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Japanese Chef Jobs (NOW HIRING)

Koya Sushi

Chef

Norco, CA · On-site

$17 - $20/hr

Enhance your skills in preparing authentic Japanese cuisine * Collaborate with a talented and ... Prior experience as a Chef or Sushi Chef * Knowledge of Japanese cuisine and sushi preparation ...

O Ya Boston

Sushi Chef

Boston, MA

$20 - $24/hr

o ya is a contemporary Japanese-inspired restaurant founded by Chef Tim and Nancy Cushman after years of travel and culinary exploration throughout Japan and around the world. Known for its ...

Omakase Shoji & Izakaya

Sushi Chef

Chicago, IL · On-site

$65K - $70K/yr

The ideal candidate has a strong foundation in sushi preparation, Japanese cuisine, fine dining ... The Sushi Chef will be responsible for preparing and presenting high-quality sushi, sashimi, and ...

Rothschild TLV

Sushi Chef

New York, NY · On-site

$20 - $28/hr

... japanese prep is a MUST. be able to learn fast and follow instruction of a japanese trained chef Prepare all food products according to the prescribed methods, both during service and prior ...

Roka Akor | Chicago

Sushi Chef

Chicago, IL

$17 - $23/hr

Sushi Chef - Roka Akor Chicago Location: Chicago, IL Position: Full-Time Roka Akor is seeking a ... Combining contemporary Japanese cuisine with our signature Robata grill, Roka Akor is committed to ...

Shota omakase

Sushi Chef

New York, NY · On-site

$85K - $100K/yr

Our dedication to traditional Japanese techniques, seasonal ingredients, and artistic presentation ... We are seeking an experienced Omakase Sushi Chef to join our team and uphold the exceptional ...

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How much do japanese chef jobs pay per hour?

As of Jun 23, 2026, the average hourly pay for japanese chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

Is Jiro Ono still working?

Jiro Ono, a renowned sushi chef, retired from his main restaurant in 2022 but remains active in the culinary community through interviews and appearances. As a chef, his ongoing involvement may vary, but he is no longer working daily in his restaurant.

What is a Japanese Chef job?

A Japanese Chef is a culinary professional specializing in Japanese cuisine, including sushi, ramen, tempura, and other traditional dishes. They are skilled in techniques such as knife work, food presentation, and ingredient selection to ensure authenticity. Japanese Chefs work in restaurants, hotels, or specialty kitchens, preparing high-quality dishes while maintaining hygiene and safety standards. Their role may also involve menu creation, sourcing ingredients, and training kitchen staff.

What are some typical daily responsibilities of a Japanese Chef?

A Japanese Chef typically spends their day preparing and presenting dishes such as sushi, sashimi, tempura, and other traditional Japanese fare, ensuring each plate meets exacting culinary and aesthetic standards. Duties may include sourcing fresh ingredients, overseeing kitchen staff, maintaining knife skills, and upholding strict hygiene protocols. You may also interact with guests to explain dishes or take special requests, especially in open kitchen or omakase settings. Busy shifts often require efficient multitasking and close coordination with sous chefs and other team members to deliver a seamless dining experience. This role offers a dynamic work environment where dedication and passion for authentic cuisine are highly valued.

How much do Japanese chefs get paid?

Japanese chefs' salaries vary based on experience, location, and establishment, but on average, they earn between $25,000 and $60,000 annually. Skilled chefs with certifications and experience in high-end restaurants can earn higher wages, especially in metropolitan areas. Entry-level positions typically start lower, around $20,000 to $30,000 per year.

How much does a samurai chef make?

A Japanese chef specializing in traditional cuisine typically earns between $30,000 and $70,000 annually, depending on experience, location, and establishment. Highly skilled chefs working in prestigious restaurants or owning their own businesses can earn higher incomes, often supplemented by tips and bonuses.

What are the key skills and qualifications needed to thrive in the Japanese Chef position, and why are they important?

To thrive as a Japanese Chef, you need expertise in traditional Japanese cooking techniques, a deep understanding of ingredient selection, and usually formal culinary training or apprenticeship experience. Familiarity with specialized kitchen tools like sushi knives, rice cookers, and potentially certification in food safety or from culinary associations is highly beneficial. Creativity, attention to detail, and strong teamwork skills distinguish outstanding chefs in this field. These qualities are essential to maintain the authenticity, quality, and high standards expected in Japanese cuisine and to excel in a collaborative kitchen environment.

How do I move to Japan as a chef?

To move to Japan as a Japanese chef, you need to obtain a work visa by securing a job offer from a Japanese restaurant or culinary establishment. You typically require relevant culinary skills, a recognized qualification, and sometimes a Japanese language proficiency certificate; the employer often assists with visa sponsorship and documentation. Additionally, understanding Japanese work culture and health insurance requirements is important for a smooth relocation.
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Japanese Chef jobs near you
Infographic showing various Japanese Chef job openings in the United States as of June 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Sous Chef | Italian, American, & Japanese-inspired Concept | Boston

One Haus

Boston, MA • On-site

$70K - $80K/yr

Full-time

Medical, Dental, Vision, PTO

Posted 29 days ago

Job description

Sous Chef | American, Italian, & Japanese-inspired Concept | Boston


About the Role

We're looking for a skilled, grounded Sous Chef to be a true second-in-command in the kitchen. You'll work closely with the Executive Chef to lead the line, develop the team, and maintain the quality and consistency that defines the guest experience. This is a role for someone who leads by doing — present during service, invested in their cooks, and genuinely proud of the food that leaves the kitchen.


What You'll Do

You'll share ownership of daily kitchen operations with the Executive Chef — running service, coaching line cooks, managing prep flow, and holding the standard when it matters most. On a given day that might mean leading a station, working a new cook through a technique, calling an order during a busy Saturday night, or sitting down to do inventory. You're comfortable with all of it.


Beyond the line, you'll contribute to menu development and specials, assist with scheduling and labor, help manage food cost and ordering, and ensure the kitchen stays clean, organized, and fully compliant with health and safety standards. When the Executive Chef is out, you run the show.

You'll also play a meaningful role in building the team — identifying talent, developing skills, and fostering a kitchen culture that's demanding but respectful.


What We're Looking For

  • 3+ years of progressive kitchen experience, with at least 1 year in a leadership role
  • Strong technique, attention to detail, and a genuine love for cooking at a high level
  • Calm, clear leadership under pressure — you elevate the people around you during a rush, not just yourself
  • Solid understanding of food cost, ordering, and kitchen financials
  • Experience with scratch cooking and an appreciation for seasonal, ingredient-driven menus
  • Experience with Japanese cuisine is a plus, but not required
  • Culinary degree helpful but not a dealbreaker — we care more about what you can do


Compensation & Benefits

  • Base salary of $70,000-$80,000 annually DOE
  • Health, dental, and vision insurance benefits
  • Paid time off
  • Dining privileges across the portfolio
  • A genuine opportunity to grow with a team that takes the food seriously