Sushi Chef

Sushi Chef Kira NOLA New Orleans, LA Job Details Full-time $18 - $25 an hour 1 hour ago Benefits Health insurance Dental insurance Paid time off Employee assistance program Vision insurance Qualifications Sushi Budget management Fiscal management Food safety management Guest relations Inventory management Basic math Employee retention English Managing hospitality teams Mid-level 3 years Sanitation procedures Team development Supervising experience Math Team management Receiving shipments Profit & Loss statement Organizational skills Purchasing Computer skills Budgeting Profit and loss analysis Leadership Stakeholder relationship building Food service management Performance evaluation Full Job Description Discover an Extraordinary Career Experience with Kira Omakase!

Executive Chef Yoshi Okai :

A native of Kyoto, Japan, and a former lead singer of a punk-rock band, chef Yoshi Okai brings a sense of style to his acclaimed sushi restaurant, Otoko. He learned to cook while working at his family's catering business in Japan and has been a presence at top sushi restaurants around Austin (the Yokai Berry dish at 2005 F&W Best New Chef Tyson Cole's Uchiko is named after him) as well as Aspen, Colorado. He's known for his infectious smile and enthusiasm, his showmanship during breakdowns of whole bluefin tuna, and his reverence for uni.

Background:

• Head Sushi Chef Uchi & Uchiko 2008 - 2015
• Executive Chef OTOKO (12 seat omakase) 2016-2026
• Food & Wine Best New Chef 2017 Opening Summer 2026: Chef Yoshi Okai invites you to explore an exciting career opportunity and to be a part of a dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality.

With regular recognition nationally, this is a great place to grow and develop your career. We are looking for Sushi Chefs to help us run a best in class restaurant. Qualified Sushi Chef candidates are those who have experience organizing and running a best in class caliber restaurant, as well as functioning in a front-facing capacity. The right candidate is comfortable engaging with guests, lead and develop their team, and is passionate about quality service!

Qualifications Preferred:

Supervisory experience (required) Previous Head Sushi Chef, CDC, Sous Chef, Sushi Chef (or comparable leadership role) experience in a restaurant environment Minimum of 3 years experience working in a professional and hospitality driven restaurant. Certified in all safety, sanitation and food handling procedures. English language, professional communications, math, and computer skills are required. Be able to work in a standing position for long periods of time. Be able to reach, bend, stoop and frequently lift up to 50 pounds. All employees must maintain a neat, clean and well-groomed appearance professional appearance. Ability to problem solve in live time. Ability to lead a team with little to no guidance.

Essential functions and responsibilities:

Create a communicative, professional and respectful relationship with the General Managers, Directors, Ownership, and the team. Properly break down fish from whole Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team. Lead by example to ensure that the team is continually striving to be better, yourself included. Active engagement with guests; start and end the guest experience through opening and closing statements. Working service daily is required. Providing support to all team members and filling in wherever is necessary. Monthly review and understanding of P&L and yearly budget objectives. Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property. Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management. Attend all scheduled employee meetings and bring suggestions for improvement. Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Manager on duty. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely manner.

Benefits & Perks:

Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts, Growth Potential, Career Advancement, Employee Assistance Program and more !

Pay:

$18.00 - $25.00 per hour

Work Location:

In person