Sushi Chef

About the Role

An exciting opportunity has become available for a talented and experienced Sushi Chef to lead the sushi and raw bar program at a prestigious and private members' club located in Washington, DC servicing UHNW clientele. The club offers a refined dining experience to its distinguished membership. This role is integral to the culinary team, overseeing sushi menu development, fish sourcing and safety, and the training of sushi support staff, in close collaboration with the Executive Chef.

Position Overview

The Sushi Chef should have a mastery of traditional and contemporary sushi technique, a deep knowledge of fish and seafood sourcing and safety, and strong leadership ability. As Sushi Chef, you will be responsible for preparing and presenting sushi, sashimi, and Japanese-inspired dishes to the highest standard of quality, freshness, and presentation, while mentoring sushi support staff and delivering an elevated, discreet dining experience for members and guests.

Principal (Essential) Duties

1. Prepare and present sushi, sashimi, nigiri, and Japanese-inspired dishes according to exacting standards of technique, freshness, and presentation.
2. Develop and refine sushi and raw bar menus in collaboration with the Executive Chef, incorporating seasonal and member preferences.
3. Source, receive, and inspect fish and seafood, ensuring quality, freshness, and full compliance with D.C. and federal raw seafood handling and parasite-destruction requirements.
4. Recruit, lead, train, and mentor the Sushi Assistant and other culinary staff in knife skills, rice preparation, and sushi technique.
5. Maintain strict temperature control, labeling, and traceability records for all raw and sushi-grade seafood in compliance with D.C. food safety regulations.
6. Collaborate with the Executive Chef and Director of Events on sushi presentations, omakase experiences, and special event needs.
7. Maintain impeccable cleanliness, organization, and sanitation of the sushi station and equipment, including specialized knives.
8. Attending staff meetings.
9. Perform other duties and special projects as required or assigned by the Executive Chef.

Qualifications & Experience

1. Formal sushi apprenticeship, culinary training, or equivalent professional experience required.
2. Minimum of 5-7 years of sushi preparation experience, including experience in fine dining, luxury hospitality, or a private club.
3. Expert knife skills and mastery of traditional and contemporary sushi technique.
4. Deep knowledge of fish and seafood quality, sourcing, and safe handling, including parasite-destruction requirements for raw preparations.
5. Working knowledge of D.C. and FDA Food Code requirements for raw and undercooked seafood, including parasite-destruction and consumer advisory requirements.
6. Current or ability to obtain D.C. Certified Food Protection Manager (CFPM) certification.
7. Strong leadership and mentoring ability, with meticulous attention to detail, precision, and presentation.
8. Professional, discreet communication style appropriate to a private club environment.
9. Ability to work varied shifts and a flexible schedule, and to work efficiently under pressure while maintaining exacting quality standards.

Why Join Us

This is a unique opportunity to lead a close-knit, high-performing culinary team within one of Washington, DC's private clubs. As Sushi Chef, you will play a key role in shaping the member dining experience and upholding the club's mission of culinary excellence. If you are passionate about traditional and contemporary sushi preparation, thrive in a refined, service-focused environment, and take pride in your craft, we invite you to apply.