Summary/Objective

The Executive Sushi Chef is  an executive-level Sushi Chef  responsible for overseeing all aspects of the sushi kitchen operations, including staff management, quality control, menu development, and ensuring the highest standards of sushi preparation and presentation, often taking on additional leadership responsibilities

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Expert knowledge of sushi preparation techniques, including rice cooking, fish slicing, and roll construction.  
• Extensive experience as a sushi chef with a proven track record of high-quality sushi preparation.
• Ability to create aesthetically pleasing sushi presentations. 
• Knowledge of different types of seafood and their optimal preparation methods
• Excellent knife skills and attention to detail.
• Understanding of food safety and sanitation regulations 
• Ability to work under pressure in a fast-paced environment. 
• Strong work ethic and commitment to culinary excellence.

Supervisory Responsibility

This position manages all restaurant hourly Sushi Chefs/cooks and is involved in the planning, hiring, training and development of the Sushi kitchen staff. 

• Strong leadership and supervisory skills, including the ability to motivate and train staff.  

• Oversee daily sushi kitchen operations, including inventory management, ordering supplies, and maintaining proper sanitation.  
•  Ensure efficient workflow and timely execution of orders during peak service periods. 
• Address any issues or concerns arising in the sushi kitchen promptly. 
• Effectively communicate with the with all kitchen staff, and dining room personnel. 
• Collaborate with the culinary team to ensure consistency across the menu. 
• Provide feedback to the Executive Chef and General Manager on customer preferences and operational issues

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

1. Degree from Culinary Arts school is preferred.
2. Seven (7) or more years in Sushi Kitchen Management.
3. Knowledge and experience in Asian Fusion. 
4. Must have excellent leadership skills, a positive attitude, and ability to effectively train new staff.
5. Prior experience in menu creation, recipe writing and coaching/training.
6. Excellent written and verbal communication and problem-solving skills
7. Must be able to work flexible hours and days. Must exhibit top-notch teamwork.
8. Knowledgeable of Microsoft Office products.
9. Must be able to work well under pressure; meet deadlines and ticket time goals.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.