Sushi Chef

Job Summary

The Sushi Chef prepares high-quality sushi and Japanese cuisine following standardized recipes and presentation standards. Responsibilities include handling raw fish, rolling sushi, preparing sashimi, and creating specialty dishes with precision and consistency. The role involves supervising and training kitchen staff, managing inventory and ordering supplies, controlling food costs, and ensuring compliance with food safety and sanitation standards. The Sushi Chef maintains cleanliness and safety in the kitchen, minimizes waste, and contributes to menu development. Administrative duties include scheduling, record-keeping, and supporting operational efficiency.

Education & Experience

High School diploma or equivalent requiredFormal culinary training or apprenticeship in Japanese cuisine or sushi preparation preferredMinimum 2 years of experience preparing sushi in a professional kitchenPrior experience in kitchen supervision or leadership strongly preferredExperience with inventory management, ordering, and cost control a plus

Physical Requirements

Flexible and long hours sometimes requiredMedium work – lifting up to 50 lbs occasionally and/or 20 lbs frequentlyAbility to stand for entire shiftAbility to work in hot and cold environmentsStrong manual dexterity and knife skills