Nisei is led by Chef David Yoshimura and reimagines Japanese American cuisine through the lens of fine dining and seasonality.

Within our first year, the restaurant received:

• One Michelin Star
• Michelin Young Chef Award
• James Beard Award nomination

The menu blends Japanese technique, California ingredients, and an obsessive respect for detail. The team regularly visits farms and wineries to stay connected to the people and places behind every ingredient.

We are looking for cooks and chefs who want to push themselves and take pride in the work that guests never see as well as the dishes they do.

Whether you are early in your career or already experienced, this is an environment where you will be coached, challenged, and trusted with real responsibility.

If you love learning, care about precision, and enjoy working as part of a tight knit team, you will fit in here.

We are currently hiring for multiple positions, including:

• Prep Cooks to build core skills and learn Michelin level organization and precision.
• Line Cooks to own a station, execute service, and refine technique every night.
• Pastry Cooks to explore Japanese flavors through modern pastry and confectionery.
• Sous Chefs to lead, mentor, and help guide the next evolution of Nisei cuisine.

Role availability may shift over time, but we always welcome thoughtful inquiries from serious candidates.

• Hands on training and mentorship from a Michelin starred leadership team.
• A collaborative kitchen that values curiosity, humility, and discipline.
• Exposure to advanced Japanese techniques, fermentation, sushi, and confectionery.
• Rotations through stations to build well rounded skills over time.
• Quarterly learning trips to partner farms and wineries.
• Clear growth pathways from prep to line, senior roles, and leadership.

• One to five or more years of professional kitchen experience, fine dining or Michelin preferred.
• Culinary school graduate or equivalent training is a plus, not a requirement.
• Strong knife skills, attention to detail, and clean work habits.
• Genuine interest in Japanese cuisine, ingredients, and techniques.
• Team oriented, clear communicator, and reliable under pressure.
• Flexible availability for evenings, weekends, and occasional events.

• Pay: 22 to 27 dollars per hour, depending on role and experience.
• Paid vacation: 10 days per year.
• Observed holidays: Thanksgiving, Christmas Eve and Day, New Year’s Day.
• Winter break: one week off in January.
• Summer break: one week off around July 4.
• Parental leave: maternal and paternal.
• Health insurance: available after a three month trial period.
• CalSavers retirement plan.
• Dining and beverage discounts.
• Family meal provided daily.
• Quarterly learning opportunities and field trips.

At Nisei, we hire for potential rather than ego. The kitchen is built on trust, precision, and mutual respect.

Every team member, from prep cook to sous chef, plays a real role in the guest experience. Attention to detail, care for ingredients, and respect for each other matter as much as the final plate.

If you value growth, integrity, and the pursuit of mastery, you will feel at home in this kitchen.

Please send your resume and a brief note about why you are interested in Nisei and which role you are pursuing.

If you are interested in a career at Nisei, please send your resume to: click here.