Executive Sushi Professional

The Kitchen Manager position combines culinary expertise with operational leadership, requiring a deep understanding of raw fish preparation and strong management skills to oversee all back-of-house operations.

This key role involves expert knife skills, traditional Japanese techniques, and proven leadership in staff training, inventory management, and kitchen organization.

Key Responsibilities:

• Prepare and serve new-style temaki sushi following established methods: rice preparation, fish cutting, and precise knife work.
• Deliver a seasonal tasting menu balancing traditional sushi principles with innovative concepts.
• Engage with staff to explain ingredients, techniques, and seasonal concepts.

Ingredient & Food Quality Control:

• Inspect and handle the highest-quality seafood and ingredients, ensuring consistency, freshness, and proper storage (FIFO compliance).
• Review mise en place for quality and organization, ensuring portioning, plating, and temperature consistency.
• Communicate 86'd items promptly to FOH and update tablets/POS accordingly.

Team Leadership & Training:

• Mentor and train junior chefs and BOH staff in both sushi techniques and prep execution.
• Manage and schedule BOH staff within labor budgets, including oversight of break times.
• Foster a positive, disciplined, and collaborative team culture.

Menu & Operations Development:

• Collaborate with senior chefs on seasonal tasting menus, incorporating innovation and tradition.
• Supervise daily prep lists (AM/PM), cooking, and BOH organization to ensure efficiency and minimize waste.
• Support FOH closing procedures when needed, including securing the premises and setting the alarm.

Inventory, Ordering & Administrative Tasks:

• Conduct weekly inventory via software, file invoices, and document food waste.
• Place orders through distributors, shop at local markets, and occasionally assist with ingredient runs.
• Organize count lists, review invoices/items, and ensure proper documentation.

Sanitation & Safety:

• Maintain impeccable kitchen cleanliness and enforce health inspection standards.
• Oversee daily side work system and deep cleaning schedules.
• Ensure compliance with all food safety regulations.

Communication & Collaboration:

• Use Sling and in-person updates to coordinate with management team and staff at all times.
• Partner with management to enhance guest experience and ensure smooth BOH/FOH operations.
• Support additional tasks assigned by leadership as needed.

Key Requirements:

• Proven expertise in new-style sushi temaki preparation and fish handling.
• Proficiency in relevant software and POS systems.
• Strong organizational skills for scheduling, inventory, and cleaning systems.
• Knowledge of food safety, sanitation, and health inspection standards.
• Leadership skills with ability to train, mentor, and motivate staff.
• Flexibility to support FOH shifts, market runs, or other operational needs.

Benefits:

• Employee discount
• Paid training