Sous Chef

Sushi Sous Chef

Restaurant: Suzu
Position Type: Exempt, Full-Time
Location: Cincinnati, Ohio

About SUZU Hospitality

SUZU is our vision of modern Japanese hospitality and cuisine, embodying the harmony between innovation and timeless tradition. Located in Madisonville, Cincinnati, SUZU is inspired by the craftsmanship, flavors, and modern dining culture of Japan.

As part of a growing hospitality group with restaurants across the United States, we are committed to delivering exceptional food, authentic hospitality, and a guest experience that is seamless, thoughtful, and inviting.

Whether in the front of house or back of house, every team member plays an essential role in creating an environment built on professionalism, respect, teamwork, and continuous growth.

SUZU Hospitality is an Equal Opportunity Employer, and we are proud to foster an inclusive workplace where all individuals have the opportunity to thrive.

Position Summary

The Sushi Sous Chef supports the Head Sushi Chef in managing daily sushi operations, executing sushi production, maintaining ingredient quality, and training junior team members. This role requires strong technique, excellent knife skills, and the ability to uphold Suzu’s high standards of precision and presentation.

The ideal candidate has experience in traditional sushi preparation, a solid understanding of fish handling, and a desire to grow within a disciplined fine-dining environment.

Key Responsibilities

Sushi Preparation & Execution

• Prepare nigiri, sashimi, maki, and specialty items with accuracy and consistency
• Maintain mastery of sushi rice preparation, seasoning, and temperature control
• Follow fine-dining plating and presentation standards
• Assist with omakase execution and seasonal menu items

Ingredient Handling & Quality Control

• Inspect fish for freshness, quality, and proper texture
• Assist in breaking down whole fish and portioning as instructed by the Head Sushi Chef
• Maintain accurate labeling, storage, and rotation of seafood and sushi ingredients
• Report any quality or freshness concerns immediately

Leadership & Training

• Supervise and assist in training sushi cooks and apprentices
• Help enforce discipline, organization, and cleanliness at the sushi station
• Support the Head Sushi Chef in maintaining consistency across all sushi items

Service Coordination & Communication

• Communicate effectively with both FOH and BOH teams to ensure smooth service
• Assist with pacing, timing, and coordination during omakase or high-volume service
• Maintain a professional and polished demeanor at the sushi counter (if applicable)

Cleanliness, Safety & Sanitation

• Uphold strict HACCP and raw fish safety protocols
• Maintain an organized, clean sushi station throughout prep and service
• Properly sanitize tools, cutting boards, knives, and refrigeration units

Operational Responsibilities

• Assist with sushi inventory management and ordering
• Support daily prep lists, recipe documentation, and operational planning
• Help manage waste control and maintain efficiency in product usage

Qualifications

• 3–6 years of sushi experience in a fine-dining or traditional Japanese setting
• Strong knife skills and fish butchery experience
• Deep knowledge of sushi rice techniques and ingredient handling
• Ability to work cleanly, precisely, and efficiently under pressure
• Food Handler Certificate
• Strong sense of teamwork, discipline, and respect for Japanese culinary traditions
• Experience training junior sushi staff is a plus
• Understanding of HACCP and raw seafood food safety requirements

What Suzu Offers

• Competitive salary
• Training and mentorship from experienced sushi leadership
• Opportunities for advancement into Head Sushi Chef roles
• Access to premium seafood and Japanese ingredients
• Professional, respectful work environment
• Staff meals and ongoing skill development