Sushi Cook

About the role

As a Sushi Cook at NoMI, you will be entrusted with upholding the precision, artistry, and discipline that define our culinary identity while serving as a steward of traditional and contemporary Japanese culinary techniques.

Responsibilities

• Lead your station with confidence and autonomy, executing refined sushi preparation methods, maintaining impeccable mise en place, and ensuring the highest standards of quality, freshness, and presentation.
• Skillfully prepare sushi, sashimi, nigiri, maki, and specialty offerings with meticulous attention to knife work, rice preparation, seafood handling, and ingredient integrity.
• Contribute to menu execution and daily preparations while ensuring consistency, elegance, and technical excellence in every guest experience.
• Receive, inspect, and handle premium seafood and specialty ingredients, maintaining strict adherence to sanitation standards and proper storage procedures.

Requirements

• A minimum of 1 to 2 years of professional sushi cook experience, ideally within a luxury hotel, Forbes-rated restaurant, upscale Japanese concept, omakase program, or fine-dining environment where precision, consistency, and elevated technique are essential.
• Demonstrated mastery of sushi preparation, including advanced knife skills, fish fabrication, sashimi and nigiri production, rice preparation, and the execution of both traditional and contemporary Japanese presentations.
• Deep understanding of seafood sourcing, seasonality, fish quality evaluation, sushi rice preparation, and Japanese ingredients, with the ability to maintain exceptional product integrity from receipt through service.
• Strong knowledge of food safety standards related to raw seafood handling, sanitation, temperature control, and storage procedures, with an unwavering commitment to guest safety and regulatory compliance.
• The ability to guide, support, and inspire junior culinarians, contributing to a culture of mentorship, discipline, and continuous refinement within the brigade.
• A poised, polished presence in the kitchen, demonstrating grace under pressure, impeccable organization, attention to detail, and a commitment to maintaining the highest standards of cleanliness and station readiness.
• A genuine desire to elevate the guest experience through culinary excellence, craftsmanship, and thoughtful presentation, embodying the spirit of luxury hospitality in every detail.
• The physical capability to stand for extended periods, perform repetitive knife work, lift and move products as needed, and thrive in a fast-paced, high-intensity environment with consistency and focus.
• Availability to work a flexible schedule, including all shifts, evenings, weekends, and holidays to support the needs of our guests and the business.

Qualifications

• Culinary degree, formal sushi apprenticeship, or equivalent professional training preferred, demonstrating a strong foundation in Japanese culinary principles, seafood handling, and fine-dining execution.
• A minimum of 1 to 2 years of professional sushi cook experience, ideally within a luxury hotel, Forbes-rated restaurant, upscale Japanese concept, omakase program, or fine-dining environment where precision, consistency, and elevated technique are essential.
• Demonstrated mastery of sushi preparation, including advanced knife skills, fish fabrication, sashimi and nigiri production, rice preparation, and the execution of both traditional and contemporary Japanese presentations.
• A deep understanding of seafood sourcing, seasonality, fish quality evaluation, sushi rice preparation, and Japanese ingredients, with the ability to maintain exceptional product integrity from receipt through service.
• A strong knowledge of food safety standards related to raw seafood handling, sanitation, temperature control, and storage procedures, with an unwaverting commitment to guest safety and regulatory compliance.
• The ability to guide, support, and inspire junior culinarians, contributing to a culture of mentorship, discipline, and continuous refinement within the brigade.
• A poised, polished presence in the kitchen, demonstrating grace under pressure, impeccable organization, attention to detail, and a commitment to maintaining the highest standards of cleanliness and station readiness.
• A genuine desire to elevate the guest experience through culinary excellence, craftsmanship, and thoughtful presentation, embodying the spirit of luxury hospitality in every detail.
• The physical capability to stand for extended periods, perform repetitive knife work, lift and move products as needed, and thrive in a fast-paced, high-intensity environment with consistency and focus.
• Availability to work a flexible schedule, including all shifts, evenings, weekends, and holidays to support the needs of our guests and the business.