Find & Apply For Chef Jobs in El Paso, Texas

•Position earns Annual Salary plus tips

• Sushi Bar Chef Anomalía —

Sushi Bar Job Level:

Senior Management — Station Lead / Potential Sous Chef Reports to:

Executive Chef Supervises:

Sushi Assistant(s) Position Summary The Sushi Bar Chef is responsible for the complete operation of the sushi bar, including the handling and cutting of proteins, the final execution of nigiri, sashimi, rolls, and specialty pieces, as well as direct interaction with guests at the bar. The Sushi Bar Chef is the face of the sushi bar to the guest and is responsible, in coordination with the kitchen and management, for the quality, consistency, and overall experience delivered at the station. Preparation & Execution — Execute and supervise the cutting, filleting, and handling of fish and seafood according to Anomalía standards. — Prepare and validate the final quality of nigiri, sashimi, rolls, hand rolls, and specialty pieces served at the bar. — Ensure consistency in portions, presentation, and quality of all items leaving the station. — Establish and oversee the daily mise en place for the sushi bar. Guest Experience & Service — Interact directly with guests at the bar, explaining cuts, techniques, and making recommendations, providing an omakase-style and interactive experience. — Maintain a professional appearance, communication style, and service pace while working in front of guests. — Receive and resolve guest comments, requests, or special accommodations in the moment. Leadership & Team Management — Supervise, train, and monitor the performance of sushi assistant(s). — Delegate tasks and establish the pace of work at the station throughout service. — Serve as the direct point of accountability to the kitchen and management for the overall performance of the sushi bar. Operations & Food Safety — Ensure compliance with HACCP standards and sanitation procedures for the handling of fish and seafood. — Oversee proper storage, labeling, and FIFO rotation of products at the station. — Control waste, food costs, and the efficient use of high-value protein products. — Participate in ordering and inventory management for sushi bar supplies. — Operate knives and equipment safely and ensure that all team members do the same. Requirements — Minimum 4-5 years of experience in Japanese cuisine and/or sushi bars, ideally in a station leadership role. — Advanced knowledge of fish and seafood handling, cutting, and filleting, including species, cuts, and product quality. — Demonstrated experience providing direct guest service at a sushi bar, omakase, or similar concept. — Formal culinary education or equivalent demonstrable professional experience. — Strong knowledge of HACCP and safe food-handling practices. — Strong leadership and team-management skills in a high-pressure environment. Skills & Attributes — Commitment to

Excellence:

Maintains the highest standards of quality, consistency, and presentation. —

Hospitality:

Creates a memorable guest experience through attentive and engaging service. —

Leadership:

Guides, trains, and leads by example within the station. —

Cost Awareness:

Minimizes waste and ensures the efficient use of high-value ingredients. — Passion for the

Craft:

Demonstrates precision, discipline, and pride in every piece that leaves the bar.

Pay:

$42,000.00 per year

Benefits:

Food provided Paid time off Referral program

Work Location:

In person