Line Cook

At Togyushi, culinary excellence is matched by a vibrant and supportive work environment. Specializing in Progressive Japanese Cuisine with a focus on premium Japanese Wagyu, we take pride in crafting courses that highlight locally sourced ingredients and the highest-quality beef. Our approach blends time-honored techniques with modern innovation, offering guests a refined and intimate dining experience.

We cultivate a collaborative and inclusive workplace where every team member is respected and empowered. At Togyushi, staff enjoy meaningful opportunities for growth, a culture of mutual support, and the chance to work alongside a passionate, skilled team.

If you are passionate about food, hospitality, and the artistry of omakase, we would love to hear from you. Please send your resume and a brief cover letter to [email protected].

Role Overview:
As a Line Cook at Togyushi, you will contribute to the execution of a refined, multi-course dining experience that highlights premium Wagyu and seasonal ingredients. Working closely with the kitchen team, and each member will have a designated station. You will ensure each course meets the restaurant’s high standards, precision, consistency, and teamwork. This role requires strong culinary skills, discipline, and a commitment to both tradition and innovation.

Qualifications and Requirements:

Culinary Skill: Solid foundation in Japanese cuisine with familiarity in preparing high-quality Wagyu beef and seasonal ingredients.

Team Collaboration: Ability to work efficiently within a team, supporting smooth service and maintaining clear communication with peers and chefs.

Culinary Passion: A sincere interest in Japanese culinary arts, with a drive to learn, grow, and refine your skills in a professional environment.

Cleanliness and Professionalism: High standards of hygiene and strict adherence to food safety and cleanliness protocols.

Responsibility and Reliability: Punctuality, consistency, and the ability to follow direction with minimal supervision.

Cultural Appreciation: Respect for Japanese culinary philosophy and presentation aesthetics.

Language Skills: Fluent in English; Japanese language skills are a plus.

Experience:

At least 2–3 years of experience in a professional kitchen, preferably with exposure to Japanese or fine dining cuisine.

Experience working in high-end restaurants or luxury hospitality environments is a strong advantage.

Proficiency in knife skills, plating techniques, and working in fast-paced, high-pressure settings.

Exposure to open kitchen or guest-facing service environments is a plus.