fish selection, handling and preparation.
- Train and mentor kitchen staff, providing clear expectations and constructive feedback.
- Manage scheduling, station assignments, ordering, inventory and food and labour costs.
- Coordinate service with FOH and maintain kitchen cleanliness and food safety standards.

What you bring

- Robust Japanese cuisine experience, including sushi, sashimi, fish butchery and omakase preparation.
- Experience as a Head Chef, Sous Chef or in a comparable kitchen leadership role.
- The ability to oversee both sushi and hot kitchen operations during busy service.
- Practical experience in staff development, purchasing, inventory and cost control.

General Manager — Ryuko Beacon Hill Annual salary: CAD $75,000–$100,000, based on experience and the hiring assessment.





Lead front-of-house operations and the guest experience through strong floor leadership, thoughtful hospitality and effective team development.

Key responsibilities

- Lead daily FOH operations and maintain consistent service standards.
- Direct the floor during busy service, setting priorities and supporting the team.
- Build guest relationships and resolve concerns with care and professionalism.
- Train and develop staff, including supervisors and managers.
- Manage schedules, labour costs, sales performance, cash handling and inventory.
- Work closely with the Head Chef and Operations team to improve restaurant performance.
- Uphold responsible alcohol service, workplace safety and restaurant procedures.

What you bring

- Experience as a General Manager, Assistant General Manager or in a comparable restaurant leadership role.
- Strong floor leadership and experience training and developing teams.
- Practical knowledge of scheduling, labour management, sales performance and restaurant operations.
- A valid AGLC ProServe certification, or the ability to obtain one before starting.

Sous Chef — Ryuko West Support the Head Chef and help lead daily kitchen operations, combining hands-on culinary work with service coordination and staff training.

Key responsibilities

- Support daily operations across the sushi bar and hot kitchen.
- Check taste, plating and portioning to ensure dishes meet Ryuko’s standards.
- Assist with seasonal dishes, specials and omakase preparation.




- Train and mentor CDPs and junior kitchen staff.
- Assist with hiring, scheduling, station assignments and shift coverage.
- Support ordering, inventory, stock rotation and food and labour cost control.
- Step in where needed during service and support kitchen operations in the Head Chef’s absence.
- Maintain kitchen cleanliness and food safety standards.

What you bring

- Strong Japanese cuisine experience, with practical skills in sushi, sashimi and fish preparation.
- Experience as a Sous Chef, Senior CDP or in a comparable kitchen leadership role.
- The ability to coordinate stations, guide busy services and support junior team members.
- Practical knowledge of ordering, inventory and cost control.
- Omakase experience is an asset.

What We Look For Across All Positions

- Clear communication and a respectful approach to teamwork.
- A calm, organised approach to busy service and problem solving.
- Pride in consistent execution, openness to feedback and an interest in growing with Ryuko.
- Legal eligibility to work in Canada.

Kitchen candidates must hold a recognised food safety certification or be able to obtain one before starting, and be able to explain dishes and ingredients to guests in English when serving at the sushi counter.

What We Offer

- Leadership opportunities within a growing restaurant group.
- Collaboration with Ryuko’s culinary and operations leadership.
- The opportunity to contribute to food quality, guest experience and team development.
- Opportunities for professional growth as Ryuko expands.

Pay: From $75,000.00 per year

Benefits

- Flexible schedule
- On-site parking

Application question(s):
- Which position are you interested in?

Work Location: In person

📌 Ryuko Hiring — Head Chef, General Manager & Sous Chef (Calgary)
🏢 Ryuko - Japanese Kitchen + Bar
📍 Calgary