SUSHI/ JAPANESE CUISINE CHEF

Job Summary

As the Sushi/Japanese Cuisine Chef overseeing the sushi program for a premier executive dining account in NYC, you will be responsible for the successful execution of all sushi production and operations. This includes preparing, setting up, and breaking down the sushi station, production planning, inventory management, and product ordering. You will ensure proper handling, preparation, and storage of all perishable ingredients while maintaining the highest standards of quality and presentation, and you will adhere to HACCP guidelines and food safety standards.

Key Responsibilities

• Designs, manages, and owns the overall experience, not just the offerings.
• Exhibits a passion for quality food preparation and taste.
• Follows all menu and production/prep expectations, opening/closing checklists, and responsibility guides.
• Prepares well‑balanced meals to fuel clients throughout the day.
• Sets an expectation of hospitality that is friendly and engaging.
• Trains and develops team members.
• Assists the Executive Chef in overseeing all aspects of culinary operations while providing day‑to‑day leadership, coaching, and oversight of the café team.
• Works with the Executive Chef to ensure all company employee guidelines are implemented and adhered to.
• Promotes a culture of food and workplace safety.
• Treats everyone with professionalism, care, and respect.
• Communicates with the client honestly, accurately, and promptly.

Requirements

• Experience in Japanese cuisine, including sushi, raw fish, sushi rice, and traditional Japanese techniques.
• Previous experience in the preparation and production of sushi in a high‑volume setting.
• At least 3 years of experience in upscale, high‑volume Japanese sushi operations.
• Supervisory, leadership, coaching, training, and management skills.
• Excellent knife skills.
• Self‑starter, innovative, and able to multitask in high‑volume operations.
• Maintains a positive attitude and motivates the team.
• Knowledgeable on HACCP controls, proper storage, and use of food.
• Knowledge of current industry and food trends.
• Computer skills: proficient in Microsoft Office.
• Ability to lift, bend, and carry up to 40 lb.
• Knowledge of safe and sanitary food handling principles.
• Conformity to the highest standards of personal integrity and ethical behavior.
• ServSafe or Department of Health certification is a plus.

Preferred Qualifications

• Experience in Japanese cuisine, including the types of sushi, working with raw fish, sushi rice, or traditional Japanese techniques.
• Previous experience in the preparation and production of sushi in a high‑volume setting.
• At least 3 years of experience in upscale, high‑volume Japanese sushi operations.
• Supervisory, leadership, coaching, training & management skills.
• Excellent knife skills.
• Self‑starter, innovative, and able to multitask in high‑volume operations.
• Maintains a positive attitude and motivates the team.
• Must be knowledgeable on HACCP controls, along with proper storage and use of food.
• Knowledge of current industry and food trends.
• Computer skills: proficient in Microsoft Office.
• Ability to lift, bend, and carry up to 40 lb.
• Knowledge of safe and sanitary food handling principles.
• Conformity to the highest standards of personal integrity and ethical behavior.
• ServSafe or Department of Health certification is a plus.

Pay

$85,000 – $110,000 per year

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave

Associates may also be eligible for paid and/or unpaid time‑off benefits in accordance with applicable federal, state, and local laws.