Overview
We are seeking a dynamic and highly skilled Head Sushi Chef to lead our culinary team in delivering exceptional Japanese cuisine with a focus on sushi mastery. This role offers an exciting opportunity to oversee all aspects of sushi preparation, kitchen management, and team leadership within a vibrant, fine dining environment. The ideal candidate will bring extensive culinary expertise, a passion for authentic sushi craftsmanship, and proven experience managing high-volume food production in a hospitality setting. As the Head Sushi Chef, you will inspire your team to uphold the highest standards of food safety, presentation, and customer satisfaction while driving innovative menu development and operational excellence.
Duties
- Lead and supervise the sushi kitchen team, ensuring efficient workflow and high-quality food preparation
- Oversee all aspects of sushi menu planning, ingredient sourcing, and inventory control to maintain freshness and cost effectiveness
- Implement strict food safety sanitizing procedures and ensure compliance with health regulations across all kitchen operations
- Manage shift schedules, monitor food production timelines, and coordinate catering or banquet services as needed
- Train team members on proper food handling, cooking techniques, and presentation standards to foster continuous improvement
- Maintain accurate records of inventory levels, food costs, and waste control to optimize profitability
- Collaborate with restaurant management to develop innovative dishes that enhance the dining experience while respecting traditional techniques
Experience
- Extensive culinary experience with a strong background in Japanese cuisine and sushi preparation at a supervisory level
- At least 5 years of experience serving as head chef in a sushi restaurant, plus 15 years chef experience.
- Proven track record in managing high-volume kitchen operations within fine dining or restaurant environments
- Demonstrated expertise in banquet service, catering, and large-scale food production settings
- Hands-on experience with inventory management, cost control, and food safety procedures specific to the food industry
- Leadership skills with experience supervising teams of chefs and kitchen staff in fast-paced environments
- Familiarity with dietary requirements and accommodations within a restaurant or hospitality setting
- Strong understanding of kitchen management principles including shift management, food service management, and restaurant operations
Pay: $86,000.00 per year
Work Location: In person
