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Blackfish Rotary Sushi and Bar
Sushi Chef
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Based on Illinois data
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What they do
A Sushi Chef is trained in Japanese cuisine and prepares different kinds of rolls and plates. Other duties include preparing sauces, selecting ingredients, storing food, maintaining supplies, creating menus, training staff, and designing sushi plates.
$38,670 / year median in Illinois
+12% projected growth
Job Description
Overview Join our dynamic culinary team as a Sushi Chef, where your passion for Japanese cuisine and mastery of sushi preparation will shine. In this role, you will craft authentic, beautifully presented sushi dishes that delight our guests and elevate their dining experience. Your expertise in food handling, knife skills, and food safety will ensure every plate meets the highest standards of quality and freshness. We are seeking a motivated culinary professional eager to bring creativity and precision to a fast-paced, fine dining environment. Responsibilities Prepare and assemble a variety of sushi including nigiri, sashimi, rolls, and specialty dishes with attention to detail and presentation Ensure all ingredients are stored, handled, and prepared in accordance with food safety standards Collaborate with kitchen staff to plan menus that highlight seasonal ingredients and customer preferences Maintain cleanliness and organization of the sushi station, adhering to sanitation protocols at all times Assist in inventory management by monitoring ingredient levels and communicating supply needs Provide exceptional food service by serving dishes promptly and engaging with guests when appropriate Support catering events or special functions requiring sushi preparation with professionalism and efficiency Skills Extensive culinary experience with a focus on Japanese cuisine and sushi preparation Strong knife skills for precise slicing of fish, vegetables, and other ingredients Proven experience in fine dining settings or upscale restaurants emphasizing quality presentation Knowledge of food handling, safety procedures, and sanitation standards within the food industry Ability to plan menus that balance creativity with operational efficiency Experience in food service environments that require quick turnaround times without compromising quality Familiarity with dietary department practices and dietary aide experience is a plus for accommodating special requests or dietary restrictions