Sushi Chef

Job Summary The Sushi Chef prepares high-quality sushi and Japanese cuisine following standardized recipes and presentation standards. Responsibilities include handling raw fish, rolling sushi, preparing sashimi, and creating specialty dishes with precision and consistency. The role involves supervising and training kitchen staff, managing inventory and ordering supplies, controlling food costs, and ensuring compliance with food safety and sanitation standards. The Sushi Chef maintains cleanliness and safety in the kitchen, minimizes waste, and contributes to menu development. Administrative duties include scheduling, record-keeping, and supporting operational efficiency. Education & Experience High School diploma or equivalent required Formal culinary training or apprenticeship in Japanese cuisine or sushi preparation preferred Minimum 2 years of experience preparing sushi in a professional kitchen Prior experience in kitchen supervision or leadership strongly preferred Experience with inventory management, ordering, and cost control a plus Physical Requirements Flexible and long hours sometimes required Medium work – lifting up to 50 lbs occasionally and/or 20 lbs frequently Ability to stand for entire shift Ability to work in hot and cold environments Strong manual dexterity and knife skills #J-18808-Ljbffr