Head Sushi Chef

Job description:

Position Overview

experienced and highly skilled   Head Sushi Chef   to lead our sushi program and play a key role in developing and executing our culinary vision.

The ideal candidate has extensive experience in Japanese cuisine, exceptional knife and fish-handling skills, strong leadership abilities, and a deep understanding of sushi preparation, seafood quality, and kitchen operations.

This is a hands-on leadership position for a chef who can maintain exceptional standards while building, training, and managing a high-performing sushi team.

Key Responsibilities

• Lead all sushi bar operations and oversee daily preparation and service.
• Prepare and execute high-quality sushi, sashimi, nigiri, rolls, and specialty dishes.
• Maintain exceptional standards for fish quality, freshness, presentation, and consistency.
• Demonstrate advanced fish fabrication, portioning, knife skills, and seafood handling.
• Train, develop, schedule, and supervise sushi chefs and supporting kitchen staff.
• Establish and maintain recipes, portion standards, plating specifications, and preparation procedures.
• Collaborate with the culinary leadership team on menu development, seasonal dishes, specials, and new concepts.
• Monitor food costs, yields, waste, inventory, and portion control.
• Assist with seafood purchasing, product selection, receiving, and vendor relationships.
• Maintain proper inventory levels while minimizing waste and unnecessary purchasing.
• Ensure compliance with food safety, sanitation, storage, labeling, and temperature-control standards.
• Maintain an organized, clean, and professional sushi station and kitchen environment.
• Lead by example during high-volume service and ensure consistent execution under pressure.
• Work closely with management and front-of-house leadership to provide an exceptional guest experience.

Qualifications

• Minimum  5 years of professional sushi experience, with previous experience as a Head Sushi Chef, Sushi Chef, Sous Chef, or similar leadership position strongly preferred.
• Advanced knowledge of sushi, sashimi, nigiri, Japanese ingredients, seafood, and traditional preparation techniques.
• Excellent knife skills and experience breaking down and portioning whole fish.
• Strong understanding of seafood quality, handling, storage, and food safety.
• Proven ability to lead, train, and develop a culinary team.
• Experience with inventory management, food-cost control, ordering, and waste reduction.
• Ability to maintain consistency and attention to detail in a high-volume restaurant environment.
• Strong organizational, communication, and leadership skills.
• Ability to work evenings, weekends, and holidays as required by restaurant operations.

What We’re Looking For

We are looking for more than an experienced sushi chef. The Head Sushi Chef at Goka will be a culinary leader who takes ownership of the sushi program, develops the team, protects product quality, controls costs, and continuously works to elevate the guest experience.

The successful candidate will combine   technical expertise, creativity, discipline, leadership, and operational awareness   while maintaining the highest standards of Japanese culinary craftsmanship.

Compensation

Competitive compensation based on experience.

Work Location: In person