Head Sushi Chef

Responsibilities

• Lead all sushi kitchen operations across both concepts
• Develop seasonal menus and specialty offerings
• Maintain the highest standards of quality, presentation, and consistency
• Source and manage premium seafood and ingredients
• Train, mentor, and develop the culinary team
• Manage food cost, inventory, scheduling, and labor
• Ensure compliance with all NYC Department of Health standards
• Collaborate with ownership and management on new menu development and special events

Qualifications

• Executive Sushi Chef experience in an upscale or fine dining environment
• Strong knowledge of traditional and modern Japanese cuisine
• Experience leading and developing kitchen teams
• Excellent knife skills and fish fabrication
• Passion for creativity, quality, and hospitality
• Strong organizational and leadership skills