sushi chef

• Minimum 3 years of professional Edomae sushi experience
• Experience working in a high-end omakase or Japanese fine-dining restaurant
• Excellent knife skills and fish fabrication
• Strong understanding of Edomae techniques, including curing, aging, marinating, and rice preparation
• Ability to execute consistent, balanced nigiri throughout service
• High standards of cleanliness, organization, product handling, and food safety
• Calm, reliable, professional, and team-oriented
• Comfortable working directly in front of guests
• Proven experience as a Sushi Chef or in a similar role within fine dining or high-volume restaurant settings

Responsibilities

• Prepare and execute a refined omakase menu with precision and consistency
• Handle, butcher, cure, age, and prepare fish according to established standards
• Prepare and maintain sushi rice, garnishes, sauces, and accompaniments
• Maintain an immaculate and organized sushi station
• Ensure proper storage, rotation, portioning, and product quality
• Communicate closely with the culinary and service teams
• Engage with guests professionally and contribute to a polished counter experience
• Support the continued development of the culinary program

Pay: $1,500.00 - $2,000.00 per week

Work Location: In person