Executive Sushi Chef

What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions.

 

We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish.

Job Summary

As a Sushi Chef on the Flik Hospitality Ace Team, you will bring your sushi expertise to a variety of corporate dining environments throughout the Tri-State region. This role combines hands-on culinary execution with operational leadership, purchasing, inventory management, and food cost control.

The ideal candidate is a skilled sushi professional who takes pride in quality and presentation while also understanding the business side of running a successful culinary operation.

Work Schedule: Primarily Monday-Friday; schedule varies based on business needs

Key Responsibilities :

• Prepare high-quality sushi, sashimi, nigiri, specialty rolls, and other Japanese-inspired offerings.
• Maintain exceptional standards for quality, presentation, freshness, and food safety.
• Support and oversee sushi bar operations across assigned Flik accounts.
• Adapt quickly to different kitchens, teams, clients, and operational environments.
• Assist with menu development, seasonal offerings, production planning, and workflow.
• Train, mentor, and support culinary associates as needed.
• Manage food costs through portion control, yield management, production planning, and waste reduction.
• Support purchasing, inventory management, vendor relationships, and product quality.
• Monitor production and adjust quantities based on volume and business needs.
• Maintain clean, organized, and efficient workstations and kitchen areas.
• Ensure compliance with all company, health department, food safety, and sanitation standards.
• Partner with culinary and operational leadership to deliver consistent, high-quality dining experiences.

Preferred Qualifications:

• 3+ years of professional sushi chef experience; high-volume or corporate dining experience preferred.
• Strong knowledge of sushi preparation, knife skills, seafood handling, and food safety.
• Experience with kitchen operations, production planning, and team leadership.
• Understanding of food cost, labor efficiency, purchasing, and inventory management.
• Strong organizational, communication, and problem-solving skills.
• Ability to work independently and adapt to different culinary environments.
• ServSafe, NYC Food Protection, or equivalent certification preferred.
• Ability and willingness to travel up to 25%.
• Passion for quality, creativity, hospitality, and culinary excellence.