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Sushi Jobs in Indiana (NOW HIRING)

Umi Grill

Be Seen First

Restaurant Line Cook

Fort Wayne, IN · On-site

$15/hr

This particular position is not for our sushi station, but rather for our grill/sautee station.

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How much do sushi jobs pay per hour?

As of Aug 18, 2026, the average hourly pay for sushi in Indiana is $22.81, according to ZipRecruiter salary data. Most workers in this role earn between $16.49 and $25.62 per hour, depending on experience, location, and employer.

What is a sushi chef?

Sushi chefs, also known as itamae, are culinary professionals who specialize in preparing sushi, a traditional Japanese dish made with vinegared rice, seafood, and other ingredients. They are skilled in techniques such as slicing fish, preparing rice, and assembling various types of sushi, including nigiri, maki, and sashimi. Becoming a sushi chef often requires years of training and apprenticeship to master both the technical skills and the artistry involved in sushi preparation.

What are careers in the sushi industry?

Careers in the sushi industry include working as a sushi instructor at a culinary school, a sushi chef at a restaurant, or as a sushi sales rep for a seafood distribution business. As a sushi instructor, your duties are to teach students how to prep fish, rice, and other ingredients to make sushi. You might teach a class at an adult extension program or a vocational school. Sushi chefs work in restaurants where they oversee the purchase of seafood and other ingredients, prepare sushi for customers, supervise line cooks and other kitchen staff, and develop menus. A sushi sales rep works for seafood distributors, fish wholesalers, and other companies that supply raw seafood to sushi restaurants.

What are the key skills and qualifications needed to thrive as a sushi chef, and why are they important?

To thrive as a Sushi Chef, you need expertise in knife skills, knowledge of sushi preparation techniques, and experience handling raw fish, often supported by culinary training or apprenticeships. Familiarity with tools like sushi knives, rice cookers, and food safety certifications such as ServSafe are commonly required. Attention to detail, creativity, and strong customer service skills help Sushi Chefs stand out in this role. These skills ensure the delivery of high-quality, artfully presented dishes while maintaining safety and a memorable dining experience.

What are some common challenges faced by sushi chefs during busy service periods?

Sushi chefs often encounter high-pressure situations during peak dining hours, where they must balance speed, precision, and presentation. Maintaining consistent quality while handling multiple orders can be challenging, especially when working with delicate ingredients like fish and rice. Clear communication and teamwork with kitchen staff and servers are essential to ensure timely service and customer satisfaction. Adapting quickly to last-minute changes or special requests is also a key part of the role.

What is the difference between Sushi vs Chef?

AspectSushi Chef
Required CredentialsFood safety certification, culinary training, sushi-specific skills
Work EnvironmentRestaurants, sushi bars, hotels
Industry UsageFood service, hospitality
Common Search/ComparisonCooking, culinary careers, food preparation

While both Sushi and Chef roles involve culinary skills, a Sushi Chef specializes in preparing sushi and Japanese cuisine, often requiring specific training and certifications. A Chef may have broader culinary expertise across various cuisines. Sushi Chefs focus on precise techniques and presentation, working primarily in Japanese restaurants, whereas Chefs can work in diverse food establishments. Understanding these differences helps in choosing the right career path or job search focus.

What are the different types of sushi jobs?

Sushi jobs include roles such as sushi chef, sushi chef apprentice, and sushi line cook, each requiring specific skills in knife work, food preparation, and knowledge of sushi ingredients. Other positions may include sushi server, restaurant manager, and prep cook, all working in a restaurant or sushi bar environment. Certifications like food safety and experience with Japanese cuisine can enhance job prospects.
More about Sushi jobs

What are the most commonly searched types of Sushi jobs in Indiana?

The most popular types of Sushi jobs in Indiana are:

What are popular job titles related to Sushi jobs in Indiana?

For Sushi jobs in Indiana, the most frequently searched job titles are:

What job categories do people searching Sushi jobs in Indiana look for?

The top searched job categories for Sushi jobs in Indiana are:

What cities in Indiana are hiring for Sushi jobs?

Cities in Indiana with the most Sushi job openings:

Sushi jobs near you
Infographic showing various Sushi job openings in Indiana as of August 2026, with employment types broken down into 22% Full Time, and 78% Part Time. Highlights an 100% In-person job distribution, with an average salary of $47,440 per year, or $22.8 per hour.

Perishable Manager - Whiting

Strack and Van Til

Whiting, IN • On-site

Full-time

Re-posted yesterday

Strack & Van Til rating

5.2

Company rating: 5.2 out of 10

Based on 41 frontline employees who took The Breakroom Quiz

99th of 122 rated grocery stores

Job description

Job Title: Perishable Manager
Department: Perishables (Floral, Produce, Bakery, Deli/Sushi, Meat, Seafood) and all Safety and Sanitation
FLSA Status: Salary - Exempt
Position Summary:
The Perishable Manger is a key member of the store leadership team, responsible for overseeing the store's Perishables Departments (including Produce, Meat, Seafood, Deli/Sushi, Bakery, and Floral) and supporting the Store Director in daily operations. This exempt-level position drives execution, supports profitable operations, ensures outstanding customer service, and leads department managers and staff to uphold Strack & Van Til's standards of excellence, safety, and compliance. The Perishable Manager actively promotes the company's mission, vision, and values through effective leadership and a people-first approach
Reporting Structure:
  • Reports to: Store Director and/or Assistant Store Director.
  • Direct Reports: Floral, Produce, Bakery, Deli/Sushi, Meat, Seafood
  • Indirect Reports:

Key Responsibilities:
Leadership & Supervision
  • Assists all Perishable Managers in managing all aspects of department operations and acts as the department lead in their absence.
  • Directly supervises the Floral, Produce, Bakery, Deli/Sushi, Meat, Seafood
    teams, providing direction, training, and performance feedback.
  • Helps plan and execute effective schedules and labor management strategies to optimize productivity and service.

Customer Experience & Merchandising
  • Maintains fully stocked and organized displays across assigned areas, ensuring merchandise is attractively presented and accurately priced.
  • Ensures all team members deliver prompt, courteous, and knowledgeable service to enhance the customer shopping experience.
  • Supports promotional setups, end caps, and seasonal transitions to drive traffic and sales.

Inventory & Operational Excellence
  • Assists in monitoring and maintaining inventory levels, stock rotation, and shrink control processes across all departments.
  • Partners with vendors, receiving, and department leads to ensure product availability, freshness, and accuracy.
  • Reviews sales reports and performance data to identify trends and make actionable recommendations.

Compliance & Safety
  • Ensures compliance with all company policies, food safety standards, and health regulations within assigned areas.
  • Trains team members on safe work habits, product handling, and proper sanitation procedures.
  • Conducts regular walk-throughs and spot checks to uphold cleanliness, safety, and merchandising standards.

Collaboration & Communication
  • Works closely with the perishable departments to implement department goals, special projects, and store-wide initiatives.
  • Facilitates team meetings and cross-functional communication with other departments to maintain consistency and efficiency.
  • Provides input on hiring decisions and contributes to the professional development of reporting staff.

Qualifications:
Education & Experience
  • High School diploma or equivalent required; additional retail or leadership training preferred.
  • Minimum of 2-4 years of grocery or retail leadership experience, with responsibility for supervising employees and managing inventory.
  • Certified in food safety.

Skills & Competencies
  • Strong organizational and multitasking skills with the ability to lead and motivate cross-functional teams.
  • Solid knowledge of grocery operations, including dairy, frozen, GM, and HBC categories.
  • Effective communicator with a customer-first mindset and commitment to high service standards.
  • Proficient in basic reporting, scheduling, and inventory tools.

Work Environment & Physical Requirements:
  • Must be able to frequently lift up to 40 pounds and perform physical tasks such as bending, stocking, and prolonged standing.
  • Work areas include refrigerated spaces and dry storage, subject to temperature changes.
  • Fast-paced retail environment with standard exposure to store equipment and cleaning agents.

Nondisclosure & Confidentiality:
Responsibility
  • Access to sensitive sales, labor, and inventory data across assigned departments.
  • Authorized to manage department budgets, recommend supply needs, and provide operational feedback.

Strack & Van Til is an Equal Employment Opportunity Employer
We are committed to creating a respectable, inclusive workplace that reflects the communities we serve.

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About Strack & Van Til

Sourced by ZipRecruiter

Strack & Van Til is a renowned organization located in Highland, Indiana, United States, known for its significant presence in the retail and grocery industry. It operates a spectrum of full-service grocery stores and began its journey in 1959 when two families decided to merge their grocery businesses. The website showcases its fundamental value anchored on principle, leadership, teamwork and integrity. The store maintains the guiding mission of being the neighborhood supermarket that communicates trustworthiness, delivers high-quality products, and provides a delightful shopping experience.

Industry

Retail

Company size

1,001 - 5,000 Employees

Headquarters location

Highland, IN, US

Year founded

1959

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