Sushi Chef

About the role

The Sushi Chef is responsible for preparing high‑quality sushi and Japanese dishes in a fast‑paced kitchen environment. The role combines precise culinary execution with staff supervision and inventory oversight to ensure consistent guest satisfaction.

Key responsibilities

• Prepare sushi, sashimi, and specialty Japanese dishes following standardized recipes and presentation guidelines.
• Handle raw fish and other ingredients safely, maintaining strict food‑safety and sanitation standards.
• Supervise, train, and mentor kitchen staff to uphold quality and efficiency.
• Manage inventory, place orders for supplies, and control food costs.
• Maintain a clean, safe work area, minimize waste, and support menu development.
• Perform administrative tasks such as scheduling, record‑keeping, and operational reporting.

Required profile

• High school diploma or equivalent; formal culinary training or apprenticeship in Japanese cuisine preferred.
• Minimum 2 years of professional sushi preparation experience.
• Prior experience in kitchen supervision or leadership strongly preferred.
• Physical ability to stand for entire shifts, lift up to 50 lb occasionally, and work in hot and cold environments.

Required skills

• Advanced knife skills.
• Sushi rolling and sashimi preparation.
• Inventory management and ordering.
• Food‑cost control.

What we offer

• Opportunity to work in a dynamic, high‑volume restaurant setting.
• Professional development in Japanese cuisine.
• Collaborative team environment.