🍜 Head Chef / Restaurant Manager — Lead the Kitchen at Mensho's New Salt Lake City Outpost

🍽 Opportunity Mensho — the Tokyo ramen house founded in 2005 by ramen master Tomoharu Shono, whose San Francisco location has earned Michelin recognition — is looking for a Restaurant Manager / Head Chef to run its new Salt Lake City location in the Post District. This is a dual-role position: you're leading the kitchen (broth, noodles, toppings, plating standards) and running the floor (FOH, staffing, vendor relationships) for a brand that's still building its footprint in the U.S. and training its team to hit Mensho's global standard. It's a rare shot at getting in early on an internationally recognized name as it establishes itself in a brand-new market. 👨‍🍳 Role Kitchen Leadership Oversee daily ramen kitchen operations Ensure consistency in broth, noodles, toppings, and presentation across every bowl Maintain recipe standards and food quality control Manage food cost, portioning, and inventory Train and supervise line cooks and prep cooks Ensure food safety and sanitation compliance Restaurant Management Manage daily FOH and BOH operations Hire, train, schedule, and manage staff Keep service flow smooth during peak hours Handle customer feedback and resolve issues professionally Manage ordering, vendor relationships, and inventory systems Support opening/closing procedures and daily reporting 🌎 ChefJobs Abroad Analysis Salt Lake City gives you mountains fifteen minutes from downtown, a food scene that's growing fast enough to pull in international brands like Mensho, and a genuinely livable pace compared to the coastal cities ramen culture usually clusters in — you get the ski season, the trail access, and the lower cost of living without giving up serious culinary ambition. The role itself is a real trade-up for a chef ready to stop just executing someone else's line and start running one: you're not slotting into an established, decades-old kitchen, you're helping stand one up under a globally respected name, with the operational range (and salary) of both a Head Chef and a Restaurant Manager rolled into one job. For someone who wants ownership over both the pass and the floor — and the resume line that comes with a Michelin-affiliated brand — this is hard to match in Utah right now. ✅ Best Fit This opportunity is ideal for chefs who: Have led both kitchen and floor operations before, not just one or the other Want the accountability (and autonomy) of essentially running the restaurant day-to-day Have real experience with ramen, Japanese, or high-volume Asian kitchens specifically Are excited to help establish a brand-new location rather than maintain an existing one Can handle high-pressure, high-volume service without it fraying their leadership Are looking to build a resume credential tied to an internationally recognized name Want to put down roots in a mountain city without leaving serious food behind Not a fit for: chefs who only want to cook and would rather not touch scheduling, vendor calls, or FOH problem-solving — this role doesn't separate those duties.