Sushi Executive Sous Chef

Job Description

Job Description

Benefits:

• Competitive salary
• Employee discounts
• Health insurance
• Opportunity for advancement
• Training & development

Department: Back of House (BOH)                                              Reports To: Executive Chef
Location: KUZA Scottsdale (Chauncey Ln)                                  Pay Rate: $65K-75K+/year

Job Summary
The Sushi Chef is the second-in-command of the KUZA kitchen, supporting the Executive Chef in daily operations, culinary execution, and team leadership. In your role you will be responsible for overseeing all operational aspects of the sushi program, including but not limited to team development, menu creation, procurement, production and execution. This is a full-time, salaried, exempt position.  The Sous Chef leads by example, modeling professionalism, organization, and high standards for food, sanitation, and teamwork. This is a forward-facing position during service hours and will require you to be comfortable communicating with guests.

Culinary Execution & Quality
Oversee daily sushi prep, robata/sushi line setup, and service execution to ensure food meets KUZA’s flavor, quality, and presentation standards.

• Maintain a mastery of recipes, techniques, ingredients, and Japanese-American flavor profiles.
• Support expo, expedite dishes during high volume, and correct plates as needed.
• Uphold strict food safety, sanitation, temperature control, and raw-fish handling standards.

Leadership & Team Management

• Assist in supervising BOH staff, including coaching, performance feedback, and shift leadership.
• Lead pre-shift meetings, communicate specials, 86s, and service notes.
• Ensure proper staffing levels and support scheduling, hiring, and training of cooks and prep team members.
• Promote a collaborative, respectful, and professional kitchen environment.
• Create, execute and maintain a consistent systems and SOPs for the sushi side of our menu

Operations & Administration

• Assist with ordering, inventory, and vendor management to maintain proper par levels and reduce waste.
• Ensure prep lists, station checklists, and opening/closing duties are completed.
• Maintain kitchen organization, cleanliness, and equipment functionality.
• Work closely with FOH leadership to support smooth service and resolve issues quickly

Menu Execution & Development

• Assist Executive Chef with R&D, tastings, specials, and seasonal menu updates.
• Provide feedback based on guest responses, kitchen flow, and product usage.

Skills & Qualifications

• 2+ years of experience as a Sushi Chef experience in a high-volume kitchen.
• Experience with Japanese food & culture or Asian-influenced concepts strongly preferred.
• Strong leadership, communication, and time-management skills.
• Excellent knife skills, mastery of fish butchery and sushi rice handling.
• Must have (or obtain) AZ Food Handler and Manager’s Card.
• Ability to stand for long periods and lift up to 50 lbs.

Work Environment & Expectations

• Professional appearance and adherence to KUZA grooming standards.
• Flexible availability, including nights, weekends, and holidays.
• Calm, composed leadership under pressure.
• Commitment to KUZA’s culture: precision, creativity, teamwork, and hospitality.