About the Role
A distinguished, design‑forward hospitality group is seeking an accomplished Executive Sushi Chef to lead a high‑volume, high‑standards sushi program. This role oversees all aspects of sushi operations — from fish procurement and butchery to menu development, team leadership, and service execution — ensuring an exceptional, consistent, and refined guest experience.
The ideal candidate is a seasoned sushi professional with deep technical mastery, strong leadership presence, and the ability to elevate a sushi program through precision, creativity, and disciplined execution.
Key Responsibilities Culinary Leadership & Execution
Lead all sushi production, including nigiri, sashimi, maki, specialty items, and seasonal features
Oversee fish fabrication, portioning, storage, and quality control
Maintain uncompromising standards for technique, knife skills, rice preparation, and product freshness
Ensure consistency and excellence across all services
Develop and refine sushi offerings that balance tradition with modern creativity
Collaborate with culinary leadership on seasonal changes, tastings, and new concepts
Stay current with industry trends, premium product sourcing, and evolving techniques
Recruit, train, and mentor sushi chefs, cooks, and apprentices
Build a disciplined, collaborative, and growth‑oriented team culture
Conduct ongoing skill development, tastings, and performance evaluations
Lead the sushi team during service with calm, confident direction
Uphold strict standards for cleanliness, sanitation, and food safety
Ensure proper handling, storage, and rotation of all fish and ingredients
Maintain compliance with health department regulations and internal protocols
Manage inventory, ordering, and vendor relationships for sushi products
Monitor food cost, yield, and waste reduction strategies
Partner with leadership on purchasing, budgeting, and operational planning
Work closely with culinary, FOH, and management teams to ensure seamless service
Support hospitality‑driven guest interactions when appropriate
Participate in leadership meetings and contribute to broader culinary strategy
Qualifications
5–7+ years of progressive sushi experience, including leadership roles
Mastery of sushi technique, fish butchery, and traditional Japanese preparation methods
Experience in high‑volume, high‑end, or omakase environments
Strong leadership, communication, and team‑building skills
Ability to maintain composure and precision in fast‑paced service
Deep commitment to product quality, consistency, and culinary excellence
Knowledge of food safety, sanitation, and regulatory compliance
Physical Requirements
Ability to stand for extended periods
Ability to lift and carry up to 25 lbs; push/pull up to 50 lbs
Flexibility to work evenings, weekends, and holidays
Benefits
Competitive salary and bonus structure
Comprehensive benefits package
Opportunities for advancement within a growing hospitality group
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