About Daisuki Ran
Daisuki Ran is a newly renovated, upscale Pan-Asian restaurant in South Meriden, Connecticut. We are building a talented culinary team committed to exceptional food, consistency, presentation, and hospitality. Join our growing team and help us deliver an outstanding dining experience to every guest.
Position Overview
We are seeking a highly experienced and detail-oriented sushi chef to join our culinary team. The ideal candidate has advanced knowledge of traditional and contemporary sushi preparation, excellent knife skills, and the ability to maintain quality, consistency, and speed during high-volume service.
This position requires at least five years of professional sushi-chef experience. Candidates must be proficient in fish breakdown, sushi-rice preparation, nigiri, sashimi, maki, specialty rolls, and omakase execution.
The sushi chef is also responsible for prep, station organization, sanitation, product rotation, inventory awareness, and maintaining Daisuki Ran’s recipes, portions, and presentation standards.
Responsibilities
· Prepare nigiri, sashimi, maki, specialty rolls, and omakase selections according to established standards
· Prepare sushi rice with consistent seasoning, texture, temperature, and portioning
· Receive and inspect seafood for freshness, quality, temperature, and proper handling
· Break down whole fish safely and efficiently
· Trim, portion, and store seafood to maintain quality and maximize usable yield
· Prepare sauces, garnishes, vegetables, and other sushi-station ingredients
· Follow all established recipes, portion specifications, and presentation standards
· Execute orders accurately and efficiently during high-volume service
· Read tickets carefully and follow all modifications, allergy notices, and dietary restrictions
· Maintain proper labeling, dating, storage, temperature control, and product rotation
· Monitor station inventory, pars, and product levels
· Communicate low-stock items and product needs to management
· Minimize waste through accurate prep, portioning, storage, and yield control
· Maintain and properly care for knives, cutting boards, refrigeration, and sushi equipment
· Keep the sushi station clean, organized, properly stocked, and service-ready
· Complete all assigned opening, closing, preparation, cleaning, and sanitation duties
· Coordinate effectively with the hot kitchen, expeditor, servers, and management
· Assist with training and supporting less-experienced culinary team members when needed
· Follow all food-safety, sanitation, raw-seafood handling, and cross-contamination procedures
Qualifications
· At least five years of professional sushi-chef experience
· Experience in a busy, full-service sushi or Pan-Asian restaurant
· Advanced knife skills and demonstrated whole-fish breakdown ability
· Expert preparation of nigiri, sashimi, maki, specialty rolls, and omakase
· Strong knowledge of sushi-rice preparation and traditional Japanese ingredients
· Knowledge of raw-seafood handling, storage, temperature control, and sanitation
· Strong understanding of food allergies, dietary restrictions, and cross-contamination prevention
· Valid ServSafe certification is required
· Ability to follow established recipes and presentation standards consistently
· Ability to maintain speed, accuracy, and quality during high-volume service
· Strong organizational, communication, and time-management skills
· Ability to monitor inventory and communicate product needs to management
· Dependable, punctual, professional, and team-oriented
· Availability to work daytime, evening, weekend, opening, and closing shifts
· Ability to stand for extended periods and safely lift up to 40 pounds
Schedule
Daisuki Ran is open from 11:00 a.m. to 10:00 p.m. Sushi-chef shifts will be scheduled within these operating hours and may include daytime, evening, weekend, opening, and closing shifts. Full-time and part-time opportunities are available.
Compensation
Commensurate with experience.
Work Location: In person
