Sushi chef 23

The Role
We are seeking a master craftsman and dynamic team leader to take the helm at our omakase counter as Lead Executive Sushi Chef. You will be the face of the dining experience—combining technical precision, deep product knowledge, and authentic hospitality to guide guests through a curated 18-course tasting menu.

Key Responsibilities
Omakase Execution: Prepare and serve high-end sushi, sashimi, and nigiri live at the counter, engaging guests with stories behind the fish, sourcing, and preparation techniques.

Fish Fabrication & Aging: Oversee whole-fish breakdown, knife work, precise curing (shime), and controlled dry-aging program.

Rice Mastery: Prepare, season, and maintain temperature precision for premium shari throughout service hours.

Menu Innovation: Collaborate with the Culinary Director to develop seasonal items, special daily cuts, and house-made sauces/accoutrements.

Inventory & Sourcing: Manage fish orders, track yield/waste, maintain vendor relationships, and ensure strict adherence to food safety and raw seafood storage regulations.

Kitchen Leadership: Train, mentor, and supervise junior sushi chefs (itamae) and prep cooks to uphold ultra-high standards of consistency and sanitation.

Qualifications & Skills
Experience: 5+ years of experience in high-volume or fine-dining sushi establishments, with at least 2 years in an omakase or counter-service setting.

Knife Mastery: Expert proficiency in traditional Japanese knife techniques (Katsuramuki, Sogizukuri, etc.) and proper care/maintenance of high-carbon knives.

Fish Knowledge: Deep understanding of seafood seasonality, quality grading, parasite destruction, and curing methods.

Host Personality: Comfortable speaking in front of guests, holding engaging conversations, and creating a warm, memorable vibe under the spotlight.

Certifications: Valid Texas Food Handler’s Certificate (or ability to obtain prior to start).

Perks & Benefits
Competitive base salary + direct tip share

100% company-paid Health, Dental, and Vision insurance

Paid Time Off (PTO) + closed on major holidays

$500 annual knife & equipment allowance

Daily shift meal and generous dining discounts across our restaurant group

Relocation assistance available for exceptional out-of-state candidates