Head Sushi Chef

About the Role

HEAD SUSHI CHEF — OSAKA CHICAGO

Join the opening team as Osaka Nikkei brings its celebrated Nikkei cuisine to Chicago in Spring 2027. This is a rare opportunity to build a sushi bar from the ground up and shape its team, standards and culture from day one.

We are seeking an experienced Head Sushi Chef to strategically manage the comprehensive operation of the sushi bar, optimizing production processes and cost control, in accordance with the brand's standards of excellence and the Restaurant Manager's guidelines, to ensure maximum profitability and consistency of the Nikkei offering.

Responsibilities

• Opening Leadership: Play a key role in pre-opening, including setting up the sushi bar, establishing seafood sourcing and vendor relationships, and helping hire and train the opening Itamae team ahead of our Spring 2027 launch.
• Team Leadership & Mentorship: Lead, evaluate, and mentor the Senior and Junior Itamae Chefs, fostering continuous skill development and ensuring exceptional performance aligned with company standards.
• Financial & Inventory Management: Audit and oversee cost-control and inventory systems to maximize departmental profitability and optimize the use of premium raw materials.
• Quality & Safety Assurance: Establish and enforce rigorous quality standards for comprehensive fish handling (including receiving, butchering, and maturation/aging), ensuring strict compliance with food safety regulations to guarantee maximum flavor and safety.
• Advanced Training Programs: Design and implement specialized training initiatives focused on the brand's proprietary cutting, preparation, and plating techniques to elevate the team's overall technical proficiency.
• Operational Scheduling: Strategically manage staff schedules and rotations to ensure optimal kitchen coverage, balanced workloads, and smooth operations tailored to the Chicago location's needs.

Qualifications

• Education: Degree or formal technical studies in Culinary Arts, Gastronomy, or a closely related field.
• Specialized Training: Advanced training in traditional sushi and Japanese cuisine.
• Experience: Minimum of 5 years of progressive experience as an Itamae, including at least 1 year as a Head Itamae specifically within Nikkei or fusion concepts. Restaurant opening experience is a strong plus.
• Leadership: Proven track record of successfully leading, motivating, and managing culinary teams.

Required Skills

• Culinary Expertise: In-depth mastery of Japanese and Nikkei cuisine, including advanced preparation of signature sauces, marinades, and fusion techniques.
• Seafood Mastery: Expert-level knowledge of comprehensive fish and seafood handling, encompassing varieties, seasonality, precise butchering, dry-aging, preservation, and advanced cutting techniques.
• Food Safety: Thorough understanding of contamination risk control, sanitation standards, and Good Food Handling Practices (GFP).
• Technical Proficiency: Intermediate to advanced computer skills (familiarity with inventory, scheduling, and cost-management software).
• Language: Intermediate English proficiency.