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This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)
EK FOODSERVICES,INC.
Japanese food is a part of American culture. We will continue to take on the challenge of providing a rich dietary life through Japanese food so that Japanese food will become a common food culture in the United States.
-Making food and beverage a job that you can eat for a lifetime -
The average annual salary of restaurant owners working for our brand is about 11.75 million yen!
Our salaries are higher than those of Japanese restaurants in Japan and in the United States.
Ramen and udon, fast food in Japan, are authentic Japanese cuisine here.
Our restaurant is a dining place where you can enjoy food and drinks and finally taste the noodles, the kind of place used for a date.
Of course, the customer experience is very different.
The results of the business are returned to the individual because of the founder's desire to "create a restaurant where you can work for a lifetime.
We aim to create a restaurant business where people are properly rewarded for their hard work, and we are making efforts to improve the treatment of our employees.
*Average monthly salary of Japanese managers is 979,000 yen
We do not roll "hachimaki".
The image of the "restaurant industry" is very different from Japan. People involved in cooking are professionals and "artists". The way we work in Japanese food is also very different from Japan. We are not ramen craftsmen who wrap a hachimaki around our heads and concentrate only on cooking, but chefs who spread Japanese food to the rest of the world. It is also the owner's job to look for new forms of ramen and udon, and to develop new menu items that catch on to the latest trends.
There is a stage where you can create a career with a new way of working, not just concentrating on cooking and serving customers.
The challenge of "Delicious ！".
In the U.S., with its large land area, it is much cheaper to prepare the food in stores, considering the transportation cost.
But we dare to deliver ingredients and soup directly from our central kitchen. Because we are particular about "delivering the real taste". Our soup, developed to suit the American palate, is a product that has undergone dozens of iterations of improvement.
We do not compromise on the quality of the food we serve ・ and have been the restaurant of choice for many years.
The average annual salary of restaurant owners working for our brand is about 11.75 million yen!
Our salaries are higher than those of Japanese restaurants in Japan and in the United States.
Ramen and udon, fast food in Japan, are authentic Japanese cuisine here.
Our restaurant is a dining place where you can enjoy food and drinks and finally taste the noodles, the kind of place used for a date.
Of course, the customer experience is very different.
The results of the business are returned to the individual because of the founder's desire to "create a restaurant where you can work for a lifetime.
We aim to create a restaurant business where people are properly rewarded for their hard work, and we are making efforts to improve the treatment of our employees.
*Average monthly salary of Japanese managers is 979,000 yen
We do not roll "hachimaki".
The image of the "restaurant industry" is very different from Japan. People involved in cooking are professionals and "artists". The way we work in Japanese food is also very different from Japan.
There is a stage where you can create a career with a new way of working, not just concentrating on cooking and serving customers.
The challenge of "Delicious ！".
In the U.S., with its large land area, it is much cheaper to prepare the food in stores, considering the transportation cost.
But we dare to deliver ingredients and soup directly from our central kitchen.
We do not compromise on the quality of the food we serve ・ and have been the restaurant of choice for many years.
■ □ ■ Employee Interview ■ □ ■
～ Japanese food and hospitality evolve uniquely here ～
There are many dishes that came from abroad There are many cuisines that came from abroad and developed in Japan. Western food, Chinese food, there are many menus that are unique to Japan.
If a food has developed uniquely, it may be a sign that it has taken root in Japan. The same goes for Japanese food in America. California rolls are sushi with seaweed rolled inside to accommodate a culture that doesn't like the black look. I think even ramen can evolve with the culture. For example, we can cater to health-conscious people, or offer allergy- and vegetarian-friendly menu items. On the other hand, there are customers who are happy to hear that "this is real ramen," so we need to be aware of the balance between preserving the flavors we value and maintaining our originality. In the U.S., the menu is not limited to just one bowl of ramen, as there is a culture of enjoying other a la carte items as well, so the composition of the menu is also very important. As a Japanese restaurant, customer service is also an important element in creating a "taste of Japan. It is not as formal as Japanese hospitality, like communicating frankly as a person to person. However, we do not forget to show a little consideration. Hot food is served hot and cold food is served cold. If you make a customer wait, say something to them. Utilizing the best aspects of Japanese food and culture. Expect to see a unique ramen restaurant developing in the United States.
～ Japanese food and hospitality evolve uniquely here ～
There are many dishes that came from abroad There are many cuisines that came from abroad and developed in Japan. Western food, Chinese food, there are many menus that are unique to Japan.
If a food has developed uniquely, it may be a sign that it has taken root in Japan.
～ American-style, "offensive" management techniques. ～
I have worked in restaurants both in Japan and in the U.S., and what I find a big difference is the management attitude.
In a word, Japanese store management emphasizes protection. By keeping labor and other expenses down, profits are increased.
A restaurant where the owner does both cooking and customer service by himself is the ultimate form of low labor cost. American restaurants, on the other hand, go on the offensive. They increase the number of staff and focus on training. That way, they can increase the number of customers and increase tips. Although it costs more, I felt that the attitude of going for greater profits is characteristic. Originally, I had thought of having my own restaurant someday, but after witnessing the restaurant situation in America, I was convinced that I needed to learn American-style management. I realized that owning my own restaurant was not enough to just focus on the taste of the food. You have to train your employees on customer service, communicate with them on how to move around, and develop a strategy on what to use to increase sales. So I just decided that I should learn management first. At Udon Mugizo, I want to practice my idea of store management.
★ More employee interviews ★
I have worked in restaurants both in Japan and in the U.S., and what I find a big difference is the management attitude.
In a word, Japanese store management emphasizes protection. By keeping labor and other expenses down, profits are increased.
A restaurant where the owner does both cooking and customer service by himself is the ultimate form of low labor cost.
★ More employee interviews ★
■ □ ■ Recruitment ■ □ ■
Open Positions
1 ） Restaurant Manager ・ Manager （ Candidate ）
2 ） Kitchen Manager ・ Head Chef （ Candidate ）
Operations
1 ） Quality control, sanitation, scheduling, hiring and training. In your daily work, you will communicate with local customers and staff members to create the best restaurant in the US. If you have experience as a restaurant manager, you can make use of your skills, and even if you have no experience as a restaurant manager, you can gain experience in our restaurants and spread your wings as a restaurant manager or store manager.
2 ） If you have experience in food quality control, hygiene control, operations management, recipe development, staff training, etc., this is a position where you can make the most of your chef career in Japan. This is a position where you will not only be able to make the best of the food in front of you, but also work with your colleagues, manager, and team to plan events, manage budgets, and take your professionalism to the next level in areas other than cooking. Even if you do not have experience as a head chef, we believe that your apprenticeship and cooking experience will give you great potential in the United States.
If you have experience as a restaurant manager,
this is a job where you can put your skills to good use. Even if you do not have experience as a store manager, we will ask you to be assigned to a store manager management position after you have built your career with us.
Target
■ Residents of Japan （ Need visa support to come to US ）
■ US residents Those who already have work status ）
■ US Citizens
■ US Permanent Residents
*We do not accept any applications from tourist or student visas.
Training period
1 to 3 months
*The assignment will be determined after training ・ after aptitude assessment and considering experience and abilities
Salary
1 ） 2 ）
* 5500 ～ $8400+
★ Up to 21 long vacation days per year.
★ Can return home every year ！ Most employees return home once a year and enjoy a refreshing vacation.
*Refreshment leave, up to 21 days per year
*Payday （ Twice a month ）
*Various benefits
*Payment method （ US dollars, bank transfer, Pay Check ）
*Exchange rate $ 1= ¥ 151 （ March 2024 conversion ）
*Bonus system based on experience, ability and results （ Position ・ Assignment ・ Depends on results ） *Average annual salary of store owners working for our brand is about 11.75 million yen （ Average monthly salary of Japanese staff is 979,000 yen ）
*Average salary is just a guide, some are more or less.
*There is a training period. <15266>
1 ） 2 ）
・ San Francisco Bay Area
・ Silicon Valley Area
・ New York Area ・ Los Angeles Area
・ Texas Area
Skills ／ Experience
4-5 years of food and beverage experience in Japan
(If part-time work is included, please contact us for more information)
Please let us know if any of the following apply to you.
・ 4-5 years or more experience in food and beverage in Japan （ Including part-time job ）
・ Ramen, Udon, Shabushabu ・ Experience handling soba noodles
・ Ramen, Udon, soba noodle business Experience in store
・ Experience in shabu-shabu, izakaya, Japanese food business
・ Cooking license ・ Possession of food hygiene qualification
・ University education ・ Graduation from economics department
・ Graduation from a culinary school
・ Ramen noodle certification, noodle sommelier
・ Noodle making technician and other qualifications
・ Sommelier ・
・ Confectionery sanitation
Benefits ・ Benefits
Workers Compensation （ Workers Compensation ）
Sick Leave （ Sick Leave / in accordance with state law ）
Retirement Savings Plan （ CalSavers / like 401K, CA state run plan, varies by state) <23166> CA State Medical Compensation Plan (Coverd CA) offers advice on insurance reductions
SFMRA medical coverage （ Requires a minimum of a certain period of service, if assigned to San Francisco
Bonus once a year （ Position ・ Varies based on evaluation ）
Salary increase （ Position ・ Varies based on evaluation ）
Housing selection support （ Advice on property search, etc. ）
VISA acquisition support system （ Company covers all procedures and expenses, etc. ）
Uniform rental （ Some ） Meal discount system
Training period （ Max 6 months ）, with trial period
1 ） Restaurant Manager ・ Manager （ Candidate ）
2 ） Kitchen Manager ・ Head Chef （ Candidate ）
Operations
1 ） Quality control, sanitation, scheduling, hiring and training. In your daily work, you will communicate with local customers and staff members to create the best restaurant in the US. If you have experience as a restaurant manager, you can make use of your skills, and even if you have no experience as a restaurant manager, you can gain experience in our restaurants and spread your wings as a restaurant manager or store manager.
2 ） If you have experience in food quality control, hygiene control, operations management, recipe development, staff training, etc., this is a position where you can make the most of your chef career in Japan. This is a position where you will not only be able to make the best of the food in front of you, but also work with your colleagues, manager, and team to plan events, manage budgets, and take your professionalism to the next level in areas other than cooking. Even if you do not have experience as a head chef, we believe that your apprenticeship and cooking experience will give you great potential in the United States.
If you have experience as a restaurant manager,
this is a job where you can put your skills to good use. Even if you do not have experience as a store manager, we will ask you to be assigned to a store manager management position after you have built your career with us.
Target
■ Residents of Japan （ Need visa support to come to US ）
■ US residents
■ US Citizens
■ US Permanent Residents
*We do not accept any applications from tourist or student visas.
Training period
1 to 3 months
*The assignment will be determined after training ・ after aptitude assessment and considering experience and abilities
Salary
1 ） 2 ）
* 5500 ～ $8400+
★ Up to 21 long vacation days per year.
★ Can return home every year ！ Most employees return home once a year and enjoy a refreshing vacation.
*Refreshment leave, up to 21 days per year
*Payday （ Twice a month ）
*Various benefits
*Payment method （ US dollars, bank transfer, Pay Check ）
*Exchange rate $ 1= ¥ 151 （ March 2024 conversion ）
*Bonus system based on experience, ability and results （ Position ・ Assignment ・ Depends on results ）
*Average salary is just a guide, some are more or less.
*There is a training period. <15266>
1 ） 2 ）
・ San Francisco Bay Area
・ Silicon Valley Area
・ New York Area
・ Texas Area
Skills ／ Experience
4-5 years of food and beverage experience in Japan
(If part-time work is included, please contact us for more information)
Please let us know if any of the following apply to you.
・ 4-5 years or more experience in food and beverage in Japan （ Including part-time job ）
・ Ramen, Udon, Shabushabu ・ Experience handling soba noodles
・ Ramen, Udon, soba noodle business Experience in store
・ Experience in shabu-shabu, izakaya, Japanese food business
・ Cooking license ・ Possession of food hygiene qualification
・ University education ・ Graduation from economics department
・ Graduation from a culinary school
・ Ramen noodle certification, noodle sommelier
・ Noodle making technician and other qualifications
・ Sommelier ・
・ Confectionery sanitation
Benefits ・ Benefits
Workers Compensation （ Workers Compensation ）
Sick Leave （ Sick Leave / in accordance with state law ）
Retirement Savings Plan （ CalSavers / like 401K, CA state run plan, varies by state)
SFMRA medical coverage （ Requires a minimum of a certain period of service, if assigned to San Francisco
Bonus once a year （ Position ・ Varies based on evaluation ）
Salary increase （ Position ・ Varies based on evaluation ）
VISA acquisition support system （ Company covers all procedures and expenses, etc. ）
Uniform rental （ Some ）
Training period （ Max 6 months ）, with trial period
We look forward to hearing from you ！
If you are interested in overseas experience, restaurant management or store management, please contact us.
★ Click here to enter ★
If you are interested in overseas experience, restaurant management or store management, please contact us.
★ Click here to enter ★
EK FOODSERVICES,INC. - About EK Food Services, Inc. ・ Careers
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