Position Summary
The Sushi Chef is responsible for preparing high-quality hand rolls, sushi, sashimi, nigiri, rolls, and other Japanese cuisine while maintaining the highest standards of food safety, quality, and presentation. The Sushi Chef ensures consistency in every dish, maintains a clean and organized workstation, and contributes to an exceptional guest dining experience.
Essential Duties and Responsibilities
- Prepare sushi, sashimi, nigiri, hand rolls, specialty rolls, and other menu items according to company recipes and standards.
- Ensure all fish and ingredients are handled, stored, and prepared in accordance with food safety and sanitation guidelines.
- Maintain exceptional knife skills and proper fish butchery techniques.
- Inspect ingredients daily to ensure freshness and quality.
- Prepare and portion seafood, vegetables, rice, sauces, and garnishes.
- Monitor inventory levels and communicate ordering needs to management.
- Minimize food waste through proper portioning and rotation of products (FIFO).
- Maintain a clean, organized, and sanitary workstation throughout each shift.
- Follow all local health department regulations and company policies.
- Work collaboratively with kitchen and front-of-house staff to ensure timely service.
- Maintain consistency in food quality, taste, and presentation.
- Assist with menu development and seasonal specials as requested.
- Train and mentor junior sushi chefs, prep cooks, or kitchen staff when assigned.
- Complete opening, closing, and side work duties.
- Respond professionally to guest requests and accommodate dietary restrictions whenever possible.
Qualifications
- Minimum 2 years of experience as a Sushi Chef in a high-volume restaurant (preferred).
- Strong knowledge of Japanese cuisine, sushi preparation, seafood handling, and knife techniques.
- Ability to work quickly while maintaining accuracy and presentation.
- Knowledge of food safety, sanitation, and HACCP principles.
- Excellent communication and teamwork skills.
- Ability to remain calm and organized in a fast-paced environment.
- Flexible schedule, including nights, weekends, and holidays.
- Food Handler Card required.
- ServSafe Certification preferred.
Physical Requirements
- Stand and walk for extended periods of time.
- Lift and carry up to 50 pounds.
- Frequently bend, reach, twist, and perform repetitive hand movements.
- Work safely around sharp knives and kitchen equipment.
- Tolerate hot and cold working environments.
Knowledge, Skills, and Abilities
- Expert knife skills and fish fabrication.
- Strong attention to detail and presentation.
- Ability to multitask under pressure.
- Strong organizational and time management skills.
- Commitment to cleanliness and food safety.
- Positive attitude with a team-oriented mindset.
Work Environment
- Fast-paced restaurant kitchen.
- Exposure to refrigerated storage areas, commercial kitchen equipment, and sharp tools.
- Evening, weekend, and holiday availability required.
More detail about KAIYŌ - Cow Hollow part of Brick x Brick Hospitality Group, please visit
https://culinaryagents.com/entities/258603-KAIY%25C5%258C---Cow-Hollow