Sushi Executive Sous Chef

About the Role

The Sushi Chef is the second-in-command of the KUZA kitchen, supporting the Executive Chef in daily operations, culinary execution, and team leadership. In this role, you will oversee all operational aspects of the sushi program, including team development, menu creation, procurement, production, and execution. This is a full-time, salaried, exempt position requiring leadership by example, professionalism, organization, and high standards for food, sanitation, and teamwork. The position is forward-facing during service hours and requires comfort communicating with guests.

Responsibilities

• Oversee daily sushi prep, robata/sushi line setup, and service execution to ensure food meets KUZA’s flavor, quality, and presentation standards.
• Maintain mastery of recipes, techniques, ingredients, and Japanese-American flavor profiles.
• Support expo, expedite dishes during high volume, and correct plates as needed.
• Uphold strict food safety, sanitation, temperature control, and raw-fish handling standards.
• Assist in supervising BOH staff, including coaching, performance feedback, and shift leadership.
• Lead pre-shift meetings, communicate specials, 86s, and service notes.
• Ensure proper staffing levels and support scheduling, hiring, and training of cooks and prep team members.
• Promote a collaborative, respectful, and professional kitchen environment.
• Create, execute, and maintain consistent systems and SOPs for the sushi side of the menu.
• Assist with ordering, inventory, and vendor management to maintain proper par levels and reduce waste.
• Ensure prep lists, station checklists, and opening/closing duties are completed.
• Maintain kitchen organization, cleanliness, and equipment functionality.
• Work closely with FOH leadership to support smooth service and resolve issues quickly.
• Assist Executive Chef with R&D, tastings, specials, and seasonal menu updates.
• Provide feedback based on guest responses, kitchen flow, and product usage.

Requirements

• 2+ years of experience as a Sushi Chef in a high-volume kitchen.
• Experience with Japanese food & culture or Asian-influenced concepts strongly preferred.
• Strong leadership, communication, and time-management skills.
• Excellent knife skills, mastery of fish butchery, and sushi rice handling.
• Must have (or obtain) AZ Food Handler and Manager’s Card.
• Ability to stand for long periods and lift up to 50 lbs.

Work Environment & Expectations

• Professional appearance and adherence to KUZA grooming standards.
• Flexible availability, including nights, weekends, and holidays.
• Calm, composed leadership under pressure.
• Commitment to KUZA’s culture: precision, creativity, teamwork, and hospitality.

Benefits

• Competitive salary
• Employee discounts
• Health insurance
• Opportunity for advancement
• Training & development

Pay

$65K–75K+/year

Department: Back of House (BOH) | Reports To: Executive Chef | Location: KUZA Scottsdale (Chauncey Ln)