Sushi Chef

Company Description

The Group Hospitality is a New York-based hospitality company focused on transforming landmark locations into distinctive restaurant destinations. The Group creates authentic dining spaces where French, Italian, and Japanese culinary traditions intersect with the energy of major American cities. Its portfolio includes award-winning concepts such as Omakase Room, Boucherie, and OLIO E PIÙ. The company is expanding nationally with new locations in Chicago, Washington, D.C., and Miami, drawing inspiration from local food cultures. The Group values long-term relationships within each community and is committed to delivering memorable guest experiences.

Role Description

This is a full-time, on-site Sushi Chef role based in Washington, D.C. The Sushi Chef will be responsible for preparing and presenting high-quality sushi and related dishes, including nigiri, sashimi, and specialty rolls, according to restaurant standards and recipes. Day-to-day tasks include cutting seafood, preparing rice and other ingredients, maintaining proper food storage, and ensuring consistent portioning and plating. The role also involves upholding strict hygiene and safety standards, managing workstation setup and breakdown, monitoring inventory and freshness of ingredients, and collaborating with the kitchen and front-of-house teams to provide a refined guest experience. The Sushi Chef is expected to maintain a clean, organized sushi bar and contribute to a professional, respectful, and efficient working environment.

Qualifications

• Strong culinary foundation with demonstrated culinary skills in sushi and Japanese cuisine, including knife skills and precise product handling.
• Hands-on experience with food preparation and cooking in a professional kitchen, ideally in a sushi bar or high-volume restaurant setting.
• Knowledge of seafood selection, handling, and storage, with a focus on freshness, quality, and sustainable practices.
• Commitment to hygiene, food safety, and sanitation standards, including compliance with local health regulations.
• Ability to work efficiently in a fast-paced, guest-focused environment while maintaining attention to detail and consistency.
• Strong communication and teamwork skills, with a collaborative approach to working with kitchen and service staff.
• Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
• Prior sushi chef or sushi cook experience in a restaurant or hospitality environment strongly preferred; formal culinary education is a plus.

Compensation

$26-$30/hr + tips