Head Sushi Chef

About the role

Palm House, a luxury boutique hotel in the heart of Palm Beach, invites an accomplished Head of Sushi to bring artistry, precision, and leadership to our culinary team. We are seeking a chef who understands that exceptional sushi begins with respect for ingredients—and comes to life through impeccable technique, thoughtful presentation, and a memorable dining experience. Reporting to the Executive Chef, you will lead our sushi operation, inspire the team, and help shape a menu that reflects the quality and sophistication of Palm House. This is a hands-on opportunity for a culinary leader who takes pride in every detail, from the selection of seafood to the final presentation.

Responsibilities

• Create and execute exceptional nigiri, sashimi, maki, and signature sushi dishes with consistent quality and elegant presentation.
• Collaborate with the Executive Chef on seasonal menus, distinctive offerings, and special dining experiences.
• Lead, train, and mentor the sushi team, building a culture of craftsmanship, professionalism, and collaboration.
• Oversee daily preparation and service, ensuring an organized station and seamless coordination with the culinary and service teams.
• Uphold rigorous standards for seafood quality, food safety, sanitation, and allergen management.
• Manage ordering, inventory, portion control, and waste with care and accountability.
• Support private events and special culinary experiences, along with other duties assigned by the Executive Chef.

Requirements

• Proven sushi experience in an upscale Japanese restaurant, luxury hotel, or comparable dining environment.
• Previous experience as a Head Sushi Chef, Sushi Chef de Cuisine, or sushi team leader.
• Exceptional skills in nigiri, sashimi, maki, sushi rice preparation, fish fabrication, and precise knife techniques.
• Strong knowledge of seafood selection, freshness, handling, storage, and food safety practices for raw fish.
• Ability to develop menu items and maintain consistent recipes, portions, and presentation standards.
• Experience managing purchasing, inventory, food costs, and waste.
• Demonstrated ability to train, coach, and lead a culinary team.
• Strong communication, organization, and time-management skills.
• Ability to maintain composure and exacting standards during busy service periods.
• Culinary education or specialized Japanese culinary training preferred.
• Food safety certification or ability to obtain the required certification.
• Availability to work evenings, weekends, and holidays as business needs require.
• Ability to stand for extended periods, bend, reach, safely operate kitchen equipment, and lift or move up to 50 pounds with assistance when needed.