SUSHI SOUS CHEF

Key Responsibilities

• Prepare and present sushi, sashimi, nigiri, specialty rolls, and Japanese-inspired menu items to established standards.
• Ensure consistent product quality, portion control, and presentation.
• Aid in menu development, seasonal features, and specialty offerings.
• Maintain exceptional knife skills and seafood handling techniques.
• Assist the Executive Chef and Executive Sushi Chef in supervising daily kitchen operations.
• Train, coach, and mentor sushi cooks and culinary team members.
• Foster a positive, professional, and collaborative work environment.
• Support scheduling, labor management, and team performance initiatives.
• Lead by example during service while maintaining composure under pressure.
• Ensure compliance with all health department regulations and food safety standards.
• Maintain cleanliness and organization throughout sushi stations and prep areas.
• Assist with inventory counts, ordering, and cost-control initiatives.
• Support waste reduction and profitability goals.
• Participate in opening, closing, and administrative duties as assigned.

Requirements

• 3+ years of sushi experience in a high-volume restaurant.
• Previous supervisory or leadership experience preferred.
• Strong knowledge of sushi preparation, fish fabrication, and Japanese culinary techniques.
• Understanding of food safety, sanitation, and HACCP principles.
• Ability to work nights, weekends, and holidays.
• Strong communication and organizational skills.
• Experience in upscale casual or fine dining environments.
• Bilingual communication skills are a plus.
• Culinary education or equivalent professional training.

Skills

• High Volume Operation
• Food Ordering
• Training
• Plating
• Hot Schedules
• Adaptability in a Fast Paced Environment
• Problem Solving Skills

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Parking included / Uniforms

Required Skills

• High Volume Operation
• Food Ordering
• Training
• Plating
• Hot Schedules
• Adaptability in a Fast Paced Environment
• Problem Solving Skills