Head Chef Job Description Template for a Japanese Restaurant

Head Chef, [Restaurant name], [City]

About us
[Restaurant name] is a [number] seat [kaiseki / sushi and hot kitchen / izakaya / modern Japanese] restaurant in [area], open [days] for [lunch and dinner / dinner]. Annual food sales are about [amount]. [One sentence on the food.]

The job
You run the kitchen and own the food. You report to [owner / general manager]. [Title] runs the front of house and administration, so your time goes to the menu, the team and the standard of every plate. You cook at the pass about [number] services a week.

What you own
- Menu: you write the [seasonal / monthly] menu, about [number] changes a year. [Owner] approves prices.
- Food cost: target [x]% of food sales, reported monthly from stocktake.
- Kitchen labour: target [x]% of sales. You write the kitchen rota.
- Team: [number] people ([number] sushi counter, [number] hot kitchen, [number] prep and dish). You hire, train and roster them; dismissals are agreed with [title].
- Suppliers: you choose fish, meat, produce and Japanese import suppliers. Weekly purchases are about [amount].
- Food safety: you hold [local certificate] and answer for inspection results.
- Training: a written plan so local cooks can cover [stations] within [number] months.

What you need
- [Number] years in Japanese kitchens, including [number] years as head chef, sous chef (副料理長) or section head
- A food cost you have been responsible for, and how you controlled it
- Experience training cooks who did not start in Japanese cuisine
- [Language requirement, stated honestly]
- Welcome but not required: [Japanese cook's licence (調理師免許), sake knowledge]

Hours and leave
[45] hours over [5] days. Two days off every week. Paid leave: [number] days a year, plus [one trip home to Japan a year of up to (number) days].

Pay
[REPLACE WITH YOUR OWN RANGE: currency, amount from and to, per year. Not a market figure.] Bonus: [up to (x)% of salary / a fixed amount], paid [annually], based on [food cost against target / sales / inspection results]. The bonus rule is written into the contract.

Benefits
[Health insurance, retirement contribution, staff meals, housing or housing allowance, annual return flight to Japan. List only what you provide.]

Visa, relocation and contract
[We sponsor a (visa type) and pay government and legal fees, a one way flight and (number) weeks of housing. Expect about (number) months from offer to start. / Applicants must already have the right to work in (country).] Contract: [permanent / (number) years, renewable]. Notice: [number] weeks on either side.

How to apply
Send your CV, two menus you wrote and photos of your dishes to [email]. Shortlisted candidates present a menu proposal on a video call, then cook a paid tasting. We reply to every applicant within [number] days.

【募集職種】料理長（厨房責任者）
【店舗】［店名］（［国・都市・エリア］）。［席数］席の［懐石／寿司と一品料理／居酒屋／創作和食］。営業［曜日］、［昼・夜／夜のみ］。年間の料理売上 約［金額］
【業務内容】（雇入れ直後）厨房の統括。献立の作成（年［回数］回の変更、価格は［オーナー］が承認）、原価管理（目標 料理売上の［x］％、月次の棚卸しで報告）、厨房の人件費管理（目標 売上の［x］％）とシフト作成、厨房スタッフ［人数］名（寿司場［人数］、板場・煮方［人数］、仕込み・洗い場［人数］）の採用・育成、仕入れ先の選定（週の仕入れ 約［金額］）、衛生管理と保健所検査への対応、現地スタッフの育成計画の作成と実行。週［回数］回の営業で自らも調理（変更の範囲）［当社の調理・厨房管理業務全般］
【報告先】［オーナー／ゼネラルマネージャー］。ホールと事務は［役職］が担当
【応募資格】和食店での実務経験［年数］年以上、うち料理長・副料理長・部門責任者として［年数］年以上。原価管理の実務経験（応募時に、担当した原価率と管理方法をお書きください）。和食未経験の調理人を育てた経験
【歓迎】［調理師免許、日本酒の知識、英語での指導経験］
【雇用形態・契約期間】正社員［期間の定めなし／有期（［年数］年）、更新あり（判断基準：［在留資格の更新、勤務成績］）］
【試用期間】［3］か月（期間中の条件変更なし）
【勤務地】（雇入れ直後）［店名・住所］（変更の範囲）［なし／同じ国の系列店］
【勤務時間】週［45］時間、週5日勤務、シフト制
【休日】完全週休2日制、年間休日［日数］日、有給休暇［日数］日、一時帰国休暇 年1回（連続［日数］日まで）
【給与】年収［要記入：現地通貨で金額の幅。相場データではありません］。参考円換算 約［要記入］万円（［日付］の為替による参考値）
【賞与】年［回数］回。［原価率の目標達成／売上／検査結果］に応じて［年収の最大［x］％／定額［金額］］。支給基準は雇用契約書に明記
【加入保険・福利厚生】［現地の医療保険］、［年金・退職積立］、［労災保険］、まかない、［住居または住宅手当］、［年1回の日本往復航空券］
【ビザ・渡航】［ビザの種類］を当社が申請し、申請費用・専門家費用・往路航空券・到着後［週数］週間の住居を当社が負担。内定から着任まで目安［月数］か月
【退職の申し出】［週数］週間前まで（双方）
【受動喫煙防止措置】屋内禁煙
【応募方法】履歴書・職務経歴書、ご自身で作成した献立2点、料理の写真を［メールアドレス］へ。書類選考のあと、オンラインで献立の提案をしていただき、最終選考で試食会（有給）を行います。［日数］日以内に全員へ返信します
【募集者】［法人名］