Sushi Chef

The Sushi Chef prepares and presents our full sushi menu — nigiri, sashimi, crudo, and signature rolls — to the highest standard of quality, consistency, and food safety. This chef runs the sushi station during service, manages fish and product quality, and works closely with servers and the kitchen so every table's sushi arrives beautiful and on time.

• Prepare nigiri, sashimi, crudo, and rolls to recipe, plating, and portion specifications
• Break down, fillet, and portion whole fish and seafood with precision and minimal waste
• Cook and season sushi rice daily to a consistent texture and temperature
• Inspect all fish and seafood on delivery for freshness, temperature, and quality; reject anything that does not meet standard
• Manage station inventory, par levels, and ordering with the Chef; track waste and rotate product (FIFO)
• Set up and break down the sushi station daily, including mise en place, knives, and sauces
• Maintain strict knife care, sanitation, and cross-contact practices, and follow all Chicago/Cook County health and food safety regulations
• Know the menu and allergens cold, and communicate allergy information clearly with servers and the kitchen
• Coordinate timing with the line and servers so sushi shares are paced with the rest of the meal
• Train and support sushi assistants and cooks; contribute ideas for specials and menu development
• Keep the station clean, organized, and inspection-ready at all times

Qualifications

• 3+ years of sushi experience in a high-volume or fine-dining restaurant (required); 5+ preferred
• Strong knife skills and knowledge of Japanese techniques, fish species, and seasonality
• Working knowledge of sushi rice preparation, raw fish handling, and food safety standards
• Current Illinois/Chicago food handler or food sanitation manager certification, or willingness to obtain one before start
• Ability to stay organized and calm under pressure in a fast-paced kitchen
• Reliable, punctual, and a team player with a professional, hospitable attitude
• Open availability including evenings, weekends, and holidays

Physical Requirements

• Stand and work on your feet for long shifts (8+ hours)
• Lift up to 50 lbs; work in refrigerated areas and around knives and hot equipment
• Frequent bending, reaching, and repetitive hand motion