Executive Chef/Management for a seafood restaurant. With at least 3 years of experience in the industry. Responsibilities: Menu development and innovation (proposal for a special monthly menu). Control of orders and inventory of supplies. Assist with payroll preparation and incident reports. Quality control. Culinary talent management. Evaluation and optimization of operations. Team leadership and development. Implementation of technology and efficiency improvements. Knowledge in: 1\. Japanese cuisine. 2\. Seafood and fish. 3\. Mediterranean and European cuisine. 4\. American cuisine / grilled seafood. 5\. Asian cuisine (non-Japanese). 6\. Fine dining / gourmet seafood cuisine. Required competencies: 1\. Leadership. 2\. Analytical skills. 3\. Communication. Job type: Full-time Salary: $28,000.00 \- $32,000.00 per month Benefits: * Salary increases * Maternity leave exceeding legal requirements * Paternity leave exceeding legal requirements * On-site dining service * Company phone * Free uniforms Work location: On-site position