| Position | Chef de Cuisine |
| Posted | 10 May 2026 |
| Expired | 09 Jun 2026 |
| Company | Mujō |
| Location | Atlanta | US |
| Job Type | Full Time |
Latest job information from Mujō for the position of Chef de Cuisine. If the Chef de Cuisine vacancy in Atlanta matches your qualifications, please submit your latest application or CV directly through the updated Jobkos job portal.
Please note that applying for a job may not always be easy, as new candidates must meet certain qualifications and requirements set by the company. We hope the career opportunity at Mujō for the position of Chef de Cuisine below matches your qualifications.
Mujō is a one Michelin star modern, Edomae-style Sushiya. We are inspired by the Japanese concept of ichi-go ichi-e, 一期一会, or “one time, one meeting.” Every service is a singular moment, never to be repeated, and we approach it with precision and focus.
Our team is expected to deliver an exceptional omakase experience through attention to detail and refined, professional service. As the Chef de Cuisine, you will be responsible for the overall management of the kitchen, including menu creation, food quality, staff leadership, and operational efficiency.
We value individuals who approach service as a disciplined craft — thoughtful, composed, and exacting. Guest connections are genuine, grounded in respect, warmth, and a deep appreciation for the guest’s experience. If this aligns with your values, we invite you to apply using the link below and take the next step in your hospitality career.
Important Areas of Responsibility Include:
Operations: Manage production planning, prep lists, station readiness across all shifts. Maintain equipment functionality and coordinate repairs or maintenance as needed.
Accounting & Administrative: Assisting with scheduling, help manage food cost and labor cost by organizing the kitchen efficiently. Review sales reports, prep consumption, and waste logs to improve profitability. Invest and grow your team to be able to take on promotions and growth opportunities.
Inventory: Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively.
Human Resources: Manage Interviews and make hiring decisions. Trains new team members on duties, policies and procedures.
Compensation
$70,000 - $85,000 yearly salary
Required Years of Experience
3+ years in the hospitality industry with proven experience as a Chef de Cuisine, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant
Benefits & Perks
Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!
Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)
Physical Demands
"Passionately pursuing the perfect dining experience — one guest at a time"
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