Senior Sushi Culinary Expert

The ideal candidate will possess extensive experience as a Head Sushi Chef, overseeing daily omakase sushi counter operations. This key position involves creating menus, butchering and preparing seafood, training staff on fish butchery and Japanese cuisine, and presenting sushi according to recipes.

Key responsibilities of the role include interacting with guests, maintaining sanitation standards, and providing exceptional customer service.

To excel in this position, you must have outstanding communication skills, be proficient in multiple tasks, and possess strong leadership abilities.

• Prepare high-quality, omakase-style sushi dishes
• Serve guests at the bar: take orders, present sushi, explain menu options and ensure a first-class dining experience
• Ensure all kitchen staff complete their duties according to high culinary standards
• Maintain well-organized prep stations and inventory levels
• Collaborate with senior management for business forecasts and operational planning
• Clean and maintain equipment; follow rotation procedures and adhere to health regulations

• Minimum 5 years of experience as a Head Sushi Chef required
• Culinary or hospitality degree preferred or equivalent industry experience
• New York State Department of Health Food Handler's Certificate and ServSafe Manager coursework mandatory
• Excellent English language skills and comprehension of instructions
• Able to work independently or as part of a cohesive team