Head Sushi Chef

Benefits:

Health insurance

Paid time off

Wellness resources

Dental insurance

Great kitchens need great leaders.

That’s where you come in.

If you’re the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams — you’ll fit in here.

Not because you’re perfect, but because you’re committed to excellence and the people behind it.

THE WHY

Sushi by Scratch Restaurants believes great kitchens come from great leadership. When leaders are supported, their teams thrive — and that impact shows up in every guest’s experience.

We run organized kitchens. We care about standards. We communicate clearly. We show up for our teams, day in and day out.

Our culture is professional, focused, supportive — and fun!

We believe chefs are made through mentorship, guidance, repetition, and refinement. Everyone here is aligned toward the same goal: consistency, craft, leadership, and great hospitality.

The expectation is simple: be prepared, be respectful, and lead with pride.

THE ROLE: CHEF DE CUISINE

The CDC is the culinary heartbeat of the restaurant — responsible for standards, leadership, execution, communication, and the development of the team.

Leadership & Team Development

Lead by example with discipline, technique, professionalism, and organization

Train, mentor, and grow cooks and sous chefs

Maintain a culture of accountability, teamwork, and hospitality

Give clear, constructive feedback that builds both skill and confidence

Reinforce SBS values and daily expectations through action

Culinary Execution & Standards

Manage and execute all SBS recipes, systems, and service standards

Oversee sushi rice production, sauces, fish breakdown, storage, and rotation

Maintain consistency, precision, and flavor integrity

Ensure every bite reflects the SBS standard of intention and craft

Operations & Systems

Oversee prep lists, production timelines, and daily station readiness

Manage order guides, inventory, quality control, and cost awareness

Ensure food safety, sanitation, and DOH compliance

Run service with calm control, clarity, and strong communication

Collaborate with leadership on menu evolution and operational improvements

NON-NEGOTIABLES

6–8 years of professional kitchen experience

3+ years of kitchen management experience (Sous Chef, CDC, or equivalent)

Strong knowledge of Japanese cuisine and/or sushi fundamentals

Proven ability to train, mentor, and lead diverse teams

High personal and professional standards

Clean, organized, efficient operating style

Current ServSafe Manager (or ability to obtain before starting)

Strong attention to detail, consistency, and systems

Calm, solutions-focused presence during prep and service

Comfortable leading a high-paced, detail-intensive omakase environment

THE EXTRAS WE APPRECIATE

Michelin-level or comparable high-end experience

Experience running an omakase or sushi-forward program

Guest-facing comfort or desire to engage guests during service

Strong hospitality instinct and understanding of guest energy

Jedi-level time management, communication, and organization

Natural inclination toward teaching and elevating cooks

Ability to balance high standards with empathy and clarity

Curiosity about technique, ingredients, and continuous improvement

Interest in contributing to creative development as the program evolves

COMPENSATION

$90,000–$110,000 per year, depending on experience and leadership depth.

BENEFITS & PERKS

401(k) + matching

Health, dental, and vision insurance

PTO after 60 days

Employee discounts

Wellness resources

Clear pathways for internal growth and advancement

If you want a kitchen that invests in your leadership, your craft, and your future — we’d love to meet you.