SUSHI CHEF

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The Sushi Chef is responsible for the preparation and presentation of high‑quality sushi, sashimi, and related dishes. This position ensures all sushi items meet the restaurant’s standards for quality, consistency, and safety. The Sushi Chef oversees the sushi station, manages inventory, assists with menu development, and provides training and mentorship to junior staff. This role collaborates with both the kitchen and front‑of‑house teams to ensure an exceptional dining experience for all guests.

• Prepare and assemble a wide variety of sushi, sashimi, and specialty dishes in accordance with established recipes and presentation guidelines.
• Select, cut, and handle fresh fish, seafood, and produce with expert precision and care.
• Maintain consistent portion sizes, flavor profiles, and presentation for all dishes.
• Maintain a clean, organized, and sanitized work station at all times.
• Ensure compliance with all food safety, sanitation, and hygiene standards.
• Follow proper storage procedures for raw and prepared ingredients.
• Monitor ingredient inventory and communicate replenishment needs to management.
• Assist with the creation and development of new sushi menu items and seasonal specials.
• Train and mentor junior sushi staff on proper techniques, food safety procedures, and quality standards.
• Foster a collaborative and positive work environment.
• Work closely with front‑of‑house staff to ensure timely and seamless service.
• Uphold the restaurant’s standards of professionalism, guest interaction, and service excellence.

• High School Diploma and/or GED preferred
• Must have 3 to 5 years working in a kitchen
• Minimum of 1 year experience in a supervisor role preferred
• Proven experience as a Sushi Chef or in a similar role in a high‑volume or upscale restaurant.
• Mastery of sushi preparation techniques, knife skills, and traditional Japanese culinary methods.
• In‑depth understanding of food safety and sanitation, especially concerning raw ingredients.
• Ability to work efficiently under pressure in a fast‑paced environment.
• Excellent attention to detail, teamwork, and communication skills.
• Flexibility to work evenings, weekends, and holidays as required by business needs.

• Must be at least 21 years of age.
• Bi‑lingual (English/Spanish) is a plus.
• Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights, and dust.
• Must have related kitchen tools.

• Food Handlers Certification