Job Summary
We are seeking an experienced, business-minded Head Sushi Chef to lead our entire kitchen operation and culinary team. In this role, you will be a working chef who balances master-level sushi preparation with full back-of-house (BOH) management. The ideal candidate will have a proven track record of controlling food costs, engineering profitable menus, maintaining strict food quality standards, and training a high-performing line of sushi chefs.
Core Responsibilities
1. Kitchen Operations & Management
- Lead, manage, and schedule all BOH personnel to ensure smooth, efficient daily operations.
- Oversee the entire kitchen workflow, coordinating between the sushi bar and the hot kitchen (if applicable).
- Maintain compliance with Arlington County and Virginia Department of Health (VDH) safety and sanitation regulations.
- Maintain excellent communication with front-of-house teams to ensure smooth service flow and guest satisfaction
2. Financial & Food Cost Control
- Manage the BOH budget, target labor costs, and optimize Food Cost Percentages (Target: 28%–32%).
- Oversee inventory management, including daily/weekly ordering, stock rotation, and minimizing product waste through precise yield tracking.
- Negotiate with premium seafood and Japanese food distributors to secure high-quality ingredients at competitive price points.
3. Culinary Excellence & Menu Engineering
- Design and execute a creative, high-quality sushi menu, including seasonal specials and curated tasting options.
- Set exact recipe specifications and plate presentation guidelines to ensure flawless, consistent execution.
- Manage dietary accommodations by understanding dietary department requirements and customizing dishes accordingly
- Monitor guest feedback and industry trends to continuously evolve and elevate the dining experience.
4. Training, Mentorship & Quality Control
- Lead training initiatives on food safety, sanitation procedures, and culinary techniques to develop team skills
- Personally train, mentor, and evaluate junior sushi chefs and kitchen staff on pristine knife skills, traditional techniques, and proper fish-handling safety.
- Enforce absolute consistency in food quality, portion control, freshness, and visual presentation.
- Foster a collaborative, positive, and high-energy kitchen environment.
Qualifications & Requirements
- Experience: Minimum of 3–5 years of experience as a Head Sushi Chef, Lead Chef, or Executive Sous Chef in a high-volume, upscale sushi or Japanese fusion restaurant.
- Technical Skill: Exceptional expertise in traditional and modern sushi techniques, whole-fish butchery, and premium seafood preparation.
- Management Skills: Demonstrated ability to manage food costs, labor budgets, inventory systems, and vendor relations.
- Leadership: Strong communication and teaching skills with a passion for training and developing culinary talent.
- Certifications: Current ServSafe Manager certification required.
Join us as our Head Sushi Chef & Kitchen Operations Manager to lead culinary innovation while ensuring operational excellence. Bring your expertise in fine dining sushi preparation combined with strong leadership capabilities—your next exciting career chapter awaits!
Pay: $55,000.00 - $75,000.00 per year
Benefits:
- 401(k)
- Flexible schedule
- Food provided
- Paid time off
Work Location: In person
