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.
Overview We are seeking a dynamic and passionate Sushi Chef to join our vibrant culinary team. As a key leader, you will manage the daily production of sushi and ensure exceptional quality. This role offers an exciting opportunity to work across various environments, including high-volume kitchen operations, fine dining, and off-premise catering. If you are a culinary professional with strong leadership skills and a commitment to excellence, we want to hear from you.
Duties Sushi Preparation:
Expertly prepare all types of sushi, including Nigiri, Sashimi, and Maki (rolls).
Fish Fabrication:
Clean, descale, and fillet various types of fresh fish with precision and minimal waste.
Rice & Prep:
Prepare authentic sushi rice (shari) with proper seasoning and maintain workstations with fresh ingredients.
Quality Control:
Inspect all seafood and ingredients for freshness and ensure dishes meet our presentation standards.
Safety & Sanitation:
Adhere to all food safety regulations and maintain a clean, organized "stage" at the sushi bar.
Leadership & Team Management:
Actively engage in the training, development, and supervision of the culinary team. Conduct annual performance reviews and foster a collaborative, motivated work atmosphere.
Food Production & Quality:
Facilitate and manage daily prep, ensuring all dishes meet recipe standards and quality benchmarks. Oversee food packaging and shipping for offsite events to ensure consistency and safety.
Event Oversight:
Write plans for large-scale events, schedule staff appropriately, and visit event locations to ensure quality and safety standards are met on-site.
Operational Management:
Manage daily kitchen upkeep, organization of storage areas (coolers/freezers), and efficient product rotation. Ensure the kitchen is closed properly every day.
Culinary Development:
Stay current with food trends, catering delivery methods, and innovative plate presentations to contribute to menu development and new recipe creation.
Safety & Compliance:
Uphold strict food safety, hygiene, and HACCP protocols. Oversee proper food handling, labeling, and sanitation practices.
Skills Experience:
5+ consecutive years in a leadership role within large kitchen, banquet, or off-premise catering environments. Advanced knife skills and deep knowledge of Japanese culinary traditions.
Certifications:
ServSafe and Allergen Certification (or the willingness to obtain it immediately).
Adaptability:
Ability to work a seasonal, event-driven schedule including nights, weekends, and summer holidays.
Soft Skills:
Strong organizational skills, a positive attitude, and the ability to collaborate effectively with all levels of management. If you're passionate about creating beautiful, high-quality sushi in a lively setting that celebrates culinary artistry, we want to hear from you! Bring your energy, expertise, and enthusiasm to our team as we serve exceptional dining experiences every day.
